ISBN:
9780313374975
Language:
English
Pages:
Online-Ressource (xi, 311 p)
,
ill
Edition:
Online-Ausg. 2011 Electronic reproduction; Available via World Wide Web
Series Statement:
American mosaic
Parallel Title:
Print version What the Slaves Ate : Recollections of African American Foods and Foodways from the Slave Narratives
DDC:
390.25
Keywords:
Slave narratives
;
Food Social aspects
;
History
;
African American cooking History
;
Cooking, American Southern style
;
History
;
African Americans Food
;
History
;
Slaves Diet
;
History
Abstract:
Carefully documenting African American slave foods, this book reveals that slaves actively developed their own foodways-their customs involving family and food. The authors connect African foods and food preparation to the development during slavery of Southern cuisines having African influences, including Cajun, Creole, and what later became known as soul food, drawing on the recollections of ex-slaves recorded by Works Progress Administration interviewers. Valuable for its fascinating look into the very core of slave life, this book makes a unique contribution to our knowledge of slave cultu
Description / Table of Contents:
Cover; Contents; Preface; Acknowledgments; 1. The WPA Narratives and Slave Diets; 2. Slave Nutrition; 3. African Roots and Food Traditions; 4. Slave Cooking and Meals; 5. Vegetables; 6. Meat; 7. Wild Game and Fish; 8. Dairy; 9. Grains, Cereals, and Baked Goods; 10. Fruits, Nuts, and Coffee; 11. Celebrations, Special Occasions, and the War; 12. Closing Observations; APPENDICES: FOODS IDENTIFIED IN THE WPA NARRATIVES; Bibliography; Index
Note:
Includes bibliographical references and index
,
Electronic reproduction; Available via World Wide Web
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