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050 4 TX715|b.O548 2008
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090 TX715|b.O548 2008
100 1 Opie, Frederick Douglass.|0https://id.loc.gov/authorities/
names/n2008034384
245 10 Hog & hominy :|bsoul food from Africa to America /
|cFrederick Douglass Opie.
246 18 Hog and hominy
264 1 New York :|bColumbia University Press,|c[2008]
264 4 |c©2008
300 1 online resource (xv, 238 pages) :|billustrations, map.
336 text|btxt|2rdacontent
337 computer|bc|2rdamedia
338 online resource|bcr|2rdacarrier
347 text file|2rdaft
490 1 Arts & traditions of the table
504 Includes bibliographical references (pages 211-226) and
index.
505 0 The Atlantic slave trade and the Columbian exchange --
Adding to my bread and greens : enslaved cookery in
British colonial America -- Hog and hominy : Southern
foodways in the nineteenth century -- The Great Migration
: from the Black Belt to the Freedom Belt -- The beans and
greens of necessity : African Americans and the Great
Depression -- Eating Jim Crow : restaurants, barbecue
stands, and bar and grills during segregation -- The
chitlin circuit : the origins and meanings of soul and
soul food -- The declining influence of soul food : the
growth of Caribbean cuisine in urban areas -- Food rebels
: African American critics and opponents of soul food.
506 |3Use copy|fRestrictions unspecified|2star|5MiAaHDL
520 From the Publisher: Frederick Douglass Opie deconstructs
and compares the foodways of people of African descent
throughout the Americas, interprets the health legacies of
black culinary traditions, and explains the concept of
soul itself, revealing soul food to be an amalgamation of
West and Central African social and cultural influences as
well as the adaptations blacks made to the conditions of
slavery and freedom in the Americas. Sampling from travel
accounts, periodicals, government reports on food and diet,
and interviews with more than thirty people born before
1945, Opie reconstructs an interrelated history of Moorish
influence on the Iberian Peninsula, the African slave
trade, slavery in the Americas, the emergence of Jim Crow,
the Great Migration, the Great Depression, and the Civil
Rights and Black Power movements. His grassroots approach
reveals the global origins of soul food, the forces that
shaped its development, and the distinctive cultural
collaborations that occurred among Africans, Asians,
Europeans, and Americans throughout history. Opie shows
how food can be an indicator of social position, a site of
community building and cultural identity, and a juncture
at which different cultural traditions can develop and
impact the collective health of a community.
533 Electronic reproduction.|b[S.l.] :|cHathiTrust Digital
Library,|d2010.|5MiAaHDL
538 Master and use copy. Digital master created according to
Benchmark for Faithful Digital Reproductions of Monographs
and Serials, Version 1. Digital Library Federation,
December 2002.|uhttp://purl.oclc.org/DLF/benchrepro0212
|5MiAaHDL
583 1 digitized|c2010|hHathiTrust Digital Library|lcommitted to
preserve|2pda|5MiAaHDL
588 0 Print version record.
590 eBooks on EBSCOhost|bEBSCO eBook Subscription Academic
Collection - North America
648 7 Geschichte|2swd
650 0 African American cooking|0https://id.loc.gov/authorities/
subjects/sh85031771|xHistory.|0https://id.loc.gov/
authorities/subjects/sh99005024
650 0 African Americans|0https://id.loc.gov/authorities/subjects
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/sh99005367|xHistory.|0https://id.loc.gov/authorities/
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650 0 African Americans|xSocial life and customs.|0https://
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650 0 Cooking, American|xSouthern style|0https://id.loc.gov/
authorities/subjects/sh85031777|xHistory.|0https://
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650 0 Cooking, American|0https://id.loc.gov/authorities/subjects
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650 0 Food habits|0https://id.loc.gov/authorities/subjects/
sh85050275|zAmerica|0https://id.loc.gov/authorities/
subjects/sh85004220-781|xHistory.|0https://id.loc.gov/
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sh85014672|xFood|0https://id.loc.gov/authorities/subjects/
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650 0 Black people|zAmerica|0https://id.loc.gov/authorities/
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650 0 Cooking, African|0https://id.loc.gov/authorities/subjects/
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650 0 Food habits|0https://id.loc.gov/authorities/subjects/
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650 7 African American cooking.|2fast|0https://id.worldcat.org/
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650 7 History.|2fast|0https://id.worldcat.org/fast/958235
650 7 African Americans.|2fast|0https://id.worldcat.org/fast/
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650 7 Food.|2fast|0https://id.worldcat.org/fast/930458
650 7 African Americans|xSocial life and customs.|2fast|0https:/
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650 7 Cooking, American|xSouthern style.|2fast|0https://
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650 7 Cooking, American.|2fast|0https://id.worldcat.org/fast/
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650 7 Food habits.|2fast|0https://id.worldcat.org/fast/930807
650 7 Black people|xFood.|2fast|0https://id.worldcat.org/fast/
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650 7 Black people.|2fast|0https://id.worldcat.org/fast/833880
650 7 Manners and customs.|2fast|0https://id.worldcat.org/fast/
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650 7 Cooking, African.|2fast|0https://id.worldcat.org/fast/
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651 7 America.|2fast|0https://id.worldcat.org/fast/1239786
651 7 Africa.|2fast|0https://id.worldcat.org/fast/1239509
655 4 Electronic books.
776 08 |iPrint version:|aOpie, Frederick Douglass.|tHog & hominy.
|dNew York : Columbia University Press, ©2008
|z9780231517973|z0231517971|w(DLC) 2008020309
|w(OCoLC)226360212
830 0 Arts and traditions of the table.|0https://id.loc.gov/
authorities/names/n2001000537
856 40 |uhttps://rider.idm.oclc.org/login?url=http://
search.ebscohost.com/login.aspx?direct=true&scope=site&
db=nlebk&AN=584696|zOnline eBook. Access restricted to
current Rider University students, faculty, and staff.
856 42 |3Instructions for reading/downloading this eBook|uhttp://
guides.rider.edu/ebooks/ebsco
901 MARCIVE 20231220
948 |d20160616|cEBSCO|tebscoebooksacademic|lridw
994 92|bRID
