cover of book
 

African American Foodways: Explorations of History and Culture
edited by Anne Bower
contributions by Robert L. Hall, William C Whit, Psyche Williams-Forson, Doris Witt, Anne Yentsch, Rafia Zafar and Rafia Zafar
University of Illinois Press, 2006
Cloth: 978-0-252-03185-4 | Paper: 978-0-252-07630-5
Library of Congress Classification TX715.A2428 2007
Dewey Decimal Classification 641.59296073

ABOUT THIS BOOK | AUTHOR BIOGRAPHY | REVIEWS | TOC
ABOUT THIS BOOK

Ranging from seventeenth-century West African fare to contemporary fusion dishes using soul food ingredients, the essays in this book provide an introduction to many aspects of African American foodways and an antidote to popular misconceptions about soul food. Examining the combination of African, Caribbean, and South American traditions, the volume's contributors offer lively insights from history, literature, sociology, anthropology, and African American studies to demonstrate how food's material and symbolic values have contributed to African Americans' identity for centuries. Individual chapters examine how African foodways survived the passage into slavery, cultural meanings associated with African American foodways, and the contents of African American cookbooks, both early and recent.


Contributors are Anne L. Bower, Robert L. Hall, William C. Whit, Psyche Williams-Forson, Doris Witt, Anne Yentsch, Rafia Zafar.


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