African American Foodways
Explorations of History and Culture
Edited by Anne L. Bower
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African American Foodways by Anne L. Bower
Book DescriptionRanging 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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Book DetailsISBN: 9780252076305
(224mm x 152mm x 15mm)
Imprint: University of Illinois Press
Publisher: University of Illinois Press
Publish Date: 12-Dec-2008
Country of Publication: United States
Books By Author Anne L. Bower
Reel Food, Hardback (November 2004)» View all books by Anne L. Bower
Reel Food is devoted to food as a key element of film, featuring original essays by major food studies scholars, including Carole Counihan and Michael Ashkenazi.
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Author Biography - Anne L. Bower
Anne L. Bower, retired from the English department of the Ohio State University-Marion, is the editor of, and a contributor to, Recipes for Reading: Community Cookbooks, Stories, Histories and serves on the editorial board of Food and Foodways.
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