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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.
- Sales Rank: #758603 in Books
- Brand: Frederick Douglass Opie
- Published on: 2010-06-09
- Original language: English
- Number of items: 1
- Dimensions: 8.60" h x .60" w x 5.70" l, .75 pounds
- Binding: Paperback
- 256 pages
- Hog and Hominy Soul Food from Africa to America
From Booklist
Although the cooking of African Americans did not earn the sobriquet “soul food” until the advent of the Black Power movement of the 1960s, its origins stretch back to the very earliest days of colonial America. To survive, slaves transported from their native lands had to learn to cook with the leftover, less-desirable meats and vegetables that their overlords shunned. They combined these with memories of the foodstuffs of tropical West Africa. From these beginnings came a host of dishes that have become integral components of the larger American tradition. Historian Opie goes back to the sources and traces soul food’s development over the centuries. He shows how Southern slavery, segregation, and the Great Migration to the North’s urban areas all left their distinctive marks on today’s African American cuisine. He concludes that soul food has recently commenced a decline as Caribbean cooking has grown to dominate much of African American culinary practice. --Mark Knoblauch
Review
[An] elegant, detailed history... Highly recommended. (Choice)
Hog and Hominy provides a definitive history of the grand social forces and unforgettable personalities that have revolutionized Africa American cooking since the twilight of the Jim Crow system. (Andrew Warnes Gastronomica)
Hog and Hominy contributes to understanding the important place of soul food in African American culture and of African American cuisine in the American melting pot. (Carole Counihan Journal of American Ethnic History)
About the Author
Frederick Douglass Opie teaches history at Babson College. He is author of Black Labor Migration in Caribbean Guatemala, 1882-1923 and a blogger at www.frederickdouglassopie.blogspot.com, where he conducts "Daily Musings on Culture, History, and Food with Related Recipes." He has appeared on the popular American Public Media show The Splendid Table and is a regular guest on Philadelphia National Public Radio's The Chef's Table.
Most helpful customer reviews
1 of 1 people found the following review helpful.
Hog and Hominy: Soul Food from Africa to America
By Nancy Maxwell
I read this for my Food and Identity in U. S. History class. It's a brief but informative look on the history of soul food and how it arrived in the colonies from Africa, influencing and being influenced by several ethnic foodways.
0 of 0 people found the following review helpful.
Great delivery time
By MARY CLAY
Arrived on a Saturday ( very surprised) almost like special delivery- like the book only problem font is very small
0 of 0 people found the following review helpful.
Five Stars
By Patrice Phinney
Wonderful book! Full of great history!
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