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|Material Type:||Government publication, State or province government publication|
|All Authors / Contributors:||
|Description:||xv, 333 pages : illustrations, maps ; 25 cm|
|Contents:||What is soul food? --
West Africa: the culinary source --
From southern to soul --
Fried chicken and the integration of church and plate --
Catfish and other double swimmers --
Chitlins: a love story --
Black-eyed peas: what's luck got to do it? --
How did macaroni and cheese get so black? --
Sometimes I feel like motherless greens --
Candied yams: West African in name, but not in taste --
Cornbread: drop it like it's hot bread! --
Hot sauce: the best medicine ever? --
What's sweet, red, and drunk from a jelly jar? Hint: liquid soul! --
Give me some sugar: the glory of soul food desserts --
Whither soul food?
|Responsibility:||by Adrian Miller.|
An engaging, tradition-rich look at an often overlooked American cuisine--certainly to be of interest to foodies from all walks of life.--<i>Kirkus</i>, starred review
- African American cooking -- History.
- Cooking, American -- Southern style.
- African American cooking.
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