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...
Frederick Douglass Opie deconstructs and compares the foodways of people of African descent throughout the Americas, interprets the health legacies of...
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...
Frederick Douglass Opie deconstructs and compares the foodways of people of African descent throughout the Americas, interprets the health legacies of...
In the late nineteenth century, many Central American governments and countries sought to fill low-paying jobs and develop their economies by recruiting black American and West Indian laborers. Frederick Opie offers a revisionist interpretation of these workers, who were often depicted as simple victims with little, if any, enduring legacy.
The Guatemalan government sought to build an extensive railroad system in the 1880s, and actively recruited foreign labor. For poor workers of African descent, immigrating to Guatemala was seen as an opportunity to improve their lives and escape...
In the late nineteenth century, many Central American governments and countries sought to fill low-paying jobs and develop their economies by recru...
Eatonville, Florida native Zora Neale Hurston's early twentieth-century ethnographic research and writing emphasizes the essentials of food in Florida through simple dishes and recipes. It considers foods prepared for everyday meals as well as special occasions and looks at what shaped people's eating traditions in early twentieth-century Florida. Hurston did for Florida what William Faulkner did for Mississippi--provided insight into a state's history and culture through various styles of writing. Her collected food stories, folklore and remedies, and the related recipes food professor Fred...
Eatonville, Florida native Zora Neale Hurston's early twentieth-century ethnographic research and writing emphasizes the essentials of food in Florida...
Food has been and continues to be an essential part of any movement for progressive change. From home cooks and professional chefs to local eateries and bakeries, food has helped activists continue marching for change for generations. Paschal s restaurant in Atlanta provided safety and comfort food for civil rights leaders. Elijah Muhammad and the Nation of Islam operated their own farms, dairies and bakeries in the 1960s. The Sandwich Brigade organized efforts to feed the thousands at the March on Washington. Author Fred Opie details the ways southern food nourished the fight for freedom,...
Food has been and continues to be an essential part of any movement for progressive change. From home cooks and professional chefs to local eateries a...
