Hog and Hominy: Soul Food from Africa to America (Arts and Traditions of the Table: Perspectives on Culinary History)
Hog and Hominy: Soul Food from Africa to America (Arts and Traditions of the Table: Perspectives on Culinary History)
About this book
An examination of the culinary origins of African American soul food finds the unique cuisine, rooted in the American South, is a mix of European, Asian, African, and Amerindian food cultures.
Details
- OL Work ID
- OL14973173W
Subjects
African american cookingAfrican americans, social life and customsCooking, american, southern styleFood habitsBlacks, americaCooking, african