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Texas A&M University - SPRING 2011 | ||
Section 500 | ||
 | Hog and Hominy: Soul Food from Africa to America (Arts and Traditions of the Table: Perspectives on Culinary History) (1st Edition) by Frederick Douglass Opie, Fd Opie Paperback, 256 Pages, Published 2010 ISBN-10: 0-231-14639-6 / 0231146396 ISBN-13: 978-0-231-14639-5 / 9780231146395 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 | |