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opie frederick dougl - hog and hominy – soul food from africa to america

Hog and Hominy – Soul Food from Africa to America Soul Food from Africa to America

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Lingua: Inglese
Pubblicazione: 10/2008


When did soul music and soul food become "soul" in the sense we use it today? Frederick Douglass Opie's culinary history is an insightful portrait of the social and religious relationship between African Americans and their cuisine. Beginning with the Atlantic slave trade and concluding with the Black Power movement of the 1960s and 1970s, Opie composes a global history of African American foodways and the concept of soul itself, revealing soul food to be an amalgamation of West African social and cultural influences as well as the adaptations blacks made to the conditions of slavery and freedom in the Americas. Soul is the style of rural folk culture, embodying the essence of suffering, endurance, and survival. Soul food is a dish made from simple, inexpensive ingredients that remind black folk of their southern roots. Sampling from travel accounts, periodicals, government records of food and diet, and interviews with more than thirty African American southerners born before 1945, Opie reconstructs an interrelated history of eating and migration, the great depression, Jim Crow, 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, Europeans, Native Americans, and people from the Caribbean throughout American history. More than a just the story of chitlins and collard greens, Opie's remarkable history traces the class- and race-inflected attitudes toward black folk's food in the African diaspora as it evolved in the Caribbean, Brazil, Virginia, Alabama, Georgia, the Carolinas, and northern cities like Chicago and New York, exploring the cultural identity African Americans developed through African American eating habits over hundreds of years.

Altre Informazioni



Condizione: Nuovo
Collana: Arts and Traditions of the Table
Dimensioni: 233 x 20.43 x 162 mm Ø 474 gr
Formato: Copertina rigida
Pagine Arabe: 288

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