Hog and Hominy: Soul Food from Africa to America

Hog and Hominy: Soul Food from Africa to America

By
Frederick Douglass Opie
Frederick Douglass Opie
2008 • 258 pages

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.

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Arts and Traditions of the Table: Perspectives on Culinary History

Arts and Traditions of the Table: Perspectives on Culinary History is a 18-book series first released in 1996 with contributions by Hervé This, Giovanni Rebora, and Massimo Montanari.

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