Hog and Hominy: Soul Food from Africa to America

hog and hominyAs February is Black History Month, Essential Puree thought our African-American readers might like a work on the history of soul food in America.

About the Book

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 history of Moorish influence on the Iberian Peninsula, the African slave trade, slavery in the Americas, the emergence of Jim Crow, the Great Migration, the Great Depression, 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, Asians, Europeans, and Americans throughout history. Opie shows how food can be an indicator of social position, a site of community building and cultural identity, and a juncture at which different cultural traditions can develop and impact the collective health of a community. You can purchase this volume at all the usual online bookstores, including Amazon, Barnes and Noble and Goodreads. This book is part of the Arts and Traditions of the Table: Perspectives on Culinary History series.

Coming Soon

The Caribbean tradition, Essential Puree is planning to feature pureed dishes for the dysphagia kitchen from Jamaica, with the recipes and video of the noted dietitian and nutrition counselor Hope Anderson.