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Bezig met laden... Soul Food: The Surprising Story of an American Cuisine, One Plate at a Timedoor Adrian Miller
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2014 James Beard Foundation Book Award, Reference and Scholarship Honor Book for Nonfiction, Black Caucus of the American Library Association In this insightful and eclectic history, Adrian Miller delves into the influences, ingredients, and innovations that make up the soul food tradition. Focusing each chapter on the culinary and social history of one dish--such as fried chicken, chitlins, yams, greens, and "red drinks--Miller uncovers how it got on the soul food plate and what it means for African American culture and identity. Miller argues that the story is more complex and surprising than commonly thought. Four centuries in the making, and fusing European, Native American, and West African cuisines, soul food--in all its fried, pork-infused, and sugary glory--is but one aspect of African American culinary heritage. Miller discusses how soul food has become incorporated into American culture and explores its connections to identity politics, bad health raps, and healthier alternatives. This refreshing look at one of America's most celebrated, mythologized, and maligned cuisines is enriched by spirited sidebars, photographs, and twenty-two recipes. Geen bibliotheekbeschrijvingen gevonden. |
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Google Books — Bezig met laden... GenresDewey Decimale Classificatie (DDC)641.59Technology Home and family management Food And Drink Cooking, cookbooks Cooking characteristic of specific geographic environments, ethnic cookingLC-classificatieWaarderingGemiddelde:
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The book is organized into 15 chapters. “What is Soul Food,” “West Africa: The Culinary Source,” and From Southern to Soul,” provide the introduction. The next 11 cover a type of dish (e.g., fried chicken, catfish, chitlins, and black-eyed peas). The ultimate chapter, “Whither Soul Food?” addresses the social forces that are endangering soul food as a culturally revenant cuisine.
I was quite pleasantly surprised to find the text to be so enjoyable. Despite my original intent, I skimmed through the entire book. Foodies, regardless of their favored cuisine, will find this book worth reading.
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