African influences on American cooking, both in obvious “Soul food” and largely unacknowledged “subtle Soul.” Early West African food traditions are surveyed, along with how they were adapted to conditions in North America. This Bookshelf Edition (standard paperback with index) first published 2018; originally published as a Compact Edition 1993. 52 recipes, 118 research notes, 119 pages including index. 5.5 x 8.5 inches. ISBN-13: 978-1981101290.
A concise and comprehensive overview of African-American food history, Soul on Rice contains quotations from primary sources, descriptions of foods utilized in Africa, accounts of slave life and diet, and recipes illustrative of food eaten by early Black Americans and their descendants.
An invaluable tool for culinary historians and cultural heritage researchers, Soul on Rice includes such well-loved traditional dishes as “Collard Greens with Ham Hocks,” “Poke Salad,” “Hopping John,” and “Short'nin' Bread.”
Soul on Rice was chosen as a theme for the 1996 Cultural Olympiad in Atlanta, Georgia, and interpreted in an extensive exhibition and commemorative edition of the book by the Tubman African-American Museum in Macon, Georgia.
(View readers' comments.)
Soul on Rice is also available in a Compact Edition, which has a Kindle eBook version.
Copyright © 1993–2019 Patricia B. Mitchell.