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. Published 1993. 33 recipes, 99 research notes, 37 pages. 5.5 x 8.5 inches. Soft cover, saddle-stitched. ISBN-10: 0-925117-69-2. ISBN-13: 978-0-925117-69-4.
To read one of the most concise and comprehensive overviews of African-American food history available today, select Soul on Rice by Patricia B. Mitchell. This excellent 37-page volume is jam-packed with 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 food eaten by 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.)
See also our:
Copyright © 1993–2014 Patricia B. Mitchell.