Opie, Frederick Douglass. <br/><br/>
Hog & hominy :  soul food from Africa to America / 
 Hog and hominy 
Frederick Douglass Opie. 
 - New York :  Columbia University Press,  c2008. 
 - xv, 238 p. :  ill., map ;  24 cm. 
 - Arts & traditions of the table .
 - Arts and traditions of the table. .
<br/><br/>Includes bibliographical references (p. [211]-226) and index. 
<br/><br/>The Atlantic slave trade and the Columbian exchange -- Adding to my bread and greens : enslaved cookery in British colonial America -- Hog and hominy : Southern foodways in the nineteenth century -- The Great Migration : from the Black Belt to the Freedom Belt -- The beans and greens of necessity : African Americans and the Great Depression -- Eating Jim Crow : restaurants, barbecue stands, and bar and grills during segregation -- The chitlin circuit : the origins and meanings of soul and soul food -- The declining influence of soul food : the growth of Caribbean cuisine in urban areas -- Food rebels : African American critics and opponents of soul food. 
<br/><br/><label>ISBN: </label>9780231146388 (cloth : alk. paper) 0231146388 (cloth : alk. paper) 9780231517973 (e-book) 0231517971 (e-book) 
<br/><br/><label>LCCN: </label>2008020309 
<br/><br/><label>Nat. Bib. No.: </label>GBA893270  bnb 
<br/><br/><label>Nat. Bib. Agency Control No.: </label>014679753  Uk 
<br/><br/><label>Subjects--Topical Terms: </label><br/>African American cooking--History.<br/>African Americans--Food--History.<br/>African Americans--Social life and customs.<br/>Cooking, American--Southern style--History.<br/>Cooking--History.--America<br/>Food habits--History.--America<br/>Cooking, African--History.<br/>Food habits--History.--Africa
<br/><br/><label>LC Class. No.: </label>TX715  / .O548 2008 
<br/><br/><label>Dewey Class. No.: </label>641.59/296073