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About this product
- Author(s)Frederick Douglass Opie
- PublisherColumbia University Press
- Date of Publication14/05/2010
- GenreHistory: Specific Subjects
- Series TitleArts and Traditions of the Table: Perspectives on Culinary History
- Place of PublicationNew York
- Country of PublicationUnited States
- ImprintColumbia University Press
- Content Note25 illus.
- Weight354 g
- Width152 mm
- Height229 mm
- Format DetailsTrade paperback (US)
- Table Of ContentsList of Illustrations Introduction 1. The Atlantic Slave Trade and the Columbian Exchange 2. Adding to my Bread and Greens 3. Hog and Hominy 4. The Great Migration 5. The Beans and Greens of Necessity 6. Eating Jim Crow 7. The Chitlin Circuit 8. The Declining Influence of Soul Food 9. Food Rebels Epilogue Notes Bibliography Index
- Author BiographyFrederick Douglass Opie teaches history at Babson College. He is author of Black Labor Migration in Caribbean Guatemala, 1882-1923 and a blogger at www.frederickdouglassopie.blogspot.com, where he conducts Daily Musings on Culture, History, and Food with Related Recipes. He has appeared on the popular American Public Media show The Splendid Table and is a regular guest on Philadelphia National Public Radio's The Chef's Table.
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