♥ Book Title : Food and Foodways in African Narratives
☯ Full Synopsis : "Food is a defining feature in every culture. Despite its very basic purpose of sustaining life, it directly impacts the community, culture and heritage in every region around the globe in countless seen and unseen ways, including the literature and narratives of each region. Across the African continent, food and foodways, which refer to the ways that humans consume, produce and experience food, were influened by slavery and forced labor, colonization, foreign aid, and the anxieties prompted by these encounters, all of which can be traced through the ways food is seen in narratives by African and colonial storytellers. The African continent is home to thousands of cultures, but nearly every one has experienced alteration of its foodways because of slavery, transcontinental trade, and colonization. Food and Foodways in African Narratives: Community, Culture, and Heritage takes a careful look at these alterations as seen through African narratives throughout various cultures and spanning centuries."Article| Jonathan Bishop Highfield| Statement ..."
✩ Food And Foodways In African Narratives ✩
Top results of your surfing
✪ Food And Foodways In African Narratives ✪ Start Download Portable Document Format (PDF) and E-books (Electronic Books) Free Online Rating News 2016/2017 is books that can provide inspiration, insight, knowledge to the reader.
♥ Book Title : What the Slaves Ate
☯ Full Synopsis : "The powerful, long-neglected testimony of former slaves places African American slave foods and foodways at the center of the complex social dynamics of the plantation South."Article| Herbert C. Covey, Dwight Eisnach| Statement ..."
♥ Book Title : Food Culture in Sub-Saharan Africa
☯ Full Synopsis : "East African, notably, Ethiopian, cuisine is perhaps the most well-known in the States. This volume illuminates West, southern, and Central African cuisine as well to give students and other readers a solid understanding of how the diverse African peoples grow, cook, and eat food and how they celebrate special occasions and ceremonies with special foods. Readers will also learn about African history, religions, and ways of life plus how African and American foodways are related. For example, cooking techniques such as deep frying and ingredients such as peanuts, chili peppers, okra, watermelon, and even cola were introduced to the United States by sub-Sahara Africans who were brought as slaves. Africa is often presented as a monolith, but this volume treats each region in turn with representative groups and foodways presented in manageable fashion, with a truer picture able to emerge. It is noted that the boundaries of many countries are imposed, so that food culture is more fluid in a region. Commonalities are also presented in the basic format of a meal, with a starch with a sauce or stew and vegetables and perhaps some protein, typically cooked over a fire in a pot supported by three stones. Representative recipes, a timeline, glossary, and evocative photos complete the narrative."Article| Fran Osseo-Asare| Statement ..."
♥ Book Title : African American Food Culture
☯ Full Synopsis : "Like other Americans, African Americans partake of the general food offerings available in mainstream supermarket chains across the country. Food culture, however, may depend on where they live and their degree of connection to traditions passed down through generations since the time of slavery. Many African Americans celebrate a hybrid identity that incorporates African and New World foodways. The state of African American food culture today is illuminated in depth here for the first time, in the all-important context of understanding the West African origins of most African Americans of today. Like other Americans, African Americans partake of the general food offerings available in mainstream supermarket chains across the country. Food culture, however, may depend on where they live and their degree of connection to traditions passed down through generations since the time of slavery. Many African Americans celebrate a hybrid identity that incorporates African and New World foodways. The state of African American food culture today is illuminated in depth here for the first time, in the all-important context of understanding the West African origins of most African Americans of today. A historical overview discusses the beginnings of this hybrid food culture when Africans were forcibly removed from their homelands and brought to the United States. Chapter 2 on Major Foods and Ingredients details the particular favorites of what is considered classic African American food. In Chapter 3, Cooking, the African American family of today is shown to be like most other families with busy lives, preparing and eating quick meals during the week and more leisurely meals on the weekend. Special insight is also given on African American chefs. The Typical Meals chapter reflects a largely mainstream diet, with regional and traditional options. Chapter 6, Eating Out, highlights the increasing opportunities for African Americans to dine out, and the attractions of fast meals. The Special Occasions chapter discusses all the pertinent occasions for African Americans to prepare and eat symbolic dishes that reaffirm their identity and culture. Finally, the latest information in traditional African American diet and its health effects brings readers up to date in the Diet and Health chapter. Recipes, photos, chronology, resource guide, and selected bibliography round out the narrative."Article| William Frank Mitchell| Statement ..."
♥ Book Title : African American Foodways
☯ Full Synopsis : "Presents a collection of essays that focus on African American cooking and food customs."Article| Anne Bower| Statement ..."
♥ Book Title : Writing in the Kitchen
☯ Full Synopsis : "Scarlett O’Hara munched on a radish and vowed never to go hungry again. Vardaman Bundren ate bananas in Faulkner’s Jefferson, and the Invisible Man dined on a sweet potato in Harlem. Although food and stories may be two of the most prominent cultural products associated with the South, the connections between them have not been thoroughly explored until now. Southern food has become the subject of increasingly self-conscious intellectual consideration. The Southern Foodways Alliance, the Southern Food and Beverage Museum, food-themed issues of Oxford American and Southern Cultures, and a spate of new scholarly and popular books demonstrate this interest. Writing in the Kitchen explores the relationship between food and literature and makes a major contribution to the study of both southern literature and of southern foodways and culture more widely. This collection examines food writing in a range of literary expressions, including cookbooks, agricultural journals, novels, stories, and poems. Contributors interpret how authors use food to explore the changing South, considering the ways race, ethnicity, class, gender, and region affect how and what people eat. They describe foods from specific southern places such as New Orleans and Appalachia, engage both the historical and contemporary South, and study the food traditions of ethnicities as they manifest through the written word."Article| David A. Davis, Tara Powell| Statement ..."
♥ Book Title : Edible Identities: Food as Cultural Heritage
☯ Full Synopsis : "Food - its cultivation, preparation and communal consumption - has long been considered a form of cultural heritage. A dynamic, living product, food creates social bonds as it simultaneously marks off and maintains cultural difference. In bringing together anthropologists, historians and other scholars of food and heritage, this volume closely examines the ways in which the cultivation, preparation, and consumption of food is used to create identity claims of 'cultural heritage' on local, regional, national and international scales. Contributors explore a range of themes, including how food is used to mark insiders and outsiders within an ethnic group; how the same food's meanings change within a particular society based on class, gender or taste; and how traditions are 'invented' for the revitalization of a community during periods of cultural pressure. Featuring case studies from Europe, Asia and the Americas, this timely volume also addresses the complex processes of classifying, designating, and valorizing food as 'terroir,' 'slow food,' or as intangible cultural heritage through UNESCO. By effectively analyzing food and foodways through the perspectives of critical heritage studies, this collection productively brings two overlapping but frequently separate theoretical frameworks into conversation."Article| Ronda L. Brulotte, Michael A. Di Giovine| Statement ..."
♥ Book Title : Fusion Foodways of Africa's Gold Coast in the Atlantic Era
☯ Full Synopsis : "Fusion Foodways describes the agricultural and cultural history of the Gold Coast (now, Ghana) in the Atlantic era, exploring the historical significance of new food crops and culinary techniques from the Americas, Asia and elsewhere in Africa to the farmers who produced them and to everybody who ate."Article| James D. La Fleur| Statement ..."
♥ Book Title : How the Slaves Saw the Civil War: Recollections of the War through the WPA Slave Narratives
☯ Full Synopsis : "Drawing from narratives of former slaves to provide accurate and poignant insights, this book presents descriptions in the former slaves' own words about their lives before, during, and following the Civil War. • Supplies the actual words of former slaves used in the narratives, giving readers not only a better sense of the individuals' experiences but also of the oral tradition of African Americans during the Civil War period • Includes carefully selected images of the time to underscore key concepts in the narratives and historical events and to engage the reader • Provides an extensive bibliography of other reliable sources appropriate for further research by general readers, academics specializing in African American history, and Civil War buffs alike"Article| Herbert C. Covey, Dwight Eisnach| Statement ..."
♥ Book Title : Enslaved Women in America: An Encyclopedia
☯ Full Synopsis : "This singular reference provides an authoritative account of the daily lives of enslaved women in the United States, from colonial times to emancipation following the Civil War. Through essays, photos, and primary source documents, the female experience is explored, and women are depicted as central, rather than marginal, figures in history. • Dozens of photos of former enslaved women • Detailed historical timeline • Numerous rare primary documents, including runaway slave advertisements and even a plantation recipe for turtle soup • Profiles of noted female slaves and their works"Article| Daina Ramey Berry Ph.D., Deleso A. Alford| Statement ..."
♥ Book Title : Stirring the Pot
☯ Full Synopsis : "Africa's art of cooking is a key part of its history. All toooften Africa is associated with famine, but in Stirring the Pot,James C. McCann describes how the ingredients, the practices,and the varied tastes of African cuisine comprise a body of historically gendered knowledge practiced and perfected in householdsacross diverse human and ecological landscape. McCannreveals how tastes and culinary practices are integral to the understanding of history and more generally to the new literature on food as social history. Stirring the Pot offers a chronology of African cuisine beginning in the sixteenth century and continuing from Africa’s original edible endowments to its globalization. McCann traces cooks’ use of new crops, spices, and tastes, including New World imports like maize, hot peppers, cassava, potatoes, tomatoes, and peanuts, as well as plantain, sugarcane, spices, Asian rice, and other ingredients from the Indian Ocean world. He analyzes recipes, not as fixed ahistorical documents,but as lively and living records of historical change in women’s knowledge and farmers’ experiments. A final chapter describes in sensuous detail the direct connections of African cooking to New Orleans jambalaya, Cuban rice and beans, and the cooking of African Americans’ “soul food.” Stirring the Pot breaks new ground and makes clear the relationship between food and the culture, history, and national identity of Africans."Article| James C. McCann| Statement ..."
♥ Book Title : Eating in the Side Room
☯ Full Synopsis : "Warner uses the archaeological data on food remains recovered from excavations in Annapolis, Maryland, as the point of departure for a broader look at the centrality of material culture in the construction of African identity in America."Article| Mark S. Warner| Statement ..."
♥ Book Title : In the Shadow of Slavery
☯ Full Synopsis : "'In the Shadow of Slavery' explores the wealth of plant life brought to the Americas by slaves and slave ships as provisions, medicines, cordage and bedding, and afterwards cultivated in garden plots. These included coffee, watermelon and okra, as well as the constituents of many well-known products."Article| Judith Ann Carney, Richard Nicholas Rosomoff| Statement ..."