Hog & Hominy

Hog & Hominy

Author: Frederick Douglass Opie

Publisher: Columbia University Press

ISBN: 0231146388

Category: Cooking

Page: 264

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An examination of the culinary origins of African American soul food finds the unique cuisine, rooted in the American South, is a mix of European, Asian, African, and Amerindian food cultures.
Early American Proverbs and Proverbial Phrases
Language: en
Pages: 626
Authors: Bartlett Jere Whiting
Categories: Literary Criticism
Type: BOOK - Published: 1977 - Publisher: Harvard University Press

p.B. J. Whiting savors proverbial expressions and has devoted much of his lifetime to studying and collecting them; no one knows more about British and American proverbs than he. The present volume, based upon writings in British North America from the earliest settlements to approximately 1820, complements his and Archer
Speeches of Hon. William D. Kelley
Language: en
Pages: 92
Authors: William Darrah Kelley
Categories: United States
Type: BOOK - Published: 1864 - Publisher:

Books about Speeches of Hon. William D. Kelley
Getting Something to Eat in Jackson
Language: en
Pages: 320
Authors: Joseph C. Ewoodzie Jr.
Categories: Social Science
Type: BOOK - Published: 2021-10-05 - Publisher: Princeton University Press

A vivid portrait of African American life in today’s urban South that uses food to explore the complex interactions of race and class Getting Something to Eat in Jackson uses food—what people eat and how—to explore the interaction of race and class in the lives of African Americans in the
The Poetical Works of Charles G. Halpine
Language: en
Pages: 358
Authors: Charles G. Halpine
Categories: Language Arts & Disciplines
Type: BOOK - Published: 2020-06-30 - Publisher: BoD – Books on Demand

Reprint of the original, first published in 1869.
Ten Restaurants That Changed America
Language: en
Pages: 528
Authors: Paul Freedman
Categories: Cooking
Type: BOOK - Published: 2016-09-20 - Publisher: Liveright Publishing

Featuring a new chapter on ten restaurants changing America today, a “fascinating . . . sweep through centuries of food culture” (Washington Post). Combining an historian’s rigor with a food enthusiast’s palate, Paul Freedman’s seminal and highly entertaining Ten Restaurants That Changed America reveals how the history of our restaurants