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How to Cook dishes from African-American tradition
In the United States,
there are around 39 million African-Americans,
that is to say Americans who are ultimately descended
from people from sub-Saharan Africa. African-Americans are the largest racial minority in
the country.
African-Americans arrived in the
United States via a number of
different routes. The ancestors of many African-Americans were brought to the country
as slaves, during the 19th century or earlier. Other African-Americans immigrated to the
US voluntarily, from
Africa, from the Caribbean, or from Latin America.
African-American cuisine reflects the nature of the African-American community.
Some dishes, particularly what is known "Soul Food",
trace their origins to American South, and in particular low-cost foods that were available to
slaves. Other African-American dishes, include dishes influenced by
Caribbean cuisine,
Latin American cuisine,
and of course,
African cuisine.
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By Carolyn Quick Tillery
Brand: Citadel Press
Released: 2001-01-01
Hardcover (210 pages)
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Product Description:
Includes memories and literary passages that evince the spirit of Tuskegee and complement more than two hundred traditional recipes with pictorial accounts, personal vignettes, and poetry. |
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By Jonell Nash
Brand: Amistad
Released: 2000-01-27
Hardcover (480 pages)
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For more than two decades, millions of men and women across the country have relied on Essence magazine to cater to their taste for great food. As one of the biggest success stories in the publishing industry, Essence -- the only lifestyle magazine for Black women -- has also endeared itself to everyone who appreciates the best in the food traditions of the Caribbean, Africa, South America, and the American South. Now, Jonell Nash, food editor for Essence since 1983, brings together in one definitive volume the best recipes, cooking tips, nutritional information, food folklore, and stunning color photographs from the food pages of the magazine. Essence Brings You Great Cooking has more than 300 recipes that answer the needs of a new era of health-consciousness, hectic schedules, and renewed appreciation of African-American and home cooking. Included are classics such as Chicken and Dumplings, Baked Red Snapper, and Braised Cabbage as well as unique contemporary dishes such as Fruited Duck Salad and Orange-Blossom Grits. There are wonderful options for all kinds of diets with recipes that excite meat-eaters and vegetarians alike, from Creole Okra and Tomatoes, and Ali's Vegetable Curry to Sweet Pepper and Crabmeat Quiche. This easy-to-follow book guides you through the preparation of a weekday meal to elegant recipes perfect for formal and informal entertaining.Rooted in tradition, with bits of history and culture, Essence brings you great cooking that is at once familiar yet exciting and new. This long-awaited, ground-breaking guide to fine dining presents the best of Essence magazine's food pages and African-American cuisines. |
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By Wilbert Jones
Brand: Citadel
Released: 2000-06-01
Hardcover (125 pages)
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A collection of more than one hundred soul food dishes, including appetizers, breads, entrees, desserts, and much more, offers traditional African-American fare with a difference, as it shows how to prepare delicious meals with healthy low-fat ingredients. |
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By Delta Sigma Theta
Putnam Adult
Released: 2004-10-07
Hardcover (304 pages)
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The women of Delta Sigma Theta, a repected African-American women's organization, share more than 250 delicious recipes, compiled from members of the sorority, along with suggested menus and entertaining tips for specific occasions, ranging from bridal and baby showers to book club meetings, a backyard barbecue, and Christmas dinner. 25,000 first printing. |
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By Joyce White
William Morrow Cookbooks
Released: 1998-01-20
Hardcover (368 pages)
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When Joyce White moved to New York City from Alabama, she left small-town life behind and landed ajob as a food editor at a major women's magazine. Weekends, however, found her visiting churches in Harlem and Bedford-Stuyvestant, looking for a taste of home. Food has long been a part of the spiritual life of African-American churches, and what she found there, along with what she missed from home, was the comforting blend of cooking and fellowship that feeds both the body and soul.In this warm and joyful collection, White offers more than 150 recipes for the foods that worshipers look forward to after services, and she captures the spirit of these sociable meals with warm, conversational and occasionally poignant reflections from African-American churchgoers around the United States. "We don't just come to church service and leave," says a retired nurse who directs hospitality for a large church in Los Angeles. "Many of us stay here half the day. That way we get a chance to rub shoulders and see what is going on or going wrong with each other." From delicious renditions of classics such as Sugar-Crusted Biscuits to updated favorites such as Black Beans with Sun-Dried Tomatoes, as well as special fare for entertaining and Kwaanza, the pages of Soul Food are alive with the spirit and love of African-American churches -- and the terrific food to be found there. |
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Brand: Wimmer Book Distribution
Hardcover-spiral (212 pages)
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Hardcover-spiral: 212 pages Publisher: Wimmer Book Distribution (February 1992) Language: English ISBN-10: 1879958007 ISBN-13: 978-1879958005 Product Dimensions: 9 x 6.8 x 0.9 inches Shipping Weight: 1 pounds |
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By Vertamae Smart-Grosvenor
Brand: Kqed Books
Paperback (192 pages)
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A companion volume to the PBS series on the art of African-American cuisine introduces 110 delectable recipes, accompanied by folklore and anecdotes that trace the history and contribution of African roots to American cookery. Original. TV tie-in. 30,000 first printing. Tour. IP. |
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By Jessica B. Harris
Brand: Simon n Schuster
Paperback (288 pages)
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The African-American way with food combines the improvisational techniques that gave the world jazz with the culinary techniques and piquant tastes of the African continent. From Hoppin' John to creamy Sweet Potato Pie, from Benne Seed Wafers to the Gospel Bird, African-American cooking recalls its history and speaks eloquently to the richness and diversity of black culture. In The Welcome Table, Jessica Harris presents African-American food at its finest: over 200 recipes, both traditional and contemporary, combined with historical detail and personal interviews and illustrated with beautiful photographs. |
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By Carolyn Quick Tillery
Brand: Citadel Press
Released: 2003-11-01
Hardcover (272 pages)
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Hardcover Book with Dust jacket. |
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By Wilbert Jones
Citadel
Paperback (135 pages)
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A collection of more than one hundred soul food dishes offers traditional African American fare with a difference, as it shows how to prepare meals with healthy, low-fat ingredients |
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