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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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| African-American Cookbooks |
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By Carolyn Quick Tillery
Brand: Citadel Press
Released: 2001-01-01
Hardcover (210 pages)
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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 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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By National Council of Negro Women
Brand: Tradery House
Plastic Comb (224 pages)
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This flavorful book honors our mothers' influence by documenting more than 200 favorite family recipes. Remember stirring moments in your own kitchen as you read Mother Memories, pearls of wisdom passed from mother to daughter, and browse through a splendid collection of African-American Heritage Recipes. Highlighting the list of recipes are: Creole Gumbo, Collard Greens with Smoked Turkey, Black Eyed Pea Fritters, and Maply Sweet Potato-Banana Pudding. A portion of the proceeds benefits The National Council of Negro Women, Inc. |
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By Carolyn Quick Tillery
Brand: Citadel Press
Released: 2002-05-01
Hardcover (260 pages)
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A companion volume to the African-American Heritage Cookbook traces the history, heritage, and distinctive flavors of regional African-American cookery in a collection of recipes and reminiscences from Virginia's Hampton Institute that includes period photographs, the personal stories of former slaves, and more than 250 delicious recipes. |
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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 National Council of Negro Women
Fireside
Hardcover (212 pages)
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Ethnic Cooking |
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By Dexter Weaver
Hill Street Pr
Hardcover (192 pages)
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The philosophizing chef offers his impressions of life along with such recipes as seafood gumbo, corned beef hash, automatic barbecue sauce, and hot banana pudding |
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By Jessica B. Harris
Brand: Simon n Schuster
Hardcover (288 pages)
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Featuring African-American food at its best, with recipes gathered from church suppers, family reunions, and Sunday school picnics, a culinary collection includes red-eye gravy, sweet potato pie, and generous servings of African-American culture and history. 25,000 first printing. Tour. |
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By Angela Shelf Medearis
Dutton Adult
Hardcover (208 pages)
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Emphasizing foods that traveled with Africans to America, such as yams, sesame seeds, collard greens, and hot peppers, a collection of recipes for the Kwanzaa celebration includes information about the ceremony and inspirational text. |
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