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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 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 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 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 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 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 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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Brand: Beacon Press
Hardcover (166 pages)
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From the organization that brought us The Black Family Reunion cookbooks comes The Historical Cookbook of the American Negro, a fun, richly brewed collection of recipes, historical facts, photos, and personal anecdotes. First published in 1958 by the National Council of Negro Women, it includes contributions from members in thirty-six states plus the District of Columbia and offers exceptional insight into American history and the African-American community at the time of its publication. As John Hope Franklin (whose own family owns a copy of the book) points out, much of the cultural information in the cookbook has never been passed down to successive generations.
Arranged according to the calendar year, the cookbook opens with a cake to be baked in celebration of both New Year's Day and the Emancipation Proclamation. Scattered among the recipes one finds excerpts from documents such as the Gettysburg Address and the Universal Declaration of Human Rights. Tributes to well-known figures like Harriet Tubman, Phillis Wheatley, and Booker T. Washington appear alongside brief bios and recipes in celebration of important but obscured figures. This delightful collection of delicious recipes helps us commemorate African-American history throughout the year.
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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 Isaac Hayes
Putnam Adult
Released: 2000-11-13
Hardcover (256 pages)
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The actor, musician, and voice of "Chef" on South Park shares recipes and recollections in this unique blending of memoir and cuisine. 60,000 first printing. |
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By Carolyn Quick Tillery
Citadel Press
Hardcover (260 pages)
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