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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 Vertamae Grosvenor
Brand: Bay Books
Paperback (159 pages)
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Organized by course, a cookbook serves up a collection of recipes from all the cultures that make up the Americas, including the Gullah culture of the Sea Islands off the coast of Georgia and the Island cultures of the Caribbean. Original. |
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By Dorothy Height
Brand: Fireside
Paperback (224 pages)
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As a shared meal nourishes the body, so a quilt, passed from generation to generation, warms and nourishes the spirit. Both recipes and quilts preserve the culture and history of a people and their social, historic, and artistic connections to their past and their future. Celebrating both these traditions, The Black Family Dinner Quilt offers recipes based on both traditional and contemporary African-American cuisine with recipes full of down-home flavor but lower in fat, salt, and sugar. Southern Ham and Shrimp Soup, Country Chicken and Biscuits, Jamaican Pork, Creole Beans and Rice, Creamy Macaroni and Cheese, and even Bethune Sweet Potato Pie are just a few of the healthful and soul-satisfying dishes you'll find in these pages. |
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By Wilbert Jones
Brand: Citadel
Released: 2000-06-01
Hardcover (122 pages)
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Product Description:
A mouthwatering, fully illustrated, and easy-to-follow cookbook offers a new look at traditional African-American desserts, including recipes for delicious cakes, savory pies, tasty cookies, and many other sweet treats. |
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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 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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By National Council of Negro Women
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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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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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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