© Columbia University Press
Hog and Hominy: Soul Food from Africa to America
Paper, 256 pages, 25 illus.
ISBN: 978-0-231-14639-5
$17.95
/ £12.95
October, 2008
Cloth, 256 pages, 25 illus.
ISBN: 978-0-231-14638-8
$24.95
/ £16.95
"[An] elegant, detailed history . . . Highly recommended." — Choice
"Hog and Hominy provides a definitive history of the grand social forces and unforgettable personalities that have revolutionized Africa American cooking since the twilight of the Jim Crow system." — Andrew Warnes, Gastronomica
"Hog and Hominy contributes to understanding the important place of soul food in African American culture and of African American cuisine in the American melting pot." — Carole Counihan, Journal of American Ethnic History
"What makes Frederick Douglass Opie's work so powerful and so important is that it transcends the essentialist concept of 'soul food' as rooted in timeless cultural attributes of people of African descent. Opie shows not only that African American traditions of cooking were constantly changing in response to contact with Europeans, American Indians, and immigrants from many different parts of the world, but also that as early as the fifteenth and sixteenth centuries the agricultural and culinary traditions of African peoples were in flux as a result of global trading patterns." — Mark Naison, professor of African American studies and history and director of urban studies, Fordham University
"Hog and Hominy is a wonderful walk through the culinary traditions of African Americans, providing a history of African Americans simultaneously." — Jeffrey Ogbar, director, Institute for African American Studies, University of Connecticut, and author of Black Power: Radical Politics and African American Identity