Hog and Hominy: Soul Food from Africa to America

Frederick Douglass Opie

Share |

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

List of Illustrations

Introduction

1. The Atlantic Slave Trade and the Columbian Exchange

2. Adding to my Bread and Greens

3. Hog and Hominy

4. The Great Migration

5. The Beans and Greens of Necessity

6. Eating Jim Crow

7. The Chitlin Circuit

8. The Declining Influence of Soul Food

9. Food Rebels

Epilogue

Notes

Bibliography

Index

Related Subjects

• American History
• Food History & Culinary Studies

Series

• Arts and Traditions of the Table: Perspectives on Culinary History

About the Author

Frederick Douglass Opie teaches history at Babson College. He is author of Black Labor Migration in Caribbean Guatemala, 1882-1923 and a blogger at www.frederickdouglassopie.blogspot.com, where he conducts "Daily Musings on Culture, History, and Food with Related Recipes." He has appeared on the popular American Public Media show The Splendid Table and is a regular guest on Philadelphia National Public Radio's The Chef's Table.

top of page