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Hog and Hominy: Soul Food from Africa to America

Frederick Douglass Opie

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Paper, 256 pages, 25 illus.
ISBN: 978-0-231-14639-5
$19.95 / £13.95

October, 2008
Cloth, 256 pages, 25 illus.
ISBN: 978-0-231-14638-8
$35.00 / £24.00

Web Features:

  • Fred Opie's blog on the history of food traditions and the politics of food Food as a Lens.
  • Listen to Fred Opie on Splendid Table
  • Listen to an interview with Fred Opie on NPR

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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, 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.

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