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

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.

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