Frederick Opie's culinary history is an insightful portrait of the
social and religious relationship between people of African descent
and their cuisine. Beginning with the Atlantic slave trade and
concluding with the Black Power movement of the 1960s and 1970s,
Opie composes a global history of African American foodways and the
concept of soul itself, revealing soul food to be an amalgamation
of West and Central African social and cultural influences as well
as the adaptations blacks made to the conditions of slavery and
freedom in the Americas.
Soul is the style of rural folk culture, embodying the essence
of suffering, endurance, and survival. Soul food comprises dishes
made from simple, inexpensive ingredients that remind black folk of
their rural roots. Sampling from travel accounts, periodicals,
government reports on food and diet, and interviews with more than
thirty people born before 1945, Opie reconstructs an interrelated
history of Moorish influence on the Iberian Peninsula, the African
slave trade, slavery in the Americas, the emergence of Jim Crow,
the Great migration, the Great Depression, and the Civil Rights and
Black Power movements. His grassroots approach reveals the global
origins of soul food, the forces that shaped its development, and
the distinctive cultural collaborations that occurred among
Africans, Asians, Europeans, and Americans throughout history.
"Hog and Hominy" traces the class- and race-inflected attitudes
toward black folk's food in the African diaspora as it evolved in
Brazil, the Caribbean, the American South, and such northern cities
as Chicago and New York, mapping the complex cultural identity of
African Americans as it developedthrough eating habits over
hundreds of years.
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