Frederick Douglass Opie deconstructs and compares the foodways
of people of African descent throughout the Americas, interprets
the health legacies of black culinary traditions, and explains 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.
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. Opie shows how
food can be an indicator of social position, a site of community
building and cultural identity, and a juncture at which different
cultural traditions can develop and impact the collective health of
a community.
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