Unlike some other reproductions of classic texts (1) We have not used OCR(Optical Character Recognition), as this leads to bad quality books with introduced typos. (2) In books where there are images such as portraits, maps, sketches etc We have endeavoured to keep the quality of these images, so they represent accurately the original artefact. Although occasionally there may be certain imperfections with these old texts, we feel they deserve to be made available for future generations to enjoy.

Like other Americans, African Americans partake of the general food offerings available in mainstream supermarket chains across the country. Food culture, however, may depend on where they live and their degree of connection to traditions passed down through generations since the time of slavery. Many African Americans celebrate a hybrid identity that incorporates African and New World foodways. The state of African American food culture today is illuminated in depth here for the first time, in the all-important context of understanding the West African origins of most African Americans of today.

Like other Americans, African Americans partake of the general food offerings available in mainstream supermarket chains across the country. Food culture, however, may depend on where they live and their degree of connection to traditions passed down through generations since the time of slavery. Many African Americans celebrate a hybrid identity that incorporates African and New World foodways. The state of African American food culture today is illuminated in depth here for the first time, in the all-important context of understanding the West African origins of most African Americans of today.

A historical overview discusses the beginnings of this hybrid food culture when Africans were forcibly removed from their homelands and brought to the United States. Chapter 2 on Major Foods and Ingredients details the particular favorites of what is considered classic African American food. In Chapter 3, Cooking, the African American family of today is shown to be like most other families with busy lives, preparing and eating quick meals during the week and more leisurely meals on the weekend. Special insight is also given on African American chefs. The Typical Meals chapter reflects a largely mainstream diet, with regional and traditional options. Chapter 6, Eating Out, highlights the increasing opportunities for African Americans to dine out, and the attractions of fast meals. The Special Occasions chapter discusses all the pertinent occasions for African Americans to prepare and eat symbolic dishes that reaffirm their identity and culture. Finally, the latest information in traditional African American diet and its health effects brings readers up to date in the Diet and Health chapter. Recipes, photos, chronology, resource guide, and selected bibliography round out the narrative.

The numerous essays by many of the state's leading historians in African American Connecticut Explored document an array of subjects beginning from the earliest years of the state's colonization around 1630 and continuing well into the 20th century. The voice of Connecticut's African Americans rings clear through topics such as the Black Governors of Connecticut, nationally prominent black abolitionists like the reverends Amos Beman and James Pennington, the African American community's response to the Amistad trial, the letters of Joseph O. Cross of the 29th Regiment of Colored Volunteers in the Civil War, and the Civil Rights work of baseball great Jackie Robinson (a twenty-year resident of Stamford), to name a few. Insightful introductions to each section explore broader issues faced by the state's African American residents as they struggled for full rights as citizens. This book represents the collaborative effort of Connecticut Explored and the Amistad Center for Art & Culture, with support from the State Historic Preservation Office and Connecticut's Freedom Trail. It will be a valuable guide for anyone interested in this fascinating area of Connecticut's history. Contributors include Billie M. Anthony, Christopher Baker, Whitney Bayers, Barbara Beeching, Andra Chantim, Stacey K. Close, Jessica Colebrook, Christopher Collier, Hildegard Cummings, Barbara Donahue, Mary M. Donohue, Nancy Finlay, Jessica A. Gresko, Katherine J. Harris, Charles (Ben) Hawley, Peter Hinks, Graham Russell Gao Hodges, Eileen Hurst, Dawn Byron Hutchins, Carolyn B. Ivanoff, Joan Jacobs, Mark H. Jones, Joel Lang, Melonae' McLean, Wm. Frank Mitchell, Hilary Moss, Cora Murray, Elizabeth J. Normen, Elisabeth Petry, Cynthia Reik, Ann Y. Smith, John Wood Sweet, Charles A. Teale Sr., Barbara M. Tucker, Tamara Verrett, Liz Warner, David O. White, and Yohuru Williams.

This is a reproduction of a book published before 1923. This book may have occasional imperfections such as missing or blurred pages, poor pictures, errant marks, etc. that were either part of the original artifact, or were introduced by the scanning process. We believe this work is culturally important, and despite the imperfections, have elected to bring it back into print as part of our continuing commitment to the preservation of printed works worldwide. We appreciate your understanding of the imperfections in the preservation process, and hope you enjoy this valuable book. ++++ The below data was compiled from various identification fields in the bibliographic record of this title. This data is provided as an additional tool in helping to ensure edition identification: ++++ Industrial Education: Typical Experiments Described And Interpreted, Volume 11; Part 1 Of Yearbook Of The National Society For The Study Of Education; Industrial Education: Typical Experiments Described And Interpreted; Frank Mitchell Leavitt Frank Mitchell Leavitt Public School Pub. Co., 1912 Technical education; Trade schools

This is an EXACT reproduction of a book published before 1923. This IS NOT an OCR'd book with strange characters, introduced typographical errors, and jumbled words. This book may have occasional imperfections such as missing or blurred pages, poor pictures, errant marks, etc. that were either part of the original artifact, or were introduced by the scanning process. We believe this work is culturally important, and despite the imperfections, have elected to bring it back into print as part of our continuing commitment to the preservation of printed works worldwide. We appreciate your understanding of the imperfections in the preservation process, and hope you enjoy this valuable book.