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.

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.

"A significant contribution that enriches historical narratives. This is a wonderful case study that complicates Latin American history, and particularly labor history in that region, by emphasizing the positive role played by black migrants in labor mobilization in Guatemala."--Jean Muteba Rahier, Florida International University In the late nineteenth century, many Central American governments and countries sought to fill low-paying jobs and develop their economies by recruiting black American and West Indian laborers. Frederick Opie offers a revisionist interpretation of these workers, who were often depicted as simple victims with little, if any, enduring legacy. The Guatemalan government sought to build an extensive railroad system in the 1880s, and actively recruited foreign labor. For poor workers of African descent, immigrating to Guatemala was seen as an opportunity to improve their lives and escape from the racism of the Jim Crow U.S. South and the French and British colonial Caribbean. Using primary and secondary sources as well as ethnographic data, Opie details the struggles of these workers who were ultimately inspired to organize by the ideas of Marcus Garvey. Regularly suffering class- and race-based attacks and persecution, black laborers frequently met such attacks with resistance. Their leverage--being able to shut down the railroad--was crucially important to the revolutionary movements in 1897 and 1920. Frederick Douglass Opie, professor of history and foodways at Babson College, is the author of "Hog and Hominy: Soul Food from Africa to America," and a blogger at www.foodsasalens.com.