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Contents Acknowledgments Introduction: Watching Soul Food: Representations of African American Foodways Anne L. Bower Part One: The History of African American Food 1. Food Crops, Medicinal Plants, and the Atlantic Slave Trade Robert L. Hall 2. Soul Food as Cultural Creation William C. Whit 3. Excavating the South's African American Food History Anne Yentsch Part Two: Representations of African American Food 4. From Fiction to Foodways: Working at the Intersections of African American Literary and Culinary Studies Doris Witt 5. Chickens and Chains: Using African American Foodways to Understand Black Identities Psyche Williams-Forson 6. Recipes for Respect: Black Hospitality Entrepreneurs Before the First World War Rafia Zafar 7. Recipes for History: The National Council of Negro Women's Five Historical Cookbooks Anne L. Bower Notes on Contributors Index
Library of Congress Subject Headings for this publication:
African American cookery.