Table of contents for African American foodways : explorations of history and culture / edited by Anne L. Bower.

Bibliographic record and links to related information available from the Library of Congress catalog.

Note: Contents data are machine generated based on pre-publication provided by the publisher. Contents may have variations from the printed book or be incomplete or contain other coding.


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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.