Cooking (African-American Arts)

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Product Description Introduces the influence of African-based foods, cooking techniques, and traditions to American culinary history. From School Library Journal Grade 6-10. The focus here is history and cultural appreciation rather than recipes. The book begins with the African origins of cooking and food, including the impact of agricultural and nomadic lifestyles on its preparation and customs. As Africans were taken as slaves first to the Caribbean islands and then to the United States, they brought their own food preferences and styles of preparation and were introduced to new kinds of cooking. The authors explore the intricacies of this amalgamation, emphasizing the impact African Americans have had on American cuisine. The material on Thomas Jefferson's chef is especially insightful and the discussion of African-American contributions to agriculture, as well as to modern African cooking round out the presentation. Seventeen recipes are appended. The writing is clear and concise. The emphasis is always on the ancient traditions emerging in contemporary life as positive influences and a proud heritage. Full-color photographs and illustrations enhance the text. Kibibi Mack-Williams's Food and Our History (Rourke, 1995) covers much of the same ground, and includes information on holiday celebrations, but does not provide the in-depth treatment that the Medearises do.?Joyce Adams Burner, Hillcrest Library, Prairie Village, KS Copyright 1997 Reed Business Information, Inc. From Booklist Gr. 5^-8. The rich contributions of Africans and African Americans are often overlooked in many accounts of American culinary history. The authors remedy this oversight in a compact volume that covers a lot of territory. Starting with the foods brought to the Americas by Africans on the slave ships, the book details how southern cookery was transformed by the wizardry of slaves in plantation kitchens--for the benefit of the masters; the slaves themselves were generally ill fed. The authors describe many other influences on African American cooking, including that of the French and Spanish. Pioneers like Lloyd Augustus Hall, who discovered how to make curing salts to preserve and process meats, are given their due. Important people and places are handsomely illustrated with color photographs and drawings. The last chapter offers a diverse sampling of recipes. Denia Hester

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EAN

9780805044843

ASIN

0805044841

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