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What the Slaves Ate : Recollections of African American Foods and Foodways from the Slave Narratives

By: Covey, Herbert C.
Contributor(s): Eisnach, Dwight.
Material type: TextTextSeries: eBooks on Demand.Publisher: Santa Barbara : ABC-CLIO, 2009Description: 1 online resource (328 p.).ISBN: 9780313374982.Subject(s): African American cooking -- History | African Americans -- Food -- History | Cooking, American -- Southern style -- History | Food -- Social aspects -- United States -- History | Slave narratives -- United States | Slaves -- Diet -- United States -- HistoryGenre/Form: Electronic books.Additional physical formats: Print version:: What the Slaves Ate : Recollections of African American Foods and Foodways from the Slave NarrativesDDC classification: 390/.25 Online resources: Click here to view this ebook.
Contents:
Cover; Contents; Preface; Acknowledgments; 1. The WPA Narratives and Slave Diets; 2. Slave Nutrition; 3. African Roots and Food Traditions; 4. Slave Cooking and Meals; 5. Vegetables; 6. Meat; 7. Wild Game and Fish; 8. Dairy; 9. Grains, Cereals, and Baked Goods; 10. Fruits, Nuts, and Coffee; 11. Celebrations, Special Occasions, and the War; 12. Closing Observations; APPENDICES: FOODS IDENTIFIED IN THE WPA NARRATIVES; Bibliography; Index
Summary: Carefully documenting African American slave foods, this book reveals that slaves actively developed their own foodways-their customs involving family and food. The authors connect African foods and food preparation to the development during slavery of Southern cuisines having African influences, including Cajun, Creole, and what later became known as soul food, drawing on the recollections of ex-slaves recorded by Works Progress Administration interviewers. Valuable for its fascinating look into the very core of slave life, this book makes a unique contribution to our knowledge of slave cultu
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Item type Current location Call number URL Status Date due Barcode
Electronic Book UT Tyler Online
Online
E443 .C73 2009 (Browse shelf) http://uttyler.eblib.com/patron/FullRecord.aspx?p=496719 Available EBL496719

Cover; Contents; Preface; Acknowledgments; 1. The WPA Narratives and Slave Diets; 2. Slave Nutrition; 3. African Roots and Food Traditions; 4. Slave Cooking and Meals; 5. Vegetables; 6. Meat; 7. Wild Game and Fish; 8. Dairy; 9. Grains, Cereals, and Baked Goods; 10. Fruits, Nuts, and Coffee; 11. Celebrations, Special Occasions, and the War; 12. Closing Observations; APPENDICES: FOODS IDENTIFIED IN THE WPA NARRATIVES; Bibliography; Index

Carefully documenting African American slave foods, this book reveals that slaves actively developed their own foodways-their customs involving family and food. The authors connect African foods and food preparation to the development during slavery of Southern cuisines having African influences, including Cajun, Creole, and what later became known as soul food, drawing on the recollections of ex-slaves recorded by Works Progress Administration interviewers. Valuable for its fascinating look into the very core of slave life, this book makes a unique contribution to our knowledge of slave cultu

Description based upon print version of record.

Reviews provided by Syndetics

Library Journal Review

This fascinating anthropological documentary excavates 1930s WPA-funded interviews to find the testimony of former slaves on the subject of food's role in daily life. In 12 absorbing, essay-style chapters, Covey (African American Slave Medicine) and independent scholar Eisnach explore how food was used to reinforce power relationships, how slave recipes gradually entered plantation kitchens, and how the Civil War changed entrenched traditions. Fourteen appendixes, categorized by food type, list specific ingredients mentioned by interview subjects and indicate the subject's home state, a record that facilitates awareness of regional customs. An excellent complement to Anne Bower's African American Foodways. (c) Copyright 2010. Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.

Author notes provided by Syndetics

<p> Herbert C. Covey is the author of African American Slave Medicine: Herbal and Non-Herbal Treatments (2007) as well as of numerous books and articles on juvenile gangs and on drug addiction. He has been Vice Chair of the Colorado State Juvenile Parole Board since 1994 and Field Administrator for the Colorado Department of Human Services since 1999.</p> <p> Dwight Eisnach is an independent scholar and editor. He began his career as an investigative reporter and later served the Colorado Department of Human Services for some 25 years, successively as Legislative Liaison, Public Information Officer, and Administrator of the Colorado Juvenile Parole Board.</p>

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