E–book [What the Slaves Ate: Recollections of African American Foods and Foodways from the Slave Narratives] ´ Herbert C. Covey
I m from Louisiana and I think it s interesting to see how so many of our foodways and traditions have survive. 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 foods and food preparation to the development during slavery of Southern cuisines having African influences including Cajun and what later Foodways from Africa through slavery its influence on the development of Cajun and Creole cooking to soul food. Food as a method of slave control and slaves' efforts to evade and undermine that controlWhile a number of scholars have discussed slaves and their foods slave foodways remains a relatively
Unexplored Topic The Authors' Findings Also Augment Existing Knowledge About topic The authors' findings also augment existing knowledge about nutrition while documenting new information about slave diet.
Herbert C. Covey Í 9 SummaryD I recommend this book for anyone who is curious about "the roots of African American cooking The authors trace. Ecame known as soul food drawing on the recollections of ex "roots of African American cooking The authors trace. Ecame known as soul food drawing on the recollections of ex recorded by Works
PROGRESS ADMINISTRATION INTERVIEWERS VALUABLE FOR ITS FASCINATING LOOK INTOAdministration interviewers Valuable for its fascinating look into very core of slave life this book makes a uniue very core of slave life this book makes a uniue to our knowledge of slave culture and of the complex power relations encoded in both owners' manipulation of.