Soul food: the surprising story of an American cuisine, one plate at a time
(Book)
In this insightful and eclectic history, Adrian Miller delves into the influences, ingredients, and innovations that make up the soul food tradition. Focusing each chapter on the culinary and social history of one dish--such as fried chicken, chitlins, yams, greens, and "red drinks"--Miller uncovers how it got on the soul food plate and what it means for African American culture and identity. Miller argues that the story is more complex and surprising than commonly thought. Four centuries in the making, and fusing European, Native American, and West African cuisines, soul food--in all its fried, pork-infused, and sugary glory--is but one aspect of African American culinary heritage. Miller discusses how soul food has become incorporated into American culture and explores its connections to identity politics, bad health raps, and healthier alternatives. This refreshing look at one of America's most celebrated, mythologized, and maligned cuisines is enriched by spirited sidebars, photographs, and 22 recipes.
In this insightful and eclectic history, Adrian Miller delves into the influences, ingredients, and innovations that make up the soul food tradition. Focusing each chapter on the culinary and social history of one dish--such as fried chicken, chitlins, yams, greens, and "red drinks"--Miller uncovers how it got on the soul food plate and what it means for African American culture and identity. Miller argues that the story is more complex and surprising than commonly thought. Four centuries in the making, and fusing European, Native American, and West African cuisines, soul food--in all its fried, pork-infused, and sugary glory--is but one aspect of African American culinary heritage. Miller discusses how soul food has become incorporated into American culture and explores its connections to identity politics, bad health raps, and healthier alternatives. This refreshing look at one of America's most celebrated, mythologized, and maligned cuisines is enriched by spirited sidebars, photographs, and 22 recipes.
Notes
Miller, A. (2013). Soul food: the surprising story of an American cuisine, one plate at a time. Chapel Hill, The University of North Carolina Press.
Chicago / Turabian - Author Date Citation (style guide)Miller, Adrian. 2013. Soul Food: The Surprising Story of an American Cuisine, One Plate At a Time. Chapel Hill, The University of North Carolina Press.
Chicago / Turabian - Humanities Citation (style guide)Miller, Adrian, Soul Food: The Surprising Story of an American Cuisine, One Plate At a Time. Chapel Hill, The University of North Carolina Press, 2013.
MLA Citation (style guide)Miller, Adrian. Soul Food: The Surprising Story of an American Cuisine, One Plate At a Time. Chapel Hill, The University of North Carolina Press, 2013.
Record Information
| Last Sierra Extract Time | Apr 22, 2024 06:08:13 AM |
|---|---|
| Last File Modification Time | Apr 22, 2024 06:13:52 AM |
| Last Grouped Work Modification Time | Apr 22, 2024 06:08:18 AM |
MARC Record
| LEADER | 04518cam 22004574i 4500 | ||
|---|---|---|---|
| 001 | FLC2013002823 | ||
| 003 | CoBoFLC | ||
| 005 | 20140623160417.0 | ||
| 008 | 130404s2013 ncuab e b s001 0 eng | ||
| 010 | |a 2013002823 | ||
| 020 | |a 9781469607627 (cloth : alk. paper) | ||
| 020 | |a 9781469632421 (pbk.) | ||
| 020 | |a 146963242X (pbk.) | ||
| 040 | |a DLC|b eng|c DLC|e rda|d DLC|d CoBoFLC | ||
| 042 | |a pcc | ||
| 043 | |a n-us---|a n-usu-- | ||
| 050 | 0 | 0 | |a TX715|b .M6379 2013 |
| 082 | 0 | 0 | |a 641.59/296073|2 23 |
| 100 | 1 | |a Miller, Adrian,|e author. | |
| 245 | 1 | 0 | |a Soul food :|b the surprising story of an American cuisine, one plate at a time /|c Adrian Miller. |
| 264 | 1 | |a Chapel Hill :|b The University of North Carolina Press,|c [2013] | |
| 300 | |a xv, 333 pages :|b illustrations, maps ;|c 25 cm | ||
| 336 | |a text|2 rdacontent | ||
| 337 | |a unmediated|2 rdamedia | ||
| 338 | |a volume|2 rdacarrier | ||
| 504 | |a Includes bibliographical references and index. | ||
| 505 | 0 | |a What is soul food? -- West Africa: the culinary source -- From southern to soul -- Fried chicken and the integration of church and plate -- Catfish and other double swimmers -- Chitlins: a love story -- Black-eyed peas: what's luck got to do it? -- How did macaroni and cheese get so black? -- Sometimes I feel like motherless greens -- Candied yams: West African in name, but not in taste -- Cornbread: drop it like it's hot bread! -- Hot sauce: the best medicine ever? -- What's sweet, red, and drunk from a jelly jar? hint: liquid soul! -- Give me some sugar: the glory of soul food desserts -- Whither soul food? | |
| 520 | |a In this insightful and eclectic history, Adrian Miller delves into the influences, ingredients, and innovations that make up the soul food tradition. Focusing each chapter on the culinary and social history of one dish--such as fried chicken, chitlins, yams, greens, and "red drinks"--Miller uncovers how it got on the soul food plate and what it means for African American culture and identity. Miller argues that the story is more complex and surprising than commonly thought. Four centuries in the making, and fusing European, Native American, and West African cuisines, soul food--in all its fried, pork-infused, and sugary glory--is but one aspect of African American culinary heritage. Miller discusses how soul food has become incorporated into American culture and explores its connections to identity politics, bad health raps, and healthier alternatives. This refreshing look at one of America's most celebrated, mythologized, and maligned cuisines is enriched by spirited sidebars, photographs, and 22 recipes. | ||
| 520 | |a In this insightful and eclectic history, Adrian Miller delves into the influences, ingredients, and innovations that make up the soul food tradition. Focusing each chapter on the culinary and social history of one dish--such as fried chicken, chitlins, yams, greens, and "red drinks"--Miller uncovers how it got on the soul food plate and what it means for African American culture and identity. Miller argues that the story is more complex and surprising than commonly thought. Four centuries in the making, and fusing European, Native American, and West African cuisines, soul food--in all its fried, pork-infused, and sugary glory--is but one aspect of African American culinary heritage. Miller discusses how soul food has become incorporated into American culture and explores its connections to identity politics, bad health raps, and healthier alternatives. This refreshing look at one of America's most celebrated, mythologized, and maligned cuisines is enriched by spirited sidebars, photographs, and 22 recipes. | ||
| 650 | 0 | |a African American cooking|x History. | |
| 650 | 0 | |a Cooking, American|x Southern style. | |
| 650 | 0 | |a Food habits|z United States. | |
| 650 | 0 | |a Cooking, American. | |
| 655 | 7 | |a Cookbooks.|2 lcgft | |
| 907 | |a .b22016685 | ||
| 945 | |y .i32399583|i 33060010006810|l lgnfa|s -|h |u 29|x 2|w 0|v 20|t 0|z 160330|1 06-04-2023 22:15|o -|a 641.59296 MIL | ||
| 945 | |y .i45385282|i R0510576197|l lsnfa|s -|h |u 10|x 2|w 1|v 3|t 1|z 200701|1 02-22-2024 21:34|o -|a 641.5929607|b MIL | ||
| 945 | |y .i46246940|i R0405452141|l mdnfa|s -|h |u 4|x 0|w 0|v 3|t 1|z 210813|1 05-23-2022 23:21|o -|a 641.59296073|b Mille | ||
| 945 | |y .i47535842|i 000652507|l lvnfa|s -|h 240516|u 2|x 1|w 1|v 4|t 1|z 230131|1 03-04-2023 20:25|o -|a 641.59296 Miller, A. | ||
| 945 | |y .i47535866|i 000652506|l lvnfa|s -|h |u 2|x 2|w 0|v 1|t 1|z 230131|1 07-24-2023 18:51|o -|a 641.59296 Miller, A. | ||
| 998 | |f -|e a |i eng|h md|h lg|h ls|h lv | ||
