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 twenty-two recipes.

    Harris has spent much of her life researching the food and foodways of the African Diaspora. High on the Hog is the culmination of years of her work, and the result is a most engaging history of African American cuisine. Harris takes the reader on a harrowing journey from Africa across the Atlantic to America, tracking the trials that the people and the food have undergone along the way. From chitlins and ham hocks to fried chicken and vegan soul, Harris celebrates the delicious and restorative foods of the African American experience and details how each came to form such an important part of African American culture, history, and identity. Although the story of African cuisine in America begins with slavery, High on the Hog ultimately chronicles a thrilling history of triumph and survival. The work of a masterful storyteller and an acclaimed scholar, Jessica B. Harris's High on the Hog fills an important gap in our culinary history. Praise for Jessica B. Harris: "Jessica Harris masters the ability to both educate and inspire the reader in a fascinating new way." -Marcus Samuelsson, chef owner of Restaurant Aquavit

    Beginning with the pivotal role of cooks in the Civil Rights movement, noted authority John T. Edge narrates the South's journey from racist backwater to a hotbed of American immigration. In so doing, he traces how the food of the poorest Southerners has become the signature trend of modern American haute cuisine. This is a people's history of the modern South told through the lens of food.Food was a battleground in the Civil Rights movement. Access to food and ownership of culinary tradition was a central part of the long march to racial equality. THE POTLIKKER PAPERS begins in 1955 as black cooks and maids fed and supported the Montgomery Bus Boycott and it concludes in 2015 as a Newer South came to be, enriched by the arrival of immigrants from Lebanon to Vietnam to all points in between.Along the way, THE POTLIKKER PAPERS tracks many different evolutions of Southern identity --first in the 1970s, from the back-to-the-land movement that began in the Tennessee hills to the rise of fast and convenience foods modeled on Southern staples. Edge narrates the gentrification that gained traction in North Carolina and Louisiana restaurants of the 1980s and the artisanal renaissance that reconnected farmers and cooks in the 1990s and in the 00s. He profiles some of the most extraordinary and fascinating figures in Southern food, including Fannie Lou Hamer, Colonel Sanders, Edna Lewis, Paul Prudhomme, Craig Claiborne, Sean Brock, and many others.Like many great provincial dishes around the world, potlikker is a salvage food. During the antebellum era, masters ate the greens from the pot and set aside the left-over potlikker broth for their slaves, unaware that the broth, not the greens, was nutrient-rich. After slavery, potlikker sustained the working poor, black and white. In the rapidly gentrifying South of today, potlikker has taken on new meanings as chefs have reclaimed the dish.Over the last two generations, wrenching changes have transformed the South. THE POTLIKKER PAPERS tells the story of that change--and reveals how Southern food has become a shared culinary language for the nation.Music Copyright (c) 2012, Lee Bains III

    In this unique memoir, culinary historian Michael W. Twitty takes listeners to the white-hot center of this fight, tracing the roots of his own family and the charged politics surrounding the origins of soul food, barbecue, and all Southern cuisine. Twitty travels from the tobacco and rice farms of colonial times to plantation kitchens and backbreaking cotton fields to tell of the struggles his family faced and how food enabled his ancestors' survival across three centuries. He sifts through stories, recipes, genetic tests, and historical documents, and visits Civil War battlefields in Virginia, synagogues in Alabama, and black-owned organic farms in Georgia. As he takes us through his ancestral culinary history, Twitty suggests that healing may come from embracing the discomfort of the South's past. Along the way, he reveals a truth that is more than skin deep-the power of food to bring the kin of the enslaved and their former slaveholders to the table, where they can discover the real America together.

    97 Orchard: An Edible History of Five Immigrant Families in One New York Tenement

    Ubiquitous in the world’s most fabulous cuisines, butter is boss. Here, it finally gets its due. After traveling across three continents to stalk the modern story of butter, award-winning food writer and former pastry chef Elaine Khosrova serves up a story as rich, textured, and culturally relevant as butter itself. From its humble agrarian origins to its present-day artisanal glory, butter has a fascinating story to tell, and Khosrova is the perfect person to tell it. With tales about the ancient butter bogs of Ireland, the pleasure dairies of France, and the sacred butter sculptures of Tibet, Khosrova details butter’s role in history, politics, economics, nutrition, and even spirituality and art. Readers will also find the essential collection of core butter recipes, including beurre manié, croissants, pâte brisée, and the only buttercream frosting anyone will ever need, as well as practical how-tos for making various types of butter at home--or shopping for the best.

    Award-winning New York Times-bestselling author Mark Kurlansky takes us back to the food and eating habits of a younger America: Before the national highway system brought the country closer together; before chain restaurants imposed uniformity and low quality; and before the Frigidaire meant frozen food in mass quantities, the nation's food was seasonal, regional, and traditional. It helped form the distinct character, attitudes, and customs of those who ate it. In the 1930s, with the country gripped by the Great Depression and millions of Americans struggling to get by, FDR created the Federal Writers' Project under the New Deal as a make-work program for artists and authors. A number of writers, including Zora Neale Hurston, Eudora Welty, and Nelson Algren, were dispatched all across America to chronicle the eating habits, traditions, and struggles of local people. The project, called "America Eats," was abandoned in the early 1940s because of the World War and never completed. The Food of a Younger Land unearths this forgotten literary and historical treasure and brings it to exuberant life. Mark Kurlansky's brilliant book captures these remarkable stories, and combined with authentic recipes, anecdotes, photos, and his own musings and analysis, evokes a bygone era when Americans had never heard of fast food and the grocery superstore was a thing of the future. Kurlansky serves as a guide to this hearty and poignant look at the country's roots. From New York automats to Georgia Coca-Cola parties, from Arkansas possum-eating clubs to Puget Sound salmon feasts, from Choctaw funerals to South Carolina barbecues, the WPA writers found Americans in their regional niches and eating an enormous diversity of meals. From Mississippi chittlins to Indiana persimmon puddings, Maine lobsters, and Montana beavertails, they recorded the curiosities, commonalities, and communities of American food.

    To discover the true role of black women in the creation of American, and especially southern, cuisine, Toni Tipton-Martin has spent years amassing one of the world’s largest private collections of cookbooks published by African American authors, looking for evidence of their impact on American food, families, and communities and for ways we might use that knowledge to inspire community wellness of every kind.The Jemima Code presents more than 150 black cookbooks that range from a rare 1827 house servant’s manual, the first book published by an African American in the trade, to modern classics by authors such as Edna Lewis and Vertamae Grosvenor. The books are arranged chronologically and illustrated with photos of their covers; many also display selected interior pages, including recipes. Tipton-Martin provides notes on the authors and their contributions and the significance of each book, while her chapter introductions summarize the cultural history reflected in the books that follow. These cookbooks offer firsthand evidence that African Americans cooked creative masterpieces from meager provisions, educated young chefs, operated food businesses, and nourished the African American community through the long struggle for human rights. The Jemima Code transforms America’s most maligned kitchen servant into an inspirational and powerful model of culinary wisdom and cultural authority.

    Now, making brilliant use of extraordinary evidence, the Pulitzer Prize–winning historian once again reconfigures the national saga of American slavery and freedom.A deeply entrenched institution, slavery lived on legally and commercially even in the northern states that had abolished it after the American Revolution. Slaves could be found in the streets of New York well after abolition, traveling with owners doing business with the city's major banks, merchants, and manufacturers. New York was also home to the North’s largest free black community, making it a magnet for fugitive slaves seeking refuge. Slave catchers and gangs of kidnappers roamed the city, seizing free blacks, often children, and sending them south to slavery.To protect fugitives and fight kidnappings, the city's free blacks worked with white abolitionists to organize the New York Vigilance Committee in 1835. In the 1840s vigilance committees proliferated throughout the North and began collaborating to dispatch fugitive slaves from the upper South, Washington, and Baltimore, through Philadelphia and New York, to Albany, Syracuse, and Canada. These networks of antislavery resistance, centered on New York City, became known as the underground railroad. Forced to operate in secrecy by hostile laws, courts, and politicians, the city’s underground-railroad agents helped more than 3,000 fugitive slaves reach freedom between 1830 and 1860. Until now, their stories have remained largely unknown, their significance little understood.Building on fresh evidence—including a detailed record of slave escapes secretly kept by Sydney Howard Gay, one of the key organizers in New York—Foner elevates the underground railroad from folklore to sweeping history. The story is inspiring—full of memorable characters making their first appearance on the historical stage—and significant—the controversy over fugitive slaves inflamed the sectional crisis of the 1850s. It eventually took a civil war to destroy American slavery, but here at last is the story of the courageous effort to fight slavery by "practical abolition," person by person, family by family.

    . . . In our current politics we recognize African-American history--the spot under our country's rug where the terrorism and injustices of white supremacy are habitually swept. Stony the Road lifts the rug. --Nell Irvin Painter, New York Times Book Review A profound new rendering of the struggle by African-Americans for equality after the Civil War and the violent counter-revolution that resubjugated them, as seen through the prism of the war of images and ideas that have left an enduring racist stain on the American mind.The abolition of slavery in the aftermath of the Civil War is a familiar story, as is the civil rights revolution that transformed the nation after World War II. But the century in between remains a mystery: if emancipation sparked a new birth of freedom in Lincoln's America, why was it necessary to march in Martin Luther King, Jr.'s America? In this new book, Henry Louis Gates, Jr., one of our leading chroniclers of the African-American experience, seeks to answer that question in a history that moves from the Reconstruction Era to the nadir of the African-American experience under Jim Crow, through to World War I and the Harlem Renaissance.Through his close reading of the visual culture of this tragic era, Gates reveals the many faces of Jim Crow and how, together, they reinforced a stark color line between white and black Americans. Bringing a lifetime of wisdom to bear as a scholar, filmmaker, and public intellectual, Gates uncovers the roots of structural racism in our own time, while showing how African Americans after slavery combatted it by articulating a vision of a New Negro to force the nation to recognize their humanity and unique contributions to America as it hurtled toward the modern age.The story Gates tells begins with great hope, with the Emancipation Proclamation, Union victory, and the liberation of nearly 4 million enslaved African-Americans. Until 1877, the federal government, goaded by the activism of Frederick Douglass and many others, tried at various turns to sustain their new rights. But the terror unleashed by white paramilitary groups in the former Confederacy, combined with deteriorating economic conditions and a loss of Northern will, restored home rule to the South. The retreat from Reconstruction was followed by one of the most violent periods in our history, with thousands of black people murdered or lynched and many more afflicted by the degrading impositions of Jim Crow segregation.An essential tour through one of America's fundamental historical tragedies, Stony the Road is also a story of heroic resistance, as figures such as W. E. B. Du Bois and Ida B. Wells fought to create a counter-narrative, and culture, inside the lion's mouth. As sobering as this tale is, it also has within it the inspiration that comes with encountering the hopes our ancestors advanced against the longest odds.

    Numerous bestselling books attest to American Francophilia, to say nothing of bestselling cookbooks, like those of Julia Child and Paula Wolfert. Now, husband-and-wife team Stephane Henaut and Jeni Mitchell give us the rich history behind the food—from Roquefort and absinthe to couscous and Calvados. The tales in A Bite-Sized History of France will delight and edify even the most seasoned lovers of food, history, and all things French.From the crêpe that doomed Napoleon to the new foods borne of crusades and colonization to the rebellions sparked by bread and salt, the history of France—from the Roman era to modern times—is intimately entwined with its gastronomic pursuits. Traversing the cuisines of France’s most famous cities as well as its underexplored regions, this innovative culinary and social history includes travel tips; illustrations that explore the impact of war, imperialism, and global trade; the age-old tension between tradition and innovation; and the ways in which food has been used over the centuries to enforce social and political identities. A Bite-Sized History of France tells the compelling story of France through its food.

    W. E. B. Du Bois (1868–1963) played a key role in developing the strategy and program that dominated early 20th-century black protest in America. In this collection of essays, first published together in 1903, he eloquently affirms that it is beneath the dignity of a human being to beg for those rights that belong inherently to all mankind. He also charges that the strategy of accommodation to white supremacy advanced by Booker T. Washington, then the most influential black leader in America, would only serve to perpetuate black oppression.Publication of The Souls of Black Folk was a dramatic event that helped to polarize black leaders into two groups: the more conservative followers of Washington and the more radical supporters of aggressive protest. Its influence cannot be overstated. It is essential reading for everyone interested in African-American history and the struggle for civil rights in America.

    Vann Woodward, who died in 1999 at the age of 91, was America's most eminent Southern historian, the winner of a Pulitzer Prize for Mary Chestnut's Civil War and a Bancroft Prize for The Origins of the New South. Now, to honor his long and truly distinguished career, Oxford is pleased to publish this special commemorative edition of Woodward's most influential work, The Strange Career of Jim Crow.The Strange Career of Jim Crow is one of the great works of Southern history. Indeed, the book actually helped shape that history. Published in 1955, a year after the Supreme Court in Brown v. Board of Education ordered schools desegregated, Strange Career was cited so often to counter arguments for segregation that Martin Luther King, Jr. called it "the historical Bible of the civil rights movement." The book offers a clear and illuminating analysis of the history of Jim Crow laws, presenting evidence that segregation in the South dated only to the 1890s. Woodward convincingly shows that, even under slavery, the two races had not been divided as they were under the Jim Crow laws of the 1890s. In fact, during Reconstruction, there was considerable economic and political mixing of the races. The segregating of the races was a relative newcomer to the region.Hailed as one of the top 100 nonfiction works of the twentieth century, The Strange Career of Jim Crow has sold almost a million copies and remains, in the words of David Herbert Donald, "a landmark in the history of American race relations."

    It is the story of the Monticello Plantation in Virginia, the estate where Thomas Jefferson wrote letters espousing the urgent need for liberty while enslaving over 400 people on the premises. It is the story of the Whitney Plantation, one of the only former plantations devoted to preserving the experience of the enslaved people whose lives and work sustained it. It is the story of Angola Prison in Louisiana, a former plantation named for the country from which most of its enslaved people arrived and which has since become one of the most gruesome maximum-security prisons in the world. And it is the story of Blandford Cemetery, the final resting place of tens of thousands of Confederate soldiers. In a deeply researched and transporting exploration of the legacy of slavery and its imprint on centuries of American history, How the Word Is Passed illustrates how some of our country's most essential stories are hidden in plain view-whether in places we might drive by on our way to work, holidays such as Juneteenth, or entire neighborhoods—like downtown Manhattan—on which the brutal history of the trade in enslaved men, women and children has been deeply imprinted. Informed by scholarship and brought alive by the story of people living today, Clint Smith’s debut work of nonfiction is a landmark work of reflection and insight that offers a new understanding of the hopeful role that memory and history can play in understanding our country.

    But a young historical gastronomist named Sarah Lohman discovered that American food is united by eight flavors: black pepper, vanilla, curry powder, chili powder, soy sauce, garlic, MSG, and Sriracha. Lohman sets out to explore how these influential ingredients made their way to the American table. Eight Flavors introduces the explorers, merchants, botanists, farmers, writers, and chefs whose choices came to define the American palate.