Brillat-Savarin (1783-1833) made famous the aphorism, "Tell me what you eat, and I'll tell you who you are." He believed that food defines a nation.

    The first comprehensive collection to trace the development of African-American feminist thought.

    Reporting from California fields, a Walmart produce aisle outside of Detroit, and the kitchen of a New York City Applebee's, McMillan examines the reality of our country's food industry in this "clear and essential" (The Boston Globe) work of reportage. Chronicling her own experience and that of the Mexican garlic crews, Midwestern produce managers, and Caribbean line cooks with whom she works, McMillan goes beyond the food on her plate to explore the national priorities that put it there. Fearlessly reported and beautifully written, The American Way of Eating goes beyond statistics and culture wars to deliver a book that is fiercely honest, strikingly intelligent, and compulsively readable. In making the simple case that - city or country, rich or poor - everyone wants good food, McMillan guarantees that talking about dinner will never be the same again.

    Underprivileged schools. Just plain bad schools.”   That’s how Eve L. Ewing opens Ghosts in the Schoolyard: describing Chicago Public Schools from the outside. The way politicians and pundits and parents of kids who attend other schools talk about them, with a mix of pity and contempt.   But Ewing knows Chicago Public Schools from the inside: as a student, then a teacher, and now a scholar who studies them. And that perspective has shown her that public schools are not buildings full of failures—they’re an integral part of their neighborhoods, at the heart of their communities, storehouses of history and memory that bring people together.   Never was that role more apparent than in 2013 when Mayor Rahm Emanuel announced an unprecedented wave of school closings. Pitched simultaneously as a solution to a budget problem, a response to declining enrollments, and a chance to purge bad schools that were dragging down the whole system, the plan was met with a roar of protest from parents, students, and teachers. But if these schools were so bad, why did people care so much about keeping them open, to the point that some would even go on a hunger strike?   Ewing’s answer begins with a story of systemic racism, inequality, bad faith, and distrust that stretches deep into Chicago history. Rooting her exploration in the historic African American neighborhood of Bronzeville, Ewing reveals that this issue is about much more than just schools. Black communities see the closing of their schools—schools that are certainly less than perfect but that are theirs—as one more in a long line of racist policies. The fight to keep them open is yet another front in the ongoing struggle of black people in America to build successful lives and achieve true self-determination.

    In various forms, spices have served as appetizers, digestives, antiseptics, therapeutics, tonics, and aphrodisiacs. Dangerous Tastes explores the captivating history of spices and aromatics: the fascination that they have aroused in us, and the roads and seaways by which trade in spices has gradually grown. Andrew Dalby, who has gathered information from sources in many languages, explores each spice, interweaving its general history with the story of its discovery and various uses. Dalby concentrates on traditional spices that are still part of world trade: cinnamon, cloves, ginger, pepper, saffron, and chili. He also discusses aromatics that are now little used in food but still belong to the spice trade and to traditional medicine: frankincense, myrrh, aloes-wood, balsam of Mecca. In addition, Dalby considers spices that were once important but that now are almost forgotten: long pepper, cubebs, grains of Paradise. Dangerous Tastes relates how the Aztecs, who enjoyed drinking hot chocolate flavored with chili and vanilla, sometimes added annatto (a red dye) to the drink. This not only contributed to the flavor but colored the drinker's mouth red, a reminder that drinking cacao was, in Aztec thought, parallel with drinking blood. In the section on ambergris, Dalby tells how different cultures explained the origin of this substance: Arabs and Persians variously thought of it as solidified sea spray, a resin that sprung from the depths of the sea, or a fungus that grows on the sea bed as truffles grow on the roots of trees. Some Chinese believed it was the spittle of sleeping dragons. Dalby has assembled a wealth of absorbing information into a fertile human history that spreads outward with the expansion of human knowledge of spices worldwide.

    In this powerful new work, theologian James H. Cone explores these symbols and their interconnection in the history and souls of black folk. Both the cross and the lynching tree represent the worst in human beings and at the same time a thirst for life that refuses to let the worst determine our final meaning. While the lynching tree symbolized white power and black death, the cross symbolizes divine power and black life, God overcoming the power of sin and death. For African Americans, the image of Jesus, hung on a tree to die, powerfully grounded their faith that God was with them, even in the suffering of the lynching era.In a work that spans social history, theology, and cultural studies, Cone explores the message of the spirituals and the power of the blues; the passion and the engaged vision of Martin Luther King, Jr.; he invokes the spirits of Billie Holiday and Langston Hughes, Fannie Lou Hamer and Ida B. Wells, and the witness of black artists, writers, preachers, and fighters for justice. And he remembers the victims, especially the 5,000 who perished during the lynching period. Through their witness he contemplates the greatest challenge of any Christian theology to explain how life can be made meaningful in the face of death and injustice.

    They hid in the mountains of Virginia and the low swamps of South Carolina; they stayed in the neighborhood or paddled their way to secluded places; they buried themselves underground or built comfortable settlements. Known as maroons, they lived on their own or set up communities in swamps or other areas where they were not likely to be discovered. Although well-known, feared, celebrated or demonized at the time, the maroons whose stories are the subject of this book have been forgotten, overlooked by academic research that has focused on the Caribbean and Latin America. Who the American maroons were, what led them to choose this way of life over alternatives, what forms of marronage they created, what their individual and collective lives were like, how they organized themselves to survive, and how their particular story fits into the larger narrative of slave resistance are questions that this book seeks to answer. To survive, the American maroons reinvented themselves, defied slave society, enforced their own definition of freedom and dared create their own alternative to what the country had delineated as being black men and women's proper place. Audacious, self-confident, autonomous, sometimes self-sufficient, always self-governing; their very existence was a repudiation of the basic tenets of slavery. Sylviane A. Diouf is an award-winning historian specializing in the history of the African Diaspora, African Muslims, the slave trade and slavery. She is the author of Servants of Allah: African Muslims Enslaved in the Americas (NYU Press, 2013) and Dreams of Africa in Alabama: The Slave Ship Clotilda and the Story of the Last Africans Brought to America, and the editor of Fighting the Slave Trade: West African Strategies."Diouf persuasively captures the quiet heroism of North American maroons. Less dramatic and long-lived than many of the maroon communities in Suriname, Jamaica, or Brazil, those in the southern United States were nonetheless ever present. Diouf demonstrates how much freedom mattered to the enslaved and how, within the limited possibilities open to them, those that set off into the inhospitable swamps and forests managed to forge a new life beyond the authority of whitefolks."-Richard Price, author of Maroon Societies

    It’s a money and real estate city, with less naked earth and industry than high-rise glass and concrete.   Yet in this intimate, visceral, and beautifully written book, Robin Shulman introduces the people of New York City  - both past and present - who  do grow vegetables, butcher meat, fish local waters, cut and refine sugar, keep bees for honey, brew beer, and make wine. In the most heavily built urban environment in the country, she shows an organic city full of intrepid and eccentric people who want to make things grow.  What’s more, Shulman artfully places today’s urban food production in the context of hundreds of years of history, and traces how we got to where we are.  In these pages meet Willie Morgan, a Harlem man who first grew his own vegetables in a vacant lot as a front for his gambling racket. And David Selig, a beekeeper in the Red Hook section of Brooklyn who found his bees making a mysteriously red honey. Get to know Yolene Joseph, who fishes crabs out of the waters off Coney Island to make curried stews for her family. Meet the creators of the sickly sweet Manischewitz wine, whose brand grew out of Prohibition; and Jacob Ruppert, who owned a beer empire on the Upper East Side, as well as the New York Yankees.  Eat the City is about how the ability of cities to feed people has changed over time. Yet it is also, in a sense, the story of the things we long for in cities today: closer human connections, a tangible link to more basic processes, a way to shape more rounded lives, a sense of something pure.  Of course, hundreds of years ago, most food and drink consumed by New Yorkers was grown and produced within what are now the five boroughs. Yet people rarely realize that long after New York became a dense urban agglomeration, innovators, traditionalists, migrants and immigrants continued to insist on producing their own food. This book shows the perils and benefits—and the ironies and humor—when city people involve themselves in making what they eat.   Food, of course, is about hunger. We eat what we miss and what we want to become, the foods of our childhoods and the symbols of the lives we hope to lead. With wit and insight, Eat the City shows how in places like New York, people have always found ways to use their collective hunger to build their own kind of city. ROBIN SHULMAN is a writer and reporter whose work has appeared in the New York Times, the Washington Post, the Los Angeles Times, Slate, the Guardian, and many other publications.  She lives in New York City.

    This sympathetic yet evenhanded book records for the first time the complete story of SNCC's evolution, of its successes and its difficulties in the ongoing struggle to end white oppression.At its birth, SNCC was composed of black college students who shared an ideology of moral radicalism. This ideology, with its emphasis on nonviolence, challenged Southern segregation. SNCC students were the earliest civil rights fighters of the Second Reconstruction. They conducted sit-ins at lunch counters, spearheaded the freedom rides, and organized voter registration, which shook white complacency and awakened black political consciousness. In the process, Clayborne Carson shows, SNCC changed from a group that endorsed white middle-class values to one that questioned the basic assumptions of liberal ideology and raised the fist for black power. Indeed, SNCC's radical and penetrating analysis of the American power structure reached beyond the black community to help spark wider social protests of the 1960s, such as the anti-Vietnam War movement.Carson's history of SNCC goes behind the scene to determine why the group's ideological evolution was accompanied by bitter power struggles within the organization. Using interviews, transcripts of meetings, unpublished position papers, and recently released FBI documents, he reveals how a radical group is subject to enormous, often divisive pressures as it fights the difficult battle for social change.

    But do we know where these everyday recipes came from, who invented them, and using what techniques? This book provides a colourful and entertaining journey through the history of cuisine, celebrating the world's greatest dishes.

    is guaranteed to shake up our perceptions of what we eat. This powerful documentary deconstructing the corporate food industry in America was hailed by Entertainment Weekly as “more than a terrific movie—it's an important movie.” Aided by expert commentators such as Michael Pollan and Eric Schlosser, the film poses questions such as: Where has my food come from, and who has processed it? What are the giant agribusinesses and what stake do they have in maintaining the status quo of food production and consumption? How can I feed my family healthy foods affordably?Expanding on the film's themes, the book Food, Inc. will answer those questions through a series of challenging essays by leading experts and thinkers. This book will encourage those inspired by the film to learn more about the issues, and act to change the world.

    Mary Frances Berry resurrects the remarkable story of ex-slave Callie House (1861-1928) who, seventy years before the civil-rights movement, headed a demand for ex-slave reparations. A widowed Nashville washerwoman and mother of five, House went on to fight for African American pensions based on those offered to Union soldiers, brilliantly targeting $68 million in taxes on seized rebel cotton and demanding it as repayment for centuries of unpaid labor. Here is the fascinating story of a forgotten civil rights crusader: a woman who emerges as a courageous pioneering activist, a forerunner of Malcolm X and Martin Luther King, Jr.

    With so much attention on the flames," she argued, "everyone had ignored the kindling."Since 1865 and the passage of the Thirteenth Amendment, every time African Americans have made advances towards full participation in our democracy, white reaction has fueled a deliberate and relentless rollback of their gains. The end of the Civil War and Reconstruction was greeted with the Black Codes and Jim Crow; the Supreme Court's landmark 1954 Brown v. Board of Education decision was met with the shutting down of public schools throughout the South while taxpayer dollars financed segregated white private schools; the Civil Rights Act of 1964 and Voting Rights Act of 1965 triggered a coded but powerful response, the so-called Southern Strategy and the War on Drugs that disenfranchised millions of African Americans while propelling presidents Nixon and Reagan into the White House, and then the election of America's first black President, led to the expression of white rage that has been as relentless as it has been brutal.Carefully linking these and other historical flashpoints when social progress for African Americans was countered by deliberate and cleverly crafted opposition, Anderson pulls back the veil that has long covered actions made in the name of protecting democracy, fiscal responsibility, or protection against fraud, rendering visible the long lineage of white rage. Compelling and dramatic in the unimpeachable history it relates, White Rage will add an important new dimension to the national conversation about race in America.

    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.

    Is Italian olive oil really Italian, or are we dipping our bread in lamp oil? Why are we masochistically drawn to foods that can hurt us, like hot peppers? Far from being a classic American dish, is apple pie actually . . . English?“As a species, we’re hardwired to obsess over food,” Matt Siegel explains as he sets out “to uncover the hidden side of everything we put in our mouths.” Siegel also probes subjects ranging from the myths—and realities—of food as aphrodisiac, to how one of the rarest and most exotic spices in all the world (vanilla) became a synonym for uninspired sexual proclivities, to the role of food in fairy- and morality tales.