Table of Contents: Hog & hominy

Main Author:	Opie, Frederick Douglass.
Corporate Author:	ebrary, Inc.
Format:	Book
Language:	English
Published:	New York : Columbia University Press, c2008.
Series:	Arts & traditions of the table
Subjects:	African American cooking > History. African Americans > Food > History. African Americans > Social life and customs. Cooking, American > Southern style > History. Cookbooks > History. > America Food habits > History. > America Blacks > Food > America > History. Blacks > Social life and customs. > America Cooking, African > History. Food habits > History. > Africa Cooking > History. > America
Online Access:	http://site.ebrary.com/lib/ucy/Doc?id=10387042

Table of Contents:

The Atlantic slave trade and the Columbian exchange
Adding to my bread and greens : enslaved cookery in British colonial America
Hog and hominy : Southern foodways in the nineteenth century
The Great Migration : from the Black Belt to the Freedom Belt
The beans and greens of necessity : African Americans and the Great Depression
Eating Jim Crow : restaurants, barbecue stands, and bar and grills during segregation
The chitlin circuit : the origins and meanings of soul and soul food
The declining influence of soul food : the growth of Caribbean cuisine in urban areas
Food rebels : African American critics and opponents of soul food.