MARC Record from harvard_bibliographic_metadata

LEADER: 02916cam a2200385 i 4500
001 013778897-5
005 20140218132816.0
008 130404s2013 ncua b s001 0 eng
010 $a 2013002823
020 $a9781469607627 (cloth : alk. paper)
020 $a146960762X (cloth : alk. paper)
035 $a(PromptCat)99955083622
035 0 $aocn836261092
040 $aDLC$beng$erda$cDLC$dIG#$dOCLCO$dYDXCP$dBTCTA$dBDX$dIEP$dCDX$dCOO$dIAD$dOCLCO
042 $apcc
043 $an-us---
050 00 $aTX715$b.M6379 2013
082 00 $a641.59/296073$223
100 1 $aMiller, Adrian.
245 10 $aSoul food :$bthe surprising story of an American cuisine, one plate at a time /$cby Adrian Miller.
264 1 $aChapel Hill :$bThe University of North Carolina Press,$c[2013]
300 $axv, 333 pages :$billustrations, maps ;$c25 cm
336 $atext$2rdacontent
337 $aunmediated$2rdamedia
338 $avolume$2rdacarrier
504 $aIncludes bibliographical references (pages 285-310) and index.
505 0 $aWhat 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 $aIn 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 $aAfrican American cooking$xHistory.
650 0 $aCooking, American$xSouthern style.
655 7 $aCookbooks.$2lcgft
655 7 $aHistory.$2fast
899 $a415_565646
988 $a20130914
906 $0DLC