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Hog and Hominy: Soul Food from Africa to America

October 14, 2008

Frederick Douglass Opie professor, history, Marist College

Fredrick Douglas Opie, associate professor of history and director of the African Diaspora Studies Program at Marist College, discusses his book, Hog and Hominy: Soul Food from Africa to America. Opie’s culinary history is a portrait of the social and religious relationship between African Americans and their cuisine. It begins with the Atlantic slave trade and concludes with the Black Power movement of the 1960s and 1970s.

Series:

Everyday Food Series

Topics: Literature & Philosophy

Tags: Culture | Fredrick Douglas Opie | Soul Food | African American | Food & Dining | Spirituality & Religion

Presented By PBA and Atlanta History Center:

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Hog and Hominy: Soul Food from Africa to America (Arts and Traditions of the Table: Perspectives on Culinary History)

Author: Frederick Douglass Opie

Publisher: Columbia University Press (2008)

Binding: Hardcover, 256 pages

Black Labor Migration in Caribbean Guatemala, 1882-1923 (Working in the Americas)

Author: Frederick Douglass Opie

Publisher: University Press of Florida (2009)

Binding: Hardcover, 192 pages

Eating, dancing, and courting in New York black and Latino relations, 1930-1970.(SECTION I RACE, GENDER AND CONSUMERISM)(Essay): An article from: Journal of Social History

Manufacturer: Journal of Social History

Part Number:

Price: $9.95

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