Hog & Hominy

This deep, multi-faceted exploration of soul food describes African American culinary traditions in the full context of the African diaspora. While focusing on the global influences on African American food culture, this book simultaneously provides an enriching overview of African American history from the 15th to 20th centuries. Chapters include “Adding to my Bread and Greens: Enslaved Cookery in British Colonial America” and “Eating Jim Crow: Restaurants, Barbecue Stands, and Bars and Grills during Segregation,” as well as “The Chitlin Circuit: The Origins and Meanings of Soul and Soul Food.” The book contains 25 illustrations and photographs.