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What the slaves ate [electronic resource] : recollections of African American foods and foodways from the slave narratives / Herbert C. Covey and Dwight Eisnach.

By: Covey, Herbert C.
Contributor(s): Eisnach, Dwight.
Material type: TextTextSeries: American mosaic (Greenwood Press (Westport, Conn.)): Publisher: Santa Barbara, Calif. : Greenwood Press, c2009Description: 1 online resource (xi, 311 p.) : ill.ISBN: 9780313374982 (electronic bk.); 0313374988 (electronic bk.).Subject(s): Slaves -- United States -- History | African Americans -- Food -- History | African American cooking -- History | Food -- Social aspects -- United States -- History | Cooking, American -- Southern style -- History | Slave narratives -- United States | History | SOCIAL SCIENCE -- Customs & Traditions | Sklave | Ern�ahrungsgewohnheit | USA | SchwarzeGenre/Form: Electronic books. | Electronic books.Additional physical formats: Print version:: What the slaves ate.DDC classification: 390/.25 Online resources: EBSCOhost
Contents:
The WPA narratives and slave diets -- Slave nutrition -- African roots and food traditions -- Slave cooking and meals -- Vegetables -- Meat -- Wild game and fish -- Dairy -- Grains, cereals, and baked goods -- Fruits, nuts, and coffee -- Celebrations, special occasions, and the war -- Closing observations -- Appendices. Foods identified in the WPA narratives.
Summary: Carefully documenting African American slave foods, this book reveals that slaves actively developed their own foodways-their customs involving family and food. The authors connect African foods and food preparation to the development during slavery of Southern cuisines having African influences, including Cajun, Creole, and what later became known as soul food, drawing on the recollections of ex-slaves recorded by Works Progress Administration interviewers. Valuable for its fascinating look into the very core of slave life, this book makes a unique contribution to our knowledge of slave cultu.
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Includes bibliographical references (p. [299]-306) and index.

The WPA narratives and slave diets -- Slave nutrition -- African roots and food traditions -- Slave cooking and meals -- Vegetables -- Meat -- Wild game and fish -- Dairy -- Grains, cereals, and baked goods -- Fruits, nuts, and coffee -- Celebrations, special occasions, and the war -- Closing observations -- Appendices. Foods identified in the WPA narratives.

Description based on print version record.

Carefully documenting African American slave foods, this book reveals that slaves actively developed their own foodways-their customs involving family and food. The authors connect African foods and food preparation to the development during slavery of Southern cuisines having African influences, including Cajun, Creole, and what later became known as soul food, drawing on the recollections of ex-slaves recorded by Works Progress Administration interviewers. Valuable for its fascinating look into the very core of slave life, this book makes a unique contribution to our knowledge of slave cultu.

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What the slaves ate by Covey, Herbert C. ©2009
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