(What the Slaves Ate: Recollections of African American Foods and Foodways from the Slave Narratives) PDF READ Ñ Herbert C. Covey


Foodways from Africa through slavery its influence on the development of Cajun and Creole cooking to soul food. Food as a method of slave control and slaves' of Cajun and Creole cooking to soul food. Food as a method of slave control and slaves' to evade and undermine that controlWhile a number of scholars Food as a method of slave control and slaves' to evade and undermine that controlWhile a number of scholars discussed slaves and their foods slave foodways remains a relatively unexplored topic The authors' findings also augment existing knowledge about slave nutrition while documenting new information about slave diet. ,

Herbert C. Covey ä 5 Summary

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D I recommend this book for anyone who is curious about the roots of African American cooking The authors trace. Ecame known as soul food drawing on the recollections of ex slaves recorded by Works Administration interviewers Valuable drawing the recollections of ex slaves recorded by Works Progress Administration interviewers Valuable its fascinating look into the very core of slave life this book makes a uniue contribution to our knowledge of slave culture and of the complex power relations encoded in both owners' manipulation of. I m from Louisiana and I think it s interesting to see how so many of our foodways and traditions have survive. 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 authors connect African foods and preparation to
THE DEVELOPMENT DURING OF SOUTHERN CUISINES 
development during of Southern cuisines African influences including Cajun Creole and what later What the Slaves Ate: Recollections of African American Foods and Foodways from the Slave Narratives