Description |
1 online resource |
Contents |
Creating the foodways of uplift -- Booker T. Washington's multifaceted program for food reform at the Tuskegee Institute -- W.E.B. du Bois, respectable child-rearing, and the representative black body -- Regionalism, social class, and elite perceptions of working-class foodways during the era of the great migration -- World War I, the Great Depression, and the changing symbolic value of black food traditions -- The civil rights movement and the ascendency of the idea of a racial style of eating -- Culinary nationalism beyond soul food |
Summary |
This text gives a nuanced history of black foodways across the twentieth century, challenging traditional narratives of 'soul food' as a singular style of historical African American cuisine. It details the experiences and diverse convictions of several generations of African American activists, ranging from Booker T. Washington and W.E.B. Du Bois to Mary Church Terrell, Elijah Muhammad, and Dick Gregory |
Bibliography |
Includes bibliographical references and index |
Notes |
Print version record |
Subject |
Food habits -- United States -- History -- 20th century
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African Americans -- Food -- History -- 20th century
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African Americans -- Social life and customs -- 20th century
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SOCIAL SCIENCE -- Agriculture & Food.
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COOKING -- Regional & Ethnic -- General.
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African Americans -- Social life and customs
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Food habits
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United States
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Genre/Form |
History
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Form |
Electronic book
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ISBN |
9781469645230 |
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1469645238 |
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9781469645223 |
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146964522X |
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