000 | 03972cam a2200445 i 4500 | ||
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001 | ocn971130586 | ||
003 | OCoLC | ||
005 | 20180722225244.0 | ||
008 | 170126t20172017nyuaf b 000 0deng c | ||
010 | _a 2017003374 | ||
040 |
_aNcU/DLC _beng _erda _cNOC _dDLC _dOCLCO _dOCLCQ _dMLY _dZHB _dIGA _dJP3 _dVAMVE _dYDX _dYDX _dOCLCO _dFM0 _dOCLCQ _dTXWBR _dVA@ _dT7B _dTXMAL _dPX0 _dTOH _dORK _dVAX _dPAU _dJBO _dMOF _dNGU _dOCLCQ _dVP@ _dILM _dGAP _dIC7 _dNDD _dWSD _dNGP _dAZD _dYOL _dCNEDM _dP@N _dBUR _dOCLCQ _dTXSWM _dOCLCQ _dLSH _dBTS _dOCLCQ _dRB0 _dNFG |
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020 |
_a9780062379290 _q(hardcover ; _qalkaline paper) |
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020 |
_a0062379291 _q(hardcover ; _qalkaline paper) |
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020 |
_a9780062379276 _q(paperback ; _qalkaline paper) |
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020 |
_a0062379275 _q(paperback ; _qalkaline paper) |
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035 | _a(OCoLC)971130586 | ||
042 | _apcc | ||
043 | _an-usu-- | ||
092 |
_a641.5929 _bT974 |
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049 | _aNFGA | ||
100 | 1 |
_aTwitty, Michael, _d1977- _eauthor. _9342794 |
|
245 | 1 | 4 |
_aThe cooking gene : _ba journey through African American culinary history in the Old South / _cMichael W. Twitty. |
250 | _aFirst edition. | ||
264 | 1 |
_aNew York, NY : _bAmistad, an imprint of HarperCollinsPublishers, _c[2017] |
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264 | 4 | _c©2017 | |
300 |
_axvii, 443 pages, 8 unnumbered pages of plates : _bcolor illustrations ; _c24 cm |
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336 |
_atext _btxt _2rdacontent |
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337 |
_aunmediated _bn _2rdamedia |
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338 |
_avolume _bnc _2rdacarrier |
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504 | _aIncludes bibliographical references (pages 423-437). | ||
505 | 0 | _aPreface: The Old South -- No more whistling walk for me -- Hating my soul -- Mise en place -- Mishpocheh -- Missing pieces -- No nigger blood -- "White man in the woodpile" -- 0.01 percent -- Sweet tooth -- Mothers of slaves -- Alma mater -- Chesapeake gold -- The Queen -- Adam in the garden -- Shake dem 'simmons down -- All creatures of our G-d and king -- The Devil's half acre -- "The King's cuisine" -- Crossroads -- The old country -- Sankofa. | |
520 |
_a"A memoir of Southern cuisine and food culture that traces the paths of the author's ancestors (black and white) through the crucible of slavery to show its effects on our food today"-- _cProvided by publisher. |
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520 | _a"Culinary historian Michael W. Twitty brings a fresh perspective to our most divisive cultural issue, race, in this illuminating memoir of Southern cuisine and food culture that traces his ancestry--both black and white--through food, from Africa to America and from slavery to freedom. Southern food is integral to the American culinary tradition, yet the question of who "owns" it is one of the most provocative touchpoints in our ongoing struggles over race. In this unique memoir, Twitty takes readers to the white-hot center of this fight, tracing the roots of his own family and the charged politics surrounding the origins of soul food, barbecue, and all Southern cuisine. Twitty travels from the tobacco and rice farms of colonial times to plantation kitchens and backbreaking cotton fields to tell of the struggles his family faced and how food enabled his ancestors' survival across three centuries. He sifts through stories, recipes, genetic tests, and historical documents, and visits Civil War battlefields in Virginia, synagogues in Alabama, and black-owned organic farms in Georgia. As he takes us through his ancestral culinary history, Twitty suggests that healing may come from embracing the discomfort of the South's past. Along the way, he reveals a truth that is more than skin deep--the power of food to bring the kin of the enslaved and their former slaveholders to the table, where they can discover the real America together."--Jacket. | ||
650 | 0 |
_aAfrican American cooking _xHistory. _9232357 |
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650 | 0 |
_aCooking, American _xSouthern style _xHistory. _9342795 |
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650 | 0 |
_aAfrican Americans _xFood _zSouthern States _xHistory. _9342796 |
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650 | 0 |
_aAfrican Americans _vGenealogy. _9342797 |
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650 | 0 |
_aGenetic genealogy. _9228272 |
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994 |
_aC0 _bNFG |
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999 |
_c261455 _d261455 |