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Field name | Value |
---|---|
Reference | TX715 .H346 1969 |
Library/Archive | Michigan State University |
Title | Soul food cook book |
Author/Creator | Harwood, Jim |
Date | 1969 |
Collection | African American |
Collection Overview | There are over 200 African American cookbooks in the collection dating from the early 19th century to the present. The earliest is a first edition of Robert Roberts, The House Servant’s Directory (1827), the first cookbook written by a Black American and first book on any subject written by a Black American to have been printed by a commercial publisher. Additionally there are charity cookbooks, Black dialect items, and celebrity cookbooks. The collection is complemented by strong holdings in Caribbean cookery and African cookery. |
Place of Publication | Concord, California, USA |
Publisher | Nitty Gritty Productions |
Document Type | Printed Cookbook; Domestic Cookbook |
Theme | Food Preparation; Global and Ethnic Cuisines; Food, Race and Ethnicity |
Subjects | African American race culinary culture cooking techniques recipes |
Cuisine | Midwestern American cuisine; Soul food |
Description | Soul food cook book. Contains long introduction. Cook book runs through over 200 recipes: 'a history of the resourcefulness and hardiness of people who had to "make do" with what they had. More than anything, of course, Soul Food is the menu of the American Black man, from slave days to the present.' Recipes include: chitt'lin's, baked spareribs, stuffed possum, rice waffles and yam fritters. |
Countries | United States of America |
Places | Kansas City Missouri |
Copyright and Source Archive | Content compilation © 2020, by the Michigan State University. All rights reserved. |