The full content of this document is only available to subscribing institutions. More information can be found via www.amdigital.co.uk
If you believe you should have access to this document, click here to Login.
Field name | Value |
---|---|
Reference | TX715 .N374 1958 |
Library/Archive | Michigan State University |
Title | The historical cookbook of the American Negro |
Author/Creator | Thurman, Sue Bailey |
Date | 1958 |
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 | Washington, USA |
Publisher | National Council of Negro Women |
Document Type | Printed Cookbook; Domestic Cookbook |
Theme | Food Preparation; Global and Ethnic Cuisines; Food, Race and Ethnicity; Food and Gender |
Subjects | African American race cooking techniques recipes |
Cuisine | Louisiana Creole; New Orleans cuisine |
Description | Includes foreword. Recipes include: peanut cake with molasses, corn dumplings and stew, southern fried chicken, blackberry cobbler, southern rice, chicken and dumplings etc. Published under the auspices of the Council's Archives and Museum Dept. Compiled and edited by Sue Bailey Thurman, chairman. |
Countries | United States of America |
Places | New Orleans Louisiana |
Copyright and Source Archive | Content compilation © 2020, by the Michigan State University. All rights reserved. |