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Every nation has its dish : black bodies and black food in twentieth-century America /
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 acti...
| Call Number: | Libro Electrónico |
|---|---|
| Main Author: | |
| Format: | Electronic eBook |
| Language: | Inglés |
| Published: |
Chapel Hill :
The University of North Carolina Press,
[2019]
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| Subjects: | |
| Online Access: | Texto completo |
Table of 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.