![]() ![]() It is a gargantuan task, and Opie has a bit of trouble with it. Drawing on previous research and a smattering of oral history interviews, Opie attempts to outline the five-hundred-year history of the foodways of black Americans, while at the same time pondering the actual meaning of soul. These two very different books trace the pig's path through the region's culinary heritage.įrederick Douglass Opie introduces the pig on page 3 of Hog and Hominy: Soul Food from Africa to America, a chronicle of the foodways of the African diaspora. Ever since Hernando de Soto introduced the first herd of pigs to American soil in the sixteenth century, pork has factored heavily in the diet and culture of the South. Pork is the cornerstone of southern cooking. (Chapel Hill: University of North Carolina Press, c. By John Shelton Reed and Dale Volberg Reed, with William McKinney. ![]() Holy Smoke: The Big Book of North Carolina Barbecue. ![]() Arts and Traditions of the Table: Perspectives on Culinary History. Hog and Hominy: Soul Food from Africa to America. ![]()
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