MARC 主機 00000cam  2200313 a 4500 
001    401150911 
003    OCoLC 
005    20110427143758.0 
008    100625s2011    nyua     b    001 0 eng   
010    2010024899 
020    9781596913950 (hbk.) 
020    1596913959 (hbk.) 
035    (OCoLC)401150911 
043    n-us---|af------ 
050 00 TX715|b.H29972 2011 
082 00 641.59/296073|222 
100 1  Harris, Jessica B 
245 10 High on the hog :|ba culinary journey from Africa to 
       America /|cJessica B. Harris 
250    1st U.S. ed 
260    New York :|bBloomsbury,|c2011 
300    ix, 291 p. :|bill. ;|c25 cm 
504    Includes bibliographical references (p. 271-281) and index
505 0  Out of Africa : foods, techniques, and ceremonies of the 
       mother continent -- Sea changes : enslavement, the middle 
       passage, and the migrating tastes of Africa -- The power 
       of three : arrivals, encounters, and culinary connections 
       -- The tightening vice [i.e. vise] : indenture to 
       enslavement and the African hand in the food of Colonial 
       America -- In sorrow's kitchen : hog meat, hominy, and the
       africanizing of the palate of the South -- City food, 
       South and North : caterers, cala vendors, and the 
       continuing of African culinary traditions -- O freedom! : 
       jubilee jubilations -- Westward ho! : migrations, 
       innovations, and a growing culinary divide -- Movin' on 
       up! : resilience, resistance, and entrepreneurs large and 
       small -- We shall not be moved : sit-ins, soul food, and 
       increasing culinary diversity -- We are the world : making
       it in an expanding Black world and joining an unbroken 
       African culinary circle -- Recipes 
520    Cookbook author Jessica B. Harris has spent much of her 
       life researching the food and foodways of the African 
       Diaspora. High on the Hog is the culmination of years of 
       her work, and the result is an engaging history of African
       American cuisine. Harris takes the reader on a harrowing 
       journey from Africa across the Atlantic to America, 
       tracking the trials that the people and the food have 
       undergone along the way. From chitlins and ham hocks to 
       fried chicken and vegan soul, Harris celebrates the 
       delicious and restorative foods of the African American 
       experience and details how each came to form such an 
       important part of African American culture, history, and 
       identity. Although the story of African cuisine in America
       begins with slavery, High on the Hog ultimately chronicles
       a history of triumph and survival.--From publisher 
650  0 African American cooking|xHistory 
650  0 African Americans|xFood|xHistory 
650  0 Food habits|zAmerica|xHistory 
650  0 Food habits|zAfrica|xHistory 
館藏地 索書號 處理狀態 OPAC 訊息 條碼
 民族所圖書館  TX715 .H29972 2011    在架上    30520020728599