Publisher's Synopsis
Enslaved Africans also brought watermelon, okra, yams, black-eyed peas and some peppers. These foods are commonly eaten in the U.S. today. African influences on American cooking, both in obvious "Soul food" and largely unacknowledged "subtle Soul." Early West African food traditions are surveyed, along with how they were adapted to conditions in North America.
A concise and comprehensive overview of African-American food history, this book contains quotations from primary sources, descriptions of foods utilized in Africa, accounts of slave life and diet, and recipes illustrative of food eaten by early Black Americans and their descendants.
