Read Soul on Rice: African Influences on American Cooking by Patricia B. Mitchell Free Online
Book Title: Soul on Rice: African Influences on American Cooking|
The author of the book: Patricia B. Mitchell
Format files: PDF
The size of the: 568 KB
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Reader ratings: 7.5
Edition: P.B. Mitchell
Date of issue: September 28th 1993
ISBN 13: 9780925117694
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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. Originally published in 1993. The eBook was initially published 2010. The text of this eBook file correlates to the twenty-second printing, March 2011. 33 recipes, 98 research notes. 12,701 words.
A concise and comprehensive overview of African-American food history, Soul on Rice 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.
An invaluable tool for culinary historians and heritage researchers, Soul on Rice includes such well-loved traditional dishes as “Collard Greens with Ham Hocks,” “Poke Salad,” “Hopping John,” and “Short'nin' Bread.”
Soul on Rice, created as a resource for museums, was chosen as a theme for the 1996 Cultural Olympiad in Atlanta, Georgia, and interpreted in an extensive exhibition and commemorative edition of the book by the Tubman African-American Museum in Macon, Georgia.
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Read information about the authorPatricia Mitchell began foodwriting as a contributor to The Community Standard magazine in the French Quarter of New Orleans in the early 1970's. After she and her husband Henry returned to their hometown of Chatham, Virginia, in 1975, Patricia put her writing on the “back burner” while restoring an old home (the Sims-Mitchell House, which the Mitchells operated as a bed and breakfast for over twenty years) and starting a family (now her collaborators Sarah, David, and Jonathan). In 1986, requests from B&B guests helped motivate Patricia to compile some of her recipes into book form. In a providential turn of events, a visiting museum director asked to purchase some of the little books for resale in his museum's shop. Soon a re-order came, with suggestions for an even greater emphasis on food history.
Through the years, the resulting Inkling Series has included over a hundred titles, selling over three-quarters of a million copies at museums, historic sites, bookstores, and shops in 49 states and internationally.
Poring through diaries, letters, microfilmed records, and mountains of old books, Patricia spends endless enjoyable hours in her search for clues to Americans' eating habits and cooking techniques of years gone by.
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