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What the Slaves Ate
Carefully documenting African American slave foods, this book reveals that slaves actively developed their own foodways-their customs involving family and food. The authors connect African foods and food preparation to the development during slavery of Southern cuisines having African influences, including Cajun, Creole, and what later became known as soul food, drawing on the recollections of ex-slaves recorded by Works Progress Administration interviewers. Valuable for its fascinating look into the very core of slave life, this book makes a unique contribution to our knowledge of slave culture and of the complex power relations encoded in both owners' manipulation of food as a method of slave control and slaves' efforts to evade and undermine that control. While a number of scholars have discussed slaves and their foods, slave foodways remains a relatively unexplored topic. The authors' findings also augment existing knowledge about slave nutrition while documenting new information about slave diets.
The Larder
The sixteen essays in The Larder argue that the study of food does not simply help us understand more about what we eat and the foodways we embrace. The methods and strategies herein help scholars use food and foodways as lenses to examine human experience. The resulting conversations provoke a deeper understanding of our overlapping, historically situated, and evolving cultures and societies. The Larder presents some of the most influential scholars in the discipline today, from established authorities such as Psyche Williams-Forson to emerging thinkers such as Rien T. Fertel, writing on subjects as varied as hunting, farming, and marketing, as well as examining restaurants, iconic dishes, ...
Insatiable City
A history of food in the Crescent City that explores race, power, social status, and labor. In Insatiable City, Theresa McCulla probes the overt and covert ways that the production of food and the discourse about it both created and reinforced many strains of inequality in New Orleans, a city significantly defined by its foodways. Tracking the city’s economy from nineteenth-century chattel slavery to twentieth-century tourism, McCulla uses menus, cookbooks, newspapers, postcards, photography, and other material culture to limn the interplay among the production and reception of food, the inscription and reiteration of racial hierarchies, and the constant diminishment and exploitation of wo...
Southern Provisions
From grits to deep-fried okra, from barbecue to corn bread, Southern food stirs greater loyalty and passion than any American cuisine. Yet as the crops that once defined it have disappeared, much of the flavor has leeched out of Southern cookery until today. Thanks to a community of devoted chefs and farmers, and one indefatigable historian, Southern heirloom greens and grains and with them America s greatest cuisine--are being revived. Searching the archives for evidence of how nineteenth-century farmers bred their enormous variety of vegetables and grains, and of their contemporaries tastes and cooking practices, David S. Shields has become a key figure in the effort to reboot Southern cui...
Slavery's Exiles
The forgotten stories of America maroons—wilderness settlers evading discovery after escaping slavery Over more than two centuries men, women, and children escaped from slavery to make the Southern wilderness their home. They hid in the mountains of Virginia and the low swamps of South Carolina; they stayed in the neighborhood or paddled their way to secluded places; they buried themselves underground or built comfortable settlements. Known as maroons, they lived on their own or set up communities in swamps or other areas where they were not likely to be discovered. Although well-known, feared, celebrated or demonized at the time, the maroons whose stories are the subject of this book have...
The Fruits of Empire
The Fruits of Empire is a history of American expansion through the lens of art and food. In the decades after the Civil War, Americans consumed an unprecedented amount of fruit as it grew more accessible with advancements in refrigeration and transportation technologies. This excitement for fruit manifested in an explosion of fruit imagery within still life paintings, prints, trade cards, and more. Images of fruit labor and consumption by immigrants and people of color also gained visibility, merging alongside the efforts of expansionists to assimilate land and, in some cases, people into the national body. Divided into five chapters on visual images of the grape, orange, watermelon, banana, and pineapple, this book demonstrates how representations of fruit struck the nerve of the nation’s most heated debates over land, race, and citizenship in the age of high imperialism.
Disease and Discrimination
Choice Outstanding Academic Title Disease and discrimination are processes linked to class in the early American colonies. Many early colonists fell victim to mass sickness as Old and New World systems collided and new social, political, economic, and ecological dynamics allowed disease to spread. Dale Hutchinson argues that most colonists, slaves, servants, and nearby Native Americans suffered significant health risks due to their lower economic and social status. With examples ranging from indentured servitude in the Chesapeake to the housing and sewage systems of New York to the effects of conflict between European powers, Hutchinson posits that poverty and living conditions, more so than microbes, were often at the root of epidemics.
African American Slave Medicine
African-American Slave Medicine offers a critical examination of how African-American slaves medical needs were addressed during the years before and surrounding the Civil War. Drawing upon ex-slave interviews conducted during the 1930s and 1940s bythe Works Project Administration (WPA), Dr. Herbert C. Covey inventories many of the herbal, plant, and non-plant remedies used by African-American folk practitioners during slavery. He demonstrates how active the slaves were in their own medical care and the important role faith played in the healing process. This book links each referenced plant or herb to modern scientific evidence to determine its actual worth and effects on the patients. Through his study, Dr. Covey unravels many of the complex social relationships found between the African-American slaves, Whites, folk practitioners, and patients. African-American Slave Medicine is a compelling and captivating read that will appeal to scholars of African-American history and those interestedin folk medicine.
Soldiering For Freedom
This Civil War history provides an in-depth look at the impact and experiences of African American men fighting in the Union Army. After President Lincoln issued the final Emancipation Proclamation of January 1, 1863, many enslaved people in the Confederate south made the perilous journey north—then put their lives at risk again by joining the Union army. These U.S. Colored Troops, as the War Department designated most black units, performed a variety of duties, fought in significant battles, and played a vital part in winning the Civil War. And yet white civilian and military authorities often regarded the African American soldiers with contempt. In Soldiering for Freedom, historians John...
Sweet Stuff
Sweeteners have long played an important role in the American diet and economy, yet are largely absent from accounts of the American past. Sweet Stuff rectifies that oversight in the first in-depth history of sugar and other major sweeteners, both natural and artificial, in the American experience. Sweet Stuff discusses sweeteners in the context of diet, science and technology, business and labor, politics, and popular culture.
