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"At the Table of Power is both a cookbook and a culinary history that intertwines social issues, personal stories, and political commentary. Renowned culinary historian Diane M. Spivey offers a unique insight into the historical experience and cultural values of African America and America in general by way of the kitchen. From the rural country kitchen and steamboat floating palaces to marketplace street vendors and restaurants in urban hubs of business and finance, Africans in America cooked their way to positions of distinct superiority, and thereby indispensability. Despite their many culinary accomplishments, most Black culinary artists have been made invisible--until now. Within these pages, Spivey tells a powerful story beckoning and daring the reader to witness this culinary, cultural, and political journey taken hand in hand with the fight of Africans in America during the foundation years, from colonial slavery through the Reconstruction era. These narratives, together with the recipes from the nineteenth and twentieth centuries, expose the politics of the day and offer insight on the politics of today. African American culinary artists, Spivey concludes, have more than earned a rightful place at the table of culinary contribution and power." -- inside front jacket flap.

African American cooking. --- African American cooking --- History. --- African Americans --- Food --- Social aspects.

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Soul food has played a critical role in preserving Black history, community, and culinary genius. It is also a response to - and marker of - centuries of food injustice. Given the harm that our food production system inflicts upon Black people, what should soul food look like today? Christopher Carter's answer to that question merges a history of Black American foodways with a Christian ethical response to food injustice. Carter reveals how racism and colonialism have long steered the development of US food policy. The very food we grow, distribute, and eat disproportionately harms Black people specifically and people of colour among the global poor in general. Carter reflects on how people of colour can eat in a way that reflects their cultural identities while remaining true to the principles of compassion, love, justice, and solidarity with the marginalised.

Food --- Food supply --- Population policy --- African American cooking. --- Religious aspects --- Christianity. --- United States --- Population policy.

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Cooking the Gullah Way, Morning, Noon, and Night

African American cooking. --- Gullahs --- African Americans --- African American cookery --- Afro-American cookery --- Cookery, Afro-American --- Cookery, Negro --- Soul food cooking --- Cooking, American

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Winner, James Beard Foundation Book Award, 2016 Art of Eating Prize, 2015 BCALA Outstanding Contribution to Publishing Citation, Black Caucus of the American Library Association, 2016 Women of African descent have contributed to America’s food culture for centuries, but their rich and varied involvement is still overshadowed by the demeaning stereotype of an illiterate “Aunt Jemima” who cooked mostly by natural instinct. To discover the true role of black women in the creation of American, and especially southern, cuisine, Toni Tipton-Martin has spent years amassing one of the world’s largest private collections of cookbooks published by African American authors, looking for evidence of their impact on American food, families, and communities and for ways we might use that knowledge to inspire community wellness of every kind. The Jemima Code presents more than 150 black cookbooks that range from a rare 1827 house servant’s manual, the first book published by an African American in the trade, to modern classics by authors such as Edna Lewis and Vertamae Grosvenor. The books are arranged chronologically and illustrated with photos of their covers; many also display selected interior pages, including recipes. Tipton-Martin provides notes on the authors and their contributions and the significance of each book, while her chapter introductions summarize the cultural history reflected in the books that follow. These cookbooks offer firsthand evidence that African Americans cooked creative masterpieces from meager provisions, educated young chefs, operated food businesses, and nourished the African American community through the long struggle for human rights. The Jemima Code transforms America’s most maligned kitchen servant into an inspirational and powerful model of culinary wisdom and cultural authority.

Cooks --- Cookbooks --- African Americans --- African American cooks --- African American cooking --- History. --- Food --- African American cookery --- Afro-American cookery --- Cookery, Afro-American --- Cookery, Negro --- Soul food cooking --- Cooking, American --- Afro-American cooks --- Cooks, African American --- Afro-Americans --- Black Americans --- Colored people (United States) --- Negroes --- Africans --- Ethnology --- Black people --- Cook-books --- Cookery --- Recipe books --- Books --- Cooking

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"In grocery store aisles and kitchens across the country, smiling images of 'Aunt Jemima' and other historical and fictional black cooks can be found on various food products and in advertising. Although these images are sanitized and romanticized in American popular culture, they represent the untold stories of enslaved men and women who had a significant impact on the nation's culinary and hospitality traditions even as they were forced to prepare food for their oppressors. Kelley Fanto Deetz draws upon archaeological evidence, cookbooks, plantation records, and folklore to present a nuanced study of the lives of enslaved plantation cooks from colonial times through emancipation and beyond. She reveals how these men and women were literally 'bound to the fire' as they lived and worked in the sweltering and often fetid conditions of plantation house kitchens. These highly skilled cooks drew upon skills and ingredients brought with them from their African homelands to create complex, labor-intensive dishes such as oyster stew, gumbo, and fried fish. However, their white owners overwhelmingly received the credit for their creations. Focusing on enslaved cooks at Virginia plantations including Thomas Jefferson's Monticello and George Washington's Mount Vernon, Deetz restores these forgotten figures to their rightful place in American and Southern history. Bound to the Fire not only uncovers their rich and complex stories and illuminates their role in plantation culture, but it celebrates their living legacy with the recipes that they created and passed down to future generations"--Provided by publisher.

Slaves --- Plantation life --- African American cooking --- Cooking, American --- African American cooks --- African Americans --- Afro-American cooks --- Cooks, African American --- Cooks --- Afro-Americans --- Black Americans --- Colored people (United States) --- Negroes --- Africans --- Ethnology --- Blacks --- African American cookery --- Afro-American cookery --- Cookery, Afro-American --- Cookery, Negro --- Soul food cooking --- Enslaved persons --- Persons --- Slavery --- Country life --- Social life and customs. --- History. --- Social conditions. --- Food --- Virginia --- Commonwealth of Virginia --- Old Dominion --- Sodruzhestvo Virdzhiniĭ --- Virdzhinii︠a︡ --- Colony and Dominion of Virginia --- Colony of Virginia --- Virginia Colony --- West Virginia --- Northwest Territory --- Kentucky --- Virginia (Reorganized government : 1861-1863) --- Race relations --- Black people