Paperback: 304 pages
Publisher: Bloomsbury USA (January 24, 2012)
Product Dimensions: 5.7 x 0.8 x 8.3 inches
Shipping Weight: 4 ounces (View shipping rates and policies)
Average Customer Review: 4.3 out of 5 stars See all reviews (31 customer reviews)
Best Sellers Rank: #346,484 in Books (See Top 100 in Books) #47 in Books > Cookbooks, Food & Wine > Regional & International > African #528 in Books > Cookbooks, Food & Wine > Cooking Education & Reference > History #1631 in Books > Cookbooks, Food & Wine > Regional & International > U.S. Regional
Confession: I'm a white Northern male, born and raised up North. But my first babysitter growing up was/is the daughter of black southern migrants and I learned to love her and her cuisine, which Miss Harris describes so ably in this book. Collard greens with bacon, stove-top cornbread, hoecakes, fried green tomatoes and of course smothered and fried chicken. I ate everything she ate and I tried everything, especially caramel cake, sweet potato pie, and buttermilk pie, although I made a face at more pungent things like pickled headcheese.The author presents African and African-American foods from past, to present, to a hypothetical future in an eminently readable way, and weaves in her own personal experiences skillfully and relevantly. I was left with curiosity and more than a little envy as I want to learn more about the author and her life- how come she gets to visit her African motherland and all over the country/world? I so clearly need a job like hers!Harris ably chronicles such things as visits by Europeans to African royal courts, the memoirs of the Moroccan traveler Ibn Battuta, early slave narratives, etc. In the process of reading the work, readers will learn things they never knew before. Did you know that the rice cooking of Louisiana and the southern low country is based on the cooking of Senegal, that yam is really the name of an African tuber, that slave depots were owned and operated by wealthy mixed-race free women of color?
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