What The Slaves Ate
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What The Slaves Ate
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Author : Herbert C. Covey
language : en
Publisher: Bloomsbury Publishing USA
Release Date : 2009-05-20
What The Slaves Ate written by Herbert C. Covey and has been published by Bloomsbury Publishing USA this book supported file pdf, txt, epub, kindle and other format this book has been release on 2009-05-20 with Social Science categories.
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 Delectable Negro
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Author : Vincent Woodard
language : en
Publisher: NYU Press
Release Date : 2014-06-27
The Delectable Negro written by Vincent Woodard and has been published by NYU Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2014-06-27 with History categories.
A groundbreaking study of the connections between homoeroticism, cannibalism, and cultures of consumption in American literature and US slave culture. Scholars of US and transatlantic slavery have largely ignored or dismissed accusations that Black Americans were cannibalized. Vincent Woodard takes the enslaved person’s claims of human consumption seriously, focusing on both the literal starvation of the slave and the tropes of cannibalism on the part of the slaveholder, and further draws attention to the ways in which Blacks experienced their consumption as a fundamentally homoerotic occurrence. The Delectable Negro explores these connections between homoeroticism, cannibalism, and cultures of consumption in the context of American literature and US slave culture. Utilizing many staples of African American literature and culture, such as the slave narratives of Olaudah Equiano, Harriet Jacobs, and Frederick Douglass, as well as other less circulated materials like James L. Smith’s slave narrative, runaway slave advertisements, and numerous articles from Black newspapers published in the nineteenth century, Woodard traces the racial assumptions, political aspirations, gender codes, and philosophical frameworks that dictated both European and white American arousal towards Black males and hunger for Black male flesh. Woodard uses these texts to unpack how slaves struggled not only against social consumption, but also against endemic mechanisms of starvation and hunger designed to break them. He concludes with an examination of the controversial chain gang oral sex scene in Toni Morrison’s Beloved, suggesting that even at the end of the twentieth and beginning of the twenty-first century, we are still at a loss for language with which to describe Black male hunger within a plantation culture of consumption. Praise for The Delectable Negro Winner of the 2015 LGBT Studies Award presented by the Lambda Literary Foundation “A bold and brilliant book.”—Carla L. Peterson, author of Black Gotham: A Family History of African Americans in Nineteenth-Century New York City “With unflinching clarity, The Delectable Negro exposes and examines the pervasive cultural fantasies that have rendered the enslaved black body into a consumable object from the eighteenth century to the present…. Its powerful insights will continue to generate new lines of important inquiry for years to come.”—American Historical Review
Bound To The Fire
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Author : Kelley Fanto Deetz
language : en
Publisher: University Press of Kentucky
Release Date : 2017-11-17
Bound To The Fire written by Kelley Fanto Deetz and has been published by University Press of Kentucky this book supported file pdf, txt, epub, kindle and other format this book has been release on 2017-11-17 with Social Science categories.
For decades, smiling images of "Aunt Jemima" and other historical and fictional black cooks could be found on various food products and in advertising. Although these images were sanitized and romanticized in American popular culture, they represented 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 knowledge and ingredients brought with them from their African homelands to create complex, labor-intensive dishes. However, their white owners overwhelmingly received the credit for their creations. Deetz restores these forgotten figures to their rightful place in American and Southern history by uncovering their rich and intricate stories and celebrating their living legacy with the recipes that they created and passed down to future generations.
Southern Plantation Cooking
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Author : Mary Gunderson
language : en
Publisher: Capstone
Release Date : 2000
Southern Plantation Cooking written by Mary Gunderson and has been published by Capstone this book supported file pdf, txt, epub, kindle and other format this book has been release on 2000 with Cooking categories.
Discusses everyday life, family roles, cooking methods, most important foods, and celebrations of people on southern plantations before the Civil War. Includes recipes.
What The Slaves Ate
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Author : Herbert C. Covey
language : en
Publisher: Bloomsbury Publishing USA
Release Date : 2009-05-20
What The Slaves Ate written by Herbert C. Covey and has been published by Bloomsbury Publishing USA this book supported file pdf, txt, epub, kindle and other format this book has been release on 2009-05-20 with Social Science categories.
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.
Us History In 15 Foods
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Author : Anna Zeide
language : en
Publisher: Bloomsbury Publishing
Release Date : 2023-01-12
Us History In 15 Foods written by Anna Zeide and has been published by Bloomsbury Publishing this book supported file pdf, txt, epub, kindle and other format this book has been release on 2023-01-12 with History categories.
From whiskey in the American Revolution to Spam in WWII, food reveals a great deal about the society in which it exists. Selecting 15 foods that represent key moments in the history of the United States, this book takes readers from before European colonization to the present, narrating major turning points along the way, with food as a guide. US History in 15 Foods takes everyday items like wheat bread, peanuts, and chicken nuggets, and shows the part they played in the making of America. What did the British colonists think about the corn they observed Indigenous people growing? How are oranges connected to Roosevelt's New Deal? And what can green bean casserole tell us about gender roles in the mid-20th century? Weaving food into colonialism, globalization, racism, economic depression, environmental change and more, Anna Zeide shows how America has evolved through the food it eats.
In The Shadow Of Slavery
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Author : Judith Carney
language : en
Publisher: Univ of California Press
Release Date : 2010-01-27
In The Shadow Of Slavery written by Judith Carney and has been published by Univ of California Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2010-01-27 with History categories.
The transatlantic slave trade forced millions of Africans into bondage. Until the early nineteenth century, African slaves came to the Americas in greater numbers than Europeans. In the Shadow of Slavery provides a startling new assessment of the Atlantic slave trade and upends conventional wisdom by shifting attention from the crops slaves were forced to produce to the foods they planted for their own nourishment. Many familiar foods—millet, sorghum, coffee, okra, watermelon, and the "Asian" long bean, for example—are native to Africa, while commercial products such as Coca Cola, Worcestershire Sauce, and Palmolive Soap rely on African plants that were brought to the Americas on slave ships as provisions, medicines, cordage, and bedding. In this exciting, original, and groundbreaking book, Judith A. Carney and Richard Nicholas Rosomoff draw on archaeological records, oral histories, and the accounts of slave ship captains to show how slaves' food plots—"botanical gardens of the dispossessed"—became the incubators of African survival in the Americas and Africanized the foodways of plantation societies.
Getting What We Need Ourselves
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Author : Jennifer Jensen Wallach
language : en
Publisher: Bloomsbury Publishing PLC
Release Date : 2019-06-01
Getting What We Need Ourselves written by Jennifer Jensen Wallach and has been published by Bloomsbury Publishing PLC this book supported file pdf, txt, epub, kindle and other format this book has been release on 2019-06-01 with History categories.
Beginning with an examination of West African food traditions during the era of the transatlantic slave trade and ending with a discussion of black vegan activism in the twenty-first century, Getting What We Need Ourselves: How Food Has Shaped African American Life tells a multi-faceted food story that goes beyond the well-known narrative of southern-derived “soul food” as the predominant form of black food expression. While this book considers the provenance and ongoing cultural resonance of emblematic foods such as greens and cornbread, it also examines the experiences of African Americans who never embraced such foods or who rejected them in search of new tastes and new symbols that were less directly tied to the past of plantation slavery. This book tells the story of generations of cooks and eaters who worked to create food habits that they variously considered sophisticated, economical, distinctly black, all-American, ethical, and healthful in the name of benefiting the black community. Significantly, it also chronicles the enduring struggle of impoverished eaters who worried far more about having enough to eat than about what particular food filled their plates. Finally, it considers the experiences of culinary laborers, whether enslaved, poorly paid domestic servants, tireless entrepreneurs, or food activists and intellectuals who used their knowledge and skills to feed and educate others, making a lasting imprint on American food culture in the process. Throughout African American history, food has both been used as a tool of empowerment and wielded as a weapon. Beginning during the era of slavery, African American food habits have often served as a powerful means of cementing the bonds of community through the creation of celebratory and affirming shared rituals. However, the system of white supremacy has frequently used food, or often the lack of it, as a means to attempt to control or subdue the black community. This study demonstrates that African American eaters who have worked to creative positive representations of black food practices have simultaneously had to confront an elaborate racist mythology about black culinary inferiority and difference. Keeping these tensions in mind, empty plates are as much a part of the history this book sets out to narrate as full ones, and positive characterizations of black foodways are consistently put into dialogue with distorted representations created by outsiders. Together these stories reveal a rich and complicated food history that defies simple stereotypes and generalizations.
Slave Life In Georgia
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Author : Brown
language : en
Publisher:
Release Date : 1855
Slave Life In Georgia written by Brown and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1855 with categories.
A History Of Blacks In Kentucky
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Author : Marion Brunson Lucas
language : en
Publisher: University Press of Kentucky
Release Date : 2003-06-01
A History Of Blacks In Kentucky written by Marion Brunson Lucas and has been published by University Press of Kentucky this book supported file pdf, txt, epub, kindle and other format this book has been release on 2003-06-01 with Social Science categories.
"A History of Blacks in Kentucky traces the role of blacks from the early exploration and settlement of Kentucky to 1891, when African Americans gained freedom only to be faced with a segregated society. Making extensive use of numerous primary sources such as slave diaries, Freedmen's Bureau records, church minutes, and collections of personalpapers, the book tells the stories of individuals, their triumphs and tragedies, and their accomplishments in the face of adversity.