Title: What the slaves ate
First published: 2009
Description: 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.
Subjects: African American cookery, African Americans, American Cookery, Cookery, American, Diet, Food, History, Slave narratives, Slaves, Social aspects, Social aspects of Food, Southern style, American Cooking, African American cooking, Slaves, united states, social conditions, Enslaved Persons, Cooking, History, 19th Century
Places: United States
LC classification: E443 .C73 2009