Soul Food

Soul Food

2014 James Beard Foundation Book Award, Reference and Scholarship

Honor Book for Nonfiction, Black Caucus of the American Library Association

In this insightful and eclectic history, Adrian Miller delves into the influences, ingredients, and innovations that make up the soul food tradition. Focusing each chapter on the culinary and social history of one dish--such as fried chicken, chitlins, yams, greens, and "red drinks--Miller uncovers how it got on the soul food… (more)

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Book Details  


Publisher: The University of North Carolina Press (August 15, 2013)

Page count: 352 pages

Language: English


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