Kwanzaa: An African-American Celebration of Culture and Cooking Book

Kwanzaa: An African-American Celebration of Culture and Cooking is the only complete guide to the history and foods of Kwanzaa. In this beautiful yet practical book, there are recipes for more than 125 treasured dishes from people of African descent living all over the world. Adorned with biographies of distinguished African Americans, proverbs, and folk tales that illustrate the seven principles of Kwanzaa (Nguzo Saba), Kwanzaa embodies the very spirit of the holiday itself: a culinary celebration and a testimony to the accomplishments and spirit of African Americans throughout history.

This is more than just a book for a holiday. It is a cookbook and a source of inspiration to be used all year long.

Author Biography: Eric V. Copage has contributed articles to the food pages of The New York Times Magazine, where he is an editor. He was a staff reporter for Life magazine and the New York Daily News and a former music columnist for Essence magazine. He has a desgree in ethnomusicology and has traveled extensively in West Africa. He lives in Montclair, New Jersey.

Known as "first fruits of the harvest" in Swahili, Kwanzaa is an annual holiday of African American cultural heritage, celebrated between December 26 and New Year's Day. Now in paperback after its celebrated hardcover release two years ago, Kwanzaa is a complete guide to the holiday's history and food. Illus.