Soul on Rice: African Influences on American Cooking Book

African influences on American cooking, both in obvious “Soul food” and largely unacknowledged “subtle Soul.” Early West African food traditions are surveyed, along with how they were adapted to conditions in North America. Originally published in 1993. The eBook was initially published 2010. The text of this eBook file correlates to the twenty-second printing, March 2011. 33 recipes, 98 research notes. 12,701 words. A concise and comprehensive overview of African-American food history, Soul on Rice contains quotations from primary sources, descriptions of foods utilized in Africa, accounts of slave life and diet, and recipes illustrative of food eaten by early Black Americans and their descendants. An invaluable tool for culinary historians and heritage researchers, Soul on Rice includes such well-loved traditional dishes as “Collard Greens with Ham Hocks,” “Poke Salad,” “Hopping John,” and “Short'nin' Bread.” Soul on Rice, created as a resource for museums, was chosen as a theme for the 1996 Cultural Olympiad in Atlanta, Georgia, and interpreted in an extensive exhibition and commemorative edition of the book by the Tubman African-American Museum in Macon, Georgia.