Aspects of Afro-American Cookery

By Howard Paige

No Synopsis Available.

• Format: Paperback
• Language: English
• ISBN: 0961878002
• ISBN13: 9780961878009
• Release Date: January 1987
• Publisher: Aspects Pub Co
• Weight: 0.78 lbs.
• Dimensions: 8.5" x 0.8" x 5.3"

Customer Reviews

Fascinating

A compilation of foods - Creole, Cajun, Deep South, Gourmet, Contemporary and Soul as prepared by Afro-American cooks from Colonial American to thrugh the 20th Century: The Beginning Colonial Cooks - Colonial Williamsburg - Plantation Cooks - Field-hand Cooks - Colonial Holidays Seldom Considered Aspects - Cowboy Cookery - Civil War Black Cooking - Afro-American Cooks on the Railroads 20th-century African-American Cooking

A fine survey

Howard Paige has looked deep into historical records and rare cookbooks to survey African-American cooking up to the Civil War. This is the only in-print source I know for recipes from Tunis Campbell's 1840s book, and gathers evidence thoughtfully and without bias. My copy lacks many of the footnotes, but I have found no glaring errors, very unusual in this area where generalizations and layers of racism make all secondary sources suspect. The quotes I have been able to check are accurate and thorough.