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Cooking (African-American Arts)
Introduces the influence of African-based foods, cooking techniques, and traditions to American culinary history.
Grade 6-10. The focus here is history and cultural appreciation rather than recipes. The book begins with the African origins of cooking and food, including the impact of agricultural and nomadic lifestyles on its preparation and customs. As Africans were taken as slaves first to the Caribbean islands and then to the United States, they brought their own food preferences and styles of preparation and were introduced to new kinds of cooking. The authors explore the intricacies of this amalgamation, emphasizing the impact African Americans have had on American cuisine. The material on Thomas Jefferson's chef is especially insightful and the discussion of African-American contributions to agriculture, as well as to modern African cooking round out the presentation. Seventeen recipes are appended. The writing is clear and concise. The emphasis is always on the ancient traditions emerging in contemporary life as positive influences and a proud heritage. Full-color photographs and illustrations enhance the text. Kibibi Mack-Williams's Food and Our History (Rourke, 1995) covers much of the same ground, and includes information on holiday celebrations, but does not provide the in-depth treatment that the Medearises do.?Joyce Adams Burner, Hillcrest Library, Prairie Village, KS
Reading level: Ages 9 and up
Library Binding: 80 pages
Publisher: 21st Century; 1st edition (December 9, 1997)
Language: English
ISBN-10: 0805044841
ISBN-13: 978-0805044843
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