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Arts and Traditions of the Table: Perspectives on Culinary History
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Description edit
Frederick Opie's culinary history is an insightful portrait of the social and religious relationship between people of African descent and their cuisine. Beginning with the Atlantic slave trade and concluding with the Black Power movement of the 1960s and 1970s, Opie composes a global history... read more
Ridiculously Simplified Synopsis edit
Setting & Locations edit
- New York City
- Harlem
- Virginia
- South Carolina
- Caribbean
- Alabama
- Chicago
- Georgia
- North Carolina
- United States
- Ossining
- Atlanta
- Brooklyn
- West Africans
- Washington
- North Tarrytown
- Westchester County
- North America
- Philadelphia
- Atlantic
- Mount Vernon
- Guinea
- New Year
- Maryland
- California
- D.c.
- West Indies
- Charleston
- Florida
- Americas
- Gambia
- Franklin County
- Peekskill
- Puerto Rico
- Europe
- Richmond
- Windsor
- Athens
- Congo
- Nigeria
- Cuba
- Guayos
- Jamaica
Series & Lists edit
This book is in Arts and Traditions of the Table: Perspectives on Culinary History. (publisher series)
Authors & Contributors edit
- Frederick Douglass Opie (Author)
Classification edit
- Library of Congress: Add the Library of Congress Classification.
- Dewey: 641.59296073
Subjects edit
- Books › Nonfiction › Social Sciences › Special Groups › African-American Studies
- Books › Cooking, Food & Wine › Regional & International › U.S. Regional › African American
- Books › History › Americas › United States
- Books › Cooking, Food & Wine › Gastronomy › History
- Books › Cooking, Food & Wine › Regional & International › African
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