This book isnt about providing a solution to any of the problems facing restaurant owners; instead, it is what I will describe as a very useful tool to facilitate change.

In this unique memoir, culinary historian Michael W. Twitty takes readers to the white-hot center of this fight, tracing the roots of his own family and the charged politics surrounding the origins of soul food, barbecue, and all Southern ...

Describes different foods from the African continent.

“Twitty makes the case that Blackness and Judaism coexist in beautiful harmony, and this is manifested in the foods and traditions from both cultures that Black Jews incorporate into their daily lives…Twitty wishes to start a ...

All too often Africa is associated with famine, but in Stirring the Pot, James C. McCann describes how the ingredients, the practices, and the varied tastes of African cuisine comprise a body of historically gendered knowledge practiced and ...

Describes the food and beverages of Africa in relation to its history, geography, and culture. Also includes recipes and information about regional specialties and festive foods.

This book comprises of various traditional recipes for various ethnic groups of southern Africa.

This volume illuminates West, southern, and Central African cuisine as well to give students and other readers a solid understanding of how the diverse African peoples grow, cook, and eat food and how they celebrate special occasions and ...

This is contemporary African food for simply everyone.

A groundbreaking treatment of heritage survival in African and African American cooking.