{"product_id":"soul-food-the-surprising-story-of-an-american-cuisine-one-plate-at-a-time-includes-22-recipes","title":"Soul Food: The Surprising Story of an American Cuisine, One Plate at a Time (Includes 22 Recipes)","description":"\u003ctable align=\"center\" border=\"0\" cellpadding=\"2\" cellspacing=\"0\" width=\"100%\"\u003e\n\u003ctr\u003e\n\u003ctd class=\"productDetailSmallElements\"\u003e\n\u003cp\u003e\n\u003cstrong\u003eJacket Description\/Flap\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\tIn this insightful and eclectic history, Adrian Miller delves into the influences, ingredients, and innovations that make up the soul food tradition. Focusing each chapter on the culinary and social history of one dish--such as fried chicken, chitlins, yams, greens, and \"red drinks\"--Miller uncovers how it got on the soul food plate and what it means for African American culture and identity.\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eMarc Notes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\tIncludes bibliographical references and index.\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eTable of Contents\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\tPreface -- 1. What Is Soul Food? -- 2. West Africa: The Culinary Source -- 3. From Southern to Soul -- 4. Fried Chicken and the Integration of Church and Plate -- 5. Catfish and Other Double Swimmers -- 6. Chitlins: A Love Story -- 7. Black-Eyed Peas: What's Luck Got To Do With It? -- 8. How Did Macaroni and Cheese Get So Black? -- 9. Sometimes I Feel Like Motherless Greens -- 10. Candied Yams: West African in Name, but Not in Taste -- 11. Cornbread: Drop It Like It's Hot Bread! -- 12. Hot Sauce: The Best Medicine Ever? -- 13. What's Sweet, Red, and Drunk from a Jelly Jar? Hint: Liquid Soul! -- 14. Give Me Some Sugar: The Glory of Soul Food Desserts -- 15. Whither Soul Food? -- Notes -- Bibliography -- Index.\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eCommendation Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\tA thrilling celebration and thoughtful commentary. Miller's informative and delightful book offers us a ticket to explore both the history of soul food and its relationship to the greater African American experience.\"--Ronni Lundy, author of \n\u003ci\u003eShuck Beans, Stack Cakes and Honest Fried Chicken: The Heart and Soul of Southern Country Kitchens\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eCommendation Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\tThis highly-informative opus . . . is filled with fascinating factoids.\"--Kam Williams\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eBiographical Note\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\tAdrian Miller is a writer, attorney, and certified barbecue judge who lives in Denver, Colorado. He has served as a special assistant to President Bill Clinton, a senior policy analyst for Colorado governor Bill Ritter Jr., and a Southern Foodways Alliance board member.\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t2014 James Beard Foundation Book Award, Reference and Scholarship\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\u003c\/p\u003e\n\u003cp\u003e\"An engaging, tradition-rich look at an often overlooked American cuisine-- certainly to be of interest to foodies from all walks of life.\"--\u003ci\u003eKirkus\u003c\/i\u003e, starred review\u003c\/p\u003e\n\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\u003cp\u003e\"[A] fascinating look at the cuisine known as soul food and its close cousin, southern cuisine. . . . Photographs and recipes add to the allure of this well-researched look at the past and future of soul food.\"--\u003ci\u003eBooklist\u003c\/i\u003e, starred review\u003c\/p\u003e\n\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\u003cp\u003e\"[A] comprehensive and entertaining history of soul food. . . . A lively and thorough account for fans of food literature and of African American history. Recipes included. Highly recommended.\"--\u003ci\u003eLibrary Journal\u003c\/i\u003e\u003c\/p\u003e\n\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\u003cp\u003e\"Focusing each chapter on the culinary and social history of one dish -- such as fried chicken, chitlins, yams, greens and 'red drinks'-- Miller uncovers how it got on the soul food plate and what it means for African-American culture and identity.\"--\u003ci\u003eThe Philadelphia Tribune\u003c\/i\u003e\u003c\/p\u003e\n\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\u003cp\u003e\"A wonderful combination of sociological examination of African-American culture and identity, travelogue and cookbook. . . . It's exactly this combination of earnest curiosity and an unwillingness to take his topic too seriously that makes \u003ci\u003eSoul Food\u003c\/i\u003e such a great read. . . . I highly recommend this book!\"--\u003ci\u003eNashville Scene\u003c\/i\u003e\u003c\/p\u003e\n\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\u003cp\u003e\"Miller moves way past common notions about soul food to offer a fascinating look at the cuisine and its close cousin, southern cooking.\"--\u003ci\u003eBooklist\u003c\/i\u003e Top 10 Food Books of 2013\u003c\/p\u003e\n\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\u003cp\u003e\"Just the book to move readers from one end of the line to the other without getting bogged down. . . . \u003ci\u003eSoul Food\u003c\/i\u003e is ingenious . . . [and] speaks to the enduring mythological power of its staple dishes.\"--Michael Twitty, \u003ci\u003eAmerican Prospect\u003c\/i\u003e\u003c\/p\u003e\n\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\u003cp\u003e\"Most people don't know soul food the way Miller does. . . . Miller's book studies soul food mainly in terms of its quintessential ingredients or dishes. . . [and] along the way, he dishes up a few surprises.\"--\u003ci\u003eWinston-Salem Journal\u003c\/i\u003e\u003c\/p\u003e\n\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\u003cp\u003e\"Miller's book is a mouth-watering tome that not only titillates the palate, but feeds the brain with science, geography and history.\"--\u003ci\u003eDenver Westword\u003c\/i\u003e\u003c\/p\u003e\n\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003ePublisher Marketing\u003c\/strong\u003e:\u003cbr\u003e\n\u003cp\u003e2014 James Beard Foundation Book Award, Reference and Scholarship\u003cbr\u003eHonor Book for Nonfiction, Black Caucus of the American Library Association\u003cbr\u003e\u003cbr\u003eIn this insightful and eclectic history, Adrian Miller delves into the influences, ingredients, and innovations that make up the soul food tradition. Focusing each chapter on the culinary and social history of one dish -- such as fried chicken, chitlins, yams, greens, and \"red drinks\" -- Miller uncovers how it got on the soul food plate and what it means for African American culture and identity.\u003cbr\u003eMiller argues that the story is more complex and surprising than commonly thought. Four centuries in the making, and fusing European, Native American, and West African cuisines, soul food -- in all its fried, pork-infused, and sugary glory -- is but one aspect of African American culinary heritage. Miller discusses how soul food has become incorporated into American culture and explores its connections to identity politics, bad health raps, and healthier alternatives. This refreshing look at one of America's most celebrated, mythologized, and maligned cuisines is enriched by spirited sidebars, photographs, and twenty-two recipes.\u003c\/p\u003e\n\u003cbr\u003e\u003cbr\u003e\n\n\u003cbr\u003e\n\u003cp\u003e\n\u003cstrong\u003eContributor Bio:\u003c\/strong\u003eMiller, Adrian\u003cbr\u003e\n\t\t\t\t\t\t\t\tAdrian Miller is a writer, attorney, and certified barbecue judge who lives in Denver, CO. He served as a special assistant to President Bill Clinton, a senior policy analyst for Colorado Governor Bill Ritter Jr., and a Southern Foodways Alliance board member.\u003cbr\u003e\u003cbr\u003e\n\u003c\/p\u003e\n\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\u003cp\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Miller, Adrian\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e University of North Carolina Press\u003cbr\u003e\u003cb\u003eBinding:\u003c\/b\u003e Paperback\u003cbr\u003e\u003cb\u003ePub Date:\u003c\/b\u003e 2017-02-01\u003cbr\u003e\u003cb\u003eBISAC:\u003c\/b\u003e Cooking|Regional \u0026amp; Cultural|Soul Food|Cooking|History|Social Science|Cultural \u0026amp; Ethnic Studies|African American \u0026amp; Black Studies\u003cbr\u003e\u003cb\u003eSubjects:\u003c\/b\u003e African American cooking|Cooking, American|Southern style|Cookbooks|History\u003cbr\u003e\u003cb\u003eWeight:\u003c\/b\u003e 1.06 lbs\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9781469632421\u003cbr\u003e\u003cb\u003eASIN:\u003c\/b\u003e -\u003cbr\u003e\u003cb\u003eSKU:\u003c\/b\u003e SP-9781469632421\u003c\/p\u003e","brand":"University of North Carolina Press","offers":[{"title":"Default Title","offer_id":51110239764758,"sku":"SP-9781469632421","price":36.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0857\/9910\/8886\/files\/9781469632421_spiral.png?v=1774948133","url":"https:\/\/lusper.myshopify.com\/products\/soul-food-the-surprising-story-of-an-american-cuisine-one-plate-at-a-time-includes-22-recipes","provider":"Lusperbooks","version":"1.0","type":"link"}