What the Slaves Ate: Recollections of African American Foods and Foodways from the Slave Narratives
by-
eBook
9780313374982
MLA
Covey, Herbert and Eisnach, Dwight. What the Slaves Ate: Recollections of African American Foods and Foodways from the Slave Narratives. Greenwood, 2009. ABC-CLIO, publisher.abc-clio.com/EGR7497.
Chicago Manual of Style
Covey, Herbert, and Dwight Eisnach. What the Slaves Ate: Recollections of African American Foods and Foodways from the Slave Narratives. Greenwood, 2009. http://publisher.abc-clio.com/EGR7497
APA
Covey, H. & Eisnach, D. (2009). What the Slaves Ate: Recollections of African American Foods and Foodways from the Slave Narratives. Retrieved from http://publisher.abc-clio.com/EGR7497
- Description
-
Carefully documenting African American slave foods, this book reveals that slaves actively developed their own foodways-their customs involving family and food. The authors connect African foods and food preparation to the development during slavery of Southern cuisines having African influences, including Cajun, Creole, and what later became known as soul food, drawing on the recollections of ex-slaves recorded by Works Progress Administration interviewers. Valuable for its fascinating look into the very core of slave life, this book makes a unique contribution to our knowledge of slave culture and of the complex power relations encoded in both owners' manipulation of food as a method of slave control and slaves' efforts to evade and undermine that control.
While a number of scholars have discussed slaves and their foods, slave foodways remains a relatively unexplored topic. The authors' findings also augment existing knowledge about slave nutrition while documenting new information about slave diets.
- Reviews/Endorsements
-
"This fascinating anthropological documentary excavates 1930s WPA-funded interviews to find the testimony of former slaves on the subject of food's role in daily life. In 12 absorbing, essay-style chapters, Covey (African American Slave Medicine) and independent scholar Eisnach explore how food was used to reinforce power relationships, how slave recipes gradually entered plantation kitchens, and how the Civil War changed entrenched traditions. Fourteen appendixes, categorized by food type, list specific ingredients mentioned by interview subjects and indicate the subject's home state, a record that facilitates awareness of regional customs.' " - Library Journal"This book is among the first to explore the diet and cooking behaviors of American slaves through the use of first-person narratives as opposed to archaeological evidence such as slave ship logs, plantation rationing logs and manuals on the treatment of slaves. Covey, an author and Vice Chair of the Colorado State Juvenile Parole Board, has teamed with Eisnach, and independent scholar and editor, to collect oral histories handed down from generation to generation and compiled by a WPA narrative project. The authors discuss African traditions and roots that influenced food consumption and break down the slaves' diet according to food category." - Reference & Research Book News"…contribute greatly to our knowledge of African-American diet and cuisine, a subject often clouded by myth, misinformation and ignorance. …This book helps us understand the use of food as a control mechanism, through rationing, denial and timing of the supply as well as the effect of these issues on nutrition and health. Researchers tell the story of how the people they enslaved repurposed what was available to create new cuisines, often supplementing meager supplies by farming, fishing and hunting. Many recipes are included, and appendices list more than 300 foods or dishes found as researchers examined all 2,200 narratives recorded by the WPA." - Diverse: Issues in Higher Education"Highly recommended for high school, community college, college and public libraries." - Catholic Library World
- Table of Contents
-
Table of Contents
What the Slaves Ate: Recollections of African American Foods and Foodways from the Slave Narratives
Author(s): Covey, Herbert; Eisnach, Dwight;Contributors: Covey, Herbert; Eisnach, Dwight;Abstract:Carefully documenting African American slave foods, this book reveals that slaves actively developed their own foodways-their customs involving family and food. The authors connect African foods and food preparation to the development during slavery of Southern cuisines having African influences, including Cajun, Creole, and what later became known as soul food, drawing on the recollections of ex-slaves recorded by Works Progress Administration interviewers. Valuable for its fascinating look into the very core of slave life, this book makes a unique contribution to our knowledge of slave culture and of the complex power relations encoded in both owners' manipulation of food as a method of slave control and slaves' efforts to evade and undermine that control.
While a number of scholars have discussed slaves and their foods, slave foodways remains a relatively unexplored topic. The authors' findings also augment existing knowledge about slave nutrition while documenting new information about slave diets.
SortTitle: what the slaves ate: recollections of african american foods and foodways from the slave narrativesAuthor Info:Herbert C. CoveyauthorDwight EisnachauthoreISBN-13: 9780313374982Cover Image URL: ~~FreeAttachments/9780313374982.jpgPrint ISBN-13: 9780313374975Entry Code: EGR7497Imprint: GreenwoodPages: 328Publication Date: 20090520Subtitle: Recollections of African American Foods and Foodways from the Slave Narratives- Cover Cover11
- Contents v6
- Preface vii8
- Acknowledgments xiii14
- 1. The WPA Narratives and Slave Diets 116
- 2. Slave Nutrition 1025
- 3. African Roots and Food Traditions 3954
- 4. Slave Cooking and Meals 5166
- 5. Vegetables 7388
- 6. Meat 95110
- 7. Wild Game and Fish 113128
- 8. Dairy 135150
- 9. Grains, Cereals, and Baked Goods 144159
- 10. Fruits, Nuts, and Coffee 167182
- 11. Celebrations, Special Occasions, and the War 184199
- 12. Closing Observations 209224
- APPENDICES: FOODS IDENTIFIED IN THE WPA NARRATIVES 215230
- Appendix A: Vegetables 217232
- Appendix B: Meats 231246
- Appendix C: Wild Game: Birds 244259
- Appendix D: Wild Game: Fish/Shellfish 247262
- Appendix E: Wild Game: Reptiles and Amphibians 250265
- Appendix F: Wild Game: Mammals 251266
- Appendix G: Dairy 257272
- Appendix H: Grains 262277
- Appendix I: Baked Goods 265280
- Appendix J: Fruit 275290
- Appendix K: Nuts 280295
- Appendix L: Sugar/Molasses/Spices 282297
- Appendix M: Beverages 288303
- Appendix N: General or Unclear 297312
- Bibliography 299314
- Index 307322