• Carney, Judith. Black Rice: The African Origins of Rice Cultivation in the Americas. Cambridge: Harvard University Press. 2001.
  • Carney, Judith. In the Shadow of Slavery: Africa’s Botanical Legacy in the Atlantic World. Berkeley: University of California Press. 2009.
  • Ferguson, Sheila. Soul Food: Classics From the Deep South. New York: Grove Press. 1993, ©1989.
  • Lewis, Edna. The Taste of Country Cooking. New York: Alfred A. Knopf. 1976, ©2006.
  • Opie, Frederic Douglass. Hog and Hominy: Soul Food From Africa To America. New York: Columbia University Press. 2008.
  • Pinner, Patty; Sherri Giblin. Sweets: Soul Food Desserts and Memories. Berkeley: Ten Speed Press. 2006.
  • Pinner, Patty. Sweety Pies: An Uncommon Collection of Womanish Observations, With Pie. Newtown, Connecticut: Taunton Press. 2007.
  • Quick Tillery, Carolyn. African American Heritage Cooking: Traditional Recipes and Fond Remembrances From Alabama’s Renowned Tuskeegee Institute. New York: Citadel Press. 1996.
  • Roahen, Sara and John T. Edge. The Souther Foodways Alliance Community Cookbook. Athens, Georgia: The University of Georgia Press. 2010.
  • Witt, Delores. Black Hunger: Soul Food and America. New York: Oxford University Press. 2004.
 

Comments are closed.

We need your help . . .

Help us build the African Diaspora Culinary Collection Donate Now!
PageLines