- Nyumbani
- Makala
- Bibliographies
- Mikoa Networks
- Afrika / L'Afrique / Afrika / Afrika
- Marekani / États-Unis / Estados Unidos
- Caribbean / Les Caraïbes / El Caribe / O Caribe
- Amerika ya Kati / Amérique Centrale / Amerika ya Kati / Amerika ya Kati
- Amerika ya Kusini / L'Amérique du Sud / Amerika ya Kusini / Amerika ya Kusini
- Canada
- Ulaya / L'Ulaya / Ulaya
- Asia & Mashariki ya Kati / L'Asie & Sisi Moyen-Orient/Asia & Mashariki ya Kati / Asia & Mashariki ya Kati
- Oceania / L'Océane
- Maonyesho
- Miradi maalum
- 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.
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