Cooking (African-American Arts)

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<span style="color:red">Cooking (African-American Arts)</span>



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Introduces the influence of African-based foods, cooking techniques, and traditions to American culinary history.



Grade 6-10. The focus here is history and cultural appreciation rather than recipes. The book begins with the African origins of cooking and food, including the impact of agricultural and nomadic lifestyles on its preparation and customs. As Africans were taken as slaves first to the Caribbean islands and then to the United States, they brought their own food preferences and styles of preparation and were introduced to new kinds of cooking. The authors explore the intricacies of this amalgamation, emphasizing the impact African Americans have had on American cuisine. The material on Thomas Jefferson's...
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