At the Table of Power is both a cookbook and a culinary history that intertwines social issues, personal stories, and political commentary. Renowned culinary historian Diane M. Spivey offers a unique insight into the historical experience and cultural values of African America and America in general by way of the kitchen. From the rural country kitchen and steamboat floating palaces to marketplace street vendors and restaurants in urban hubs of business and finance, Africans in America cooked their way to positions of distinct superiority, and thereby indispensability. Despite their many culinary accomplishments, most Black culinary artists have been made invisible—until now. Within these pages, Spivey tells a powerful story beckoning and daring the reader to witness this culinary, cultural, and political journey taken hand in hand with the fight of Africans in America during the foundation years, from colonial slavery through the Reconstruction era. These narratives, together with the recipes from the nineteenth and twentieth centuries, expose the politics of the day and offer insight on the politics of today. African American culinary artists, Spivey concludes, have more than earned a rightful place at the table of culinary contribution and power.
People from around the world have found a home in Texas, bringing with them a multiethnic feast replete with dishes that originated in Mexico, Europe, Africa, the Middle East, and Asia. In these pages you'll discover a magical place called Cuisine, Texas, where you can find all these favorite family recipes in one handy source.
Noted food writer Joanne Smith spent several years gathering the traditional recipes of every major ethnic group in Texas. As a result, Cuisine, Texas is a virtual encyclopedia of Texas cooking, with more than 375 recipes drawn from Native American, Spanish, Japanese, French, Cajun, Mexican, Tex-Mex, Anglo-American, African American, Thai, Czech, Swiss, Dutch, Jewish, Greek, German, Polish, Italian, British, Lebanese, Chinese, Russian, Vietnamese, and Scandinavian cooking.
The recipes cover the full range of foods, from appetizers to entrees, salads, vegetables, breads, and desserts, and all have clear, simple-to-follow instructions. Interspersed among them are engaging discussions of the different ethnic cuisines, flavored with delightful stories of some of the cooks who created or perfected the recipes. And to make your cooking even easier, Joanne Smith includes information on how to readily find imported and specialized ingredients and a word about health-conscious substitutions.
Cuisine, Texas, may not exist on the map, but it can be found everywhere that people enjoy good food and the fellowship that goes with it. Let this book be your one-stop source for all the tastes of Texas.
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