vibration cooking or the travel notes of a geechee girl

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Vibration Cooking

Author : Vertamae Smart-Grosvenor
ISBN : 9780820339597
Genre : Cooking
File Size : 64. 48 MB
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Vibration Cooking was first published in 1970, not long after the term “soul food” gained common use. While critics were quick to categorize her as a proponent of soul food, Smart-Grosvenor wanted to keep the discussion of her cookbook/memoir focused on its message of food as a source of pride and validation of black womanhood and black “consciousness raising.” In 1959, at the age of nineteen, Smart-Grosvenor sailed to Europe, “where the bohemians lived and let live.” Among the cosmopolites of radical Paris, the Gullah girl from the South Carolina low country quickly realized that the most universal lingua franca is a well-cooked meal. As she recounts a cool cat’s nine lives as chanter, dancer, costume designer, and member of the Sun Ra Solar-Myth Arkestra, Smart-Grosvenor introduces us to a rich cast of characters. We meet Estella Smart, Vertamae’s grandmother and connoisseur of mountain oysters; Uncle Costen, who lived to be 112 and knew how to make Harriet Tubman Ragout; and Archie Shepp, responsible for Collard Greens à la Shepp, to name a few. She also tells us how poundcake got her a marriage proposal (she didn’t accept) and how she perfected omelettes in Paris, enchiladas in New Mexico, biscuits in Mississippi, and feijoida in Brazil. “When I cook, I never measure or weigh anything,” writes Smart-Grosvenor. “I cook by vibration.” This edition features a foreword by Psyche Williams-Forson placing the book in historical context and discussing Smart-Grosvenor’s approach to food and culture. A new preface by the author details how she came to write Vibration Cooking.

Cooking Eating Thinking

Author : Deane W. Curtin
ISBN : 0253207045
Genre : Philosophy
File Size : 72. 64 MB
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Philosophy has often been criticized for privileging the abstract; this volume attempts to remedy that situation. Focusing on one of the most concrete of human concerns, food, the editors argue for the existence of a philosophy of food. The collection provides various approaches to the subject matter, offering new readings of a number of texts—religious, philosophical, anthropological, culinary, poetic, and economic. Included are readings ranging from Plato's Phaedo and Verses of Sen-No-Rikyu to Peter Singer's "Becoming a Vegetarian" and Jean-François Revel's Culture and Cuisine. This reader will have particular appeal for philosophers working in social theory, feminist theory, and environmental ethics, and for those working on alternative approaches to such traditional subject areas as epistemology, aesthetics, and metaphysics.

Thursdays And Every Other Sunday Off

Author : Vertamae Smart-Grosvenor
ISBN : 9781452958637
Genre : History
File Size : 41. 39 MB
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Observations from the lives of African American domestic workers—back in print Thursdays and Every Other Sunday Off is an exploration of the lives of African American domestic workers in cities throughout the United States during the mid-twentieth century. With dry wit and honesty, Vertamae Smart-Grosvenor relates the testimonies of maids, cooks, child care workers, and others as they discuss their relationships with their employers and their experiences on the job. She connects this work with popular culture, presenting Aunt Jemima, Mammies, Uncle Ben, and other charged figures through the eyes of domestic workers as opposed to their employers, and remembers her own family history (her mother and grandmother were domestic workers after migrating to Philadelphia from South Carolina). Interspersed with musings and interviews are historical references, quotations, and personal anecdotes that make this account all the more intimate, heartbreaking, and relevant.

Books That Cook

Author : Melissa Goldthwaite
ISBN : 9781479854448
Genre : Social Science
File Size : 79. 24 MB
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Whether a five-star chef or beginning home cook, any gourmand knows that recipes are far more than a set of instructions on how to make a dish. They are culture-keepers as well as culture-makers, both recording memories and fostering new ones. Organized like a cookbook, Books That Cook: The Making of a Literary Meal is a collection of American literature written on the theme of food: from an invocation to a final toast, from starters to desserts. All food literatures are indebted to the form and purpose of cookbooks, and each section begins with an excerpt from an influential American cookbook, progressing chronologically from the late 1700s through the present day, including such favorites as American Cookery, the Joy of Cooking, and Mastering the Art of French Cooking. The literary works within each section are an extension of these cookbooks, while the cookbook excerpts in turn become pieces of literature—forms of storytelling and memory-making all their own. Each section offers a delectable assortment of poetry, prose, and essays, and the selections all include at least one tempting recipe to entice readers to cook this book. Including writing from such notables as Maya Angelou, James Beard, Alice B. Toklas, Sherman Alexie, Nora Ephron, M.F.K. Fisher, and Alice Waters, among many others, Books That Cook reveals the range of ways authors incorporate recipes—whether the recipe flavors the story or the story serves to add spice to the recipe. Books That Cook is a collection to serve students and teachers of food studies as well as any epicure who enjoys a good meal alongside a good book.

Voix Thniques Ethnic Voices

Author : Claudine Raynaud (Dir.)
ISBN : 9782869064607
Genre : Social Science
File Size : 40. 45 MB
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This second volume is a companion piece to GRAAT 9 "Ethnic Voices," edited by Claude Julien. It reflects more closely than the first the international participation in our 1991 conference sponsored by the GRAAT of Tours, the CERCA of Orléans and the CETANLA of the Sorbonne Nouvelle. Thanks to Chantal Zabus we have been able to reprint a bibliography of Ken Saro-Wiwa's work to introduce the volume. The essays bear witness to the ongoing work of the participants, when the original papers could not be available or, when, in the case of Ozenwa Ohaeto, after numerous attempts, we were unable to help him attend the conference. In addition, contributions have been solicited from other critics in the field of African American studies for their work highlighted the theoretical position of some of the articles collected here, thus creating a fruitful dialogue.

Ebony

Author :
ISBN :
Genre :
File Size : 69. 86 MB
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EBONY is the flagship magazine of Johnson Publishing. Founded in 1945 by John H. Johnson, it still maintains the highest global circulation of any African American-focused magazine.

Vertamae Cooks Again

Author : Vertamae Smart-Grosvenor
ISBN : 091233391X
Genre : Cooking
File Size : 87. 21 MB
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A collection of recipes from all the cultures that make up the Americas

Beyond Soul Food Modern American Heritage Cuisine

Author : Richard Petty
ISBN : 9781257886852
Genre : Cooking
File Size : 58. 84 MB
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Black Atlantic Cooking

Author : Vertamae Smart-Grosvenor
ISBN : 0130826375
Genre : Cooking
File Size : 59. 41 MB
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The New Encyclopedia Of Southern Culture

Author : John T. Edge
ISBN : 9781469616520
Genre : Reference
File Size : 38. 19 MB
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When the original Encyclopedia of Southern Culture was published in 1989, the topic of foodways was relatively new as a field of scholarly inquiry. Food has always been central to southern culture, but the past twenty years have brought an explosion in interest in foodways, particularly in the South. This volume marks the first encyclopedia of the food culture of the American South, surveying the vast diversity of foodways within the region and the collective qualities that make them distinctively southern. Articles in this volume explore the richness of southern foodways, examining not only what southerners eat but also why they eat it. The volume contains 149 articles, almost all of them new to this edition of the Encyclopedia. Longer essays address the historical development of southern cuisine and ethnic contributions to the region's foodways. Topical essays explore iconic southern foods such as MoonPies and fried catfish, prominent restaurants and personalities, and the food cultures of subregions and individual cities. The volume is destined to earn a spot on kitchen shelves as well as in libraries.

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