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 : 72. 66 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 : 55. 30 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.

Black Atlantic Cooking

Author : Vertamae Smart-Grosvenor
ISBN : 0130826375
Genre : Cooking
File Size : 78. 71 MB
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Thursdays And Every Other Sunday Off

Author : Vertamae Smart-Grosvenor
ISBN : 9781452958637
Genre : History
File Size : 21. 53 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 : 71. 43 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.

Ebony

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Genre :
File Size : 85. 23 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.

Beyond Soul Food Modern American Heritage Cuisine

Author : Richard Petty
ISBN : 9781257886852
Genre : Cooking
File Size : 33. 17 MB
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The New Encyclopedia Of Southern Culture

Author : John T. Edge
ISBN : 9781469616520
Genre : Reference
File Size : 66. 62 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.

Afro Vegan

Author : Bryant Terry
ISBN : 9781607745327
Genre : Cooking
File Size : 52. 17 MB
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In Afro-Vegan, renowned chef and food justice activist Bryant Terry reworks and remixes the favorite staples, ingredients, and classic dishes of the African Diaspora to present more than 100 wholly new, creative culinary combinations that will amaze vegans, vegetarians, and omnivores alike. Blending African, Carribean, and southern cuisines results in delicious recipes like Smashed Potatoes, Peas, and Corn with Chile-Garlic Oil, a recipe inspired by the Kenyan dish irio, and Cinnamon-Soaked Wheat Berry Salad with dried apricots, carrots, and almonds, which is based on a Moroccan tagine. Creamy Coconut-Cashew Soup with Okra, Corn, and Tomatoes pays homage to a popular Brazilian dish while incorporating classic Southern ingredients, and Crispy Teff and Grit Cakes with Eggplant, Tomatoes, and Peanuts combines the Ethiopian grain teff with stone-ground corn grits from the Deep South and North African zalook dip. There’s perfect potluck fare, such as the simple, warming, and intensely flavored Collard Greens and Cabbage with Lots of Garlic, and the Caribbean-inspired Cocoa Spice Cake with Crystallized Ginger and Coconut-Chocolate Ganache, plus a refreshing Roselle-Rooibos Drink that will satisfy any sweet tooth. With more than 100 modern and delicious dishes that draw on Terry’s personal memories as well as the history of food that has traveled from the African continent, Afro-Vegan takes you on an international food journey. Accompanying the recipes are Terry’s insights about building community around food, along with suggested music tracks from around the world and book recommendations. For anyone interested in improving their well-being, Afro-Vegan’s groundbreaking recipes offer innovative, plant-based global cuisine that is fresh, healthy, and forges a new direction in vegan cooking.

Upsetting The Apple Cart

Author : Frederick Douglass Opie
ISBN : 9780231520355
Genre : History
File Size : 29. 42 MB
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Upsetting the Apple Cart surveys the history of black-Latino coalitions in New York City from 1959 to 1989. In those years, African American and Latino Progressives organized, mobilized, and transformed neighborhoods, workplaces, university campuses, and representative government in the nation's urban capital. Upsetting the Apple Cart makes new contributions to our understanding of protest movements and strikes in the 1960s and 1970s and reveals the little-known role of left-of-center organizations in New York City politics as well as the influence of Jesse Jackson's 1984 and 1988 presidential campaigns on city elections. Frederick Douglass Opie provides a social history of black and Latino working-class collaboration in shared living and work spaces and exposes racist suspicion and divisive jockeying among elites in political clubs and anti-poverty programs. He ultimately offers a different interpretation of the story of the labor, student, civil rights, and Black Power movements than has been traditionally told. His work highlights both the largely unknown agents of historic change in the city and the noted politicians, political strategists, and union leaders whose careers were built on this history. Also, as Napoleon said, "An army marches on its stomach," and Opie's history equally delves into the role that food plays in social movements, with representative recipes from the American South and the Caribbean included throughout.

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