Getting what we need ourselves: how food has shaped African American life
Culinary exchanges and origins during the Transatlantic slave trade -- Africanisms and adaptation during the era of slavery -- Foodways, resiliency, and white supremacy after the Civil War -- The quest to cook and eat with dignity during the Jim Crow era -- The search for a common table during the G...
Gespeichert in:
| 1. Verfasser: | |
|---|---|
| Format: | Buch |
| Sprache: | English |
| Veröffentlicht: |
Lanham ; Boulder ; New York ; London
Rowman & Littlefield
2022
|
| Schlagworte: | |
| Zusammenfassung: | Culinary exchanges and origins during the Transatlantic slave trade -- Africanisms and adaptation during the era of slavery -- Foodways, resiliency, and white supremacy after the Civil War -- The quest to cook and eat with dignity during the Jim Crow era -- The search for a common table during the Great Depression and World War II -- Food as politics during the black freedom struggle. "[T]races the history of African American food habits from West African origins through the twenty-first century, offering a unique set of insights into the daily concerns of black people in the US. The book demonstrates that from capture and enslavement through emancipation, the civil rights movement, and beyond, African American have embraced an understanding of the importance of food that goes beyond merely having enough to eat"-- |
| Beschreibung: | Includes bibliographical references and index. |
| Beschreibung: | x, 225 Seiten Illustrationen |
| ISBN: | 9781538172261 |
Internformat
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| 100 | 1 | |a Wallach, Jennifer Jensen |d 1974- |e Verfasser |0 (DE-588)136292135 |4 aut | |
| 245 | 1 | 0 | |a Getting what we need ourselves |b how food has shaped African American life |c Jennifer Jensen Wallach |
| 246 | 1 | 3 | |a Tomorrow I'll be at the table, African American food culture from slavery to the present |
| 264 | 1 | |a Lanham ; Boulder ; New York ; London |b Rowman & Littlefield |c 2022 | |
| 300 | |a x, 225 Seiten |b Illustrationen | ||
| 336 | |b txt |2 rdacontent | ||
| 337 | |b n |2 rdamedia | ||
| 338 | |b nc |2 rdacarrier | ||
| 500 | |a Includes bibliographical references and index. | ||
| 520 | 3 | |a Culinary exchanges and origins during the Transatlantic slave trade -- Africanisms and adaptation during the era of slavery -- Foodways, resiliency, and white supremacy after the Civil War -- The quest to cook and eat with dignity during the Jim Crow era -- The search for a common table during the Great Depression and World War II -- Food as politics during the black freedom struggle. | |
| 520 | 3 | |a "[T]races the history of African American food habits from West African origins through the twenty-first century, offering a unique set of insights into the daily concerns of black people in the US. The book demonstrates that from capture and enslavement through emancipation, the civil rights movement, and beyond, African American have embraced an understanding of the importance of food that goes beyond merely having enough to eat"-- | |
| 653 | 0 | |a African Americans / Food / History | |
| 653 | 0 | |a African American cooking / History | |
| 653 | 0 | |a Food habits / United States / History | |
| 653 | 0 | |a Food / Social aspects / United States | |
| 776 | 0 | 8 | |i Erscheint auch als |n Online-Ausgabe |z 978-1-5381-2525-0 |a Wallach, Jennifer Jensen, 1974- author |t Getting what we need ourselves |d Lanham : Rowman & Littlefield, [2019] |
| 999 | |a oai:aleph.bib-bvb.de:BVB01-033825265 | ||
Datensatz im Suchindex
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| author | Wallach, Jennifer Jensen 1974- |
| author_GND | (DE-588)136292135 |
| author_facet | Wallach, Jennifer Jensen 1974- |
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| author_sort | Wallach, Jennifer Jensen 1974- |
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| building | Verbundindex |
| bvnumber | BV048447045 |
| ctrlnum | (OCoLC)1347221535 (DE-599)KXP1664418784 |
| dewey-full | 394.120896073 |
| dewey-hundreds | 300 - Social sciences |
| dewey-ones | 394 - General customs |
| dewey-raw | 394.120896073 |
| dewey-search | 394.120896073 |
| dewey-sort | 3394.120896073 |
| dewey-tens | 390 - Customs, etiquette, folklore |
| discipline | Sozial-/Kulturanthropologie / Empirische Kulturwissenschaft |
| discipline_str_mv | Sozial-/Kulturanthropologie / Empirische Kulturwissenschaft |
| format | Book |
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| id | DE-604.BV048447045 |
| illustrated | Illustrated |
| index_date | 2024-07-03T20:29:33Z |
| indexdate | 2024-07-10T09:38:21Z |
| institution | BVB |
| isbn | 9781538172261 |
| language | English |
| oai_aleph_id | oai:aleph.bib-bvb.de:BVB01-033825265 |
| oclc_num | 1347221535 |
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| physical | x, 225 Seiten Illustrationen |
| publishDate | 2022 |
| publishDateSearch | 2022 |
| publishDateSort | 2022 |
| publisher | Rowman & Littlefield |
| record_format | marc |
| spelling | Wallach, Jennifer Jensen 1974- Verfasser (DE-588)136292135 aut Getting what we need ourselves how food has shaped African American life Jennifer Jensen Wallach Tomorrow I'll be at the table, African American food culture from slavery to the present Lanham ; Boulder ; New York ; London Rowman & Littlefield 2022 x, 225 Seiten Illustrationen txt rdacontent n rdamedia nc rdacarrier Includes bibliographical references and index. Culinary exchanges and origins during the Transatlantic slave trade -- Africanisms and adaptation during the era of slavery -- Foodways, resiliency, and white supremacy after the Civil War -- The quest to cook and eat with dignity during the Jim Crow era -- The search for a common table during the Great Depression and World War II -- Food as politics during the black freedom struggle. "[T]races the history of African American food habits from West African origins through the twenty-first century, offering a unique set of insights into the daily concerns of black people in the US. The book demonstrates that from capture and enslavement through emancipation, the civil rights movement, and beyond, African American have embraced an understanding of the importance of food that goes beyond merely having enough to eat"-- African Americans / Food / History African American cooking / History Food habits / United States / History Food / Social aspects / United States Erscheint auch als Online-Ausgabe 978-1-5381-2525-0 Wallach, Jennifer Jensen, 1974- author Getting what we need ourselves Lanham : Rowman & Littlefield, [2019] |
| spellingShingle | Wallach, Jennifer Jensen 1974- Getting what we need ourselves how food has shaped African American life |
| title | Getting what we need ourselves how food has shaped African American life |
| title_alt | Tomorrow I'll be at the table, African American food culture from slavery to the present |
| title_auth | Getting what we need ourselves how food has shaped African American life |
| title_exact_search | Getting what we need ourselves how food has shaped African American life |
| title_exact_search_txtP | Getting what we need ourselves how food has shaped African American life |
| title_full | Getting what we need ourselves how food has shaped African American life Jennifer Jensen Wallach |
| title_fullStr | Getting what we need ourselves how food has shaped African American life Jennifer Jensen Wallach |
| title_full_unstemmed | Getting what we need ourselves how food has shaped African American life Jennifer Jensen Wallach |
| title_short | Getting what we need ourselves |
| title_sort | getting what we need ourselves how food has shaped african american life |
| title_sub | how food has shaped African American life |
| work_keys_str_mv | AT wallachjenniferjensen gettingwhatweneedourselveshowfoodhasshapedafricanamericanlife AT wallachjenniferjensen tomorrowillbeatthetableafricanamericanfoodculturefromslaverytothepresent |