Black-Eyed Peas and Hoghead Cheese PDF Download
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Author: Glenda Armand
Publisher: Crown Books for Young Readers
ISBN: 0593486161
Category : Juvenile Fiction
Languages : en
Pages : 22
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Book Description
A little girl helping her grandmother prepare a holiday meal learns about the origins of soul food in this powerful picture book that celebrates African American cuisine and identity from an award-winning author. Know what I like most about Grandma’s kitchen? More than jambalaya? More than sweet potato pie? Even more than pralines? Grandma’s stories! Every meal Grandma cooks comes with a story. What will today’s story be? While visiting her grandma in Louisiana, nine-year-old Frances is excited to help prepare the New Year’s Day meal. She listens as Grandma tells stories—dating back to the Atlantic Slave Trade—about the food for their feast. Through these stories, Frances learns not only about the ingredients and the dishes they are making but about her ancestors and their history as well. A celebration of the stories that connect us, this picture book urges us to think about the foods we eat and why we eat them. This book was inspired by the author's own childhood and includes her family's very own recipe for pralines in the back!
Author: Glenda Armand
Publisher: Crown Books for Young Readers
ISBN: 0593486161
Category : Juvenile Fiction
Languages : en
Pages : 22
Get Book Here
Book Description
A little girl helping her grandmother prepare a holiday meal learns about the origins of soul food in this powerful picture book that celebrates African American cuisine and identity from an award-winning author. Know what I like most about Grandma’s kitchen? More than jambalaya? More than sweet potato pie? Even more than pralines? Grandma’s stories! Every meal Grandma cooks comes with a story. What will today’s story be? While visiting her grandma in Louisiana, nine-year-old Frances is excited to help prepare the New Year’s Day meal. She listens as Grandma tells stories—dating back to the Atlantic Slave Trade—about the food for their feast. Through these stories, Frances learns not only about the ingredients and the dishes they are making but about her ancestors and their history as well. A celebration of the stories that connect us, this picture book urges us to think about the foods we eat and why we eat them. This book was inspired by the author's own childhood and includes her family's very own recipe for pralines in the back!
Author: Michael Murphy
Publisher: The Countryman Press
ISBN: 1581572352
Category : Cooking
Languages : en
Pages : 256
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Book Description
A guide to good eating in New Orleans today. It profiles more than 250 eating establishments.--cover.
Author: Ross D. Brown
Publisher: Black Classic Press
ISBN: 9781580730181
Category : History
Languages : en
Pages : 120
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Book Description
The Afro-American World Almanac, first published in 1943, when white publishers exhibited little interest in Black History, is Ross Brown's effort to document Black achievements. More a notebook than an almanac, this work is a wonderful time capsule to the past, stuffed with well-known and little-known tidbits about Blacks. We find information on famous kings and queens of Africa, great people in the Holy Bible, and even information on the recently verified Thomas Jefferson/Sally Hemmings relationship. Often the events captured do not follow a chronological timeline and the documentation is at times sketchy--but they are fun to read anyway. Brown has a way of blending the ancient with the modern. He, after all, makes no pretense about being a historian. Brown is a layman, and he compiled this mass of data for other lay people. He wrote and published this book for the "reader on the street," successfully conveying a sense of passion and urgency that are often boiled out of so called "scholarly" histories.
Author: Natashia Deón
Publisher: Catapult
ISBN: 1640093028
Category : Fiction
Languages : en
Pages : 321
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Book Description
A Black immortal in 1930's Los Angeles must recover the memory of her past in order to discover who she truly is in this extraordinarily affecting novel for readers of N. K. Jemisin and Octavia E. Butler. Lou, a young Black woman, wakes up in an alley in 1930s Los Angeles with no memory of how she got there or where she’s from. Taken in by a caring foster family, Lou dedicates herself to her education while trying to put her mysterious origins behind her. She’ll go on to become the first Black female journalist at the Los Angeles Times, but Lou’s extraordinary life is about to take an even more remarkable turn. When she befriends a firefighter at a downtown boxing gym, Lou is shocked to realize that though she has no memory of meeting him, she’s been drawing his face for years. Increasingly certain that their paths previously crossed—and beset by unexplainable flashes from different eras haunting her dreams—Lou begins to believe she may be an immortal sent here for a very important reason, one that only others like her can explain. Setting out to investigate the mystery of her existence, Lou must make sense of the jumble of lifetimes calling to her, just as new forces threaten the existence of those around her. Immersed in the rich historical tapestry of Los Angeles—Prohibition, the creation of Route 66, and the collapse of the St. Francis Dam—The Perishing is a stunning examination of love and justice through the eyes of one miraculous woman whose fate seems linked to the city she comes to call home.
Author: United States. Congress
Publisher:
ISBN:
Category : Law
Languages : en
Pages : 1408
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Book Description
The Congressional Record is the official record of the proceedings and debates of the United States Congress. It is published daily when Congress is in session. The Congressional Record began publication in 1873. Debates for sessions prior to 1873 are recorded in The Debates and Proceedings in the Congress of the United States (1789-1824), the Register of Debates in Congress (1824-1837), and the Congressional Globe (1833-1873)
Author: Matt Horn
Publisher: Harvard Common Press
ISBN: 0760374279
Category : Cooking
Languages : en
Pages : 226
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Book Description
“Horn Barbecue is a master class in how to make mouthwatering barbecue. A history-making cookbook.” —Sunset Magazine Master the art of genuine smoke-cooked barbecue with 70 mouthwatering recipes, smoking techniques, and BBQ wisdom from star pitmaster Matt Horn. Not only will you learn how to make classics of Texas- and Carolina-style BBQ, like brisket and pulled pork, you will expand your BBQ repertoire to include “West Coast Barbecue,” the signature style that has made Horn famous, with recipes like Smoked Tri-Tip, Burn Barrel Chicken, and Jalapeno Cheddar Links. Rookies who just bought their first backyard smoker (or who want to smoke on a standard grill) as well as seasoned BBQ veterans will find a whole world of new ideas in this authoritative guide to cooking low and slow over smoky, smoldering woods. Following a thorough introduction to smoking, including types of smokers, how to turn your existing grill into a smoker, barbecue tools, best meat cuts for smoking, and answers to the most common questions about smoking, you’ll learn how to make crave-worthy things like: Pork Ribs, Beef Ribs, Pork Shoulder, and Burnt Ends Matt’s grandmother’s amazing recipe for Smoked Oxtails Southern-style classics, like Hot Link, Smoked Catfish, and Smoked Jambalaya Texas-style Beef Brisket, in Matt’s unique style Easy-to-make sides, such as Smoked Pit Beans, Cornbread, Hoe Cakes, Collards, and Candied Yams Crowd-pleaser desserts, from Banana Pudding to Peach Cobbler to Pineapple Upside-Down Cake Horn, one of Food & Wine’s ten “Best New Chefs” for 2021, is the most exciting new talent in American barbecue in years. His Horn Barbecue restaurant in Oakland, California, recently awarded a rare “Michelin Bib Gourmand” designation, has lines outside that run for blocks and hundreds of rave reviews in the media. The draw? Cooked-to-perfection meats rubbed, mopped, basted, and sauced the way good BBQ should be, plus comforting sides and fixins’ and inspired desserts and drinks. Now the restaurant’s secret recipes, and many more from Matt’s own personal repertoire, are revealed in the pages of this exciting, user-friendly, and beautifully photographed book. So what sets this cookbook apart from the rest? Matt’s original barbecue style. Other barbecue cookbooks focus on one regional tradition, such as Texas or the Carolinas. Matt draws on both of those traditions—and recipes from them appear liberally in this book—but he draws on other traditions as well and adds his own California-style spin to the mix, by working in lots of veggies and fruits and by featuring things like poultry and seafood, which are non-traditional BBQ proteins. Matt also tells his own inspiring story of how he learned to make BBQ and open a restaurant, and about how his journey echoes and continues the glorious lineage of Black barbecue in the US—an amazing yet often unknown history.
Author: Frederick Douglass Opie
Publisher: Columbia University Press
ISBN: 0231146396
Category : Cooking
Languages : en
Pages : 258
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Book Description
An examination of the culinary origins of African American soul food finds the unique cuisine, rooted in the American South, is a mix of European, Asian, African, and Amerindian food cultures.
Author: Mary Sterner Lawson
Publisher: Arcadia Publishing
ISBN: 9780738514628
Category : History
Languages : en
Pages : 198
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Book Description
The vibrant South Georgia scene was pure Americana-a picturesque, old-fashioned grocery store next to a thriving jook joint in the heart of a South Albany African-American community. Originally more secluded, this nucleus of the neighborhood became a familiar sight to all Albany residents with the opening in the 1980s of a roadway that passed by the scene and across a new bridge over the nearby Flint River. The waters of the Flint proved to be much too near in 1994, when a catastrophic flood damaged beyond repair the grocery, jook, and hundreds of homes along the river. Deeply touched by that enormous community loss, Mary Sterner Lawson used her own 1987 photographs to paint a watercolor of the once-flourishing South Albany scene. She never imagined how overwhelming the public response would be when the painting was exhibited in the main lobby of a busy local hospital in 1996. A veritable flood of reminiscences came her way-tales of childhood memories, community gatherings, friendships, brotherhood, families, prostitution, moonshine, and murder. Inspired by the community members who encouraged and aided her efforts, Lawson began recording the rich recollections. June Bug's Grocery and the Cornfield Jook registers these voices of the community, the voices behind the painting.
Author: John Besh
Publisher: Andrews McMeel Publishing
ISBN: 0740784137
Category : Cooking
Languages : en
Pages : 389
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Book Description
"My New Orleans: The Cookbook is a rich stew of Besh's charming, personal stories of his childhood, his family, and friends, and the unique food history of the city and its cooking ..."--Publisher's blurb.
Author: Andrew F. Smith
Publisher: Oxford University Press
ISBN: 0199885761
Category : Cooking
Languages : en
Pages : 736
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Book Description
Offering a panoramic view of the history and culture of food and drink in America with fascinating entries on everything from the smell of asparagus to the history of White Castle, and the origin of Bloody Marys to jambalaya, the Oxford Companion to American Food and Drink provides a concise, authoritative, and exuberant look at this modern American obsession. Ideal for the food scholar and food enthusiast alike, it is equally appetizing for anyone fascinated by Americana, capturing our culture and history through what we love most--food! Building on the highly praised and deliciously browseable two-volume compendium the Oxford Encyclopedia of Food and Drink in America, this new work serves up everything you could ever want to know about American consumables and their impact on popular culture and the culinary world. Within its pages for example, we learn that Lifesavers candy owes its success to the canny marketing idea of placing the original flavor, mint, next to cash registers at bars. Patrons who bought them to mask the smell of alcohol on their breath before heading home soon found they were just as tasty sober and the company began producing other flavors. Edited by Andrew Smith, a writer and lecturer on culinary history, the Companion serves up more than just trivia however, including hundreds of entries on fast food, celebrity chefs, fish, sandwiches, regional and ethnic cuisine, food science, and historical food traditions. It also dispels a few commonly held myths. Veganism, isn't simply the practice of a few "hippies," but is in fact wide-spread among elite athletic circles. Many of the top competitors in the Ironman and Ultramarathon events go even further, avoiding all animal products by following a strictly vegan diet. Anyone hungering to know what our nation has been cooking and eating for the last three centuries should own the Oxford Companion to American Food and Drink.
