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Author: Vertamae Smart-Grosvenor
Publisher: University of Georgia Press
ISBN: 0820339598
Category : Cooking
Languages : en
Pages : 255
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Book Description
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.
Author: Vertamae Smart-Grosvenor
Publisher: University of Georgia Press
ISBN: 0820339598
Category : Cooking
Languages : en
Pages : 255
Get Book Here
Book Description
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.
Author: Kerrilynn Pamer
Publisher: Rodale Books
ISBN: 1623369738
Category : Health & Fitness
Languages : en
Pages : 306
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Book Description
Beauty is Wellness. Wellness is Beauty. Kerrilynn Pamer and Cindy DiPrima Morisse, founders of CAP Beauty, the all-natural beauty site and store, want to share their deep knowledge of the benefits of natural beauty, foods, and mindfulness techniques with you. Natural beauty is about making choices that create true radiance from the foods we eat to the way we move to how we care for ourselves and our planet. You’ve already purified your meals, workouts, and bodies by returning to clean naturals. Now it’s time to align your beauty routine with the other wellness practices you follow. What we put on our skin is easily as important as what we put in our mouths. But natural beauty is about much more than just products. Through routines, recipes, and rituals, High Vibrational Beauty addresses beauty from the inside out and vibrancy from the outside in. Divided into seasons and focused on self-care and rejuvenation, High Vibrational Beauty combines mantras, meditations, natural skin care regimens, and more than 100 plant-based recipes to help you achieve radical radiance. This is the only guidebook you need to create true and lasting beauty for the mind, body, and soul.
Author: Rafia Zafar
Publisher: University of Georgia Press
ISBN: 0820353655
Category : Social Science
Languages : en
Pages : 148
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Book Description
Food studies, once trendy, has settled into the public arena. In the academy, scholarship on food and literary culture constitutes a growing river within literary and cultural studies, but writing on African American food and dining remains a tributary. Recipes for Respect bridges this gap, illuminating the role of foodways in African American culture as well as the contributions of Black cooks and chefs to what has been considered the mainstream. Beginning in the early nineteenth century and continuing nearly to the present day, African Americans have often been stereotyped as illiterate kitchen geniuses. Rafia Zafar addresses this error, highlighting the long history of accomplished African Americans within our culinary traditions, as well as the literary and entrepreneurial strategies for civil rights and respectability woven into the written records of dining, cooking, and serving. Whether revealed in cookbooks or fiction, memoirs or hotel-keeping manuals, agricultural extension bulletins or library collections, foodways knowledge sustained Black strategies for self-reliance and dignity, the preservation of historical memory, and civil rights and social mobility. If, to follow Mary Douglas’s dictum, food is a field of action—that is, a venue for social intimacy, exchange, or aggression—African American writing about foodways constitutes an underappreciated critique of the racialized social and intellectual spaces of the United States.
Author: Vertamae Smart-Grosvenor
Publisher: KQED Books & Tapes
ISBN: 9780912333885
Category : African American cooking
Languages : en
Pages : 0
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Book Description
Cultural anthropologist Vertamae Grosvenor--host of Horizons, a pubic radio forum for long-form documentaries--serves up fascinating folklore and delectable recipes as she traces the roots of African-American cooking, in this companion volume to The Americas' Family Kitchen, PBS's first cooking show on African-American cuisine. 40 color photos. Color illustrations.
Author: Jennifer Cognard-Black
Publisher: NYU Press
ISBN: 147983842X
Category : Cooking
Languages : en
Pages : 368
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Book Description
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.
Author: Laura Schenone
Publisher: W. W. Norton & Company
ISBN: 9780393326277
Category : Cooking
Languages : en
Pages : 452
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Book Description
Filled with classic recipes and inspirational stories, this stunningly illustrated book celebrates the power of food throughout American history and in women's lives.
Author: Vertamae Smart-Grosvenor
Publisher: Bay Books & Tapes
ISBN: 9780912333915
Category : African American cooking
Languages : en
Pages : 0
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Book Description
Over 100 recipes from cuisines throughout the Americas, spiced with anecdotes, humor, and folklore. This is the companion book to the second season of public television's Vertamae Cooks in the Americas' Family Kitchen, which begins airing in April 1999. 40 color photos. Author signings.
Author: Deane W. Curtin
Publisher: Indiana University Press
ISBN: 9780253207043
Category : Philosophy
Languages : en
Pages : 412
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Book Description
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.
Author: Candice Covington
Publisher: Simon and Schuster
ISBN: 1620559188
Category : Body, Mind & Spirit
Languages : en
Pages : 240
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Book Description
A hands-on guide to the vibrational signatures of the food we eat and how they affect our behaviors, emotions, and spirit • Details the energetic and spiritual qualities of more than 400 common foods, revealing how each affects you on multiple levels, how a food’s color plays a role, which chakra it resonates with, and how to interpret cravings and aversions • Explains how to use your diet to fine-tune your energetic body, remove negative energy patterns, and consciously craft a positive state for body, mind, and soul • Includes a selection of recipes with their energetic interpretations • Provides exercises to help you identify the vibrational meaning of your current diet and deepen your relationship with the food you eat Most of us are familiar with the physical health benefits of fruits, vegetables, meats, herbs, and spices and their nutritional effects on the human body. It is well known, for example, that turmeric is a powerful anti-inflammatory and carrots significantly improve eyesight, but what about the vibrational benefits of foods? How does our diet affect the energy body and our emotional, mental, and spiritual states? In this comprehensive guide to vibrational nutrition, Candice Covington explores the vibrational signatures of the foods we eat and how they help form the energetic structures that influence our behaviors and spirit. She explains how, by choosing foods that resonate with your natural vibrational patterns, you can use your diet to fine-tune your energetic body, remove negative energy patterns, and consciously craft a positive state for body, mind, and soul. She details the energetic and spiritual qualities of more than 400 common foods, drinks, and seasonings, including a wide variety of fruits and vegetables, nuts, eggs, mushrooms, grains, seafood, poultry, other proteins, tea, wine, and both cooking herbs and medicinal herbs. She explores how each food affects you on multiple levels, how a food’s color determines which chakra it resonates with and how to work with dreams to decode the divine role of foods in your life. The author explains how to interpret food cravings and aversions on an emotional and spiritual level and provides exercises to help you identify the vibrational meaning of your current diet. Offering a selection of recipes along with interpretations of their energetic stories, Covington explores how to intuitively select foods and food combinations to reinforce your energy patterns, support you in any endeavor, and provide nutrition for body, mind, and spirit.
Author: Vertamae Smart-Grosvenor
Publisher: U of Minnesota Press
ISBN: 1452958637
Category : History
Languages : en
Pages : 195
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Book Description
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.
