| 000 | 05101cam a2200577 i 4500 | ||
|---|---|---|---|
| 001 | ocn971130586 | ||
| 003 | OCoLC | ||
| 005 | 20200824224624.0 | ||
| 008 | 170126t20172017nyuaf b 000 0deng c | ||
| 010 | _a 2017003374 | ||
| 040 |
_aNcU/DLC _beng _erda _cNOC _dDLC _dOCLCO _dOCLCQ _dMLY _dZHB _dIGA _dJP3 _dVAMVE _dYDX _dYDX _dOCLCO _dFM0 _dOCLCQ _dTXWBR _dVA@ _dT7B _dTXMAL _dPX0 _dTOH _dORK _dVAX _dPAU _dJBO _dMOF _dNGU _dOCLCQ _dVP@ _dILM _dGAP _dIC7 _dNDD _dWSD _dNGP _dAZD _dYOL _dCNEDM _dP@N _dBUR _dOCLCQ _dTXSWM _dOCLCQ _dLSH _dBTS _dOCLCQ _dRB0 _dOCLCQ _dPFLCL _dOCLCQ _dRIU _dGZN _dCNCAR _dLKC _dFYF _dGRC _dWLU _dVTL _dANK _dT2S _dNZAUC _dFO7 _dIOU _dJVB _dCOA _dWRS _dFYM _dYOU _dST5 _dLE# _dFLQ _dOJ4 _dON8 _dTE7 _dKL6 _dGIBML _dJRN _dAZH _dTAW _dJVX _dUIU _dOCLCQ _dIAD _dNMC _dCSA _dCGP _dQT4 _dKK7 _dXPJ _dT7X _dSSH _dJAH _dOCLCQ _dWL8 _dHLS _dCOF _dPNX _dCUY _dCCH _dKG7 _dWLM _dGZM _dQQ3 _dFTX _dJTO _dFSP _dHCO _dG8V _dBPLCP _dGILDS _dSLR _dIUL _dQS5 _dMDK _dTSC _dOCLCF _dKF5 _dWOM _dUOK _dQJK _dEYB _dT8H _dCREBL _dYT6 _dETC _dM@S _dM4L _dXZ9 _dPLS _dRCL _dNRC _dCRU _dSPP _dOCLCQ _dJDP _dOCLCO _dAGL _dOCLCQ _dOCL _dT3L _dOCLCO _dJVQ _dIPL _dJVU _dCG4 _dGYG _dKFH _dBYV _dOCL _dOCLCO _dOCLCQ _dSLT |
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| 019 | _a1022893232 | ||
| 020 |
_a9780062379290 _q(hardcover ; _qalkaline paper) |
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| 020 |
_a0062379291 _q(hardcover ; _qalkaline paper) |
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| 020 |
_a9780062379276 _q(paperback ; _qalkaline paper) |
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| 020 |
_a0062379275 _q(paperback ; _qalkaline paper) |
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| 029 | 1 |
_aAU@ _b000059565215 |
|
| 035 |
_a(OCoLC)971130586 _z(OCoLC)1022893232 |
||
| 037 |
_bHarpercollins, 53 Glenmaura National Blvd Ste 300, Moosaic, PA, USA, 18507-2132 _nSAN 200-2086 |
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| 042 | _apcc | ||
| 043 | _an-usu-- | ||
| 050 | 0 | 0 |
_aE185.89.F66 _bT95 2017 |
| 070 | 0 |
_aE185.89.F66 _bT95 2017 |
|
| 082 | 0 | 0 |
_a641.59/296073 _223 |
| 084 |
_aCKB041000 _aCKB002060 _2bisacsh |
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| 049 | _aSLTT | ||
| 100 | 1 |
_aTwitty, Michael, _d1977- _eauthor. |
|
| 245 | 1 | 4 |
_aThe cooking gene : _ba journey through African American culinary history in the Old South / _cMichael W. Twitty. |
| 250 | _aFirst edition. | ||
| 264 | 1 |
_aNew York, NY : _bAmistad, an imprint of HarperCollinsPublishers, _c[2017] |
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| 264 | 4 | _c©2017 | |
| 300 |
_axvii, 443 pages, 8 unnumbered pages of plates : _bcolor illustrations ; _c24 cm |
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| 336 |
_atext _btxt _2rdacontent |
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| 337 |
_aunmediated _bn _2rdamedia |
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| 338 |
_avolume _bnc _2rdacarrier |
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| 386 |
_mOccupation/field of activity group: _nocc _aFood historians _2lcdgt |
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| 386 |
_mNational/regional group: _nnat _aMarylanders _2lcdgt |
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| 386 |
_mEthnic/cultural group: _neth _aAfrican Americans _2lcdgt |
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| 504 | _aIncludes bibliographical references (pages 423-437). | ||
| 505 | 0 | 0 |
_tPreface: The Old South -- _tNo more whistling walk for me -- _tHating my soul -- _tMise en place -- _tMishpocheh -- _tMissing pieces -- _tNo nigger blood -- _t"White man in the woodpile" -- _t0.01 percent -- _tSweet tooth -- _tMothers of slaves -- _tAlma mater -- _tChesapeake gold -- _tThe Queen -- _tAdam in the garden -- _tShake dem 'simmons down -- _tAll creatures of our G-d and king -- _tThe Devil's half acre -- _t"The King's cuisine" -- _tCrossroads -- _tThe old country -- _tSankofa. |
| 520 | _a"Culinary historian Michael W. Twitty brings a fresh perspective to our most divisive cultural issue, race, in this illuminating memoir of Southern cuisine and food culture that traces his ancestry--both black and white--through food, from Africa to America and from slavery to freedom. Southern food is integral to the American culinary tradition, yet the question of who "owns" it is one of the most provocative touchpoints in our ongoing struggles over race. In this unique memoir, Twitty takes readers to the white-hot center of this fight, tracing the roots of his own family and the charged politics surrounding the origins of soul food, barbecue, and all Southern cuisine. Twitty travels from the tobacco and rice farms of colonial times to plantation kitchens and backbreaking cotton fields to tell of the struggles his family faced and how food enabled his ancestors' survival across three centuries. He sifts through stories, recipes, genetic tests, and historical documents, and visits Civil War battlefields in Virginia, synagogues in Alabama, and black-owned organic farms in Georgia. As he takes us through his ancestral culinary history, Twitty suggests that healing may come from embracing the discomfort of the South's past. Along the way, he reveals a truth that is more than skin deep--the power of food to bring the kin of the enslaved and their former slaveholders to the table, where they can discover the real America together."--Jacket. | ||
| 650 | 0 |
_aAfrican American cooking _xHistory. |
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| 650 | 0 |
_aCooking, American _xSouthern style _xHistory. |
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| 650 | 0 |
_aAfrican Americans _xFood _zSouthern States _xHistory. |
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| 650 | 0 |
_aAfrican Americans _vGenealogy. _9219450 |
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| 650 | 0 | _aGenetic genealogy. | |
| 650 | 1 |
_aAfrican Americans _xFood _zSouthern States _xHistory. |
|
| 655 | 4 | _aNonfiction. | |
| 776 | 0 | 8 |
_iOnline version: _aTwitty, Michael, 1977- _tCooking gene. _bFirst edition. _dNew York, NY : Amistad, an imprint of HarperCollinsPublishers, [2017] _z9780062379283 _w(OCoLC)999312171 |
| 994 |
_aC0 _bSLT |
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| 999 |
_c412344 _d412344 |
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