| Acknowledgments |
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ix | |
| Introduction: Watching Soul Food |
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1 | (16) |
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PART ONE: THE HISTORY OF AFRICAN AMERICAN FOOD |
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Food Crops, Medicinal Plants, and the Atlantic Slave Trade |
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17 | (28) |
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Soul Food as Cultural Creation |
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45 | (14) |
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Excavating the South's African American Food History |
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59 | (42) |
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PART TWO: REPRESENTATIONS OF AFRICAN AMERICAN FOOD |
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From Fiction to Foodways: Working at the Intersections of African American Literary and Culinary Studies |
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101 | (25) |
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Chickens and Chains: Using African American Foodways to Understand Black Identities |
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126 | (13) |
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Recipes for Respect: Black Hospitality Entrepreneurs before World War I |
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139 | (14) |
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Recipes for History: The National Council of Negro Women's Five Historical Cookbooks |
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153 | (22) |
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| Contributors |
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175 | (2) |
| Index |
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177 | |