Dethroning the deceitful pork chop: rethinking African American foodways from slavery to Obama

Foodways and resistance : cassava, poison, and natural histories in the early Americas / Kelly Wisecup

Native American contributions to African American foodways : slavery, colonialism, and cuisine / Robert A. Gilmer

Black women's food writing and the Archive of Black Women's History / Marcia Chatelain

A date with a dish : revisiting Freda De Knight's African American cuisine / Katharina Vester

What's the difference between soul food and Southern cooking? : the classification of cookbooks in American libraries / Gretchen L. Hoffman

Creole cuisine as culinary border culture : reading recipes as testimonies of hybrid identity and cultural heritage / Christine Marks

Feast of the Mau Mau : Christianity, conjure, and the origins of soul food / Anthony J. Stanonis

The sassy black cook and the return of the magical negress : popular representations of black women's food work / Kimberly D. Nettles-Barcelón

Mighty matriarchs kill it with a skillet : critically reading popular representations of black womanhood and food / Jessica Kenyatta Walker

Looking through prism optics : toward an understanding of Michelle Obama's food reform / Lindsey R. Swindall

Theft, food labor, and culinary insurrection in the Virginia plantation yard / Christopher Farrish

Dethroning the deceitful pork chop : food reform at the Tuskegee Institute / Jennifer Jensen Wallach

Domestic restaurants, foreign tongues : performing African and eating American in the US Civil Rights era / Audrey Russek

Freedom's farms : activism and sustenance in rural Mississippi / Angela Jill Cooley

After forty acres : food security, urban agriculture, and black food citizenship / Vivian N. Halloran.

Foreword / Psyche Williams-Forson

Introduction

part I. Archives

1. Foodways and resistance: cassava, poison, and natural histories in the early Americas / Kelly Wisecup

2. Native American contributions to African American foodways: slavery, colonialism, and cuisine / Robert A. Gilmer

3. Black women's food writing and the archive of black women's history / Marcia Chatelain

4. A date with a dish: revisiting Freda De Knight's African American cuisine / Katharina Vester

5. What's the difference between soul food and Southern cooking? The classification of cookbooks in American libraries / Gretchen L. Hoffman

part II. Representations

6. Creole cuisine as culinary border culture : reading recipes as testimonies of hybrid identity and cultural heritage / Christine Marks

7. Feast of the Mau Mau: Christianity, conjure, and the origins of soul food / Anthony J. Stanonis

8. The sassy black cook and the return of the magical negress : popular representations of black women's food work / Kimberly D. Nettles-Barcelón

9. Mighty matriarchs kill it with a skillet : critically reading popular representations of black womanhood and food / Jessica Kenyatta Walker

10. Looking through prism optics : toward an understanding of Michelle Obama's food reform / Lindsey R. Swindall

part III. Politics

11. Theft, food labor, and culinary insurrection in the Virginia plantation yard / Christopher Farrish

12. Dethroning the deceitful pork chop : food reform at the Tuskegee Institute / Jennifer Jensen Wallach

13. Domestic restaurants, foreign tongues : performing African and eating American in the US civil rights era / Audrey Russek

14. Freedom's farms : activism and sustenance in rural Mississippi / Angela Jill Cooley

15. After forty acres : food security, urban agriculture, and black food citizenship / Vivian N. Halloran

Afterword / Rebecca Sharpless.

Foreword / Psyche Williams-Forson

Introduction

part I. Archives

1. Foodways and resistance: cassava, poison, and natural histories in the early Americas / Kelly Wisecup

2. Native American contributions to African American foodways: slavery, colonialism, and cuisine / Robert A. Gilmer

3. Black women's food writing and the archive of black women's history / Marcia Chatelain

4. A date with a dish: revisiting Freda De Knight's African American cuisine / Katharina Vester

5. What's the difference between soul food and Southern cooking? The classification of cookbooks in American libraries / Gretchen L. Hoffman

part II. Representations

6. Creole cuisine as culinary border culture : reading recipes as testimonies of hybrid identity and cultural heritage / Christine Marks

7. Feast of the Mau Mau: Christianity, conjure, and the origins of soul food / Anthony J. Stanonis

8. The sassy black cook and the return of the magical negress : popular representations of black women's food work / Kimberly D. Nettles-Barcelón

9. Mighty matriarchs kill it with a skillet : critically reading popular representations of black womanhood and food / Jessica Kenyatta Walker

10. Looking through prism optics : toward an understanding of Michelle Obama's food reform / Lindsey R. Swindall

part III. Politics

11. Theft, food labor, and culinary insurrection in the Virginia plantation yard / Christopher Farrish

12. Dethroning the deceitful pork chop : food reform at the Tuskegee Institute / Jennifer Jensen Wallach

13. Domestic restaurants, foreign tongues : performing African and eating American in the US civil rights era / Audrey Russek

14. Freedom's farms : activism and sustenance in rural Mississippi / Angela Jill Cooley

15. After forty acres : food security, urban agriculture, and black food citizenship / Vivian N. Halloran

Afterword / Rebecca Sharpless.