| collard greens black history: Hog and Hominy Frederick Douglass Opie, 2008-10-08 “Opie delves into the history books to find true soul in the food of the South, including its place in the politics of black America.”—NPR.org Frederick Douglass Opie deconstructs and compares the foodways of people of African descent throughout the Americas, interprets the health legacies of black culinary traditions, and explains the concept of soul itself, revealing soul food to be an amalgamation of West and Central African social and cultural influences as well as the adaptations blacks made to the conditions of slavery and freedom in the Americas. Sampling from travel accounts, periodicals, government reports on food and diet, and interviews with more than thirty people born before 1945, Opie reconstructs an interrelated history of Moorish influence on the Iberian Peninsula, the African slave trade, slavery in the Americas, the emergence of Jim Crow, the Great Migration, the Great Depression, and the Civil Rights and Black Power movements. His grassroots approach reveals the global origins of soul food, the forces that shaped its development, and the distinctive cultural collaborations that occurred among Africans, Asians, Europeans, and Americans throughout history. Opie shows how food can be an indicator of social position, a site of community building and cultural identity, and a juncture at which different cultural traditions can develop and impact the collective health of a community. “Opie goes back to the sources and traces soul food’s development over the centuries. He shows how Southern slavery, segregation, and the Great Migration to the North’s urban areas all left their distinctive marks on today’s African American cuisine.”—Booklist “An insightful portrait of the social and religious relationship between people of African descent and their cuisine.”—FoodReference.com |
| collard greens black history: What's Cooking America Linda Stradley, Andra Cook, 1997-03-01 Friendly and inviting -- bound to be a classic -- What's Cooking America, with clarity, organization and thoroughness, offers more than 800 family-tried-and-tasted recipes. accompanied by a wealth of information. This book will move into America's kitchens to stay. Here's the information you'll have at your fingertips: -- A treasure trove of unique. easy-to-follow recipes from all over America readily transforms every cook into a chef. -- An eye-pleasing page layout -- enhanced by lively illustrations -- that defies confusion and presents pertinent information with clarity and orderliness. -- Well-organized, standardized listings of ingredients for no-mistake food preparation. -- Accurate, time-tested mixing and cooking tips, hints and historical tidbits. -- Informative, instructive and entertaining sidebars for easy perusal. |
| collard greens black history: Cross Creek Cookery Marjorie Kinnan Rawlings, 1996-03-20 A companion to Rawlings' Cross Creek--the author's account of her life in a small Florida hamlet--this collection of traditional Southern recipes is spiced with delightful anecdotes and lore. One of the best and most concentrated and most authentic books on Southern cooking.--Craig Claiborne. Illustrations. |
| collard greens black history: The Kentucky Housewife Lettice Bryan, 2001 Originally published in 1839, this long-lost classic of Southern cooking includes more than 1,300 recipes. The foods and recipes featured in this kitchen classic are derived from American Indian, European, and African sources and reflect a merging of the three distinct cultures in the American South. |
| collard greens black history: Collards Edward H. Davis, John T. Morgan, 2015-03-30 The definitive survey of collards, an iconic southern food |
| collard greens black history: Afro-Vegan Bryant Terry, 2014-04-08 Renowned chef and food justice activist Bryant Terry reworks and remixes the favorite staples, ingredients, and classic dishes of the African Diaspora to present more than 100 wholly new, creative culinary combinations that will amaze vegans, vegetarians, and omnivores alike. NAMED ONE OF THE BEST VEGETARIAN COOKBOOKS OF ALL TIME BY BON APPÉTIT Blending African, Carribean, and southern cuisines results in delicious recipes like Smashed Potatoes, Peas, and Corn with Chile-Garlic Oil, a recipe inspired by the Kenyan dish irio, and Cinnamon-Soaked Wheat Berry Salad with dried apricots, carrots, and almonds, which is based on a Moroccan tagine. Creamy Coconut-Cashew Soup with Okra, Corn, and Tomatoes pays homage to a popular Brazilian dish while incorporating classic Southern ingredients, and Crispy Teff and Grit Cakes with Eggplant, Tomatoes, and Peanuts combines the Ethiopian grain teff with stone-ground corn grits from the Deep South and North African zalook dip. There’s perfect potluck fare, such as the simple, warming, and intensely flavored Collard Greens and Cabbage with Lots of Garlic, and the Caribbean-inspired Cocoa Spice Cake with Crystallized Ginger and Coconut-Chocolate Ganache, plus a refreshing Roselle-Rooibos Drink that will satisfy any sweet tooth. With more than 100 modern and delicious dishes that draw on Terry’s personal memories as well as the history of food that has traveled from the African continent, Afro-Vegan takes you on an international food journey. Accompanying the recipes are Terry’s insights about building community around food, along with suggested music tracks from around the world and book recommendations. For anyone interested in improving their well-being, Afro-Vegan’s groundbreaking recipes offer innovative, plant-based global cuisine that is fresh, healthy, and forges a new direction in vegan cooking. |
| collard greens black history: The Cooking Gene Michael W. Twitty, 2018-07-31 2018 James Beard Foundation Book of the Year | 2018 James Beard Foundation Book Award Winner inWriting | Nominee for the 2018 Hurston/Wright Legacy Award in Nonfiction | #75 on The Root100 2018 A renowned culinary historian offers a fresh perspective on 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 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 touch points in our ongoing struggles over race. In this unique memoir, culinary historian Michael W. 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. From the tobacco and rice farms of colonial times to plantation kitchens and backbreaking cotton fields, Twitty tells his family story through the foods that enabled his ancestors’ survival across three centuries. He sifts through stories, recipes, genetic tests, and historical documents, and travels from Civil War battlefields in Virginia to synagogues in Alabama to 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 Southern past. Along the way, he reveals a truth that is more than skin deep—the power that food has to bring the kin of the enslaved and their former slaveholders to the table, where they can discover the real America together. Illustrations by Stephen Crotts |
| collard greens black history: An Irresistible History of Southern Food Rick McDaniel, 2011-05-14 Fried chicken, rice and gravy, sweet potatoes, collard greens and spoon bread - all good old fashioned, down-home southern foods, right? Wrong. The fried chicken and collard greens are African, the rice is from Madagascar, the sweet potatoes came to Virginia from the Peruvian Andes via Spain, and the spoon bread is a marriage of Native American corn with the French souffl technique thought up by skilled African American cooks. Food historian Rick McDaniel takes 150 of the South's best-loved and most delicious recipes and tells how to make them and the history behind them. From fried chicken to gumbo to Robert E. Lee Cake, it's a history lesson that will make your mouth water. What southerners today consider traditional southern cooking was really one of the world's first international cuisines, a mlange of European, Native American and African foods and influences brought together to form one of the world's most unique and recognizable cuisines. |
| collard greens black history: Bress 'n' Nyam: Gullah Geechee Recipes from a Sixth-Generation Farmer Matthew Raiford, 2021-05-11 More than 100 heirloom recipes from a dynamic chef and farmer working the lands of his great-great-great grandfather. From Hot Buttermilk Biscuits and Sweet Potato Pie to Salmon Cakes on Pepper Rice and Gullah Fish Stew, Gullah Geechee food is an essential cuisine of American history. It is the culinary representation of the ocean, rivers, and rich fertile loam in and around the coastal South. From the Carolinas to Georgia and Florida, this is where descendants of enslaved Africans came together to make extraordinary food, speaking the African Creole language called Gullah Geechee. In this groundbreaking and beautiful cookbook, Matthew Raiford pays homage to this cuisine that nurtured his family for seven generations. In 2010, Raiford’s Nana handed over the deed to the family farm to him and his sister, and Raiford rose to the occasion, nurturing the farm that his great-great-great grandfather, a freed slave, purchased in 1874. In this collection of heritage and updated recipes, he traces a history of community and family brought together by food. |
| collard greens black history: Koshersoul Michael W. Twitty, 2022-08-09 “Twitty makes the case that Blackness and Judaism coexist in beautiful harmony, and this is manifested in the foods and traditions from both cultures that Black Jews incorporate into their daily lives…Twitty wishes to start a conversation where people celebrate their differences and embrace commonalities. By drawing on personal narratives, his own and others’, and exploring different cultures, Twitty’s book offers important insight into the journeys of Black Jews.”—Library Journal “A fascinating, cross-cultural smorgasbord grounded in the deep emotional role food plays in two influential American communities.”—Booklist The James Beard award-winning author of the acclaimed The Cooking Gene explores the cultural crossroads of Jewish and African diaspora cuisine and issues of memory, identity, and food. In Koshersoul, Michael W. Twitty considers the marriage of two of the most distinctive culinary cultures in the world today: the foods and traditions of the African Atlantic and the global Jewish diaspora. To Twitty, the creation of African-Jewish cooking is a conversation of migrations and a dialogue of diasporas offering a rich background for inventive recipes and the people who create them. The question that most intrigues him is not just who makes the food, but how the food makes the people. Jews of Color are not outliers, Twitty contends, but significant and meaningful cultural creators in both Black and Jewish civilizations. Koshersoul also explores how food has shaped the journeys of numerous cooks, including Twitty’s own passage to and within Judaism. As intimate, thought-provoking, and profound as The Cooking Gene, this remarkable book teases the senses as it offers sustenance for the soul. Koshersoul includes 48-50 recipes. |
| collard greens black history: Collard Greens Thomas Ard Sylvest, 2008-08 Can You Hear My Cry? My Soul is Calling For You is a story about a young man on a quest to learn about his family history. Mark Jones wants to know more about his grandmother Gail Jones. While he listens to the life story of his grandmother, Mark learns the shocking truth about his grandmother's life and the secrets that were never told. |
| collard greens black history: The Ebony Cookbook Freda De Knight, 1948 |
| collard greens black history: The Harvard Guide to African-American History Evelyn Brooks Higginbotham, 2001 Compiles information and interpretations on the past 500 years of African American history, containing essays on historical research aids, bibliographies, resources for womens' issues, and an accompanying CD-ROM providing bibliographical entries. |
| collard greens black history: The Jemima Code Toni Tipton-Martin, 2022-07-01 Winner, James Beard Foundation Book Award, 2016 Art of Eating Prize, 2015 BCALA Outstanding Contribution to Publishing Citation, Black Caucus of the American Library Association, 2016 Women of African descent have contributed to America’s food culture for centuries, but their rich and varied involvement is still overshadowed by the demeaning stereotype of an illiterate “Aunt Jemima” who cooked mostly by natural instinct. To discover the true role of black women in the creation of American, and especially southern, cuisine, Toni Tipton-Martin has spent years amassing one of the world’s largest private collections of cookbooks published by African American authors, looking for evidence of their impact on American food, families, and communities and for ways we might use that knowledge to inspire community wellness of every kind. The Jemima Code presents more than 150 black cookbooks that range from a rare 1827 house servant’s manual, the first book published by an African American in the trade, to modern classics by authors such as Edna Lewis and Vertamae Grosvenor. The books are arranged chronologically and illustrated with photos of their covers; many also display selected interior pages, including recipes. Tipton-Martin provides notes on the authors and their contributions and the significance of each book, while her chapter introductions summarize the cultural history reflected in the books that follow. These cookbooks offer firsthand evidence that African Americans cooked creative masterpieces from meager provisions, educated young chefs, operated food businesses, and nourished the African American community through the long struggle for human rights. The Jemima Code transforms America’s most maligned kitchen servant into an inspirational and powerful model of culinary wisdom and cultural authority. |
| collard greens black history: Recipes for Respect Rafia Zafar, 2019-03-15 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. |
| collard greens black history: An African American Cookbook Phoebe Bailey, 2021-03-09 An African American Cookbook: Exploring Black History and Culture Through Traditional Foods is a bountiful collection of favorite foods and the memories that go with them. The foods reflect the ingenious, resourceful, and imaginative Africans who made them. Woven among the four hundred recipes are rich historic anecdotes and sayings. They were discovered or lived by the cookbook's contributors, many of whose ancestors participated in the Underground Railroad or lived near where it was active.--Page 4 of cover |
| collard greens black history: Murder with Collard Greens and Hot Sauce A.L. Herbert, 2019-03-26 Mahalia’s Sweet Tea boasts the most flavorful soul food in all of Prince George’s County, Maryland. But as events at the beauty industry’s leading trade show turn ugly, owner Halia Watkins needs to bite into an unsavory new item on the menu—murder! When the chicest hair convention of the year gets cooking in town, so does business at Mahalia’s Sweet Tea. Halia can barely handle the influx of customers looking to satisfy their appetites after spending the day surrounded by outrageous runway styles. As buzz builds around beauty mogul and pop culture icon Monique Dupree, collard greens start moving out of the kitchen faster than models strutting down the catwalk . . . But the glitz fades the moment Monique is found shot to death. Turns out, the glamorous entrepreneur’s vanity empire was stained by bitter rivalries, explosive affairs, and backstabbers scheming for fame and fortune. With more suspects than ingredients listed on a bottle of deep conditioner, Halia and her cousin Wavonne rush to discover who pulled the trigger—before the conniving culprit dishes another deadly surprise . . . |
| collard greens black history: Soul Food Adrian Miller, 2013-08-15 2014 James Beard Foundation Book Award, Reference and Scholarship Honor Book for Nonfiction, Black Caucus of the American Library Association In this insightful and eclectic history, Adrian Miller delves into the influences, ingredients, and innovations that make up the soul food tradition. Focusing each chapter on the culinary and social history of one dish--such as fried chicken, chitlins, yams, greens, and red drinks--Miller uncovers how it got on the soul food plate and what it means for African American culture and identity. Miller argues that the story is more complex and surprising than commonly thought. Four centuries in the making, and fusing European, Native American, and West African cuisines, soul food--in all its fried, pork-infused, and sugary glory--is but one aspect of African American culinary heritage. Miller discusses how soul food has become incorporated into American culture and explores its connections to identity politics, bad health raps, and healthier alternatives. This refreshing look at one of America's most celebrated, mythologized, and maligned cuisines is enriched by spirited sidebars, photographs, and twenty-two recipes. |
| collard greens black history: The Ancestral Table Russ Crandall, 2014-02-11 In The Ancestral Table, acclaimed home chef and blogger Russ Crandall (the mastermind behind The Domestic Man) combs through the pages of history and refines a selection of beloved traditional recipes, redeveloping them to complement a gluten-free, ancestral, and whole foods lifestyle. This stunning cookbook features more than 100 recipes that will help experienced and budding chefs alike create classic, familiar, and overwhelmingly delicious feasts. Humans have been cooking for thousands of years, taking small steps and great leaps in the culinary arts. In his book, Crandall delivers time-tested recipes that incorporate wholesome, rewarding, nutrient-rich ingredients. He demystifies daunting techniques and provides unexpected preparations for a number of familiar foods. Inside, you’ll find American and international classics such as: • Chicken-Fried Steak to rival Grandma’s recipe • timeless French Onion Soup • Bi Bim Bap with authentic, hassle-free Kimchi • an incomparable Teriyaki Sauce • fragrant, satisfying Butter Chicken Perfectly crafted, beautifully photographed, and tirelessly researched, The Ancestral Table is a contemporary take on ancestral eating that is equally at home on your kitchen counter, in your book bag, or on your nightstand. |
| collard greens black history: Feeding the Hungry Ghost Ellen Kanner, 2013 What do we turn to for both everyday sustenance and seasonal celebration? Food. Often, though, we're like the hungry ghosts of Taoist lore, eating mindlessly, wandering aimlessly, and wanting more - more than food itself can provide. Ellen Kanner believes that if we put in a little thought and preparation, every meal can feed not only our bodies but our souls and our communities as well. Warm, wicked, and one-of-a-kind, Ellen offers an irreverent approach to bringing reverenceinto daily living - and eating. She presents global vegan recipes that call you to the table, stories that make you stand up and cheer, and gentle nudges that aim to serve up what we're hungry for: a more vital self, more loving and meaningful connections, a nourished and nourishing world, and great food, too. 'Feeding the Hungry Ghost' will challenge you to decide: keep reading or start cooking? |
| collard greens black history: Historical Dictionary of the Civil War and Reconstruction William L. Richter, 2011-12-01 The importance of the Civil War and Reconstruction in the history of the United States cannot be overstated. Many historians regard the Civil War as the defining event in American history. At stake was not only freedom for 3.5 million slaves but also survival of the relatively new American experiment in self-government. A very real possibility existed that the union could have been severed, but a collection of determined leaders and soldiers proved their willingness to fight for the survival of what Abraham Lincoln called the last best hope on earth. The second edition of this highly readable, one-volume Historical Dictionary of the Civil War and Reconstruction looks to place the war in its historical context. The more than 800 entries, encompassing the years 1844-1877, cover the significant events, persons, politics, and economic and social themes of the Civil War and Reconstruction. An extensive chronology, introductory essay, and comprehensive bibliography supplement the cross-referenced dictionary entries to guide the reader through the military and non-military actions of one of the most pivotal events in American history. The dictionary concludes with a selection of primary documents. This book is an excellent access point for students, researchers, and anyone wanting to know more about the Civil War and Reconstruction. |
| collard greens black history: We Are Each Other's Harvest Natalie Baszile, 2021-04-06 A WALL STREET JOURNAL FAVORITE FOOD BOOK OF THE EAR From the author of Queen Sugar—now a critically acclaimed series on OWN directed by Ava Duvernay—comes a beautiful exploration and celebration of black farming in America. In this impressive anthology, Natalie Baszile brings together essays, poems, photographs, quotes, conversations, and first-person stories to examine black people’s connection to the American land from Emancipation to today. In the 1920s, there were over one million black farmers; today there are just 45,000. Baszile explores this crisis, through the farmers’ personal experiences. In their own words, middle aged and elderly black farmers explain why they continue to farm despite systemic discrimination and land loss. The Returning Generation—young farmers, who are building upon the legacy of their ancestors, talk about the challenges they face as they seek to redress issues of food justice, food sovereignty, and reparations. These farmers are joined by other influential voices, including noted historians Analena Hope Hassberg and Pete Daniel, and award-winning author Clyde W. Ford, who considers the arrival of Africans to American shores; and James Beard Award-winning writers and Michael Twitty, reflects on black culinary tradition and its African roots. Poetry and inspirational quotes are woven into these diverse narratives, adding richness and texture, as well as stunning four-color photographs from photographers Alison Gootee and Malcom Williams, and Baszile’s personal collection. As Baszile reveals, black farming informs crucial aspects of American culture—the family, the way our national identity is bound up with the land, the pull of memory, the healing power of food, and race relations. She reminds us that the land, well-earned and fiercely protected, transcends history and signifies a home that can be tended, tilled, and passed to succeeding generations with pride. We Are Each Other’s Harvest elevates the voices and stories of black farmers and people of color, celebrating their perseverance and resilience, while spotlighting the challenges they continue to face. Luminous and eye-opening, this eclectic collection helps people and communities of color today reimagine what it means to be dedicated to the soil. |
| collard greens black history: Love Real Food Kathryne Taylor, 2017-05-16 The path to a healthy body and happy belly is paved with real food--fresh, wholesome, sustainable food--and it doesn't need to be so difficult. No one knows this more than Kathryne Taylor of America's most popular vegetarian food blog, Cookie and Kate. With Love Real Food, she offers over 100 approachable and outrageously delicious meatless recipes complete with substitutions to make meals special diet-friendly (gluten-free, dairy-free, and egg-free) whenever possible. Her book is designed to show everyone--vegetarians, vegans, and meat-eaters alike--how to eat well and feel well. With brand-new, creative recipes, Taylor inspires you to step into the kitchen and cook wholesome plant-based meals, again and again. She'll change your mind about kale and quinoa, and show you how to make the best granola you’ve ever tasted. You'll find make-your-own instant oatmeal mix and fluffy, naturally sweetened, whole-grain blueberry muffins, hearty green salads and warming soups, pineapple pico de gallo, healthier homemade pizzas, and even a few favorites from the blog. Of course, Love Real Food wouldn't be complete without plenty of stories starring Taylor's veggie-obsessed, rescue dog sous-chef, Cookie! Taylor celebrates whole foods by encouraging you not just to eat this, but to eat like this. Take it from her readers: you'll love how you feel. |
| collard greens black history: The Three Billy Goats Gruff Peter Christen Asbjørnsen, Jørgen Engebretsen Moe, 1991 The three billy goats outsmart the hungry troll who lives under the bridge. |
| collard greens black history: Black Food Bryant Terry, 2021-10-19 A beautiful, rich, and groundbreaking book exploring Black foodways within America and around the world, curated by food activist and author of Vegetable Kingdom Bryant Terry. WINNER OF THE ART OF EATING PRIZE • JAMES BEARD AWARD NOMINEE • ONE OF THE TEN BEST COOKBOOKS OF THE YEAR: The New Yorker, San Francisco Chronicle, Boston Globe • ONE OF THE BEST COOKBOOKS OF THE YEAR: The Washington Post, Time Out, NPR, Los Angeles Times, Food52, Glamour, New York Post, Minneapolis Star Tribune, Vice, Epicurious, Shelf Awareness, Publishers Weekly, Library Journal “Mouthwatering, visually stunning, and intoxicating, Black Food tells a global story of creativity, endurance, and imagination that was sustained in the face of dispersal, displacement, and oppression.”—Imani Perry, Professor of African American Studies at Princeton University In this stunning and deeply heartfelt tribute to Black culinary ingenuity, Bryant Terry captures the broad and divergent voices of the African Diaspora through the prism of food. With contributions from more than 100 Black cultural luminaires from around the globe, the book moves through chapters exploring parts of the Black experience, from Homeland to Migration, Spirituality to Black Future, offering delicious recipes, moving essays, and arresting artwork. As much a joyful celebration of Black culture as a cookbook, Black Food explores the interweaving of food, experience, and community through original poetry and essays, including Jollofing with Toni Morrison by Sarah Ladipo Manyika, Queer Intelligence by Zoe Adjonyoh, The Spiritual Ecology of Black Food by Leah Penniman, and Foodsteps in Motion by Michael W. Twitty. The recipes are similarly expansive and generous, including sentimental favorites and fresh takes such as Crispy Cassava Skillet Cakes from Yewande Komolafe, Okra & Shrimp Purloo from BJ Dennis, Jerk Chicken Ramen from Suzanne Barr, Avocado and Mango Salad with Spicy Pickled Carrot and Rof Dressing from Pierre Thiam, and Sweet Potato Pie from Jenné Claiborne. Visually stunning artwork from such notables as Black Panther Party creative director Emory Douglas and artist Sarina Mantle are woven throughout, and the book includes a signature musical playlist curated by Bryant. With arresting artwork and innovative design, Black Food is a visual and spiritual feast that will satisfy any soul. |
| collard greens black history: Soul Food Love Alice Randall, Caroline Randall Williams, 2015-02-03 A mother-daughter duo reclaims and redefines soul food by mining the traditions of four generations of black women and creating 80 healthy recipes to help everyone live longer and stronger. NAACP IMAGE AWARD WINNER • “Soul Food Love has preserved our traditions but reinvented how they’re prepared. Its focus on health is a godsend.”—Viola Davis “This beautifully written compendium is literary history, cookbook, family album, motherwit, daughter-grace, and the gospel truth. I’ll be cooking from this book for years to come.”—Elizabeth Alexander, poet and professor After bestselling author Alice Randall penned an op-ed in the New York Times titled “Black Women and Fat,” chronicling her quest to be “the last fat black woman” in her family, she turned to her daughter, Caroline Randall Williams, for help. Together they overhauled the way they cook and eat, translating recipes and traditions handed down by generations of black women into easy, affordable, and healthful—yet still indulgent—dishes, such as Peanut Chicken Stew, Red Bean and Brown Rice Creole Salad, Fiery Green Beans, and Sinless Sweet Potato Pie. Soul Food Love relates the authors’ fascinating family history, which mirrors that of much of black America in the twentieth century, explores the often-fraught relationship African American women have had with food, and forges a powerful new way forward that honors their cultural and culinary heritage. |
| collard greens black history: Child of the Civil Rights Movement Paula Young Shelton, 2013-07-23 In this Bank Street College of Education Best Children's Book of the Year, Paula Young Shelton, daughter of Civil Rights activist Andrew Young, brings a child’s unique perspective to an important chapter in America’s history. Paula grew up in the deep south, in a world where whites had and blacks did not. With an activist father and a community of leaders surrounding her, including Uncle Martin (Martin Luther King), Paula watched and listened to the struggles, eventually joining with her family—and thousands of others—in the historic march from Selma to Montgomery. Poignant, moving, and hopeful, this is an intimate look at the birth of the Civil Rights Movement. |
| collard greens black history: Do Plátanos Go Wit' Collard Greens? David Lamb, 1994 |
| collard greens black history: The Potlikker Papers John T. Edge, 2017-05-16 “The one food book you must read this year. —Southern Living One of Christopher Kimball’s Six Favorite Books About Food A people’s history that reveals how Southerners shaped American culinary identity and how race relations impacted Southern food culture over six revolutionary decades Like great provincial dishes around the world, potlikker is a salvage food. During the antebellum era, slave owners ate the greens from the pot and set aside the leftover potlikker broth for the enslaved, unaware that the broth, not the greens, was nutrient rich. After slavery, potlikker sustained the working poor, both black and white. In the South of today, potlikker has taken on new meanings as chefs have reclaimed it. Potlikker is a quintessential Southern dish, and The Potlikker Papers is a people’s history of the modern South, told through its food. Beginning with the pivotal role cooks and waiters played in the civil rights movement, noted authority John T. Edge narrates the South’s fitful journey from a hive of racism to a hotbed of American immigration. He shows why working-class Southern food has become a vital driver of contemporary American cuisine. Food access was a battleground issue during the 1950s and 1960s. Ownership of culinary traditions has remained a central contention on the long march toward equality. The Potlikker Papers tracks pivotal moments in Southern history, from the back-to-the-land movement of the 1970s to the rise of fast and convenience foods modeled on rural staples. Edge narrates the gentrification that gained traction in the restaurants of the 1980s and the artisanal renaissance that began to reconnect farmers and cooks in the 1990s. He reports as a newer South came into focus in the 2000s and 2010s, enriched by the arrival of immigrants from Mexico to Vietnam and many points in between. Along the way, Edge profiles extraordinary figures in Southern food, including Fannie Lou Hamer, Colonel Sanders, Mahalia Jackson, Edna Lewis, Paul Prudhomme, Craig Claiborne, and Sean Brock. Over the last three generations, wrenching changes have transformed the South. The Potlikker Papers tells the story of that dynamism—and reveals how Southern food has become a shared culinary language for the nation. |
| collard greens black history: Finding Yourself in the Kitchen Dana Velden, 2015-09-08 Many books teach the mechanics of cooking and even inspire us to cook; not many dwell on the kitchen's ability to be a place of awakening and joy. In Finding Yourself in the Kitchen, Dana Velden asks you to seek deeper meaning in this space and explores what cooking can teach about intimacy, failure, curiosity, and beauty. Finding Yourself in the Kitchen is a book of essays, each focused on a cooking theme that explores how to practice mindfulness in the kitchen--and beyond--to discover a more deeply experienced life. It also offers meditation techniques and practical kitchen tips, including 15 of Velden's own favorite recipes. What happens when we find ourselves in the kitchen? What vitalizes, challenges, and delights us there? An extension of her popular Weekend Meditation column on TheKitchn.com, this book offers you the chance to step back and examine your life in a more inspired way. The result is a reading experience that satisfies, nourishes and inspires. |
| collard greens black history: Ebony , 1989-02 EBONY is the flagship magazine of Johnson Publishing. Founded in 1945 by John H. Johnson, it still maintains the highest global circulation of any African American-focused magazine. |
| collard greens black history: Perspectives of Black Histories in Schools LaGarrett J. King, 2019-11-01 Concerned scholars and educators, since the early 20th century, have asked questions regarding the viability of Black history in k-12 schools. Over the years, we have seen k- 12 Black history expand as an academic subject, which has altered research questions that deviate from whether Black history is important to know to what type of Black history knowledge and pedagogies should be cultivated in classrooms in order to present a more holistic understanding of the group’ s historical significance. Research around this subject has been stagnated, typically focusing on the subject’s tokenism and problematic status within education. We know little of the state of k-12 Black history education and the different perspectives that Black history encompasses. The book, Perspectives on Black Histories in Schools, brings together a diverse group of scholars who discuss how k-12 Black history is understood in education. The book’s chapters focus on the question, what is Black history, and explores that inquiry through various mediums including its foundation, curriculum, pedagogy, policy, and psychology. The book provides researchers, teacher educators, and historians an examination into how much k- 12 Black history has come and yet how long it still needed to go. |
| collard greens black history: If I Can Cook/You Know God Can Ntozake Shange, 2019-01-29 New edition available. Search ISBN 9780807021446. Acclaimed artist Ntozake Shange offers this delightfully eclectic tribute to black cuisine as a food of life that reflects the spirit and history of a people. With recipes such as Cousin Eddie's Shark with Breadfruit and Collard Greens to Bring You Money, Shange instructs us in the nuances of a cuisine born on the slave ships of the Middle Passage, spiced by the jazz of Duke Ellington, and shared by all members of the African Diaspora. Rich with personal memories and historical insight, If I Can Cook/You Know God Can is a vivid story of the migration of a people, and the cuisine that marks their living legacy and celebration of taste. |
| collard greens black history: Ebony , 1989-02 EBONY is the flagship magazine of Johnson Publishing. Founded in 1945 by John H. Johnson, it still maintains the highest global circulation of any African American-focused magazine. |
| collard greens black history: Recipes Every Man Should Know Susan Russo, Brett Cohen, 2011-05-18 Make some real man food with this handy pocket-sized reference. We’re mixing bacon with brownies! We’re pouring beer into chili! We’re stirring up tomato gravy so thick and tasty, we refuse to call it sauce! This easy pocket-sized companion shows you how to make all the food a man can’t live without, including: · Hearty Breakfast Classics · Sandwiches, Burgers, and Snacks · Meat and Potato Dinners · Beer, Bacon, and Bar Food · Chocolate, Cheesecake, and More Plus a quick, no-frills guide to culinary rules and tools. We break it all down so you can cook like a master! |
| collard greens black history: The Makings of a Project Queen Denisha “Coco” Blossom, 2023-05-05 “The broken pieces of a Black woman. Shattered by the neglect of a Black man. It’s too much pressure to save her. So, he turns his head. Acting as if he don’t see her pain, While all she needed was his hand.” In her debut poetic memoir, “The Makings of a Project Queen,” Blossom relives a path of self-discovery, empowerment, and healing as she shines a light on key issues impacting inner-city Black girls today. She uses a collection of poems and short behind-the-scenes stories to take others on an inspirational journey of a hood scholar who forged her own path as a community-based educator and scholar-activist. Through the book, she emerges as a Project Queen. Growing up in South Sacramento, Denisha “Coco” Blossom had to navigate gang territories, drugs, poverty, hustle, and power plays. She survived immense heartbreak, broken relationships, body shaming, and hopelessness. At a young age, she internalized the notion that, as an impoverished fat Black girl, her choices in life were limited. Despite these adversities, through engagement with poetry, education, street literacy, and faith, she exceeded all of the low expectations – especially those that came from her teachers. Instead of succumbing to her circumstances, she grew into a Queen. She lifted her head, reclaimed her crown, and became the author of her own life. The makings of a Project Queen is a powerful story that will encourage women and girls everywhere to fix their crown, walk-in their queendom, and embark on their own journey to self-discovery and fulfilling their greatest life purpose. |
| collard greens black history: The A to Z of the Civil War and Reconstruction William L. Richter, 2009-07-24 The importance of the Civil War and Reconstruction in the history of the United States cannot be overstated. There was a very real possibility that the union could have been sundered, resulting in a very different American history, and probably world history. But the union was held together by tough and determined leaders and by the economic muscle of the North. Following the end of the war, the period of American history known as Reconstruction followed. This was a period construed in many different ways. While the states were once again 'united,' many of the postwar efforts divided different segments of the population and failed to achieve their goals in an era too often remembered for carpetbaggers and scalawags, and Congressional imbroglios and incompetent government. This one-volume dictionary, with more than 800 entries covering the significant events, persons, politics, and economic and social themes in the U.S. Civil War and Reconstruction, is a research tool for all levels of readers from high school and up. The extensive chronology, introductory essay, dictionary entries, and comprehensive bibliography introduce and lead the reader through the military and non-military actions of one of the most pivotal events in American history. |
| collard greens black history: Encyclopedia of African American History, 1896 to the Present: O-T Paul Finkelman, 2009 Alphabetically-arranged entries from O to T that explores significant events, major persons, organizations, and political and social movements in African-American history from 1896 to the twenty-first-century. |
| collard greens black history: Mississippi Black History Makers George A. Sewell, Margaret L. Dwight, 1984-11 A well-researched collection of biographical sketches of notable African Americans from Mississippi |
| collard greens black history: Notes on a Banana David Leite, 2017-04-11 A FINALIST FOR THE NEW ENGLAND BOOK AWARD FOR NON FICTION A PASTE BEST BOOK OF THE YEAR ONE OF TIMEOUT NEW YORK’S BEST SUMMER BEACH READS OF 2017 ONE OF REAL SIMPLE’S 25 FATHER’S DAY BOOKS THAT COVER ALL OF DAD’S INTERESTS The stunning and long-awaited memoir from the beloved founder of the James Beard Award-winning website Leite’s Culinaria—a candid, courageous, and at times laugh-out-loud funny story of family, food, mental illness, and sexual identity. Born into a family of Azorean immigrants, David Leite grew up in the 1960s in a devoutly Catholic, blue-collar, food-crazed Portuguese home in Fall River, Massachusetts. A clever and determined dreamer with a vivid imagination and a flair for the dramatic, “Banana” as his mother endearingly called him, yearned to live in a middle-class house with a swinging kitchen door just like the ones on television, and fell in love with everything French, thanks to his Portuguese and French-Canadian godmother. But David also struggled with the emotional devastation of manic depression. Until he was diagnosed in his mid-thirties, David found relief from his wild mood swings in learning about food, watching Julia Child, and cooking for others. Notes on a Banana is his heartfelt, unflinchingly honest, yet tender memoir of growing up, accepting himself, and turning his love of food into an award-winning career. Reminiscing about the people and events that shaped him, David looks back at the highs and lows of his life: from his rejection of being gay and his attempt to “turn straight” through Aesthetic Realism, a cult in downtown Manhattan, to becoming a writer, cookbook author, and web publisher, to his twenty-four-year relationship with Alan, known to millions of David’s readers as “The One,” which began with (what else?) food. Throughout the journey, David returns to his stoves and tables, and those of his family, as a way of grounding himself. A blend of Kay Redfield Jamison’s An Unquiet Mind, the food memoirs by Ruth Reichl, Anthony Bourdain, and Gabrielle Hamilton, and the character-rich storytelling of Augusten Burroughs, David Sedaris, and Jenny Lawson, Notes on a Banana is a feast that dazzles, delights, and, ultimately, heals. |
Collard (plant) - Wikipedia
Collard is a group of loose-leafed cultivars of Brassica oleracea (the same species as many common vegetables …
What Are Collard Greens and How Do You Cook Them? - Allr…
Nov 13, 2020 · The leafy parts that we eat are called "collard greens." They're closely related to cabbage , kale , …
How to Grow Collard Greens: Planting, Growing & Harvestin…
May 15, 2025 · Learn how to grow collard greens in your garden! This cool-season crop is nutritious, cold …
Collard Greens: Nutrition, Benefits, Recipe, and More - …
Aug 11, 2021 · Here's all you need to know about collard greens, including their nutrition, benefits, downsides, …
Southern-Style Collard Greens Recipe
Oct 25, 2024 · Learn how to make Southern-style collard greens. If you like your greens on the spicy side, …
Collard (plant) - Wikipedia
Collard is a group of loose-leafed cultivars of Brassica oleracea (the same species as many common vegetables like cabbage and broccoli). Part of the acephala cultivar group (or kale …
What Are Collard Greens and How Do You Cook Them? - Allrecipes
Nov 13, 2020 · The leafy parts that we eat are called "collard greens." They're closely related to cabbage , kale , and mustard greens and are prepared in similar ways. A staple side dish in …
How to Grow Collard Greens: Planting, Growing & Harvesting Tips
May 15, 2025 · Learn how to grow collard greens in your garden! This cool-season crop is nutritious, cold-hardy, and easy to grow. Get tips for planting, growing, and harvesting flavorful …
Collard Greens: Nutrition, Benefits, Recipe, and More - Healthline
Aug 11, 2021 · Here's all you need to know about collard greens, including their nutrition, benefits, downsides, and how to serve them. Collard greens are an incredibly nutritious cruciferous …
Southern-Style Collard Greens Recipe
Oct 25, 2024 · Learn how to make Southern-style collard greens. If you like your greens on the spicy side, add a tablespoon of red pepper flakes, or serve the finished dish with hot pepper …
What Are Collard Greens? - Food Network
Nov 21, 2023 · Also known as collards, collard greens are a type of cabbage with loose, leafy heads of light-to-dark green leaves. The vegetable is a staple of African American cuisine, and …
Collard | Description, Nutrition, & Facts | Britannica
May 9, 2025 · Collard, form of cabbage of the mustard family, grown for its broad, nutritious leaves. It is commonly raised as a source of winter greens in the southern United States. The …
What Are Collard Greens? - The Spruce Eats
Sep 14, 2022 · Collards have dark green, fanlike leaves with tough stems. They're a member of the same group of plants that includes kale, turnips, and mustard greens.
Collard Greens: Health Benefits, Nutrients per Serving ... - WebMD
Sep 29, 2024 · Collard greens are a leafy, green vegetable and a member of the Brassica genus of plants, just like broccoli, cabbage, and kale. These plants are native to North America and …
Collard greens: Benefits, nutrition, diet, and risks - Medical News Today
Jan 17, 2024 · Collard greens contain nutrients with many possible health benefits, like supporting bone health, liver function, and digestion. They may also help prevent cancer, improve sleep, …
