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Author: John Gennari Publisher: University of Chicago Press ISBN: 022642846X Category : History Languages : en Pages : 304
Book Description
In the United States, African American and Italian cultures have been intertwined for more than a hundred years. From as early as nineteenth-century African American opera star Thomas Bowers—“The Colored Mario”—all the way to hip-hop entrepreneur Puff Daddy dubbing himself “the Black Sinatra,” the affinity between black and Italian cultures runs deep and wide. Once you start looking, you’ll find these connections everywhere. Sinatra croons bel canto over the limousine swing of the Count Basie band. Snoop Dogg deftly tosses off the line “I’m Lucky Luciano ’bout to sing soprano.” Like the Brooklyn pizzeria and candy store in Spike Lee’s Do the Right Thing and Jungle Fever, or the basketball sidelines where Italian American coaches Rick Pitino and John Calipari mix it up with their African American players, black/Italian connections are a thing to behold—and to investigate. In Flavor and Soul, John Gennari spotlights this affinity, calling it “the edge”—now smooth, sometimes serrated—between Italian American and African American culture. He argues that the edge is a space of mutual emulation and suspicion, a joyous cultural meeting sometimes darkened by violent collision. Through studies of music and sound, film and media, sports and foodways, Gennari shows how an Afro-Italian sensibility has nourished and vitalized American culture writ large, even as Italian Americans and African Americans have fought each other for urban space, recognition of overlapping histories of suffering and exclusion, and political and personal rispetto. Thus, Flavor and Soul is a cultural contact zone—a piazza where people express deep feelings of joy and pleasure, wariness and distrust, amity and enmity. And it is only at such cultural edges, Gennari argues, that America can come to truly understand its racial and ethnic dynamics.
Author: John Gennari Publisher: University of Chicago Press ISBN: 022642846X Category : History Languages : en Pages : 304
Book Description
In the United States, African American and Italian cultures have been intertwined for more than a hundred years. From as early as nineteenth-century African American opera star Thomas Bowers—“The Colored Mario”—all the way to hip-hop entrepreneur Puff Daddy dubbing himself “the Black Sinatra,” the affinity between black and Italian cultures runs deep and wide. Once you start looking, you’ll find these connections everywhere. Sinatra croons bel canto over the limousine swing of the Count Basie band. Snoop Dogg deftly tosses off the line “I’m Lucky Luciano ’bout to sing soprano.” Like the Brooklyn pizzeria and candy store in Spike Lee’s Do the Right Thing and Jungle Fever, or the basketball sidelines where Italian American coaches Rick Pitino and John Calipari mix it up with their African American players, black/Italian connections are a thing to behold—and to investigate. In Flavor and Soul, John Gennari spotlights this affinity, calling it “the edge”—now smooth, sometimes serrated—between Italian American and African American culture. He argues that the edge is a space of mutual emulation and suspicion, a joyous cultural meeting sometimes darkened by violent collision. Through studies of music and sound, film and media, sports and foodways, Gennari shows how an Afro-Italian sensibility has nourished and vitalized American culture writ large, even as Italian Americans and African Americans have fought each other for urban space, recognition of overlapping histories of suffering and exclusion, and political and personal rispetto. Thus, Flavor and Soul is a cultural contact zone—a piazza where people express deep feelings of joy and pleasure, wariness and distrust, amity and enmity. And it is only at such cultural edges, Gennari argues, that America can come to truly understand its racial and ethnic dynamics.
Author: Samuele F. S. Pardini Publisher: Dartmouth College Press ISBN: 1512600202 Category : Literary Criticism Languages : en Pages : 282
Book Description
In the Name of the Mother examines the cultural relationship between African American intellectuals and Italian American writers and artists, and how it relates to American blackness in the twentieth century. Samuele Pardini links African American literature to the Mediterranean tradition of the Italian immigrants and examines both against the white intellectual discourse that defines modernism in the West. This previously unexamined encounter offers a hybrid, transnational model of modernity capable of producing democratic forms of aesthetics, social consciousness, and political economy. This volume emphasizes the racial "in-betweenness" of Italian Americans rearticulated as "invisible blackness," a view that enlarges and complicates the color-based dimensions of American racial discourse. This strikingly original work will interest a wide spectrum of scholars in American Studies and the humanities.
Author: Bryant Terry Publisher: Da Capo Lifelong Books ISBN: 0738212288 Category : Cooking Languages : en Pages : 257
Book Description
Innovative, animal-free recipes inspired by African-American and Southern cooking, from an award-winning chef and co-author of Grub: Ideas for an Urban Organic Kitchen.
Author: Jenné Claiborne Publisher: Harmony ISBN: 0451498909 Category : Cooking Languages : en Pages : 226
Book Description
100 vegan recipes that riff on Southern cooking in surprising and delicious ways, beautifully illustrated with full-color photography. Jenné Claiborne grew up in Atlanta eating classic Soul Food—fluffy biscuits, smoky sausage, Nana's sweet potato pie—but thought she'd have to give all that up when she went vegan. As a chef, she instead spent years tweaking and experimenting to infuse plant-based, life-giving, glow-worthy foods with the flavor and depth that feeds the soul. In Sweet Potato Soul, Jenné revives the long tradition of using fresh, local ingredients creatively in dishes like Coconut Collard Salad and Fried Cauliflower Chicken. She improvises new flavors in Peach Date BBQ Jackfruit Sliders and Sweet Potato-Tahini Cookies. She celebrates the plant-based roots of the cuisine in Bootylicious Gumbo and savory-sweet Georgia Watermelon & Peach Salad. And she updates classics with Jalapeño Hush Puppies, and her favorite, Sweet Potato Cinnamon Rolls. Along the way, Jenné explores the narratives surrounding iconic and beloved soul food recipes, as well as their innate nutritional benefits—you've heard that dandelion, mustard, and turnip greens, okra, and black eyed peas are nutrition superstars, but here's how to make them super tasty, too. From decadent pound cakes and ginger-kissed fruit cobblers to smokey collard greens, amazing crabcakes and the most comforting sweet potato pie you'll ever taste, these better-than-the-original takes on crave-worthy dishes are good for your health, heart, and soul.
Author: Nik Sharma Publisher: Chronicle Books ISBN: 145218285X Category : Cooking Languages : en Pages : 361
Book Description
Named one of the Best Fall Cookbooks 2020 by The New York Times, Eater, Epicurious, Food & Wine, Forbes, Saveur, Serious Eats, The Smithsonian, The San Francisco Chronicle, The Los Angeles Times, The Boston Globe, The Chicago Tribune, CNN Travel, The Kitchn, Chowhound, NPR, The Art of Eating Longlist 2021 and many more; plus international media attention including The Financial times, The Globe and Mail, The Telegraph, The Guardian, The Independent, The Times (U.K.), Delicious Magazine (U.K.), The Times (Ireland), and Vogue India and winner of The Guild of U.K. Food Writers (General Cookbook). Finalist for the 2021 IACP Cookbook Award. "The Flavor Equation" deserves space on the shelf right next to "Salt, Fat, Acid, Heat" as a titan of the how-and-why brigade."– The New Yorker "Deep and illuminating, fresh and highly informative... a most brilliant achievement." – Yotam Ottolenghi "[A] beautiful and intelligent book." – J. Kenji López-Alt, author The Food Lab and Chief Consultant for Serious Eats.com Aroma, texture, sound, emotion—these are just a few of the elements that play into our perceptions of flavor. The Flavor Equation demonstrates how to convert approachable spices, herbs, and commonplace pantry items into tasty, simple dishes. In this groundbreaking book, Nik Sharma, scientist, food blogger, and author of the buzz-generating cookbook Season, guides home cooks on an exploration of flavor in more than 100 recipes. • Provides inspiration and knowledge to both home cooks and seasoned chefs • An in-depth exploration into the science of taste • Features Nik Sharma's evocative, trademark photography style The Flavor Equation is an accessible guide to elevating elemental ingredients to make delicious dishes that hit all the right notes, every time. Recipes include Brightness: Lemon-Lime Mintade, Saltiness: Roasted Tomato and Tamarind Soup, Sweetness: Honey Turmeric Chicken Kebabs with Pineapple, Savoriness: Blistered Shishito Peppers with Bonito Flakes, and Richness: Coconut Milk Cake. • A global, scientific approach to cooking from bestselling cookbook author Nik Sharma • Dives deep into the most basic of our pantry items—salts, oils, sugars, vinegars, citrus, peppers, and more • Perfect gift for home cooks who want to learn more beyond recipes, those interested in the science of food and flavor, and readers of Lucky Peach, Serious Eats, Indian-Ish, and Koreatown • Add it to the shelf with cookbooks like The Food Lab: Better Home Cooking Through Science by J. Kenji López-Alt; Ottolenghi Flavor: A Cookbook by Yotam Ottolenghi; and Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking by Samin Nosrat.
Author: Maria Baez Kijac Publisher: Harvard Common Press ISBN: 9781558322493 Category : Cooking Languages : en Pages : 512
Book Description
This book has over 450 recipes from 10 countries for everything from tamales, ceviches, and empanadas that are popular across the continent to specialties that define individual cuisines.
Author: James McBride Publisher: Penguin ISBN: 0735216711 Category : Fiction Languages : en Pages : 323
Book Description
One of The New York Times' 100 Notable Books of 2017 “A pinball machine zinging with sharp dialogue, breathtaking plot twists and naughty humor... McBride at his brave and joyous best.” —New York Times Book Review From the New York Times bestselling author of The Good Lord Bird, winner of the 2013 National Book Award for Fiction, Deacon King Kong, and Kill 'Em and Leave, a James Brown biography. The stories in Five-Carat Soul—none of them ever published before—spring from the place where identity, humanity, and history converge. They’re funny and poignant, insightful and unpredictable, imaginative and authentic—all told with McBride’s unrivaled storytelling skill and meticulous eye for character and detail. McBride explores the ways we learn from the world and the people around us. An antiques dealer discovers that a legendary toy commissioned by Civil War General Robert E. Lee now sits in the home of a black minister in Queens. Five strangers find themselves thrown together and face unexpected judgment. An American president draws inspiration from a conversation he overhears in a stable. And members of The Five-Carat Soul Bottom Bone Band recount stories from their own messy and hilarious lives. As McBride did in his National Book award-winning The Good Lord Bird and his bestselling The Color of Water, he writes with humor and insight about how we struggle to understand who we are in a world we don’t fully comprehend. The result is a surprising, perceptive, and evocative collection of stories that is also a moving exploration of our human condition.
Author: Donald Spivey Publisher: ISBN: Category : History Languages : en Pages : 456
Book Description
Fire From the Soul: A History of the African-American Struggle is more than a summary of the important issues and events in African-American history and a listing of who did what, where, and when. It is a powerful and provocative reinterpretation of the African-American experience from its African roots to the present and conveys important new historical information and ideas based upon extensive original research and the most important published scholarship in the field. Hard-hitting and compelling, the overriding theme of Fire From the Soul is the struggle against what Spivey argues is, and has been, America's most pernicious ailment and indestructible obstacle to black progress: racism. Historiography is also addressed to give readers a flavor of the real world of academics and black history writing with its ongoing debates, dramas, conflicts, and politics. The prose is lively and opinionated, forceful yet accessible. Going far beyond the traditional textbook treatment of black history, it is a fascinating book for those interested in African-American history, the African Diaspora, race relations, ethnic and cultural studies, or for those wanting to explore this chapter of United States history. "Spivey (Univ. of Miami) has provided an engrossing, vivid account of the African American struggle for freedom. Much more than a chronicle of events, this is an intepretive analysis of central themes in the black experience in the US.... Spivey takes up a wide range of issues, and his views are often controversial but interesting.... this volume ably connects the history of racism to the contemporary US. Summing Up: Highly recommended." -- CHOICE Magazine, October 2003
Author: Adrian Miller Publisher: UNC Press Books ISBN: 1469607638 Category : Cooking Languages : en Pages : 352
Book Description
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.
Author: John Gennari
Author: John Gennari
Author: Samuele F. S. Pardini
Author: Bryant Terry
Author: Jenné Claiborne
Author: Nik Sharma
Author: Maria Baez Kijac
Author: James McBride
Author: Donald Spivey
Author: Anne Bower
Author: Adrian Miller