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Author: Cassandra Harrell Publisher: LSU Press ISBN: 0807163767 Category : Cooking Languages : en Pages : 0
Book Description
Cassandra Harrell remembers watching her grandmother, Big Mama, fry hot-water corn bread in a well-seasoned cast-iron skillet on her electric stove. Only four years old, Harrell had to crawl onto a kitchen chair to see the yellow cornmeal batter skillfully dropped into sizzling oil. Once fried to a golden brown, the bread was served with one of Big Mama’s many delicious meals like a plate of turnip greens and smoked meat or a bowl of beef stew. Growing up in a small, close-knit community in southwest Tennessee, Harrell received a culinary education from her family, learning her trade by example: she listened to her mother and grandmother and watched them in the kitchen as they cooked tomatoes, onions, and cabbage they gathered from the family’s large backyard garden. Over the next forty years, Harrell honed her appreciation of good food through cooking, both at home and as a professional caterer. Soul Food Advisor shares more than 150 of Harrell’s personal and family recipes—from Big Mama’s Neck Bone Soup to Harrell’s own low-cholesterol, low-sodium Country Black-eyed Peas and Okra. Recipes range from modern favorites like hush puppies, barbecue, and Tennessee-style coleslaw, to lesser-known dishes such as hoecakes, mayonnaise drop rolls, jelly cake, and a whole chicken baked on top of cornbread dressing. In addition to delicious recipes, Harrell includes snippets of southern food history, personal memories from the kitchen, and time-tested cooking tips. Both home and professional cooks, as well as food historians, will embrace Harrell’s celebration of soul food as she recounts its authentic recipes, iconic dishes, and irresistible flavors. From the home kitchens that perfected this family-centered cuisine, Soul Food Advisor reveals the secrets of southern cooking, one dish at a time.
Author: Cassandra Harrell Publisher: LSU Press ISBN: 0807163767 Category : Cooking Languages : en Pages : 0
Book Description
Cassandra Harrell remembers watching her grandmother, Big Mama, fry hot-water corn bread in a well-seasoned cast-iron skillet on her electric stove. Only four years old, Harrell had to crawl onto a kitchen chair to see the yellow cornmeal batter skillfully dropped into sizzling oil. Once fried to a golden brown, the bread was served with one of Big Mama’s many delicious meals like a plate of turnip greens and smoked meat or a bowl of beef stew. Growing up in a small, close-knit community in southwest Tennessee, Harrell received a culinary education from her family, learning her trade by example: she listened to her mother and grandmother and watched them in the kitchen as they cooked tomatoes, onions, and cabbage they gathered from the family’s large backyard garden. Over the next forty years, Harrell honed her appreciation of good food through cooking, both at home and as a professional caterer. Soul Food Advisor shares more than 150 of Harrell’s personal and family recipes—from Big Mama’s Neck Bone Soup to Harrell’s own low-cholesterol, low-sodium Country Black-eyed Peas and Okra. Recipes range from modern favorites like hush puppies, barbecue, and Tennessee-style coleslaw, to lesser-known dishes such as hoecakes, mayonnaise drop rolls, jelly cake, and a whole chicken baked on top of cornbread dressing. In addition to delicious recipes, Harrell includes snippets of southern food history, personal memories from the kitchen, and time-tested cooking tips. Both home and professional cooks, as well as food historians, will embrace Harrell’s celebration of soul food as she recounts its authentic recipes, iconic dishes, and irresistible flavors. From the home kitchens that perfected this family-centered cuisine, Soul Food Advisor reveals the secrets of southern cooking, one dish at a time.
Author: Jane Ferry Publisher: Routledge ISBN: 1317793919 Category : History Languages : en Pages : 136
Book Description
Using an interdisciplinary approach combining film, semiotics, social-anthropology and history, this book examines food sciences in selected films to reveal food's power to direct and impose values and beliefs, to understand how dining venues may become sites of social contests and to reveal how food communicated values and beliefs to individuals, to micro communities and to American Society.
Author: Katherine Miller Publisher: Island Press ISBN: 1642832375 Category : Languages : en Pages : 244
Book Description
When Katherine Miller was first asked to train chefs to be advocates, she thought the idea was ludicrous. This was a group known for short tempers and tattoos, not for saving the world. But she quickly learned that chefs and other leaders in the restaurant industry are some of the most powerful forces for change in our troubled food system. Chefs are leading hunger relief efforts, supporting local farmers, fighting food waste, confronting racism and sexism in the industry, and much more. In At the Table, Miller shares the essential techniques she developed for the James Beard Foundation's Chefs Boot Camp for Policy and Change. Readers will learn how to focus their philanthropic efforts; pinpoint their audience and develop their argument; recruit allies and support action; and maybe most importantly, grab people's attention in a crowded media landscape. Miller also shares the moving stories of chefs who used these skills to create lasting change. Tom Colicchio became one of the word's most respected voices on ending hunger. Bakers Against Racism recruited more than 3,000 people to participate in their global bake sales. Chefs from around the country pushed Congress to provide financial relief to the restaurant industry at the height of the COVID-19 pandemic. At the Table is filled with inspiration for anyone who has ever wanted to make a difference outside the four walls of their restaurant. And most importantly, it offers proven methods to become a successful advocate. You don't have to be a celebrity chef to change the food system; you just need the will and the tools in this unique guide.
Author: Publisher: Broadview Press ISBN: 1770489304 Category : Literary Collections Languages : en Pages : 542
Book Description
Black in America samples the breadth of nonfiction writing on African American experiences in the United States from the eighteenth century to the present. The anthology emphasizes twenty-first-century authors such as Ta-Nehisi Coates, Claudia Rankine, and Roxane Gay, but a substantial selection of important earlier writers—from Phillis Wheatley and Olaudah Equiano, through Sojourner Truth and Frederick Douglass, to James Baldwin and Audre Lorde—is also included. The second edition has been updated to feature notable works that have appeared since the first edition was published in 2018, particularly including works addressing the COVID-19 pandemic and the Black Lives Matter movement; the new edition also includes more selections that emphasize the joy and beauty of being Black in America. Selections are arranged by author in rough chronological order and feature headnotes, explanatory notes, and discussion questions to facilitate student engagement. A companion website contains additional readings; alternative tables of contents listing material by thematic subject and by genre and rhetorical style; an additional set of explanatory notes for the benefit of international students and/or non-native speakers of English; and links to further readings and other resources such as speeches, recitations, TED talks, and music videos. A percentage of the revenue from this book’s sales will be donated to two organizations: Equal Justice Initiative and Color of Change.
Author: Publisher: ISBN: Category : Languages : en Pages : 192
Book Description
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.
Author: Cassandra Harrell
Author: Cassandra Harrell
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Author: Katherine Miller
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