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Author: Bryant Terry Publisher: Ten Speed Press ISBN: 1607745313 Category : Cooking Languages : en Pages : 226
Book Description
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.
Author: Bryant Terry Publisher: Ten Speed Press ISBN: 1607745313 Category : Cooking Languages : en Pages : 226
Book Description
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.
Author: Zoe Alakija Publisher: ISBN: 9781910566909 Category : Languages : en Pages : 196
Book Description
- Vibrant plant-based dishes fusing African and European flavors from a young British-Nigerian cook - Includes almost 50 recipes Introducing Zoe Alakija, a London-based cook, whose rich recipes blend modern British flavors with the rich colors and tastes of her Nigerian upbringing. African food in general, and Nigeran food in particular, is on the rise in the UK and dishes like cheesy kokoro and nutty plantain brownies take European vegan food far beyond the more muted flavors and colors that we are used to. Zoe's immaculate balance of tastes combined with playful presentation ensures these are recipes to remember for those willing to explore broader, more environmentally responsible horizons.
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: Bryant Terry Publisher: 4 Color Books ISBN: 1984859722 Category : Cooking Languages : en Pages : 321
Book Description
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.
Author: Laura Wright Publisher: Routledge ISBN: 1000364585 Category : Nature Languages : en Pages : 444
Book Description
This wide-ranging volume explores the tension between the dietary practice of veganism and the manifestation, construction, and representation of a vegan identity in today’s society. Emerging in the early 21st century, vegan studies is distinct from more familiar conceptions of "animal studies," an umbrella term for a three-pronged field that gained prominence in the late 1990s and early 2000s, consisting of critical animal studies, human animal studies, and posthumanism. While veganism is a consideration of these modes of inquiry, it is a decidedly different entity, an ethical delineator that for many scholars marks a complicated boundary between theoretical pursuit and lived experience. The Routledge Handbook of Vegan Studies is the must-have reference for the important topics, problems, and key debates in the subject area and is the first of its kind. Comprising over 30 chapters by a team of international contributors, this handbook is divided into five parts: History of vegan studies Vegan studies in the disciplines Theoretical intersections Contemporary media entanglements Veganism around the world These sections contextualize veganism beyond its status as a dietary choice, situating veganism within broader social, ethical, legal, theoretical, and artistic discourses. This book will be essential reading for students and researchers of vegan studies, animal studies, and environmental ethics.
Author: Badia Ahad-Legardy Publisher: University of Illinois Press ISBN: 0252052552 Category : Social Science Languages : en Pages : 299
Book Description
As early as the eighteenth century, white Americans and Europeans believed that people of African descent could not experience nostalgia. As a result, black lives have been predominately narrated through historical scenes of slavery and oppression. This phenomenon created a missing archive of romantic historical memories. Badia Ahad-Legardy mines literature, visual culture, performance, and culinary arts to form an archive of black historical joy for use by the African-descended. Her analysis reveals how contemporary black artists find more than trauma and subjugation within the historical past. Drawing on contemporary African American culture and recent psychological studies, she reveals nostalgia’s capacity to produce positive emotions. Afro-nostalgia emerges as an expression of black romantic recollection that creates and inspires good feelings even within our darkest moments. Original and provocative, Afro-Nostalgia offers black historical pleasure as a remedy to contend with the disillusionment of the present and the traumas of the past.
Author: Bénédicte Boisseron Publisher: Columbia University Press ISBN: 0231546742 Category : Nature Languages : en Pages : 234
Book Description
The animal-rights organization PETA asked “Are Animals the New Slaves?” in a controversial 2005 fundraising campaign; that same year, after the Humane Society rescued pets in the aftermath of Hurricane Katrina while black residents were neglected, some declared that white America cares more about pets than black people. These are but two recent examples of a centuries-long history in which black life has been pitted against animal life. Does comparing human and animal suffering trivialize black pain, or might the intersections of racialization and animalization shed light on interlinked forms of oppression? In Afro-Dog, Bénédicte Boisseron investigates the relationship between race and the animal in the history and culture of the Americas and the black Atlantic, exposing a hegemonic system that compulsively links and opposes blackness and animality to measure the value of life. She analyzes the association between black civil disobedience and canine repression, a history that spans the era of slavery through the use of police dogs against protesters during the civil rights movement of the 1960s to today in places like Ferguson, Missouri. She also traces the lineage of blackness and the animal in Caribbean literature and struggles over minorities’ right to pet ownership alongside nuanced readings of Derrida and other French theorists. Drawing on recent debates on black lives and animal welfare, Afro-Dog reframes the fast-growing interest in human–animal relationships by positioning blackness as a focus of animal inquiry, opening new possibilities for animal studies and black studies to think side by side.
Author: Gwen George Publisher: Independently Published ISBN: Category : Cooking Languages : en Pages : 0
Book Description
Afro-vegan is a culinary approach combining the rich and diverse flavors of African, Caribbean, and Southern cuisines with vegan principles. It emphasizes using plant-based ingredients and avoids animal products, aligning with vegan dietary practices while celebrating the cultural heritage and traditional flavors of African and African diasporic foodways. Key features of Afro-Vegan cuisine include: Afro-vegan cuisine, a fusion of African, Caribbean, and Southern American culinary traditions with plant-based eating features several key characteristics: 1. Ingredients: Utilizes a wide variety of vegetables, legumes, grains, spices, and herbs commonly found in African, Caribbean, and Southern cuisines. Staples often include sweet potatoes, black-eyed peas, okra, plantains, and greens. 2. Flavors: Emphasizes bold and complex flavors, often achieved through the use of spices such as cumin, coriander, ginger, garlic, and chili peppers. Traditional cooking techniques and seasonings are adapted to vegan recipes. Cultural Significance: Pays homage to the cultural and historical significance of African and African diasporic foods. It seeks to honor traditional recipes while adapting them to fit a vegan lifestyle. Health Focus: Often highlights the health benefits of a plant-based diet, such as reduced risk of chronic diseases and improved overall well-being, while promoting the nutritional richness of traditional African and diasporic foods. Traditional Cooking Techniques: Methods such as braising, stewing, grilling, and roasting are prevalent, reflecting African culinary practices. Coconut and Tropical Fruits: Coconut milk, coconut oil, and tropical fruits like mango, papaya, and pineapple are frequently featured. Innovative Adaptations: Classic dishes are reimagined in plant-based forms, such as vegan jambalaya, plantain-based dishes, and tofu or tempeh substitutes for meat. Kid-friendly: They are also kid-friendly and easy to prepare. These elements combine to create a cuisine that is both deeply rooted in cultural traditions and adaptable to modern plant-based diets. These recipes will encompass a range of appetizers, main courses, side dishes, and desserts, reflecting the rich diversity of African, Caribbean, and Southern cuisines. Below is a comprehensive list of 60 Afro-vegan recipes, detailed and categorized by country,
Author: Michael Owen Jones Publisher: Univ. Press of Mississippi ISBN: 1496810864 Category : Social Science Languages : en Pages : 250
Book Description
With contributions by Barbara Banks, Sheila Bock, Susan Eleuterio, Jillian Gould, Phillis Humphries, Michael Owen Jones, Alicia Kristen, William G. Lockwood, Yvonne R. Lockwood, Lucy M. Long, LuAnne Roth, Rachelle H. Saltzman, Charlene Smith, Annie Tucker, and Diane Tye Comfort Food explores this concept with examples taken from Atlantic Canadians, Indonesians, the English in Britain, and various ethnic, regional, and religious populations as well as rural and urban residents in the United States. This volume includes studies of particular edibles and the ways in which they comfort or in some instances cause discomfort. The contributors focus on items ranging from bologna to chocolate, including sweet and savory puddings, fried bread with an egg in the center, dairy products, fried rice, cafeteria fare, sugary fried dough, soul food, and others. Several essays consider comfort food in the context of cookbooks, films, blogs, literature, marketing, and tourism. Of course what heartens one person might put off another, so the collection also includes takes on victuals that prove problematic. All this fare is then related to identity, family, community, nationality, ethnicity, class, sense of place, tradition, stress, health, discomfort, guilt, betrayal, and loss, contributing to and deepening our understanding of comfort food. This book offers a foundation for further appreciation of comfort food. As a subject of study, the comfort food is relevant to a number of disciplines, most obviously food studies, folkloristics, and anthropology, but also American studies, cultural studies, global and international studies, tourism, marketing, and public health.
Author: Bryant Terry
Author: Bryant Terry
Author: Zoe Alakija
Author: Bryant Terry
Author: Bryant Terry
Author: Ellen Ector
Author: Laura Wright
Author: Badia Ahad-Legardy
Author: Bénédicte Boisseron
Author: Gwen George
Author: Michael Owen Jones