White Folks Can Cook Better Than Black Folks PDF Download

Author: Ginny Johnson
Publisher: iUniverse
ISBN: 0595275958
Category :
Languages : en
Pages : 50

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Author: Pippa Middlehurst
Publisher: Hardie Grant Publishing
ISBN: 1787135691
Category : Cooking
Languages : en
Pages : 479

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Book Description
Guild of Food Writer’s Awards, Highly Commended in ‘First Book ’ category (2021) Recipes you’ll want to make over and over again from Britain’s Best Home Cook winner Pippa Middlehurst (aka @pippyeats). Dumplings and Noodles explores the traditional cooking methods behind some of our best-loved Asian dishes. With over 70 recipes and techniques, step-by-step instructions, options for quick and easy substitutes and even the science behind dumplings and noodles, this book is an essential guide for modern home cooks. Whether you fancy barbecue pork bao, chilli oil wontons, miso ramen, aromatic lamb biang biang or dan dan mian, this mouth-watering collection of super-fresh and versatile recipes is sure to satisfy every craving.

Author: Michael W. Twitty
Publisher: HarperCollins
ISBN: 0062876570
Category : Cooking
Languages : en
Pages : 505

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Book Description
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 He sifts through stories, recipes, genetic tests, and historical documents, and travels from Civil War battlefields in Virginia to synagogues in Alabama to Black-owned organic farms in Georgia.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

Author: Teage Ezard
Publisher:
ISBN: 9780732293475
Category : Cooking, Asian
Languages : en
Pages : 254

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Iconic Melbourne restaurant gingerboy is renowned for its funky decor, Asian-inspired dishes and hip laneway location.

Author: Adrian Miller
Publisher: UNC Press Books
ISBN: 1469632543
Category : Cooking
Languages : en
Pages : 292

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Book Description
An NAACP Image Award Finalist for Outstanding Literary Work—Non Fiction James Beard award–winning author Adrian Miller vividly tells the stories of the African Americans who worked in the presidential food service as chefs, personal cooks, butlers, stewards, and servers for every First Family since George and Martha Washington. Miller brings together the names and words of more than 150 black men and women who played remarkable roles in unforgettable events in the nation's history. Daisy McAfee Bonner, for example, FDR's cook at his Warm Springs retreat, described the president's final day on earth in 1945, when he was struck down just as his lunchtime cheese souffle emerged from the oven. Sorrowfully, but with a cook's pride, she recalled, "He never ate that souffle, but it never fell until the minute he died." A treasury of information about cooking techniques and equipment, the book includes twenty recipes for which black chefs were celebrated. From Samuel Fraunces's "onions done in the Brazilian way" for George Washington to Zephyr Wright's popovers, beloved by LBJ's family, Miller highlights African Americans' contributions to our shared American foodways. Surveying the labor of enslaved people during the antebellum period and the gradual opening of employment after Emancipation, Miller highlights how food-related work slowly became professionalized and the important part African Americans played in that process. His chronicle of the daily table in the White House proclaims a fascinating new American story.

Author: Cottage Door Press
Publisher: Parragon Books
ISBN: 9781680528701
Category : Cooking
Languages : en
Pages : 0

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Chillis are the new superfood. Capsaicin, the compound that creates the heat in chillis, has powerful anti-cancer properties and chillis have twice the amount of Vitamin C found in citrus fruits. Chillis now have their own dedicated festivals and are taking their place in healthy menus, adding an uplifting kick to snacks and dishes. Spices, too, are packed with phytonutrients, essential oils, antioxidants, minerals, and vitamins, and their sweet, zesty, and smoky tastes have great allure. Chilli & Spice has over 100 recipes with different levels of punch, with key ingredients ranging from the hottest known chile, the Carolina Reaper, to ginger and cinnamon, spices that can be used in both sweet and savoury dishes.

Author: Anne Bower
Publisher: University of Illinois Press
ISBN: 0252076303
Category : African American cookery
Languages : en
Pages : 202

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Book Description
Moving beyond catfish and collard greens to the soul of African American cooking

Author: Matthew Raiford
Publisher: The Countryman Press
ISBN: 1682686051
Category : Cooking
Languages : en
Pages : 397

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Book Description
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.

Author: Nell Irvin Painter
Publisher: W. W. Norton & Company
ISBN: 039307949X
Category : History
Languages : en
Pages : 512

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Book Description
A New York Times Bestseller This terrific new book…[explores] the ‘notion of whiteness,’ an idea as dangerous as it is seductive." —Boston Globe Telling perhaps the most important forgotten story in American history, eminent historian Nell Irvin Painter guides us through more than two thousand years of Western civilization, illuminating not only the invention of race but also the frequent praise of “whiteness” for economic, scientific, and political ends. A story filled with towering historical figures, The History of White People closes a huge gap in literature that has long focused on the non-white and forcefully reminds us that the concept of “race” is an all-too-human invention whose meaning, importance, and reality have changed as it has been driven by a long and rich history of events.

Author: Vincent Woodard
Publisher: NYU Press
ISBN: 147984926X
Category : History
Languages : en
Pages : 451

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Winner of the 2015 LGBT Studies Award presented by the Lambda Literary Foundation Unearths connections between homoeroticism, cannibalism, and cultures of consumption in the context of American literature and US slave culture that has largely been ignored until now Scholars of US and transatlantic slavery have largely ignored or dismissed accusations that Black Americans were cannibalized. Vincent Woodard takes the enslaved person’s claims of human consumption seriously, focusing on both the literal starvation of the slave and the tropes of cannibalism on the part of the slaveholder, and further draws attention to the ways in which Blacks experienced their consumption as a fundamentally homoerotic occurrence. The Delectable Negro explores these connections between homoeroticism, cannibalism, and cultures of consumption in the context of American literature and US slave culture. Utilizing many staples of African American literature and culture, such as the slave narratives of Olaudah Equiano, Harriet Jacobs, and Frederick Douglass, as well as other less circulated materials like James L. Smith’s slave narrative, runaway slave advertisements, and numerous articles from Black newspapers published in the nineteenth century, Woodard traces the racial assumptions, political aspirations, gender codes, and philosophical frameworks that dictated both European and white American arousal towards Black males and hunger for Black male flesh. Woodard uses these texts to unpack how slaves struggled not only against social consumption, but also against endemic mechanisms of starvation and hunger designed to break them. He concludes with an examination of the controversial chain gang oral sex scene in Toni Morrison’s Beloved, suggesting that even at the end of the twentieth and beginning of the twenty-first century, we are still at a loss for language with which to describe Black male hunger within a plantation culture of consumption.