Cooking / Angela Shelf Medearis and Michael R. Medearis.

Format:

Book

Author/Creator:

Medearis, Angela Shelf, 1956-

Medearis, Michael, author.

Contributor:

Joanna Banks Collection of African American Books (University of Pennsylvania)

Joanna Banks Collection of African American Cookbooks (University of Pennsylvania)

Culinary Collection (University of Pennsylvania)

Series:

African-American arts

Language:

English

Subjects (All):

African American cooking--History--Juvenile literature.

African American cooking.

African American cooking--History.

Cooking, American.

Genre:

Literature.

History.

Juvenile works.

Penn Provenance:

Banks, Joanna (donor) (Banks Collection copy)

Physical Description:

80 pages : illustrations (some color) ; 24 cm.

Edition:

First Edition

Place of Publication:

New York : Twenty-First Century Books a division of Henry Holt and Company, [1997].

Summary:

Introduces the influence of African-based foods, cooking techniques, and traditions to American culinary history.

Contents:

African origins of food and cooking

Afro-Caribbean cooking

The impact of slavery

Creole, French, and Cajun cooking

African-American chefs

Contributions to agriculture

The art of modern cooking

African and African-American recipes.

Notes:

"First Edition-1997."

"Designed by Kelly Soong."

Includes bibliographical references (page 75) and index.

Local Notes:

Kislak Center Banks Collection copy presented to the Penn Libraries in 2018 by Joanna Banks.

ISBN:

0805044841

9780805044843

OCLC:

36548891