Every Nation Has Its Dish Black Bodies and Black Food in Twentieth-Century America / Jennifer Jensen Wallach.

Format:

Book

Author/Creator:

Wallach, Jennifer Jensen, 1974- author.

Series:

North Carolina scholarship online.

North Carolina scholarship online

Language:

English

Subjects (All):

African Americans--Social life and customs--20th century.

African Americans.

African Americans--Food--History--20th century.

Food habits--United States--History--20th century.

Food habits.

Physical Description:

1 online resource (265 pages)

Manufacture:

Baltimore, Md. : Project MUSE, 2019

Place of Publication:

Chapel Hill : The University of North Carolina Press, [2018]

Summary:

This text gives a nuanced history of black foodways across the twentieth century, challenging traditional narratives of 'soul food' as a singular style of historical African American cuisine. It details the experiences and diverse convictions of several generations of African American activists, ranging from Booker T. Washington and W.E.B. Du Bois to Mary Church Terrell, Elijah Muhammad, and Dick Gregory.

Contents:

Creating the foodways of uplift

Booker T. Washington's multifaceted program for food reform at the Tuskegee Institute

W.E.B. du Bois, respectable child-rearing, and the representative black body

Regionalism, social class, and elite perceptions of working-class foodways during the era of the great migration

World War I, the Great Depression, and the changing symbolic value of black food traditions

The civil rights movement and the ascendency of the idea of a racial style of eating

Culinary nationalism beyond soul food.

Notes:

Also issued in print: 2019.

Includes bibliographical references and index.

Description based on print version record.

ISBN:

979-88-908566-4-7

979-88-908566-5-4

1-4696-4523-8

1-4696-4522-X

OCLC:

1062422110