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Vibration Cooking

Vibration Cooking
or, The Travel Notes of a Geechee Girl

by Vertamae Smart-Grosvenor

  • Publisher : University of Georgia Press
  • Release : 2011-04-15
  • Pages : 256
  • ISBN : 9780820339597
  • Language : En, Es, Fr & De
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Vibration Cooking was first published in 1970, not long after the term “soul food” gained common use. While critics were quick to categorize her as a proponent of soul food, Smart-Grosvenor wanted to keep the discussion of her cookbook/memoir focused on its message of food as a source of pride and validation of black womanhood and black “consciousness raising.” In 1959, at the age of nineteen, Smart-Grosvenor sailed to Europe, “where the bohemians lived and let live.” Among the cosmopolites of radical Paris, the Gullah girl from the South Carolina low country quickly realized that the most universal lingua franca is a well-cooked meal. As she recounts a cool cat’s nine lives as chanter, dancer, costume designer, and member of the Sun Ra Solar-Myth Arkestra, Smart-Grosvenor introduces us to a rich cast of characters. We meet Estella Smart, Vertamae’s grandmother and connoisseur of mountain oysters; Uncle Costen, who lived to be 112 and knew how to make Harriet Tubman Ragout; and Archie Shepp, responsible for Collard Greens à la Shepp, to name a few. She also tells us how poundcake got her a marriage proposal (she didn’t accept) and how she perfected omelettes in Paris, enchiladas in New Mexico, biscuits in Mississippi, and feijoida in Brazil. “When I cook, I never measure or weigh anything,” writes Smart-Grosvenor. “I cook by vibration.” This edition features a foreword by Psyche Williams-Forson placing the book in historical context and discussing Smart-Grosvenor’s approach to food and culture. A new preface by the author details how she came to write Vibration Cooking.

Cooking, Eating, Thinking

Cooking, Eating, Thinking
Transformative Philosophies of Food

by Deane W. Curtin,Lisa Maree Heldke

  • Publisher : Indiana University Press
  • Release : 1992
  • Pages : 386
  • ISBN : 9780253207043
  • Language : En, Es, Fr & De
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Philosophy has often been criticized for privileging the abstract; this volume attempts to remedy that situation. Focusing on one of the most concrete of human concerns, food, the editors argue for the existence of a philosophy of food. The collection provides various approaches to the subject matter, offering new readings of a number of texts--religious, philosophical, anthropological, culinary, poetic, and economic. Included are readings ranging from Plato's Phaedo and Verses of Sen-No-Rikyu to Peter Singer's "Becoming a Vegetarian" and Jean-François Revel's Culture and Cuisine. This reader will have particular appeal for philosophers working in social theory, feminist theory, and environmental ethics, and for those working on alternative approaches to such traditional subject areas as epistemology, aesthetics, and metaphysics.

What's Cooking in Your Soul

What's Cooking in Your Soul
A Book

by Carol S. Batey

  • Publisher : AuthorHouse
  • Release : 2010-09
  • Pages : 280
  • ISBN : 1452070962
  • Language : En, Es, Fr & De
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This book was designed to stir up the passions of ones soul and provide answers To The provocative questions of the meaning and purpose of their lives. What Cooking in Your Soul will help a reader to analyze their life and all of the relationships and situations within it.

Vibration Cooking, Or, The Travel Notes of a Geechee Girl

Vibration Cooking, Or, The Travel Notes of a Geechee Girl
A Book

by Vertamae Smart-Grosvenor

  • Publisher : Unknown Publisher
  • Release : 1992
  • Pages : 228
  • ISBN : 9876543210XXX
  • Language : En, Es, Fr & De
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There's one thing you can say for sure about Vertamae -- she does her thing her way. And in spite of what she says, she always gives ample instruction on how to create her tasty dishes. But the recipes are just part of the immense appeal of this memoir-cookbook, all of it as sassy as Vertamae herself. The other part is the people you'll meet and get to know: Estella Smart ("Mother Dear"), Vertamae's paternal grandmother and creator of Mountain Oysters; Uncle Costen, who lived to be 112 and knew how to make Harriet Tubman Ragout; and Archie Shepp, responsible for Collard Greens a la Shepp, just to name a few. You'll also hear about how poundcake got Vertamae a marriage proposal (she didn't accept), how she ate the best barbecued chicken ever at the Jimmy Carter White House with Ed Bradley, and how she perfected her omelettes in Paris, her enchiladas in New Mexico, her biscuits in Mississippi and her Vatapa in Brazil. Best of all, you will become familiar with the rich variety of African-American cookery while listening to the voice of one of the true original storytellers of our time or any other.

Kitchen Culture in America

Kitchen Culture in America
Popular Representations of Food, Gender, and Race

by Sherrie A. Inness

  • Publisher : University of Pennsylvania Press
  • Release : 2015-08-31
  • Pages : 296
  • ISBN : 1512802883
  • Language : En, Es, Fr & De
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At supermarkets across the nation, customers waiting in line—mostly female—flip through magazines displayed at the checkout stand. What we find on those magazine racks are countless images of food and, in particular, women: moms preparing lunch for the team, college roommates baking together, working women whipping up a meal in under an hour, dieters happy to find a lowfat ice cream that tastes great. In everything from billboards and product packaging to cooking shows, movies, and even sex guides, food has a presence that conveys powerful gender-coded messages that shape our society. Kitchen Culture in America is a collection of essays that examine how women's roles have been shaped by the principles and practice of consuming and preparing food. Exploring popular representations of food and gender in American society from 1895 to 1970, these essays argue that kitchen culture accomplishes more than just passing down cooking skills and well-loved recipes from generation to generation. Kitchen culture instructs women about how to behave like "correctly" gendered beings. One chapter reveals how juvenile cookbooks, a popular genre for over a century, have taught boys and girls not only the basics of cooking, but also the fine distinctions between their expected roles as grown men and women. Several essays illuminate the ways in which food manufacturers have used gender imagery to define women first and foremost as consumers. Other essays, informed by current debates in the field of material culture, investigate how certain commodities like candy, which in the early twentieth century was advertised primarily as a feminine pleasure, have been culturally constructed. The book also takes a look at the complex relationships among food, gender, class, and race or ethnicity-as represented, for example, in the popular Southern black Mammy figure. In all of the essays, Kitchen Culture in America seeks to show how food serves as a marker of identity in American society.

Voix éthniques, ethnic voices

Voix éthniques, ethnic voices
A Book

by Claudine Raynaud (Dir.)

  • Publisher : Presses universitaires François-Rabelais
  • Release : 2017-06-01
  • Pages : 156
  • ISBN : 2869064608
  • Language : En, Es, Fr & De
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This second volume is a companion piece to GRAAT 9 "Ethnic Voices," edited by Claude Julien. It reflects more closely than the first the international participation in our 1991 conference sponsored by the GRAAT of Tours, the CERCA of Orléans and the CETANLA of the Sorbonne Nouvelle. Thanks to Chantal Zabus we have been able to reprint a bibliography of Ken Saro-Wiwa's work to introduce the volume. The essays bear witness to the ongoing work of the participants, when the original papers could not be available or, when, in the case of Ozenwa Ohaeto, after numerous attempts, we were unable to help him attend the conference. In addition, contributions have been solicited from other critics in the field of African American studies for their work highlighted the theoretical position of some of the articles collected here, thus creating a fruitful dialogue.

Recipes for Respect

Recipes for Respect
African American Meals and Meaning

by Rafia Zafar

  • Publisher : University of Georgia Press
  • Release : 2019-03-15
  • Pages : 148
  • ISBN : 0820353655
  • Language : En, Es, Fr & De
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Food studies, once trendy, has settled into the public arena. In the academy, scholarship on food and literary culture constitutes a growing river within literary and cultural studies, but writing on African American food and dining remains a tributary. Recipes for Respect bridges this gap, illuminating the role of foodways in African American culture as well as the contributions of Black cooks and chefs to what has been considered the mainstream. Beginning in the early nineteenth century and continuing nearly to the present day, African Americans have often been stereotyped as illiterate kitchen geniuses. Rafia Zafar addresses this error, highlighting the long history of accomplished African Americans within our culinary traditions, as well as the literary and entrepreneurial strategies for civil rights and respectability woven into the written records of dining, cooking, and serving. Whether revealed in cookbooks or fiction, memoirs or hotel-keeping manuals, agricultural extension bulletins or library collections, foodways knowledge sustained Black strategies for self-reliance and dignity, the preservation of historical memory, and civil rights and social mobility. If, to follow Mary Douglas’s dictum, food is a field of action—that is, a venue for social intimacy, exchange, or aggression—African American writing about foodways constitutes an underappreciated critique of the racialized social and intellectual spaces of the United States.

Food and Culture

Food and Culture
A Reader

by Carole Counihan,Penny Van Esterik,Alice Julier

  • Publisher : Routledge
  • Release : 2018-12-07
  • Pages : 550
  • ISBN : 1317396898
  • Language : En, Es, Fr & De
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This innovative and global best-seller helped establish food studies courses throughout the social sciences and humanities when it was first published in 1997. The fourth edition of Food and Culture contains favorite articles from earlier editions and several new pieces on food politics, globalism, agriculture, and race and gender identity.

What is African American Literature?

What is African American Literature?
A Book

by Margo N. Crawford

  • Publisher : John Wiley & Sons
  • Release : 2021-01-27
  • Pages : 192
  • ISBN : 1119123348
  • Language : En, Es, Fr & De
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After Kenneth W. Warren's What Was African American Literature?, Margo N. Crawford delivers What is African American Literature? The idea of African American literature may be much more than literature written by authors who identify as "Black". What is African American Literature? focuses on feeling as form in order to show that African American literature is an archive of feelings, a tradition of the tension between uncontainable black affect and rigid historical structure. Margo N. Crawford argues that textual production of affect (such as blush, vibration, shiver, twitch, and wink) reveals that African American literature keeps reimagining a black collective nervous system. Crawford foregrounds the "idea" of African American literature and uncovers the "black feeling world" co-created by writers and readers. Rejecting the notion that there are no formal lines separating African American literature and a broader American literary tradition, Crawford contends that the distinguishing feature of African American literature is a "moodscape" that is as stable as electricity. Presenting a fresh perspective on the affective atmosphere of African American literature, this compelling text frames central questions around the "idea" of African American literature, shows the limits of historicism in explaining the mood of African American literature and addresses textual production in the creation of the African American literary tradition. Part of the acclaimed Wiley Blackwell Manifestos series, What is African American Literature? is a significant addition to scholarship in the field. Professors and students of American literature, African American literature, and Black Studies will find this book an invaluable source of fresh perspectives and new insights on America's black literary tradition.

Food in the USA

Food in the USA
A Reader

by Carole Counihan

  • Publisher : Routledge
  • Release : 2013-10-18
  • Pages : 442
  • ISBN : 1135323526
  • Language : En, Es, Fr & De
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From Thanksgiving to fast food to the Passover seder, Food in the USA brings together the essential readings on these topics and is the only substantial collection of essays on food and culture in the United States. Essay topics include the globalization of U.S. food; the dangers of the meatpacking industry; the rise of Italian-American food; the meaning of Soul food; the anorexia epidemic; the omnipotence of Coca-Cola; and the invention of Thanksgiving. Together, the collection provides a fascinating look at how and why we Americans are what we eat.

Women's Work

Women's Work
Nationalism and Contemporary African American Women's Novels

by Courtney Thorsson

  • Publisher : University of Virginia Press
  • Release : 2013-06-17
  • Pages : 240
  • ISBN : 0813934494
  • Language : En, Es, Fr & De
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In Women’s Work, Courtney Thorsson reconsiders the gender, genre, and geography of African American nationalism as she explores the aesthetic history of African American writing by women. Building on and departing from the Black Arts Movement, the literary fiction of such writers as Toni Cade Bambara, Paule Marshall, Gloria Naylor, Ntozake Shange, and Toni Morrison employs a cultural nationalism—practiced by their characters as "women's work"—that defines a distinct contemporary literary movement, demanding attention to the continued relevance of nation in post–Black Arts writing. Identifying five forms of women's work as organizing, dancing, mapping, cooking, and inscribing, Thorsson shows how these writers reclaimed and revised cultural nationalism to hail African America.

Books That Cook

Books That Cook
The Making of a Literary Meal

by Melissa Goldthwaite

  • Publisher : NYU Press
  • Release : 2014-08-01
  • Pages : 384
  • ISBN : 1479854441
  • Language : En, Es, Fr & De
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Whether a five-star chef or beginning home cook, any gourmand knows that recipes are far more than a set of instructions on how to make a dish. They are culture-keepers as well as culture-makers, both recording memories and fostering new ones. Organized like a cookbook, Books That Cook: The Making of a Literary Meal is a collection of American literature written on the theme of food: from an invocation to a final toast, from starters to desserts. All food literatures are indebted to the form and purpose of cookbooks, and each section begins with an excerpt from an influential American cookbook, progressing chronologically from the late 1700s through the present day, including such favorites as American Cookery, the Joy of Cooking, and Mastering the Art of French Cooking. The literary works within each section are an extension of these cookbooks, while the cookbook excerpts in turn become pieces of literature—forms of storytelling and memory-making all their own. Each section offers a delectable assortment of poetry, prose, and essays, and the selections all include at least one tempting recipe to entice readers to cook this book. Including writing from such notables as Maya Angelou, James Beard, Alice B. Toklas, Sherman Alexie, Nora Ephron, M.F.K. Fisher, and Alice Waters, among many others, Books That Cook reveals the range of ways authors incorporate recipes—whether the recipe flavors the story or the story serves to add spice to the recipe. Books That Cook is a collection to serve students and teachers of food studies as well as any epicure who enjoys a good meal alongside a good book.

The Cambridge Companion to Literature and Food

The Cambridge Companion to Literature and Food
A Book

by J. Michelle Coghlan

  • Publisher : Cambridge University Press
  • Release : 2020-03-31
  • Pages : 320
  • ISBN : 1108427367
  • Language : En, Es, Fr & De
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This Companion rethinks food in literature from Chaucer's Canterbury Tales to contemporary food blogs, and recovers cookbooks as literary texts.

Aesthetic Pleasure in Twentieth-Century Women's Food Writing

Aesthetic Pleasure in Twentieth-Century Women's Food Writing
The Innovative Appetites of M.F.K. Fisher, Alice B. Toklas, and Elizabeth David

by Alice McLean

  • Publisher : Routledge
  • Release : 2012-05-22
  • Pages : 196
  • ISBN : 1136706860
  • Language : En, Es, Fr & De
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This book explores the aesthetic pleasures of eating and writing in the lives of M. F. K. Fisher (1908-1992), Alice B. Toklas (1877-1967), and Elizabeth David (1913-1992). Growing up during a time when women's food writing was largely limited to the domestic cookbook, which helped to codify the guidelines of middle class domesticity, Fisher, Toklas, and David claimed the pleasures of gastronomy previously reserved for men. Articulating a language through which female desire is artfully and publicly sated, Fisher, Toklas, and David expanded women’s food writing beyond the domestic realm by pioneering forms of self-expression that celebrate female appetite for pleasure and for culinary adventure. In so doing, they illuminate the power of genre-bending food writing to transgress and reconfigure conventional gender ideologies. For these women, food encouraged a sensory engagement with their environment and a physical receptivity toward pleasure that engendered their creative aesthetic.

Hunger Overcome?

Hunger Overcome?
Food and Resistance in Twentieth-century African American Literature

by Andrew Warnes

  • Publisher : University of Georgia Press
  • Release : 2004
  • Pages : 218
  • ISBN : 9780820325293
  • Language : En, Es, Fr & De
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African American writers have consistently drawn connections between hunger and illiteracy, and by extension between food and reading. This book investigates the juxtaposition of mulnutrition and spectacular food abundance as a key trope of African American writing.

Notions of Identity, Diaspora, and Gender in Caribbean Women's Writing

Notions of Identity, Diaspora, and Gender in Caribbean Women's Writing
A Book

by B. Mehta

  • Publisher : Springer
  • Release : 2009-09-14
  • Pages : 235
  • ISBN : 0230100503
  • Language : En, Es, Fr & De
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Notions of Identity, Diaspora, and Gender in Caribbean Women's Writing uses a unique four-dimensional lens to frame questions of diaspora and gender in the writings of women from Martinique, Guadeloupe, and Haiti. These divergent and interconnected perspectives include violence, trauma, resistance, and expanded notions of Caribbean identity. In these writings, diaspora represents both a wound created by slavery and Indian indenture and the discursive praxis of defining new identities and cultural possibilities. These framings of identity provide inclusive and complex readings of transcultural Caribbean diasporas, especially in terms of gender and minority cultures.

Gendering Global Transformations

Gendering Global Transformations
Gender, Culture, Race, and Identity

by Chima J. Korieh,Philomina E Okeke-Ihejirika

  • Publisher : Routledge
  • Release : 2008-11-19
  • Pages : 304
  • ISBN : 1135893845
  • Language : En, Es, Fr & De
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The authors collected in Gendering Global Transformations: Gender, Culture, Race, and Identity probe the effects of global and local forces in reshaping notions of gender, race, class, identity, human rights, and community across Africa and its Diaspora. The essays in this unique collection employ diverse interdisciplinary approaches--drawing from subjects such as history, sociology, religion, anthropology, gender studies, feminist studies--in an effort to centralize gender as a category of analysis in developing critical perspectives in a globalizing world. From this approach come a host of exciting insights and subtle analyses that serve to illuminate the effects of issues such as international migration, globalization, and cultural continuities among diaspora communities on the articulation of women’s agency, community organization, and identity formation at the local and the global level. Bringing together the voices of scholars from Africa, Europe and the United States, Gendering Global Transformations: Gender, Culture, Race, and Identity, offers a multi-national and wholly original perspective on the intricacies of life in a globalized era.

Beyond Soul Food, Modern American Heritage Cuisine

Beyond Soul Food, Modern American Heritage Cuisine
A Book

by Richard Petty

  • Publisher : Lulu.com
  • Release : 2011-09
  • Pages : 188
  • ISBN : 1257886851
  • Language : En, Es, Fr & De
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Classical Southern Cooking

Classical Southern Cooking
A Book

by Damon Fowler

  • Publisher : Gibbs Smith
  • Release : 2009-09
  • Pages : 129
  • ISBN : 1423613511
  • Language : En, Es, Fr & De
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Damon Lee Fowler's critically acclaimed and award-nominated celebration of classic Southern cooking returns to print in a fully revised and updated edition. Hailed as a bible of Southern foodways and a major contribution to the literature of American culture, this compendium of more than two hundred traditional recipes broke new ground in food writing. Rooted in meticulous scholarship, a passion for good cooking, and a deep love for the unique culture of the South, Classical Southern Cooking presents the history and substance of this cuisine in a uniquely casual and anecdotal way that has earned it a reputation as a modern classic.

Food on the Page

Food on the Page
Cookbooks and American Culture

by Megan J. Elias

  • Publisher : University of Pennsylvania Press
  • Release : 2017-04-20
  • Pages : 304
  • ISBN : 0812294033
  • Language : En, Es, Fr & De
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What is American food? From barbecue to Jell-O molds to burrito bowls, its history spans a vast patchwork of traditions, crazes, and quirks. A close look at these foods and the recipes behind them unearths a vivid map of American foodways: how Americans thought about food, how they described it, and what foods were in and out of style at different times. In Food on the Page, the first comprehensive history of American cookbooks, Megan J. Elias chronicles cookbook publishing from the early 1800s to the present day. Following food writing through trends such as the Southern nostalgia that emerged in the late nineteenth century, the Francophilia of the 1940s, countercultural cooking in the 1970s, and today's cult of locally sourced ingredients, she reveals that what we read about food influences us just as much as what we taste. Examining a wealth of fascinating archival material—and rediscovering several all-American culinary delicacies and oddities in the process—Elias explores the role words play in the creation of taste on both a personal and a national level. From Fannie Farmer to The Joy of Cooking to food blogs, she argues, American cookbook writers have commented on national cuisine while tempting their readers to the table. By taking cookbooks seriously as a genre and by tracing their genealogy, Food on the Page explains where contemporary assumptions about American food came from and where they might lead.