Hog and Hominy: Soul Food from Africa to America (Arts and Traditions of the Table: Perspectives on Culinary History) View on Open Library

Hog and Hominy: Soul Food from Africa to America (Arts and Traditions of the Table: Perspectives on Culinary History)

by Frederick Douglass Opie

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First published: 2010 ISBN: 9780231146395
Subjects
African american cooking African americans, social life and customs Cooking, american, southern style Food habits Blacks, america Cooking, african

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