Soul Food

Adrian Miller is afraid that Soul Food is getting a bad rap. Calorie-laden and irresistible, it’s hurting the health of the African-American community. But there’s a reason why dishes like macaroni and cheese, greens, catfish, and cornbread are beloved and held as cultural emblems. In this book, Miller explores one dish at a time, and uncovers food metaphors that cross cultures and that Soul Food is nuanced and varied, from the Chesapeake to the Appalachians.

This review first appeared in CHoWline, the monthly newsletter of the Culinary Historians of Washington, D.C. Like us on Facebook, come to a meeting, or join to get the whole newsletter.

soulfood chowline

Advertisements

About Appetite for Books

read, cook, eat, repeat
This entry was posted in Culinary Historians of Washington DC, cultural, full menu, history, politics and tagged , , , , , . Bookmark the permalink.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s