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

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.

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