Southern Food and Civil Rights, Feeding the Revolution

An army travels on its stomach, and a revolution needs to be sustained–with commitment and with food. In this book Opie recounts the tale of the Atlanta, Georgia caterer who fed the bus boycotters and their families, but he also shows how food service was the source of the civil rights battle for equal pay and equal opportunity. And that it’s a battle still being fought.

This review appeared in CHoWline, the monthly newsletter of the Culinary Historians of Washington DC, which is celebrating its 20th anniversary this month with a panel discussion and reception at the Navy Memorial Heritage Center. Check us out!

chowline review

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About Appetite for Books

read, cook, eat, repeat
This entry was posted in Culinary Historians of Washington DC, politics, regional, restaurant and tagged , , . Bookmark the permalink.

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