Hog and Hominy: Soul Food from Africa to America
An examination of the culinary origins of African American soul food finds the unique cuisine, rooted in the American South, is a mix of European, Asian, African, and Amerindian food cultures.
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22 released booksArts and Traditions of the Table: Perspectives on Culinary History
Arts and Traditions of the Table: Perspectives on Culinary History is a 22-book series with 22 released primary works first released in 1993 with contributions by Hervé This, Giovanni Rebora, and Massimo Montanari.
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