Soul and Spice: African Cooking in the Americas
Descriptive Information
Permalink
https://exhibits.library.illinois.edu/s/ias/item/4463
- Title
- Soul and Spice: African Cooking in the Americas
- Author/Editor(s)
- Cusick-Dickerson, Heidi H.
- Date
- 1995
- Publisher
- San Francisco: Chronicle Books
- Call Number
- Main Stacks 641.596 C96S
- Catalog Link
- https://i-share-uiu.primo.exlibrisgroup.com/permalink/01CARLI_UIU/gpjosq/alma99372531812205899
- Description
- "Soul and Spice" is a recipe collection that spotlights African-influenced cuisines from the Western hemisphere. This includes dishes from the Caribbean, American South, and Brazil, as well as a special chapter dedicated to the cooking of recent African immigrants to the Americas. The recipes are sorted by food style, such as Soul Food, Barbecue, and Louisiana Creole. They're also categorized by place of origin like Bahia, Brazil, and the Caribbean, and by the people who brought them to America. Each recipe is complemented by detailed notes that provide historical context and personal anecdotes.
