Every Nation Has Its Dish
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€38.99
A01=Jennifer Jensen Wallach
African American cooperatives
African American foodways
African American vegetarianism
Amiri Baraka
Author_Jennifer Jensen Wallach
black nationalism
Booker T. Washington
Category=JBSL
Category=NHK
Category=WB
Dick Gregory
domestic science
eq_bestseller
eq_food-drink
eq_history
eq_isMigrated=1
eq_nobargain
eq_non-fiction
eq_society-politics
food and nationalism
food and the body
food and the civil rights movement
food and the Great Migration
history of beef
history of pork
Mary Church Terrell
Nannie Helen Burroughs
Nation of Islam
racial uplift
soul food
southern foodways
Tuskegee Institute
United States Food Administration
W.E.B. Du Bois
Product details
- ISBN 9781469645216
- Weight: 532g
- Dimensions: 155 x 234mm
- Publication Date: 02 Jan 2019
- Publisher: The University of North Carolina Press
- Publication City/Country: US
- Product Form: Hardback
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Jennifer Jensen Wallach's nuanced history of black foodways across the twentieth century challenges traditional narratives of ""soul food"" as a singular style of historical African American cuisine. Wallach investigates the experiences and diverse convictions of several generations of African American activists, ranging from Booker T. Washington and W. E. B. Du Bois to Mary Church Terrell, Elijah Muhammad, and Dick Gregory. While differing widely in their approaches to diet and eating, they uniformly made the cultivation of ""proper"" food habits a significant dimension of their work and their conceptions of racial and national belonging. Tracing their quests for literal sustenance brings together the race, food, and intellectual histories of America.
Directly linking black political activism to both material and philosophical practices around food, Wallach frames black identity as a bodily practice, something that conscientious eaters not only thought about but also did through rituals and performances of food preparation, consumption, and digestion. The process of choosing what and how to eat, Wallach argues, played a crucial role in the project of finding one's place as an individual, as an African American, and as a citizen.
Directly linking black political activism to both material and philosophical practices around food, Wallach frames black identity as a bodily practice, something that conscientious eaters not only thought about but also did through rituals and performances of food preparation, consumption, and digestion. The process of choosing what and how to eat, Wallach argues, played a crucial role in the project of finding one's place as an individual, as an African American, and as a citizen.
Jennifer Brule, author of Learn to Cook 25 Southern Classics 3 Ways, is the executive chef and owner of the flexitarian restaurant Davidson Ice House, in Davidson, North Carolina.
