Summary: Filmmaker Byron Hurt looks at the past and future of soul food, covering its roots in Western Africa, its incarnation in the American South, and the role it plays in the health crisis in the African American community. Examines the socioeconomics of the modern American diet, and how the food industry profits from producing cheap calories while healthy options remain expensive and hard to find.

Format: moving image

Publisher / Publication Date: PBS 2013

Copies Available at Woodmere

1 available in E-TV DVDs, Call number: DVD E-TV SOU

Twitty, Michael

Summary: "Culinary historian Michael W. Twitty brings a fresh perspective to our most divisive cultural issue, race, in this illuminating memoir of Southern cuisine and food culture that traces his ancestry--both black and white--through food, from Africa to America and from slavery to freedom. Southern food is integral to the American culinary tradition, yet the question of who "owns" it is one of the...

Format: text

Publisher / Publication Date: Amistad, an imprint of HarperCollinsPublishers 2017

Copies Available at Woodmere

1 available in Adult Non-fiction, Call number: 641.59 TWI

Summary: A character-driven documentary and cooking series that takes viewers inside the life of Chef Vivian Howard, who, with her husband Ben Knight, left the big city to open a fine dining restaurant in small-town Eastern North Carolina.

Format: moving image

Publisher / Publication Date: 2014

Copies Available at Woodmere

1 available in E-TV DVDs, Call number: DVD E-TV CHE

Murray, Erin Byers

Summary: Goes behind the scenes of grits cultivation, visiting local growers, millers, and cooks to better understand the South's obsession with grits.

Format: text

Publisher / Publication Date: St. Martin's Press 2018

Copies Available at Woodmere

1 available in Adult Non-fiction, Call number: 641.5975 MUR

Edge, John T

Summary: "A people's history that reveals how Southerners shaped American culinary identity and how race relations impacted Southern food culture over six revolutionary decades"--Amazon.com.

Format: text

Publisher / Publication Date: Penguin Press 2017

Copies Available at Woodmere

1 available in Adult Non-fiction, Call number: 641.59 EDG

Wilkinson, Crystal

Summary: "A lyrical culinary journey that explores the hidden stories of Black Appalachians through powerful essays and forty comforting recipes from the Poet Laureate of Kentucky. Years ago, when O. Henry Prize-winning writer Crystal Wilkinson was baking a jam cake, she felt her late grandmother's presence. She soon realized that she was not the only cook in her kitchen. There were an abundance of...

Format: text

Publisher / Publication Date: Clarkson Potter/Publishers 2024

Copies Available at Kingsley

1 available in New Non-fiction, Call number: 641.5975 WIL

Jarrow, Gail

Summary: "Imagine microscopic worms living in the soil. They enter your body through your bare feet, travel to your intestines, and stay there for years sucking your blood like vampires. You feel exhausted. You get sick easily. It sounds like a nightmare, but that's what happened in the American South during the 1800s and early 1900s. Doctors never guessed that hookworms were making patients ill, but...

Format: text

Publisher / Publication Date: Calkins Creek, an imprint of Astra Books for Young Readers 2022

Copies Available at Woodmere

1 available in Young Adult Non-fiction, Call number: YA 616.9 JAR

Miller, Adrian.

Summary: In this insightful and eclectic history, Adrian Miller delves into the influences, ingredients, and innovations that make up the soul food tradition. Focusing each chapter on the culinary and social history of one dish--such as fried chicken, chitlins, yams, greens, and "red drinks"--Miller uncovers how it got on the soul food plate and what it means for African American culture and identity....

Format: text

Publisher / Publication Date: 2013

Copies Available at Woodmere

1 available in Adult Non-fiction, Call number: 641.59 MIL