Excavating the South's African American Food History

Medicinal Plants, and the Atlantic Slave Trade," by Robert L. Hall and "Chickens and Chains: Using African American Foodways to Understand Black Identities," by Psyche Williams-Forson.Other chapters in the volume emphasize literary connections, the cultural creation of soul food, black hospitality before World War I, and cookbooks compiled by the National Council of Negroes.Each in its own way displays the divergent talents that contribute to ethnic food studies; provides extensive references to primary and secondary sources; and also offers something of interest to archaeologists working with African American material remains.