{"title":"Ethnic Studies","description":null,"products":[{"product_id":"the-cooking-gene-a-journey-through-african-american-culinary-history-in-the-old-south-paperback","title":"The Cooking Gene: A Journey Through African American Culinary History in the Old South - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eMichael W. Twitty\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003e\u003cb\u003e2018 James Beard Foundation Book of the Year 2018 James Beard Foundation Book Award Winner in Writing Nominee for the 2018 Hurston\/Wright Legacy Award in Nonfiction #75 on The Root 100 2018\u003c\/b\u003e\u003c\/p\u003e\u003cp\u003eA renowned culinary historian offers a fresh perspective on our most divisive cultural issue, race, in this illuminating culinary memoir of Southern cuisine and food culture that traces his ancestry--both black and white--through food, from Africa to America and slavery to freedom.\u003c\/p\u003e\u003cp\u003eSouthern food is integral to the American culinary tradition, yet the question of who \"owns\" it is one of the most provocative touch points in our ongoing struggles over race. In this unique memoir, culinary historian Michael W. Twitty takes readers to the white-hot center of this fight, tracing the roots of his own family and the charged politics surrounding the origins of soul food, barbecue, and all Southern cuisine.\u003c\/p\u003e\u003cp\u003eFrom the tobacco and rice farms of colonial times to plantation kitchens and backbreaking cotton fields, Twitty tells his family story through the foods that enabled his ancestors' survival across three centuries. He sifts through stories, recipes, genetic tests, and historical documents, and travels from Civil War battlefields in Virginia to synagogues in Alabama to Black-owned organic farms in Georgia in his search for American culinary history.\u003c\/p\u003e\u003cp\u003eAs he takes us through his ancestral culinary history, Twitty suggests that healing may come from embracing the discomfort of the Southern past. Along the way, he reveals a truth that is more than skin deep--the power that food has to bring the kin of the enslaved and their former slaveholders to the table, where they can discover the real America together.\u003c\/p\u003e\u003cp\u003eIllustrations by Stephen Crotts\u003c\/p\u003e\u003cp\u003eIn this James Beard Book of the Year, Twitty presents a riveting exploration of American identity, offering: \u003c\/p\u003e\u003cul\u003e\n\u003cli\u003e\n\u003cb\u003eA Groundbreaking Culinary Memoir: \u003c\/b\u003e Follow a renowned culinary historian on his personal journey, tracing his family story from Africa to America and from slavery to freedom through food.\u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003eSouthern Food and Race: \u003c\/b\u003e Go to the white-hot center of the fight over who \"owns\" Southern food, exposing the charged politics surrounding the origins of soul food, barbecue, and regional cuisine.\u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003eDeep Ancestral Research: \u003c\/b\u003e Sift through compelling stories, family recipes, genetic tests, and historical documents on travels from Civil War battlefields in Virginia to synagogues in Alabama.\u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003eA Path Toward Healing: \u003c\/b\u003e Discover the power food has to bring the kin of the enslaved and their former slaveholders to the table, where they can embrace the discomfort of the past and find the real America together.\u003c\/li\u003e\n\u003c\/ul\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 480\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 1 x 8 x 5.31 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eIllustrated:\u003c\/strong\u003e Yes\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e July 31, 2018\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eAward:\u003c\/strong\u003e Kirkus Prize (2017)\u003c\/div\u003e\n                ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58914698821976,"sku":"9780062379276","price":18.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/hfWRV0UjZY9780062379276.webp?v=1792781627"},{"product_id":"cafe-wisconsin-cookbook-paperback","title":"Cafe Wisconsin Cookbook - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eJoanne Raetz Stuttgen\u003c\/b\u003e (Author), \u003cb\u003eDonald L. Johnson\u003c\/b\u003e (Foreword by)\u003c\/p\u003e\u003cp\u003eJoanne Stuttgen's popular book \u003ci\u003eCafe Wisconsin\u003c\/i\u003e guides travelers to Wisconsin's best home-style cafes. Now, continue the journey with the \u003ci\u003eCafe Wisconsin Cookbook\u003c\/i\u003e, a compilation of more than one hundred cherished recipes that showcase the distinct culinary and cultural traditions of Wisconsin. From classic pot roasts and country-style pies to long-simmering soups and heritage specialties, the whole soul-satisfying spectrum of Wisconsin cafe fare is here. \u003cbr\u003e Stuttgen tracked down Wisconsin's best small town cafes, from Boscobel to Sturgeon Bay, chatted with owners and customers, took notes, and recorded the history, anecdotes, and recipes behind the food. Tested and fine-tuned by Wisconsin food writer and former chef Terese Allen, these favorite recipes will bring an authentic slice of Wisconsin into your home kitchen.\u003c\/p\u003e\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003eJoanne Raetz Stuttgen is a professional folklorist who has lived in Minnesota and Wisconsin and now makes her home in Indiana. She is the author of \u003ci\u003eCafe Wisconsin\u003c\/i\u003e, also published by the University of Wisconsin Press. Terese Allen is food editor for Organic Valley, food columnist for Madison's \u003ci\u003eIsthmus\u003c\/i\u003e newspaper, and author of \u003ci\u003eWisconsin's Hometown Flavors\u003c\/i\u003e and \u003ci\u003eThe Ovens of Brittany Cookbook\u003c\/i\u003e.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 222\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.49 x 9.28 x 7.58 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e September 20, 2004\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58914956214616,"sku":"9780299222741","price":24.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/AXd5GVEG5q9780299222741.webp?v=1792785311"},{"product_id":"the-american-beach-cookbook-paperback","title":"The American Beach Cookbook - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eMarsha Dean Phelts\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003eFrom its founding in 1935 to the present, trips to American Beach have meant good times, good friends, and great food. Located on Amelia Island in northeast Florida and established by the Pension Bureau of the Afro-American Life Insurance Company, American Beach today is listed on the National Register of Historic Places. It remains a beloved vacation destination as well as a year-round home for many African Americans. For \u003ci\u003eThe American Beach Cookbook, \u003c\/i\u003e Marsha Dean Phelts has collected nearly 300 recipes passed down through generations. Over the years, many influences have found their way into the dishes and are represented here by everything from pig's feet to sweet potato pone and from smothered shrimp to bourbon slushes. Mouths will water at such treats as fried cheese grits, she-crab soup, seafood casserole, crab coated shrimp chops, cornbread dumplings, chicken curry, corn relish, pickled peaches, Big Mama's fruitcake, and much more. In addition to the recipes, readers will enjoy compelling vignettes that illustrate the heritage of people and potables, vintage photographs, and area maps that together tell one of the great stories of a unique community.\u003c\/p\u003e\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003eMarsha Dean Phelts, author of \u003ci\u003eAn American Beach for African Americans\u003c\/i\u003e, is a contributor to the \u003ci\u003eFlorida Star\u003c\/i\u003e newspaper and spent many years as a librarian in the Florida geneaology department of the Jacksonville Public Library.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 310\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.91 x 8.92 x 6.24 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eIllustrated:\u003c\/strong\u003e Yes\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e March 30, 2008\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58914960081240,"sku":"9780813032108","price":21.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/kaylBFisWO9780813032108.webp?v=1792785317"},{"product_id":"original-local-indigenous-foods-stories-and-recipes-from-the-upper-midwest-paperback","title":"Original Local: Indigenous Foods, Stories, and Recipes from the Upper Midwest - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eHeid E. Erdrich\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003eLocal foods have garnered much attention in recent years, but the concept is hardly new: indigenous peoples have always made the most of nature's gifts. Their menus were truly the \"original local,\" celebrated here in sixty home-tested recipes paired with profiles of tribal activists, food researchers, families, and chefs. \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003eA chapter on wild rice makes clear the crucial role manoomin plays in cultural and economic survival. A look at freshwater fish is concerned with shifts in climate and threats to water purity as it reveals the deep relationship between Ojibwe people and indigenous fish species such as Ginoozhii, the Muskie, Ogaa, the Walleye, and Adikamig, Whitefish. Health concerns have encouraged Ojibwe, Dakota, and Lakota cooks to return to, and revise, recipes for bison, venison, and wild game. Sections on vegetables and beans, herbs and tea, and maple and berries offer insight from a broad representation of regional tribes, including Ho-Chunk, Menominee, Potawatomi, and Mandan gardeners and harvesters. \u003cp\u003e\u003c\/p\u003eThe innovative recipes collected here--from Ramp Kimchi to Three Sisters Salsa, from Manoomin Lasagna to Venison Mole Chili--will inspire home cooks not only to make better use of the foods all around them but also to honor the storied heritage they represent. \u003cp\u003e\u003c\/p\u003e\u003cb\u003eHeid E. Erdrich\u003c\/b\u003e, author of five books of poetry and coeditor of \u003ci\u003eSister Nations: Native American Women Writers on Community\u003c\/i\u003e, teaches writing, performs her work broadly, and gives lectures on American Indian art, language, and literature.\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 272\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.8 x 8.97 x 7.54 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eIllustrated:\u003c\/strong\u003e Yes\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e November 01, 2013\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eAward:\u003c\/strong\u003e Northeastern Minnesota Book Award (2013)\u003c\/div\u003e\n                ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58914961490264,"sku":"9780873518949","price":24.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/Gy3wXzmXQR9780873518949.webp?v=1792785318"},{"product_id":"the-soul-of-southern-cooking-paperback","title":"The Soul of Southern Cooking - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eKathy Starr\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003eHere is a collection of representative authentic soul food dishes for those who want the real thing. Most of the recipes were learned by the author from her grandmother, Frances Fleming Hunter, a cook whose café was in the little Mississippi town of Hollandale.\u003c\/p\u003e\u003cp\u003eKathy Starr compiled these recipes as a tribute to her grandmother, whom she remembers amid big pots of greens and vegetables that were bubbling on the stove as she stirred up the cornbread.\u003c\/p\u003e\u003cp\u003e\"Hunger,\" she says, \"was something the black family had to conquer, and it was a must that simple foods make a delicious meal. My grandma, even today, can tell you stories of how proud she felt about her sister Malindy, who would walk up out of the cotton field and find company sitting on the steps and then would take a shelf of nothing and make the best meal you ever tasted.\"\u003c\/p\u003e\u003cp\u003eWhile this cookbook does preserve the foodways of southern African Americans of the past, the recipes are food traditions that live today in the rural South. The\u003c\/p\u003e\u003ch3\u003eFront Jacket\u003c\/h3\u003e\u003cp\u003eA fine black cook's recipes from a hard-scrabble heritage and its ritual of surviving and rejoicing in family values. \"Reminds me of my childhood in Mississippi. . . an excellent contribution to the history of black foodways and culture\" -Craig Claiborne\u003c\/p\u003e\u003ch3\u003eBack Jacket\u003c\/h3\u003e\u003cp\u003eA fine black cook's recipes from a hard-scrabble heritage and its ritual of surviving and rejoicing in family values. Reminds me of my childhood in Mississippi. . . an excellent contribution to the history of black foodways and culture -Craig Claiborne\u003c\/p\u003e\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003e\u003cb\u003eKathy Starr (Author) \u003c\/b\u003e\u003cbr\u003e \u003cb\u003eKathy Starr\u003c\/b\u003e was born in the Mississippi Delta where her family has lived since the mid-1800s. After seventeen years in nursing, she decided it was time to utilize her talent for cooking, a talent cultivated by her grandmother. She has, since 1981, owned and operated her own catering business. She culled this book of \"dash\" recipes from her grandmother and her own memories of Mississippi Delta cooking. \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 220\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.46 x 9.25 x 7.5 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e October 01, 1989\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58914970567000,"sku":"9780878054152","price":45.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/GqFHLdepAq9780878054152.webp?v=1792785332"},{"product_id":"the-blue-grass-cook-book-paperback","title":"The Blue Grass Cook Book - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eMinnie C. Fox\u003c\/b\u003e (Author), \u003cb\u003eJohn Jr. Fox\u003c\/b\u003e (Introduction by), \u003cb\u003eToni Tipton-Martin\u003c\/b\u003e (Introduction by)\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003eAfrican American cooks were not strangers in the kitchens of the Old South, but white southerners often failed to acknowledge their contributions. One of the first exceptions was Kentucky socialite Minnie C. Fox, who recognized the significant influence and importance of the African American cooks and wrote\u003ci\u003e The Blue Grass Cook Book\u003c\/i\u003e, first published in 1904. \u003c\/p\u003e\u003cp\u003eFrom biscuits and hams to ice creams and puddings, this cookbook is a collection of over three hundred recipes from family and friends, including black cooks, near Minnie Fox's Bourbon County, Kentucky, family estate and her Big Stone Gap, Virginia, home. In Fox's time, the culinary history of black women in the South was usually characterized by demoralizing portraits of servants toiling in \"big house\" kitchens. In contrast, \u003ci\u003eThe Blue Grass Cook Book\u003c\/i\u003e, with its photographs of African American cooks at work and a passionate introduction by Fox's brother, respected Kentucky novelist John Fox Jr., offers insight into the complex bond between well-to-do mistresses and their cooks at the turn of the century. \u003c\/p\u003e\u003cp\u003eToni Tipton-Martin's new introduction provides in-depth commentary on the social, cultural, and historical context of this significant cookbook. She presents background information on the Fox family and their apparently uncommon appreciation for the African Americans of their time. She reveals the vital role of the black cooks in the preparation and service required in establishing the well-known Southern hospitality tradition.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 448\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 1.15 x 8.51 x 5.58 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e August 01, 2012\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58914972008792,"sku":"9780813141121","price":36.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/5Cwox1Gkc39780813141121.webp?v=1792785334"},{"product_id":"eating-identities-paperback","title":"Eating Identities - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eWenying Xu\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003eThe French epicure and gastronome Brillat-Savarin declared, \"Tell me what you eat, and I will tell you who you are.\" Wenying Xu infuses this notion with cultural-political energy by extending it to an ethnic group known for its cuisines: Asian Americans. She begins with the general argument that eating is a means of becoming--not simply in the sense of nourishment but more importantly of what we choose to eat, what we can afford to eat, what we secretly crave but are ashamed to eat in front of others, and how we eat. Food, as the most significant medium of traffic between the inside and outside of our bodies, organizes, signifies, and legitimates our sense of self and distinguishes us from others, who practice different foodways. \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003eNarrowing her scope, Xu reveals how cooking, eating, and food fashion Asian American identities in terms of race\/ethnicity, gender, class, diaspora, and sexuality. She provides lucid and informed interpretations of seven Asian American writers (John Okada, Joy Kogawa, Frank Chin, Li-Young Lee, David Wong Louie, Mei Ng, and Monique Truong) and places these identity issues in the fascinating spaces of food, hunger, consumption, appetite, desire, and orality. Asian American literature abounds in culinary metaphors and references, but few scholars have made sense of them in a meaningful way. Most literary critics perceive alimentary references as narrative strategies or part of the background; Xu takes food as the central site of cultural and political struggles waged in the seemingly private domain of desire in the lives of Asian Americans. \u003cp\u003e\u003c\/p\u003eEating Identities is the first book to link food to a wide range of Asian American concerns such as race and sexuality. Unlike most sociological studies, which center on empirical analyses of the relationship between food and society, it focuses on how food practices influence psychological and ontological formations and thus contributes significantly to the growing field of food studies. For students of literature, this tantalizing work offers an illuminating lesson on how to read the multivalent meanings of food and eating in literary texts.\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 208\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.59 x 9.02 x 6.39 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e December 15, 2012\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58915002614104,"sku":"9780824831950","price":53.01,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/ZjU5Muj6JU9780824831950.webp?v=1792785377"},{"product_id":"from-chinatown-to-every-town-how-chinese-immigrants-have-expanded-the-restaurant-business-in-the-united-states-paperback","title":"From Chinatown to Every Town: How Chinese Immigrants Have Expanded the Restaurant Business in the United States - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eZai Liang\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003ci\u003eFrom Chinatown to Every Town\u003c\/i\u003e explores the recent history of Chinese immigration within the United States and the fundamental changes in spatial settlement that have relocated many low-skilled Chinese immigrants from New York City's Chinatown to new immigrant destinations. Using a mixed-method approach over a decade in Chinatown and six destination states, sociologist Zai Liang specifically examines how the expansion and growing popularity of Chinese restaurants has shifted settlement to more rural and faraway areas. Liang's study demonstrates that key players such as employment agencies, Chinatown buses, and restaurant supply shops facilitate the spatial dispersion of immigrants while simultaneously maintaining vital links between Chinatown in Manhattan and new immigrant destinations.\u003c\/p\u003e\u003ch3\u003eBack Jacket\u003c\/h3\u003e\u003cp\u003eA must-read for anyone interested in how immigrants are changing America. The important story the book tells is not just of immigrant pluck, though there is plenty of that, but also of immigrant inventiveness--how Chinese newcomers have created institutions, such as bus lines, that support immigrant mobility and also influence the mainstream. There's a major lesson here for twenty-first-century America.--Richard Alba, author of \u003ci\u003eThe Great Demographic Illusion: Majority, Minority, and the Expanding American Mainstream\u003c\/i\u003e \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e \"\u003ci\u003eFrom Chinatown to Every Town\u003c\/i\u003e tells the story of immigrant Chinese restaurant entrepreneurs and their coethnic workers who are spreading out to rural places and small towns in America's heartland. Filled with intriguing detail, it keeps readers engaged in thinking critically about broader issues of immigrant spatial settlement, ethnic network formation, and socioeconomic integration.\"--Min Zhou, author of \u003ci\u003eChinatown: The Socioeconomic Potential of an Urban Enclave\u003c\/i\u003e \u003cp\u003e\u003c\/p\u003e \"\u003ci\u003eFrom Chinatown to Every Town\u003c\/i\u003e offers a trenchant and fascinating analysis of the social structures and economic processes that undergird the spread of Chinese restaurants out of Manhattan's Chinatown and into new destinations throughout the United States, thereby creating an integrated, multisite enclave economy that functions as a dynamic 'job machine' for immigrants and natives alike. Beyond being an important scholarly contribution, it's also a great read.\"--Douglas S. Massey, Henry G. Bryant Professor of Sociology and Public Affairs, Princeton University\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003e\u003cb\u003eZai Liang\u003c\/b\u003e is Professor of Sociology at the State University of New York at Albany.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 216\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.5 x 8.2 x 5.4 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e February 07, 2023\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58915351953752,"sku":"9780520384972","price":53.91,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/lg8RzlarKi9780520384972.webp?v=1792788742"},{"product_id":"a-yankees-guide-to-surviving-life-in-the-south-and-a-southerners-guide-to-surviving-life-with-those-damn-yankees-paperback","title":"A Yankee's Guide to Surviving Life in the South and A Southerner's Guide to Surviving Life with Those Damn Yankees - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eKate Dyer\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003eKate Dyer is a Yankee, Boston-born and bred. She's a lawyer by trade, on the wrong side of fifty, blunt, irreverent, and opinionated. She's what Southerners might colorfully call \"contrary.\" Through an uninteresting twist of events, she's built a new life south of the Mason-Dixon Line-and she's having the time of her life doing it! As any successful lawyer must be, she's also a keen and astute observer of the human species. That makes her a bit of an amateur anthropologist who is eager to share her tongue-in-cheek observations. Here, to help fellow Yankees who share her newfound love of the South, she shares her best tips for fitting in with the locals. And for all those Southerners who just can't figure out those Yankees who have moved in, she's got a few tips as well. She offers some tongue-in-cheek guidance in how to decode regional vocabulary from both sides. And as an ingenious Yankee, she has a lot to say about good old-fashioned Yankee ingenuity. You'll also enjoy a culinary passport to the flavors of her childhood in Boston as well as her adopted Tennessee home, with dozens of recipes that showcase-and celebrate-the flavors of each region. A Taste of the North (or, A Little Yankee Home Cooking) Classic Crab Cakes New England Clam Chowder Fancy-Schmancy Baked Chicken in Wine Sauce Boiled Lobster Linguini with Artichoke Hearts and Prosciutto A Taste of the South (Or, How a Yankee Learned to Cook Like Y'all) Southern Fried Chicken Collard Greens for New Year's Day Oh-So-Southern White Beans Melt-in-Your-Mouth Southern Biscuits Proper Southern Grits So no matter what side of the \"border\" you call home, there's something here to amuse, enlighten, and enjoy.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 84\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.17 x 11 x 8.25 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e January 07, 2013\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58915426369880,"sku":"9781481705868","price":22.88,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/WTwqOgDe8w9781481705868.webp?v=1792788816"},{"product_id":"dont-fill-up-on-the-antipasto-tony-danzas-father-son-cookbook-paperback","title":"Don't Fill Up on the Antipasto: Tony Danza's Father-Son Cookbook - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eTony Danza\u003c\/b\u003e (Author), \u003cb\u003eMarc Danza\u003c\/b\u003e (With), \u003cb\u003eJennifer Carrillo\u003c\/b\u003e (Photographer)\u003c\/p\u003e\u003cp\u003eIn the Danza family, the men did most of the cooking -- great Italian-American food that has remained the favorite cuisine in American households for more than a century. \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e Now, actor, television personality, and exuberant cook Tony Danza and his son, Marc (and grandson, Nicholas!), invite you into the kitchen with their huge, at times hilarious, Italian-American clan for 50 top-secret family recipes (\u003ci\u003ethe\u003c\/i\u003e sauce and \u003ci\u003ethe\u003c\/i\u003e lasagna) and never-before-shared stories and photographs. \u003cp\u003e\u003c\/p\u003e You'll meet Tony's mom and dad, and Tony's mom's family, the Camisas. You'll meet Marc's family and of course his son, Nicholas. You'll meet the uncles, the aunts, and the cousins, all important people in Tony's and Marc's upbringing. You'll read stories about an Italian immigrant family that grew strong in America and really lived the American dream. \u003cp\u003e\u003c\/p\u003e The stories are, for the most part, wrapped around the recipes and the food that was the center of family life: Uncle John's Pasta with Prosciutto Sauce, Mother's Lasagna, Chicken with Lemon and Garlic, Holiday Antipasto, Roasted Chicken and Potatoes, Escarole and Bean Soup, Ricotta Cheesecake, and even Tony and Marc's Quick or Date Sauce, a fabulous tomato sauce that's fast, easy, and sure to help you impress the ladies. \u003cp\u003e\u003c\/p\u003e So pull up a chair, pick up a fork, and join Tony and Marc as they cook, eat, and laugh their way through the generations. And remember, \"don't fill up on the antipasto.\"\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003e\u003cb\u003eTony Danza\u003c\/b\u003e is a former boxer who worked in television on \u003ci\u003eTaxi\u003c\/i\u003e (1978-1983) and \u003ci\u003eWho's the Boss?\u003c\/i\u003e (1984-1992). As the host of \u003ci\u003eThe Tony Danza Show\u003c\/i\u003e (2004-2006), he often showed off his culinary skills with son Marc and decided to do a book of family recipes and stories that he and his son treasured. \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cb\u003eMarc Danza, who has an extensive background in technology for television and event production, has worked in the industry for ESPN, the Staples Center, and Mandalay Entertainment Group. He lives in Los Angeles with his wife and son.\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 256\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.66 x 8.5 x 5.5 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e December 01, 2010\u003c\/div\u003e\n            \u003c\/b\u003e","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58915428532568,"sku":"9781451624946","price":19.57,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/fBB0f0fZv39781451624946.webp?v=1792788818"},{"product_id":"soul-food-the-surprising-story-of-an-american-cuisine-one-plate-at-a-time-paperback","title":"Soul Food: The Surprising Story of an American Cuisine, One Plate at a Time - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eAdrian Miller\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e2014 James Beard Foundation Book Award, Reference and Scholarship\u003cbr\u003eHonor Book for Nonfiction, Black Caucus of the American Library Association\u003cbr\u003e\u003cbr\u003eIn 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.\u003cbr\u003eMiller argues that the story is more complex and surprising than commonly thought. Four centuries in the making, and fusing European, Native American, and West African cuisines, soul food -- in all its fried, pork-infused, and sugary glory -- is but one aspect of African American culinary heritage. Miller discusses how soul food has become incorporated into American culture and explores its connections to identity politics, bad health raps, and healthier alternatives. This refreshing look at one of America's most celebrated, mythologized, and maligned cuisines is enriched by spirited sidebars, photographs, and twenty-two recipes.\u003c\/p\u003e\u003ch3\u003eFront Jacket\u003c\/h3\u003e\u003cp\u003eIn 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.\u003c\/p\u003e\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003eAdrian Miller is a writer, attorney, and certified barbecue judge who lives in Denver, Colorado. He has served as a special assistant to President Bill Clinton, a senior policy analyst for Colorado governor Bill Ritter Jr., and a Southern Foodways Alliance board member.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 352\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 1 x 10 x 8 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eIllustrated:\u003c\/strong\u003e Yes\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e February 01, 2017\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58915428925784,"sku":"9781469632421","price":26.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/sN7JsifGg09781469632421.webp?v=1792788819"},{"product_id":"the-bean-queens-cookbook-paperback","title":"The Bean Queen's Cookbook - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eKaren R. Hurd\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003eExcellent, healthy bean recipes that are easy to make and that have no sugar, sweeteners, or other questionable ingredients.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 196\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.56 x 11.03 x 8.52 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e December 01, 2009\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58915470377304,"sku":"9781426916830","price":71.15,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/dBP4gCiaj_9781426916830.webp?v=1792788872"},{"product_id":"american-indian-cooklore-classic-reprints-paperback","title":"American Indian Cooklore (Classic Reprints) - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eSylvester Tinker\u003c\/b\u003e (Author), \u003cb\u003eMae Abbott\u003c\/b\u003e (Author), \u003cb\u003eFlora L. Bailey\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003eThis compilation of early recipe collections brings together two published booklets and one academic paper with recipes from traditional and recent American Indian kitchens. These include submissions from Choctaw, Chickasaw, Osage, Navaho, Sioux, and other cooks. Included are Authenticated American Indian Recipes (1955) by Sylvester and Alice Tinker, Oklahoma Indian Cook Book (1956) by Mae Abbott, and \"Navajo foods and cooking methods,\" (American Anthropologist, 1940) by Flora L. Bailey.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 112\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.3 x 9.25 x 7.5 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e January 05, 2015\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58915736584536,"sku":"9781616462802","price":34.11,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/TnXUbrWLbB9781616462802.webp?v=1792792639"},{"product_id":"soo-fariista-come-sit-down-a-somali-american-cookbook-paperback","title":"Soo Fariista \/ Come Sit Down: A Somali American Cookbook - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eWariyaa\u003c\/b\u003e (Author), \u003cb\u003eOsman Mohamed Ali\u003c\/b\u003e (Foreword by)\u003c\/p\u003e\u003cp\u003eSomali Americans celebrate a shared heritage at mealtime. No matter how they found their way to America, members of this community come together over kackac, bur, and halwad (that is, tea, beignets, and sweets). \u003cbr\u003e \u003cbr\u003eRealizing how quickly traditions can change in a culture on the move, Somali American students set out to preserve their culinary legacy by interviewing family members, researching available and alternative ingredients, and testing kitchen techniques. In \u003cem\u003eSoo Fariista \/ Come Sit Down\u003c\/em\u003e, seventy recipes for everything from saabuuse (stuffed pastry) to suqaar (sauteed meat) to canjeelo (flatbread) to shushumow (fried sweet dough) honor memories and flavors from East Africa with adjustments for American realities. An introduction explores Somali foodways and their transitions in the United States, and each contributor is highlighted with his or her story. Notes on the recipes share the students' journey from \"a little of this and a little of that\" to methods that will bring success in Somali American cooking to novices and practiced hands alike.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 224\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.6 x 9.9 x 8 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eIllustrated:\u003c\/strong\u003e Yes\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e May 15, 2018\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58915777937752,"sku":"9781681340852","price":24.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/PA4e37U6p49781681340852.webp?v=1792792671"},{"product_id":"sweet-home-cafe-cookbook-a-celebration-of-african-american-cooking-hardcover","title":"Sweet Home Cafe Cookbook: A Celebration of African American Cooking - Hardcover","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eNat'l Mus Afr Am Hist Culture\u003c\/b\u003e (Author), \u003cb\u003eJessica B. Harris\u003c\/b\u003e (Contribution by), \u003cb\u003eAlbert Lukas\u003c\/b\u003e (Contribution by)\u003c\/p\u003e\u003cp\u003e\u003cb\u003eA celebration of African American cooking with 109 recipes from the National Museum of African American History and Culture's Sweet Home Café. A James Beard Foundation Book Award nominee for best American cookbook; a \u003ci\u003eFood \u0026amp; Wine\u003c\/i\u003e best cookbook; a \u003ci\u003eBooklist\u003c\/i\u003e top 10 food book; an \u003ci\u003eEssence\u003c\/i\u003e, and more.\u003c\/b\u003e \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003eSince the 2016 opening of the National Museum of African American History and Culture, its Sweet Home Café has become a destination in its own right. Showcasing African American contributions to American cuisine, the café offers favorite dishes made with locally sourced ingredients, adding modern flavors and contemporary twists on classics. Now both readers and home cooks can partake of the café's bounty: drawing upon traditions of family and fellowship strengthened by shared meals, \u003ci\u003e Sweet Home Café Cookbook\u003c\/i\u003e celebrates African American cooking through recipes served by the café itself and dishes inspired by foods from African American culture. \u003cp\u003e\u003c\/p\u003eWith 109 recipes, the sumptuous \u003ci\u003eSweet Home Café Cookbook\u003c\/i\u003e takes readers on a deliciously unique journey. Presented here are the salads, sides, soups, snacks, sauces, main dishes, breads, and sweets that emerged in America as African, Caribbean, and European influences blended together. Featured recipes include Pea Tendril Salad, Fried Green Tomatoes, Hoppin' John, Sénégalaise Peanut Soup, Maryland Crab Cakes, Jamaican Grilled Jerk Chicken, Shrimp \u0026amp; Grits, Fried Chicken and Waffles, Pan Roasted Rainbow Trout, Hickory Smoked Pork Shoulder, Chow Chow, Banana Pudding, Chocolate Chess Pie, and many others. More than a collection of inviting recipes, this book illustrates the pivotal--and often overlooked--role that African Americans have played in creating and re-creating American foodways. Offering a deliciously new perspective on African American food and culinary culture, \u003ci\u003eSweet Home Café Cookbook\u003c\/i\u003e is an absolute must-have.\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003eAmong the many treasures at the NATIONAL MUSEUM OF AFRICAN AMERICAN HISTORY AND CULTURE, which opened in September 2016, is its Sweet Home Café. Developed in thoughtful collaboration with Restaurant Associates, which focuses on creating extraordinary dining experiences in cultural institutions, the café showcases the rich culture and history of the African American people with traditional, authentic offerings as well as up-to-date dishes. JESSICA B. HARRIS is an award-winning culinary historian, author, and journalist and served as advisor to the museum as it developed the café. She is the author of twelve cookbooks, including \u003ci\u003eHigh on the Hog: A Culinary Journey from Africa to America\u003c\/i\u003e. Supervising Chef ALBERT LUKAS crafted the innovative and highly acclaimed café menu, which ties together food history, heritage ingredient sourcing, and modern tastes. Executive Chef JEROME GRANT oversees the café and develops inventive special meals for holiday and seasonal celebrations.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 224\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.9 x 10.2 x 8.7 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eIllustrated:\u003c\/strong\u003e Yes\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e October 23, 2018\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58915778560344,"sku":"9781588346407","price":29.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/GfUHecHIl-9781588346407.webp?v=1792792672"},{"product_id":"black-smoke-african-americans-and-the-united-states-of-barbecue-hardcover","title":"Black Smoke: African Americans and the United States of Barbecue - Hardcover","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eAdrian Miller\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003eAcross America, the pure love and popularity of barbecue cookery have gone through the roof. Prepared in one regional style or another, in the South and beyond, barbecue is one of the nation's most distinctive culinary arts. And people aren't just eating it; they're also reading books and articles and watching TV shows about it. But why is it, asks Adrian Miller--admitted 'cuehead and longtime certified barbecue judge--that in today's barbecue culture African Americans don't get much love?\u003cbr\u003e\u003cbr\u003eIn \u003ci\u003eBlack Smoke\u003c\/i\u003e, Miller chronicles how Black barbecuers, pitmasters, and restauranteurs helped develop this cornerstone of American foodways and how they are coming into their own today. It's a smoke-filled story of Black perseverance, culinary innovation, and entrepreneurship. Though often pushed to the margins, African Americans have enriched a barbecue culture that has come to be embraced by all. Miller celebrates and restores the faces and stories of the men and women who have influenced this American cuisine. This beautifully illustrated chronicle also features 22 barbecue recipes collected just for this book.\u003c\/p\u003e\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003eAdrian Miller is a certified Kansas City Barbecue Society judge and recipient of a James Beard Foundation Book Award for \u003ci\u003eSoul Food: The Surprising Story of an American Cuisine\u003c\/i\u003e, \u003ci\u003eOne Plate at a Time\u003c\/i\u003e. A consultant on Netflix's \u003ci\u003eChef's Table BBQ\u003c\/i\u003e, Miller's most recent book is \u003ci\u003eThe President's Kitchen Cabinet: The Story of the African Americans Who Have Fed Our First Families, from the Washingtons to the Obamas\u003c\/i\u003e.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 328\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 1.1 x 10.2 x 7.7 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eIllustrated:\u003c\/strong\u003e Yes\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e April 27, 2021\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58915927163224,"sku":"9781469662800","price":33.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/XhXQYWoqFt9781469662800.webp?v=1792795926"},{"product_id":"spirit-of-the-harvest-north-american-indian-cooking-paperback","title":"Spirit of the Harvest: North American Indian Cooking - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eBeverly Cox\u003c\/b\u003e (Author), \u003cb\u003eMartin Jacobs\u003c\/b\u003e (Photographer)\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eDiscover the Flavors of Native America from Coast to Coast\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\u003cp\u003ePresenting authentic American Indian recipes from every region, award winning cookbook author and food editor Beverly Cox worked with Native elders, food historians, chefs and home cooks to compile this impressive collection of recipes and food lore. From the Northeast to the Pacific Northwest, from the Great Lakes to the Gulf of Mexico, these 150 recipes reflect food traditions that evolved over centuries, and remain very much alive today. Roast Duck Stuffed with Wild Rice and Wild Mushrooms; Elk Stew with Acorn Dumplings; Smoked Salmon Soup; Zuni Corn Soup; Iroquois Leaf Bread; Ember Roasted Buffalo; Pueblo Fried Squash Blossoms; and Navajo Peach Crisp are but a sampling of the variety and ingenious use of natural and seasonal foods by Native American cooks.\u003c\/p\u003e\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\u003cp\u003eIncluded in \u003cem\u003eSpirit of the Harvest\u003c\/em\u003e is a fully updated resources listing to assist in locating more exotic ingredients like fiddlehead ferns, acorn meal, and cattail pollen. This book is a must for all cooks wishing to celebrate and savor the culinary heritage of North America.\u003c\/p\u003e\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\u003cp\u003eThis book is also available from Echo Point Books in hardcover, ISBN 1635619157.\u003c\/p\u003e\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\u003cp\u003eLovers of Beverly Cox's incomparable cuisine will also want to have her other cookbooks in the \u003cem\u003eSpirit \u003c\/em\u003eseries: \u003cem\u003eSpirit of the West\u003c\/em\u003e (hardcover ISBN 1635617634) and \u003cem\u003eSpirit of the Earth\u003c\/em\u003e (hardcover ISBN 1635617898, paperback ISBN 1635616883).\u003c\/p\u003e\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\u003cp\u003e256 pages, with 57 color photographs.\u003c\/p\u003e\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 258\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.67 x 11 x 8.5 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e November 16, 2020\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58915958784344,"sku":"9781635619140","price":86.33,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/sBJQ1IIHOK9781635619140.webp?v=1792795969"},{"product_id":"spirit-of-the-harvest-north-american-indian-cooking-hardcover","title":"Spirit of the Harvest: North American Indian Cooking - Hardcover","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eBeverly Cox\u003c\/b\u003e (Author), \u003cb\u003eMartin Jacobs\u003c\/b\u003e (Photographer)\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eDiscover the Flavors of Native America from Coast to Coast\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\u003cp\u003ePresenting authentic American Indian recipes from every region, award winning cookbook author and food editor Beverly Cox worked with Native elders, food historians, chefs and home cooks to compile this impressive collection of recipes and food lore. From the Northeast to the Pacific Northwest, from the Great Lakes to the Gulf of Mexico, these 150 recipes reflect food traditions that evolved over centuries, and remain very much alive today. Roast Duck Stuffed with Wild Rice and Wild Mushrooms; Elk Stew with Acorn Dumplings; Smoked Salmon Soup; Zuni Corn Soup; Iroquois Leaf Bread; Ember Roasted Buffalo; Pueblo Fried Squash Blossoms; and Navajo Peach Crisp are but a sampling of the variety and ingenious use of natural and seasonal foods by Native American cooks.\u003c\/p\u003e\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\u003cp\u003eIncluded in \u003cem\u003eSpirit of the Harvest\u003c\/em\u003e is a fully updated resources listing to assist in locating more exotic ingredients like fiddlehead ferns, acorn meal, and cattail pollen. This book is a must for all cooks wishing to celebrate and savor the culinary heritage of North America.\u003c\/p\u003e\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\u003cp\u003eAlso available from Echo Point Books in paperback, ISBN 1635619149.\u003c\/p\u003e\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\u003cp\u003eLovers of Beverly Cox's incomparable cuisine will also want to have her other cookbooks in the \u003cem\u003eSpirit \u003c\/em\u003eseries: \u003cem\u003eSpirit of the West\u003c\/em\u003e (hardcover ISBN 1635617634) and \u003cem\u003eSpirit of the Earth\u003c\/em\u003e (hardcover ISBN 1635617898, paperback ISBN 1635616883). \u003c\/p\u003e\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\u003cp\u003e256 pages, with 57 color photos. \u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 258\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.81 x 11 x 8.5 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e November 16, 2020\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58915959374168,"sku":"9781635619157","price":100.73,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/IAJ2zFzoQs9781635619157.webp?v=1792795969"},{"product_id":"hot-hot-chicken-a-nashville-story-paperback","title":"Hot, Hot Chicken: A Nashville Story - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eRachel Louise Martin\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003eThese days, hot chicken is a \"must-try\" Southern food. Restaurants in New York, Detroit, Cambridge, and even Australia advertise that they fry their chicken \"Nashville-style.\" Thousands of people attend the Music City Hot Chicken Festival each year. The James Beard Foundation has given Prince's Chicken Shack an American Classic Award for inventing the dish. \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e But for almost seventy years, hot chicken was made and sold primarily in Nashville's Black neighborhoods--and the story of hot chicken says something powerful about race relations in Nashville, especially as the city tries to figure out what it will be in the future. \u003cp\u003e\u003c\/p\u003e\u003ci\u003eHot, Hot Chicken\u003c\/i\u003e recounts the history of Nashville's Black communities through the story of its hot chicken scene from the Civil War, when Nashville became a segregated city, through the tornado that ripped through North Nashville in March 2020.\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003e\u003cb\u003eRachel Louise Martin\u003c\/b\u003e is a writer and public intellectual. She holds a PhD in women's and gender history from the University of North Carolina, Chapel Hill. Her work has appeared in \u003ci\u003eO Magazine\u003c\/i\u003e, \u003ci\u003eOxford American\u003c\/i\u003e, \u003ci\u003eThe Atlantic\u003c\/i\u003e online, Bitter Southerner, CityLab, and Catapult. She has been featured on the BBC's \u003ci\u003eFood Chain\u003c\/i\u003e, KCRW's \u003ci\u003eGood Food\u003c\/i\u003e, and \u003ci\u003eThe Michelle Meow Show\u003c\/i\u003e.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 228\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.52 x 9 x 6 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e March 15, 2021\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58915982377304,"sku":"9780826501769","price":19.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/cZ-rW8SlLu9780826501769.webp?v=1792796000"},{"product_id":"recovering-our-ancestors-gardens-indigenous-recipes-and-guide-to-diet-and-fitness-paperback","title":"Recovering Our Ancestors' Gardens: Indigenous Recipes and Guide to Diet and Fitness - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eDevon A. Mihesuah\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003e\u003cb\u003eEducators, librarians, food sovereignty activists, culinary arts students, and those interested in Native American food history and sovereignty will find that this book is an excellent resource.\u003c\/b\u003e--Elise Krohn, \u003ci\u003eTribal College Journal\u003c\/i\u003e\u003c\/p\u003e\u003cp\u003e\u003cb\u003e2020 Gourmand World Cookbook Award\u003cbr\u003e\u003c\/b\u003e\u003cbr\u003e\u003cb\u003eThis new edition is revised, updated, and contains new information, new chapters, and an extensive curriculum guide that includes objectives, resources, study questions, assignments, and activities for teachers, librarians, food sovereignty activists, and anyone wanting to know more about indigenous foodways.\u003c\/b\u003e\u003c\/p\u003e\u003cp\u003eWinner of the Gourmand International World Cookbook Award, \u003cb\u003e \u003c\/b\u003e\u003cb\u003e\u003ci\u003eRecovering Our Ancestors' Gardens\u003c\/i\u003e\u003c\/b\u003e is back! Featuring an expanded array of tempting recipes of indigenous ingredients and practical advice about health, fitness, and becoming involved in the burgeoning indigenous food sovereignty movement, the acclaimed Choctaw author and scholar Devon A. Mihesuah draws on the rich indigenous heritages of this continent to offer a helpful guide to a healthier life. \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cb\u003e\u003ci\u003eRecovering Our Ancestors' Gardens\u003c\/i\u003e\u003c\/b\u003e features pointed discussions about the causes of the generally poor state of indigenous health today. Diminished health, Mihesuah contends, is a pervasive consequence of colonialism, but by advocating for political, social, economic, and environmental changes, traditional food systems and activities can be reclaimed and made relevant for a healthier lifestyle today. \u003cp\u003e\u003c\/p\u003eNew recipes feature pawpaw sorbet, dandelion salad, lima bean hummus, cranberry pie with cornmeal crust, grape dumplings, green chile and turkey posole, and blue corn pancakes, among other dishes. Savory, natural, and steeped in the Native traditions of this land, these recipes are sure to delight and satisfy. \u003cp\u003e\u003c\/p\u003e\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003e\u003cb\u003eDevon A. Mihesuah \u003c\/b\u003eis the Cora Lee Beers Price Professor at the University of Kansas. She is the author of numerous award-winning books, including \u003ci\u003eNed Christie: The Creation of an Outlaw and Cherokee Hero\u003c\/i\u003e, and is the coeditor of \u003ci\u003eIndigenous Food Sovereignty in the United States: Restoring Cultural Knowledge, Protecting Environments, and Regaining Health\u003c\/i\u003e.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 384\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 1.13 x 8.42 x 5.61 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eIllustrated:\u003c\/strong\u003e Yes\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e November 01, 2020\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58915989619032,"sku":"9780803245259","price":32.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/ixSqGUmh09780803245259.webp?v=1792796010"},{"product_id":"feeding-new-orleans-celebrity-chefs-and-reimagining-food-justice-hardcover","title":"Feeding New Orleans: Celebrity Chefs and Reimagining Food Justice - Hardcover","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eJeanne K. Firth\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003eAfter Hurricane Katrina in 2005, many high-profile chefs in New Orleans pledged to help their city rebound from the flooding. Several formed their own charitable organizations, including the John Besh Foundation, to help revitalize the region and its restaurant scene. A year and a half after the disaster when the total number of open restaurants eclipsed the pre-Katrina count, it was embraced as a sign that the city itself had survived, and these chefs arguably became the de facto heroes of the city's recovery. Meanwhile, food justice organizations tried to tap into the city's legendary food culture to fundraise, marketing high-end dining events that centered these celebrity chefs.\u003cbr\u003e\u003cbr\u003eJeanne K. Firth documents the growth of celebrity humanitarianism, viewing the phenomenon through the lens of feminist ethnography to understand how elite philanthropy is raced, classed, and gendered. Firth finds that cultures of sexism in the restaurant industry also infuse chef-led philanthropic initiatives. As she examines this particular flavor of elite, celebrity-based philanthropy, Firth illuminates the troubled relationships between consumerism, food justice movements, and public-private partnerships in development and humanitarian aid.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 228\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.69 x 9.21 x 6.14 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eIllustrated:\u003c\/strong\u003e Yes\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e December 05, 2023\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58916079763800,"sku":"9781469676326","price":189.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/HCQF1Yo7By9781469676326.webp?v=1792799505"},{"product_id":"intimate-eating-racialized-spaces-and-radical-futures-paperback","title":"Intimate Eating: Racialized Spaces and Radical Futures - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eAnita Mannur\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003eIn \u003ci\u003eIntimate Eating\u003c\/i\u003e Anita Mannur examines how notions of the culinary can create new forms of kinship, intimacy, and social and political belonging. Drawing on critical ethnic studies and queer studies, Mannur traces the ways in which people of color, queer people, and other marginalized subjects create and sustain this belonging through the formation of \"intimate eating publics.\" These spaces--whether established in online communities or through eating along in a restaurant--blur the line between public and private. In analyses of Julie Powell's \u003ci\u003eJulie and Julia\u003c\/i\u003e, Nani Power's \u003ci\u003eGinger and Ganesh\u003c\/i\u003e, Ritesh Batra's film \u003ci\u003eThe Lunchbox\u003c\/i\u003e, Michael Rakowitz's performance art installation \u003ci\u003eEnemy Kitchen\u003c\/i\u003e, and \u003ci\u003eThe Great British Bake Off\u003c\/i\u003e, Mannur focuses on how racialized South Asian and Arab brown bodies become visible in various intimate eating publics. In this way, the culinary becomes central to discourses of race and other social categories of difference. By illuminating how cooking, eating, and distributing food shapes and sustains social worlds, Mannur reconfigures how we think about networks of intimacy beyond the family, heteronormativity, and nation.\u003c\/p\u003e\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003eAnita Mannur is Associate Professor of English at Miami University, author of \u003ci\u003eCulinary Fictions: Food in South Asian Diasporic Culture\u003c\/i\u003e, and coeditor of \u003ci\u003eEating Asian America: A Food Studies Reader\u003c\/i\u003e.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 192\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.3 x 8.9 x 6 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e March 18, 2022\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58916112236888,"sku":"9781478017820","price":42.05,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/hwNW4_pUt9781478017820.webp?v=1792799544"},{"product_id":"eating-while-black-food-shaming-and-race-in-america-hardcover","title":"Eating While Black: Food Shaming and Race in America - Hardcover","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003ePsyche A. Williams-Forson\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003ePsyche A. Williams-Forson is one of our leading thinkers about food in America. In \u003ci\u003eEating While Black\u003c\/i\u003e, she offers her knowledge and experience to illuminate how anti-Black racism operates in the practice and culture of eating. She shows how mass media, nutrition science, economics, and public policy drive entrenched opinions among both Black and non-Black Americans about what is healthful and right to eat. Distorted views of how and what Black people eat are pervasive, bolstering the belief that they must be corrected and regulated. What is at stake is nothing less than whether Americans can learn to embrace nonracist understandings and practices in relation to food.\u003cbr\u003e\u003cbr\u003eSustainable culture--what keeps a community alive and thriving--is essential to Black peoples' fight for access and equity, and food is central to this fight. Starkly exposing the rampant shaming and policing around how Black people eat, Williams-Forson contemplates food's role in cultural transmission, belonging, homemaking, and survival. Black people's relationships to food have historically been connected to extreme forms of control and scarcity--as well as to stunning creativity and ingenuity. In advancing dialogue about eating and race, this book urges us to think and talk about food in new ways in order to improve American society on both personal and structural levels.\u003c\/p\u003e\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003ePsyche A. Williams-Forson, the author of \u003ci\u003eBuilding Houses out of Chicken Legs: Black Women, Food, and Power\u003c\/i\u003e, is professor of American studies at the University of Maryland, College Park.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 264\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 1.1 x 9.37 x 6.22 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eIllustrated:\u003c\/strong\u003e Yes\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e August 16, 2022\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58916123148632,"sku":"9781469668451","price":29.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/Lv7Alj6Apw9781469668451.webp?v=1792799558"},{"product_id":"chop-suey-usa-the-story-of-chinese-food-in-america-paperback","title":"Chop Suey, USA: The Story of Chinese Food in America - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eYong Chen\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003eAmerican diners began to flock to Chinese restaurants more than a century ago, making Chinese food the first mass-consumed cuisine in the United States. By 1980, it had become the country's most popular ethnic cuisine. \u003ci\u003eChop Suey, USA\u003c\/i\u003e offers the first comprehensive interpretation of the rise of Chinese food, revealing the forces that made it ubiquitous in the American gastronomic landscape and turned the country into an empire of consumption. \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003eEngineered by a politically disenfranchised, numerically small, and economically exploited group, Chinese food's tour de America is an epic story of global cultural encounter. It reflects not only changes in taste but also a growing appetite for a more leisurely lifestyle. Americans fell in love with Chinese food not because of its gastronomic excellence but because of its affordability and convenience, which is why they preferred the quick and simple dishes of China while shunning its haute cuisine. Epitomized by chop suey, American Chinese food was a forerunner of McDonald's, democratizing the once-exclusive dining-out experience for such groups as marginalized Anglos, African Americans, and Jews. \u003cp\u003e\u003c\/p\u003eThe rise of Chinese food is also a classic American story of immigrant entrepreneurship and perseverance. Barred from many occupations, Chinese Americans successfully turned Chinese food from a despised cuisine into a dominant force in the restaurant market, creating a critical lifeline for their community. Chinese American restaurant workers developed the concept of the open kitchen and popularized the practice of home delivery. They streamlined certain Chinese dishes, such as chop suey and egg foo young, turning them into nationally recognized brand names.\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003eYong Chen, raised by his food-loving mother in China, is professor of history at the University of California, Irvine, and served as the institution's associate dean of graduate studies. Among his numerous publications are \u003ci\u003eChinese San Francisco, 1850-1943: A Trans-Pacific Community\u003c\/i\u003e. He co-curated a museum exhibit on the history of Chinese restaurants in the United States, and his commentaries on food, immigration, and Sino-American relations appear frequently in the media in four languages.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 312\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.9 x 8.9 x 5.9 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e September 21, 2021\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58916126622040,"sku":"9780231168939","price":26.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/M0bmcEoYsn9780231168939.webp?v=1792799562"},{"product_id":"guarana-how-brazil-embraced-the-worlds-most-caffeine-rich-plant-paperback","title":"Guaraná: How Brazil Embraced the World's Most Caffeine-Rich Plant - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eSeth Garfield\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003eIn this sweeping chronicle of guaraná--a glossy-leaved Amazonian vine packed with more caffeine than any other plant--Seth Garfield develops a wide-ranging approach to the history of Brazil itself. The story begins with guaraná as the pre-Columbian cultivar of the Sateré-Mawé people in the Lower Amazon region, where it figured centrally in the Indigenous nation's origin stories, dietary regimes, and communal ceremonies. During subsequent centuries of Portuguese colonialism and Brazilian rule, guaraná was reformulated by settlers, scientists, folklorists, food technologists, and marketers. Whether in search of pleasure, profits, professional distinction, or patriotic markers, promoters imparted new meanings to guaraná and found new uses for it. Today, it is the namesake ingredient of a multibillion-dollar soft drink industry and a beloved national symbol.\u003cbr\u003e\u003cbr\u003eGuaraná's journey elucidates human impacts on Amazonian ecosystems; the circulation of knowledge, goods, and power; and the promise of modernity in Latin America's largest nation. For Garfield, the beverage's history reveals not only the structuring of inequalities in Brazil but also the mythmaking and ordering of social practices that constitute so-called traditional and modern societies.\u003c\/p\u003e\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003eSeth Garfield is professor of history at the University of Texas at Austin. His most recent book is \u003ci\u003eIn Search of the Amazon\u003c\/i\u003e.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 336\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.76 x 9.21 x 6.14 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eIllustrated:\u003c\/strong\u003e Yes\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e December 20, 2022\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58916143104344,"sku":"9781469671277","price":60.75,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/vZex9vmtsJ9781469671277.webp?v=1792799581"},{"product_id":"tabemasho-lets-eat-a-tasty-history-of-japanese-food-in-america-paperback","title":"Tabemasho! Let's Eat!: A Tasty History of Japanese Food in America - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eGil Asakawa\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003e\u003cb\u003eYour favorite Japanese foods, home-cooked, packaged, or served in restaurants, and how they came to delight the American palate.\u003c\/b\u003e\u003c\/p\u003e\u003cbr\u003e\u003cp\u003e\u003cem\u003eTabemasho! Let's Eat!\u003c\/em\u003e is a tasty look at how Japanese food has evolved in America from an exotic and mysterious-even \"gross\"--cuisine to the peak of culinary popularity, with sushi sold in supermarkets across the country and ramen available in hipster restaurants everywhere. The author was born in Japan and raised in the U.S. and has eaten his way through this amazing food revolution.\u003c\/p\u003e\u003cbr\u003e\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003e\u003cb\u003eGil Asakawa\u003c\/b\u003e is the author of \u003cem\u003eBeing Japanese American\u003c\/em\u003e (Stone Bridge Press). He is a nationally known journalist, blogger, and speaker about Japanese and Japanese American culture and history. He is also a foodie and an amateur chef who writes about food and posts photos of food on social media and on his blog, NikkeiView.com.\u003c\/p\u003e\u003cbr\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 216\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.6 x 8 x 5.9 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eIllustrated:\u003c\/strong\u003e Yes\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e August 30, 2022\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58916150608216,"sku":"9781611720686","price":18.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/pQl1M5Z_Fz9781611720686.webp?v=1792799590"},{"product_id":"boardinghouse-women-how-southern-keepers-cooks-nurses-widows-and-runaways-shaped-modern-america-hardcover","title":"Boardinghouse Women: How Southern Keepers, Cooks, Nurses, Widows, and Runaways Shaped Modern America - Hardcover","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eElizabeth S. D. Engelhardt\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003eIn this innovative and insightful book, Elizabeth Engelhardt argues that modern American food, business, caretaking, politics, sex, travel, writing, and restaurants all owe a debt to boardinghouse women in the South. From the eighteenth century well into the twentieth, entrepreneurial women ran boardinghouses throughout the South; some also carried the institution to far-flung places like California, New York, and London. Owned and operated by Black, Jewish, Native American, and white women, rich and poor, immigrant and native-born, these lodgings were often hubs of business innovation and engines of financial independence for their owners. Within their walls, boardinghouse residents and owners developed the region's earliest printed cookbooks, created space for making music and writing literary works, formed ad hoc communities of support, tested boundaries of race and sexuality, and more.\u003cbr\u003e\u003cbr\u003eEngelhardt draws on a vast archive to recover boardinghouse women's stories, revealing what happened in the kitchens, bedrooms, hallways, back stairs, and front porches as well as behind closed doors--legacies still with us today.\u003c\/p\u003e\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003eElizabeth S. D. Engelhardt is Kenan Eminent Professor of Southern Studies at the University of North Carolina at Chapel Hill.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 312\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.81 x 9.21 x 6.14 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e November 14, 2023\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58916466131288,"sku":"9781469676395","price":189.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/p5bSezPtqy9781469676395.webp?v=1792803297"},{"product_id":"feeding-new-orleans-celebrity-chefs-and-reimagining-food-justice-paperback","title":"Feeding New Orleans: Celebrity Chefs and Reimagining Food Justice - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eJeanne K. Firth\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003eAfter Hurricane Katrina in 2005, many high-profile chefs in New Orleans pledged to help their city rebound from the flooding. Several formed their own charitable organizations, including the John Besh Foundation, to help revitalize the region and its restaurant scene. A year and a half after the disaster when the total number of open restaurants eclipsed the pre-Katrina count, it was embraced as a sign that the city itself had survived, and these chefs arguably became the de facto heroes of the city's recovery. Meanwhile, food justice organizations tried to tap into the city's legendary food culture to fundraise, marketing high-end dining events that centered these celebrity chefs.\u003cbr\u003e\u003cbr\u003eJeanne K. Firth documents the growth of celebrity humanitarianism, viewing the phenomenon through the lens of feminist ethnography to understand how elite philanthropy is raced, classed, and gendered. Firth finds that cultures of sexism in the restaurant industry also infuse chef-led philanthropic initiatives. As she examines this particular flavor of elite, celebrity-based philanthropy, Firth illuminates the troubled relationships between consumerism, food justice movements, and public-private partnerships in development and humanitarian aid.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 228\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.52 x 9.21 x 6.14 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eIllustrated:\u003c\/strong\u003e Yes\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e December 05, 2023\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58916467638616,"sku":"9781469676333","price":46.91,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/GZ9qmfNC8q9781469676333.webp?v=1792803298"},{"product_id":"good-luck-life-the-essential-guide-to-chinese-american-celebrations-and-culture-paperback","title":"Good Luck Life: The Essential Guide to Chinese American Celebrations and Culture - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eRosemary Gong\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003e\u003cem\u003eGood Luck Life\u003c\/em\u003e is the first book to explain the meanings of Chinese rituals and to offer advice on when and how to plan for Chinese holidays and special occasions such as Chinese weddings, the Red Egg and Ginger party to welcome a new baby, significant birthdays, and the inevitable funeral. Packed with practical information, \u003cem\u003eGood Luck Life\u003c\/em\u003e contains an abundance of facts, legends, foods, old-village recipes, and quick planning guides for Chinese New Year, Clear Brightness, Dragon Boat, Mid-Autumn, and many other festivals.\u003c\/p\u003e\u003cp\u003eWritten with warmth and wit, \u003cem\u003eGood Luck Life\u003c\/em\u003e is beautifully designed as an easily accessible cultural guide that includes an explanation of the Lunar Calendar, tips on Chinese table etiquette for dining with confidence, and dos and don'ts from wise Auntie Lao, who recounts ancient Chinese beliefs and superstitions. This is your map for celebrating a good luck life.\u003c\/p\u003e\u003ch3\u003eBack Jacket\u003c\/h3\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003e\u003cem\u003eGood Luck Life\u003c\/em\u003e is the first book to explain the meanings of Chinese rituals and to offer advice on when and how to plan for Chinese holidays and special occasions such as Chinese weddings, the Red Egg and Ginger party to welcome a new baby, significant birthdays, and the inevitable funeral. Packed with practical information, \u003cem\u003eGood Luck Life\u003c\/em\u003e contains an abundance of facts, legends, foods, old-village recipes, and quick planning guides for Chinese New Year, Clear Brightness, Dragon Boat, Mid-Autumn, and many other festivals.\u003c\/p\u003e\u003cp\u003eWritten with warmth and wit, \u003cem\u003eGood Luck Life\u003c\/em\u003e is beautifully designed as an easily accessible cultural guide that includes an explanation of the Lunar Calendar, tips on Chinese table etiquette for dining with confidence, and dos and don'ts from wise Auntie Lao, who recounts ancient Chinese beliefs and superstitions. This is your map for celebrating a good luck life.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 288\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.77 x 9.14 x 6.28 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e January 25, 2005\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58916483236184,"sku":"9780060735364","price":18.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/byGDXWHEhr9780060735364.webp?v=1792803318"},{"product_id":"boardinghouse-women-how-southern-keepers-cooks-nurses-widows-and-runaways-shaped-modern-america-paperback","title":"Boardinghouse Women: How Southern Keepers, Cooks, Nurses, Widows, and Runaways Shaped Modern America - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eElizabeth S. D. Engelhardt\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003eIn this innovative and insightful book, Elizabeth Engelhardt argues that modern American food, business, caretaking, politics, sex, travel, writing, and restaurants all owe a debt to boardinghouse women in the South. From the eighteenth century well into the twentieth, entrepreneurial women ran boardinghouses throughout the South; some also carried the institution to far-flung places like California, New York, and London. Owned and operated by Black, Jewish, Native American, and white women, rich and poor, immigrant and native-born, these lodgings were often hubs of business innovation and engines of financial independence for their owners. Within their walls, boardinghouse residents and owners developed the region's earliest printed cookbooks, created space for making music and writing literary works, formed ad hoc communities of support, tested boundaries of race and sexuality, and more.\u003cbr\u003e\u003cbr\u003eEngelhardt draws on a vast archive to recover boardinghouse women's stories, revealing what happened in the kitchens, bedrooms, hallways, back stairs, and front porches as well as behind closed doors--legacies still with us today.\u003c\/p\u003e\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003eElizabeth S. D. Engelhardt is Kenan Eminent Professor of Southern Studies at the University of North Carolina at Chapel Hill.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 312\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.94 x 9.13 x 6.06 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e November 14, 2023\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58916490051928,"sku":"9781469676401","price":46.91,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/trhfiRuoQO9781469676401.webp?v=1792803326"},{"product_id":"sharing-yerba-mate-how-south-americas-most-popular-drink-defined-a-region-hardcover","title":"Sharing Yerba Mate: How South America's Most Popular Drink Defined a Region - Hardcover","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eRebekah E. Pite\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003eDrinking yerba mate is a daily, communal ritual that has brought together South Americans for some five centuries. In lively prose and with vivid illustrations, Rebekah E. Pite explores how this Indigenous infusion, made from the naturally caffeinated leaves of a local holly tree, became one of the most distinctive and widely consumed beverages in the region. Latin American food and commodity studies have focused on consumption in the global north, but Pite tells the story of yerba mate in South America, illuminating dynamic and exploitative circuits of production, promotion, and consumption. Ideas about who should harvest and serve yerba mate, along with visions of the archetypical mate drinker, persisted and were transformed alongside the shifting politics of class, race, and gender.\u003cbr\u003e\u003cbr\u003eThis global history takes us from the colonial Río de la Plata to the top yerba-consuming and producing nations of Argentina, Brazil, Paraguay, and Uruguay, with excursions to Chile, the Middle East, Europe, and the United States, where yerba mate is now sold as a \"superfood.\" For readers eager to understand South America and its unique drink, \u003ci\u003eSharing Yerba Mate\u003c\/i\u003e is an essential text that delves into an everyday ritual to expose systems of power and the taste of belonging.\u003c\/p\u003e\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003eRebekah E. Pite is professor of history at Lafayette College and author of \u003ci\u003eCreating a Common Table in Twentieth-Century Argentina: Doña Petrona, Women, and Food\u003c\/i\u003e.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 310\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.81 x 9.21 x 6.14 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eIllustrated:\u003c\/strong\u003e Yes\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e September 19, 2023\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58916491362648,"sku":"9781469674520","price":189.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/k-HSMeiL099781469674520.webp?v=1792803328"},{"product_id":"sharing-yerba-mate-how-south-americas-most-popular-drink-defined-a-region-paperback","title":"Sharing Yerba Mate: How South America's Most Popular Drink Defined a Region - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eRebekah E. Pite\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003eDrinking yerba mate is a daily, communal ritual that has brought together South Americans for some five centuries. In lively prose and with vivid illustrations, Rebekah E. Pite explores how this Indigenous infusion, made from the naturally caffeinated leaves of a local holly tree, became one of the most distinctive and widely consumed beverages in the region. Latin American food and commodity studies have focused on consumption in the global north, but Pite tells the story of yerba mate in South America, illuminating dynamic and exploitative circuits of production, promotion, and consumption. Ideas about who should harvest and serve yerba mate, along with visions of the archetypical mate drinker, persisted and were transformed alongside the shifting politics of class, race, and gender.\u003cbr\u003e\u003cbr\u003eThis global history takes us from the colonial Río de la Plata to the top yerba-consuming and producing nations of Argentina, Brazil, Paraguay, and Uruguay, with excursions to Chile, the Middle East, Europe, and the United States, where yerba mate is now sold as a \"superfood.\" For readers eager to understand South America and its unique drink, \u003ci\u003eSharing Yerba Mate\u003c\/i\u003e is an essential text that delves into an everyday ritual to expose systems of power and the taste of belonging.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 310\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.7 x 9.21 x 6.14 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eIllustrated:\u003c\/strong\u003e Yes\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e September 19, 2023\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58916492640600,"sku":"9781469674537","price":50.15,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/dqN8f4SWLk9781469674537.webp?v=1792803329"},{"product_id":"food-power-politics-the-food-story-of-the-mississippi-civil-rights-movement-hardcover","title":"Food Power Politics: The Food Story of the Mississippi Civil Rights Movement - Hardcover","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eBobby J. II Smith\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003eThis book unearths a food story buried deep within the soil of American civil rights history. Drawing on archival research, interviews, and oral histories, Bobby J. Smith II re-examines the Mississippi civil rights movement as a period when activists expanded the meaning of civil rights to address food as integral to sociopolitical and economic conditions. For decades, white economic and political actors used food as a weapon against Black sharecropping communities in the Yazoo-Mississippi Delta, but members of these communities collaborated with activists to transform food into a tool of resistance. Today, Black youth are building a food justice movement in the Delta to continue this story, grappling with inequalities that continue to shape their lives.\u003cbr\u003e\u003cbr\u003eDrawing on multiple disciplines including critical food studies, Black studies, history, sociology, and southern studies, Smith makes critical connections between civil rights activism and present-day food justice activism in Black communities, revealing how power struggles over food empower them to envision Black food futures in which communities have the full autonomy and capacity to imagine, design, create, and sustain a self-sufficient local food system.\u003c\/p\u003e\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003eBobby J. Smith II is assistant professor of African American studies at the University of Illinois at Urbana-Champaign.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 216\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.63 x 9.21 x 6.14 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eIllustrated:\u003c\/strong\u003e Yes\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e August 29, 2023\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58916493984088,"sku":"9781469675060","price":189.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/zd7OhK0RaT9781469675060.webp?v=1792803331"},{"product_id":"food-power-politics-the-food-story-of-the-mississippi-civil-rights-movement-paperback","title":"Food Power Politics: The Food Story of the Mississippi Civil Rights Movement - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eBobby J. II Smith\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003eThis book unearths a food story buried deep within the soil of American civil rights history. Drawing on archival research, interviews, and oral histories, Bobby J. Smith II re-examines the Mississippi civil rights movement as a period when activists expanded the meaning of civil rights to address food as integral to sociopolitical and economic conditions. For decades, white economic and political actors used food as a weapon against Black sharecropping communities in the Yazoo-Mississippi Delta, but members of these communities collaborated with activists to transform food into a tool of resistance. Today, Black youth are building a food justice movement in the Delta to continue this story, grappling with inequalities that continue to shape their lives.\u003cbr\u003e\u003cbr\u003eDrawing on multiple disciplines including critical food studies, Black studies, history, sociology, and southern studies, Smith makes critical connections between civil rights activism and present-day food justice activism in Black communities, revealing how power struggles over food empower them to envision Black food futures in which communities have the full autonomy and capacity to imagine, design, create, and sustain a self-sufficient local food system.\u003c\/p\u003e\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003eBobby J. Smith II is assistant professor of African American studies at the University of Illinois at Urbana-Champaign.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 216\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.49 x 9.21 x 6.14 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eIllustrated:\u003c\/strong\u003e Yes\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e August 29, 2023\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58916495196504,"sku":"9781469675077","price":42.05,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/6g7iJ4naVn9781469675077.webp?v=1792803333"},{"product_id":"sabor-judio-the-jewish-mexican-cookbook-hardcover","title":"Sabor Judío: The Jewish Mexican Cookbook - Hardcover","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eIlan Stavans\u003c\/b\u003e (Author), \u003cb\u003eMargaret E. Boyle\u003c\/b\u003e (Author), \u003cb\u003eLeah Koenig\u003c\/b\u003e (Preface by)\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003e\u003ci\u003eSabor Judío\u003c\/i\u003e celebrates the delicious fusion of two culinary traditions, Jewish and Mexican. Written with joy and verve, Ilan Stavans and Margaret Boyle's lavishly illustrated cookbook demonstrates how cooking and eating connect Jewish Mexicans across places and generations. Featuring 100 deeply personal recipes enjoyed by Jewish Mexicans around the world, the book is organized by meal--\u003ci\u003edesayuno\u003c\/i\u003e (breakfast), \u003ci\u003ecomida\u003c\/i\u003e (lunch), and \u003ci\u003ecena\u003c\/i\u003e (dinner)--and also includes dishes made for Shabbat, Rosh Hashanah, Yom Kippur, Passover, Hanukkah, Shavuot, and other holidays.\u003cbr\u003e\u003cbr\u003e\u003ci\u003eSabor Judío\u003c\/i\u003e isn't only a cookbook; it is also a vibrant history of Jewish immigration to Mexico from 1492 to the present. It explains how flavors and dishes evolved in Mexican and Jewish kitchens and how they fused into a distinct cuisine, mainly by the labor of Ashkenazi, Sephardic, Mizrahi, and converso women. This cookbook is the product of two award-winning, internationally known Jewish Mexican writers and foodies who spent a decade gathering recipes and personal narratives from Jewish Mexican households. The result is a dynamic and delicious array of recipes and experiences, infusing important cultural heritage into this essential culinary record.\u003c\/p\u003e\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003eIlan Stavans, a leading Jewish Mexican scholar and critic, is Lewis-Sebring Professor of Humanities and Latin American and Latino Culture at Amherst College. Margaret Boyle is director of Latin American, Caribbean, and Latinx Studies at Bowdoin College and associate professor of Romance Languages and Literatures.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 296\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 1.6 x 10.2 x 7.8 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eIllustrated:\u003c\/strong\u003e Yes\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e October 08, 2024\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58916760650072,"sku":"9781469682921","price":43.2,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/T3aR4VZBKX9781469682921.webp?v=1792806972"}],"url":"https:\/\/usa-markt.com\/collections\/books-cooking-ethnic-studies.oembed?page=2","provider":"usa-markt","version":"1.0","type":"link"}