African American Foodways:
A History in Cookbooks
EXHIBIT BIBLIOGRAPHY
Notes
Fisher, Abby, and Karen Hess. What Mrs. Fisher Knows About Old Southern Cooking: Soups, Pickles, Preserves, Etc.: in Facsimile with Historical Notes. 1881. Bedford, Mass.: Applewood Books, 1995.
Holdredge, Helen O’Donnell. Mammy Pleasant’s Cookbook. San Francisco: 101 Productions 1970.
Bowers, Lessie. Plantation Recipes. New York: R. Speller, 1959.
Mignon, Francois, and Clementine Hunter. Melrose Plantation Cookbook. Natchitoches, La: Baker Print. & Office Supply, 1956.
Charles H. Wright Museum of African American History. Of the People: An African American Cooking Experience. Detroit: 1999.
California African American Genealogical Society. Jus’ Vittles. Los Angeles: 1994.
Deetz, Kelley Fanto. “In Home: Standing the Heat.” In Bound to the Fire: How Virginia's Enslaved Cooks Helped Invent American Cuisine, 15-41. Lexington: UP of Kentucky, 2017. [eBook]
Tipton-Martin, Toni. “Nineteenth-century Cookbooks: Breaking a Stereotype.” In The Jemima Code: Two Centuries of African American Cookbooks, 79-81. Austin: U of Texas P, 2015. [Gorgas Library & Hoole Library TX715.2.A47 T57 2015]
Bower, Anne L. “Recipes for History: The National Council of Negro Women’s Five Historical Cookbooks.” In African American Foodways: Explorations of History and Culture, edited by Bower, 153-173. Urbana: U of Illinoi P, 2007. [Gorgas Library TX715 .A2428 2007]
Darden, Norma Jean, and Carole Darden. Spoonbread and Strawberry Wine: Recipes and Reminiscences of a Family. Garden City, N.y.: Anchor Press, 1978.
Sanders, Dori, and John Willoughby. Dori Sanders’ Country Cooking: Recipes and Stories from the Family Farm Stand. Chapel Hill, N.c.: Algonquin Books of Chapel Hill, 1995.
Gullatte, Mary Magee, and Hazel Oatis Magee. Grits and Redeye Gravy: Classic Country Cookin’ – a Taste of Culture, Folklore and Cures. Marietta, Ga.: M. Gullatte, 1994.
McGill, Alice, Mary Carter Smith, and Elmira Washington. The Griots’ Cookbook: Rare and Well-done. Columbia, Md.: C.H. Fairfax Co., 1985.
Angelou, Maya. Hallelujah! The Welcome Table: A Lifetime of Memories with Recipes. New York: Random House Trade Paperbacks, 2007.
Shange, Ntozake. If I Can Cook/You Know God Can. Boston: Beacon Press, 1998.
Hughes, Sakina M. “Teaching African American History and Culture through Cookbooks and Etiquette Manuals,” Teaching History: A Journal of Method 42 no. 2 (2017), 59-72. [electronic access to journal]
Eves, Rosalyn Collings. "A Recipe for Remembrance: Memory and Identity in African-American Women’s Cookbooks," Rhetoric Review 24, no. 3 (2005), 280-297. [electronic access to journal]
Zafar, Rafia. “The Signifying Dish: Autobiography and History in Two Black Women’s Cookbooks,” Feminist Studies 25, no. 2 (Summer 1999), 449-469. [electronic access to journal]
Chase, Leah. The Dooky Chase Cookbook. Gretna: Pelican Pub. Co., 1990.
Tillman, Walter, Mrs., and Oscar A. Rogers. My Mother Cooked My Way Through Harvard with These Creole Recipes. Jackson, Miss.: Oscar A. Rogers, Jr., 1977.
Woods, Marvin. The New Low-country Cooking: 125 Recipes for Coastal Southern Cooking with Innovative Style. New York: Morrow, 2000.
Burn, Billie. Stirrin’ The Pots on Daufuskie. Hilton Head, S.C.: Impressions Printing Co., 1985.
Lewis, Edna. The Taste of Country Cooking. New York: Knopf, 1976.
Jackson, Ruth. Ruth Jackson’s Soulfood Cookbook, Plains, Georgia. Memphis: Wimmer Bros. Books, 1978.
Deetz, Kelley Fanto. “In Dining: Black Food on White Plates.” In Bound to the Fire: How Virginia's Enslaved Cooks Helped Invent American Cuisine, 99-125. Lexington: UP of Kentucky, 2017. [eBook]
Ferris, Marcie Cohen. “Culinary Testimony: African Americans and the Collective Memory of a Nineteenth-century South.” In The Edible South : The Power of Food and the Making of an American Region. Chapel Hill, U North Carolina P, 2014. [Gorgas Library GT2853.U5 F47 2014]
Harris, Jessica B. “In Sorrow’s Kitchen: Hog Meat, Hominy, and the Africanizing of the Palate of the South.” In High on the Hog: A Culinary Journey from Africa to America, 87-110. New York: Bloomsbury, 2011. [Gorgas Library & Hoole Library TX715 .H29972 2011]
Sanchez, Tani D. Meals and Memoirs: Recipes and Recollections of African Americans in Tucson, Arizona. Tucson, Ariz.: African American Historical and Genealogical Society, Tucson Chapter, 1994.
Woods, Sylvia, and Melissa Clark. Sylvia’s Family Soul Food Cookbook: From Hemingway, South Carolina to Harlem. New York: Morrow, 1999.
Williams, James T. Northern Fried Chicken: A Historical Adventure into the Black Community of Scranton, Pa. Scranton, Pa?:, 1993.
Kuffman, Dorothy, Ed. West Oakland Soul Food Cook Book. Oakland: Available From The Peter Maurin Neighborhood House, 1970?
Limbrick, Cleophas C. Cookin’ with Cleophas: Straight from the Heart Southern Cuisine with a Northern Flair. Portland, Ore.: 1996.
Urban League Guild (Racine/Kenosha, Wis.). Food for Body & Soul. Kearney, Nebr.: Morris Press, 1988.
Opie, Frederick Douglass. “The Great Migration: From the Black Belt to the Freedom Belt.” In Hog and Hominy: Soul Food from Africa to America, 55-82. New York: Columbia UP, 2008.
Henderson, Laretta. "Ebony Jr! And ‘Soul Food’: The Construction of Middle-Class African American Identity through the Use of Traditional Southern Foodways," MELUS 32, no. 4 (Winter 2007), 81-97. [electronic access to journal]
Poe, Tracy N. "The Origins of Soul Food in Black Urban Identity: Chicago, 1915-1947." American Studies International 37, no. 1 (1999), 4-33. [electronic access to journal]
Harwood, Jim, and Ed Callahan. Soul Food Cook Book. Concord, Calif.: Nitty Gritty Productions 1969.
Kaiser, Inez Yeargen. Soul Food Cookery. New York: Pitman Pub. Corp., 1968.
Strobel, “Princess” Pamela. Soul Food Cookbook. New York: New American Library 1969.
Ali, Shahrazad. How Not to Eat Pork, or, Life with out the Pig. Atlanta: Civilized Publications, 1985.
Burgess, Mary Keyes. Soul to Soul: A Soul Food Vegetarian Cookbook. Santa Barbara, Calif.: Woodbridge Press Pub. Co., 1976.
Carter, Danella. Down-home Wholesome: 300 Low-fat Recipes from a New Soul Kitchen. New York: Plume, 1998.
Opie, Frederick Douglass. “The Chitlin Circuit: The Origins and Meanings of Soul and Soul Food.” In Hog and Hominy: Soul Food from Africa to America, 121-138. New York: Columbia UP, 2008.
Nettles, Kimberly D. “’Saving’ Soul Food,” Gastronomica 7, no. 3 (2007), 106-113. [electronic access to journal]
Witt, Doris. “’Eating Chitterlings Is Like Going Slumming’: Soul Food and Its Discontents.” In Black Hunger: Soul Food and America, 79-101. Minneapolis: U of Minnesota P, 2004.
Harris, Jessica B. The Africa Cookbook: Tastes of a Continent. New York: Simon & Schuster, 1998.
Mendes, Helen. The African Heritage Cookbook. New York: Macmillan 1971.
Spivey, Diane M. The Peppers, Cracklings, and Knots of Wool Cookbook: The Global Migration of African Cuisine. New York: State University of New York Press, 1999.
Geraty, Virginia Mixson. Bittle En’ T’ing’: Gullah Cooking with Maum Chrish’. Orangeburg, S.C.: Sandlapper Pub., 1992.
Medearis, Angela Shelf. The Ethnic Vegetarian: Traditional and Modern Recipes from Africa, America, and the Caribbean. Emmaus, Penn.: Rodalae, 2004.
Harris, Jessica B. Sky Juice and Flying Fish: Traditional Caribbean Cooking. New York: Simon & Schuster, 1991.
Vester, Katharina. “A Date with a Dish: Revisiting Freda De Knight's African American Cuisine.” In Dethroning the Deceitful Pork Chop: Rethinking African American Foodways from Slavery to Obama, edited by Jennifer Jensen Wallach, 47-60. Fayetteville: U of Arkansas P, 2015. [Gorgas Library E185.89.F66 D48 2015]
Miller, Adrian. “West Africa: The Culinary Source.” In Soul Food: The Surprising Story of an American Cuisine, One Plate at a Time, 11-28. Chapel Hill, N.C.: U of North Carolina U, 2013. [Gorgas Library TX715 .M6379 2013]
Harris, Jessica B. “We Are the World: Making It in an Expanding Black World and Joining an Unbroken African Culinary Circle.” In High on the Hog: A Culinary Journey from Africa to America, 221-246. New York: Bloomsbury, 2011. [Gorgas Library & Hoole Library TX715 .H29972 2011]
Bailey, Pearl. Pearl’s Kitchen: An Extraordinary Cookbook. New York: Harcourt Brace Jovanovich, 1973.
Shabazz, Lana. Cooking for The Champ. New York: Jones-McMillon, 1979.
Hayes, Isaac. Cooking with Heart & Soul. New York: G.P. Putnam’s Sons, 2000.
Smith, B. B. Smith: Rituals & Celebrations. New York: Random House, 1999.
Garvin, G. Turn Up The Heat with G. Garvin. Des Moines: Meredith Books, 2006.
Smart-Grosvenor, Vertamae. Vibration Cooking; Or, The Travel Notes of a Geechee Girl. Garden City, N.Y., Doubleday, 1970.
Vesey, Alyxandra. “Four-Octave Range and Five-Star Cuisine: Patti LaBelle in the Kitchen and the Gender Politics of Music Merchandising,” Feminist Media Studies 18, no. 4 (2018): 773-776. [electronic access to journal]
Johnston, Josée, Alexandra Rodney, and Phillipa Chong. “Making Change in the Kitchen? A Study of Celebrity Cookbooks, Culinary Personas, and Inequality,” Poetics 47 (2014), 1-22.
Mitchell, Christine M. “The Rhetoric of Celebrity Cookbooks,” Journal of Popular Culture 43, no. 3 (2010), 524-539. [electronic access to journal]
Brown, Beverly J. Cookin’ with Jazz. Richmond, Va.: Richmond Jazz Society,1981.
The Young Reynolds Clan Loves to Cook Cookbook. Kearney, Nebr.: Morris Press, 1984.
First Free Mission Baptist Church (New Orleans, La.). Cooking with Grace: A Collection of Favorite Recipes from the Members and Friends of First Free Mission Baptist Church. Kearney, Nebr.: Morris Press, 1988.
Marquess, Carriemae Garnes. FAMU Favorites: A Compilation of Gourmet Food Recipes. 1990.
Alton Museum of History & Art. Black Pioneer Cookbook. Alton, Ill.: 1989?
Friends of The Miami Dade Public Library System. Black Heritage Cookbook. Miami: Friends of the Miami-Dade Public Library System, 1983.
Alison P. Kelly. “Choice Receipts from American Housekeepers: A Collection of Digitized Community Cookbooks from the Library of Congress,” The Public Historian 34, no. 2 (2012), 30–52. [electronic access to journal]
Bower, Anne L. “Our Sisters’ Recipes: Exploring ‘Community’ in a Community Cookbook,” Journal of Popular Culture 31, no. 3 (1997), 137-151. [electronic access to journal]
Shigley, Sally Bishop. “Empathy, Energy, and Eating: Politics and Power in The Black Family Dinner Quilt Cookbook.” In Recipes for Reading: Community Cookbooks, Stories, Histories, edited by Anne Bower, 118-131. Amherst: U of Massachusetts P, 1997. [eBook & Gorgas Library TX652 .R377 1997]