机读格式显示(MARC)
- 000 03215cam a2200493 i 4500
- 008 130404s2013 ncuab b 001 0 eng d
- 015 __ |a GBB550388 |2 bnb
- 016 7_ |a 016593392 |2 Uk
- 037 __ |b Univ of North Carolina Pr, C/O Longleaf Services Inc Po Box 8895, Chapel Hill, NC, USA, 27515-8895 |n SAN 203-3151
- 040 __ |a DLC |b eng |e rda |c DLC |d IG# |d OCLCO |d YDXCP |d BTCTA |d BDX |d IEP |d CDX |d COO |d IAD |d ILM |d OCLCF |d ZCU |d CHVBK |d OCLCO |d WIM |d OCL |d OCLCQ |d OCLCO |d FEM |d OCLCO |d OCLCA |d IDU |d SFR |d BYV |d OCLCQ |d CHILD |d CSJ |d OCLCQ |d QQ3 |d OKX |d UKMGB |d IOW |d ZQP |d OCLCO |d B@L |d OCLCO |d OCLCA |d M$I |d OCLCO |d BUF |d OCLCA |d CZL |d DZM |d OCLCO |d STQ |d OCLCO |d SVW |d OCLCO |d OCLCQ |d OCLCO |d ELZ |d OCLCA |d OCLCO |d MTG |d KL6 |d OCLCO |d DVP |d OCLCQ |d OCLCL |d AGL |d OCLCL
- 043 __ |a n-us--- |a n-usu--
- 050 _4 |a TX715.2.A47 |b M55 2013
- 050 00 |a TX715 |b .M6379 2013
- 070 0_ |a TX715.2.A47 |b M55 2013
- 082 00 |a 641.59/296073 |b M6471s |2 23
- 084 __ |a CKB001000 |a SOC001000 |a CKB002000 |2 bisacsh
- 100 1_ |a Miller, Adrian, |e author.
- 245 10 |a Soul food : |b the surprising story of an American cuisine, one plate at a time / |c Adrian Miller.
- 260 __ |a Chapel Hill : |b The University of North Carolina Press, |c [2013]
- 300 __ |a xv, 333 pages : |b illustrations, maps ; |c 25 cm
- 336 __ |a text |b txt |2 rdacontent
- 337 __ |a unmediated |b n |2 rdamedia
- 338 __ |a volume |b nc |2 rdacarrier
- 504 __ |a Includes bibliographical references (pages 285-310) and index.
- 520 __ |a "In this insightful and eclectic history, Adrian Miller delves into the influences, ingredients, and innovations that make up the soul food tradition. Focusing each chapter on the culinary and social history of one dish--such as fried chicken, chitlins, yams, greens, and "red drinks"--Miller uncovers how it got on the soul food plate and what it means for African American culture and identity. Miller 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 22 recipes"-- |c Publisher's description.
- 586 __ |a ALA Black Caucus Award for Honor Book Nonfiction, 2014
- 650 _0 |a African American cooking |x History.
- 650 _0 |a Cooking, American |x Southern style.
- 650 _6 |a Cuisine noire am閳媟icaine |x Histoire.
- 650 _6 |a Cuisine am閳媟icaine du Sud.
- 650 _7 |a African American cooking |2 fast
- 650 _7 |a Cooking, American |x Southern style |2 fast
- 650 _7 |a Ern閼慼rung |2 gnd
- 650 _7 |a Schwarze |2 gnd
- 650 _7 |a African American cooking. |2 sears
- 650 _7 |a Cooking, American |x Southern style. |2 sears