Soul Food: The Surprising Story of an American Cuisine, One Plate at a Time (Includes 22 Recipes)

Jacket Description/Flap:
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.

Marc Notes:
Includes bibliographical references and index.

Table of Contents:
Preface -- 1. What Is Soul Food? -- 2. West Africa: The Culinary Source -- 3. From Southern to Soul -- 4. Fried Chicken and the Integration of Church and Plate -- 5. Catfish and Other Double Swimmers -- 6. Chitlins: A Love Story -- 7. Black-Eyed Peas: What's Luck Got To Do With It? -- 8. How Did Macaroni and Cheese Get So Black? -- 9. Sometimes I Feel Like Motherless Greens -- 10. Candied Yams: West African in Name, but Not in Taste -- 11. Cornbread: Drop It Like It's Hot Bread! -- 12. Hot Sauce: The Best Medicine Ever? -- 13. What's Sweet, Red, and Drunk from a Jelly Jar? Hint: Liquid Soul! -- 14. Give Me Some Sugar: The Glory of Soul Food Desserts -- 15. Whither Soul Food? -- Notes -- Bibliography -- Index.

Commendation Quotes:
A thrilling celebration and thoughtful commentary. Miller's informative and delightful book offers us a ticket to explore both the history of soul food and its relationship to the greater African American experience."--Ronni Lundy, author of Shuck Beans, Stack Cakes and Honest Fried Chicken: The Heart and Soul of Southern Country Kitchens

Commendation Quotes:
This highly-informative opus . . . is filled with fascinating factoids."--Kam Williams

Biographical Note:
Adrian 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.

Review Quotes:
2014 James Beard Foundation Book Award, Reference and Scholarship

Review Quotes:

"An engaging, tradition-rich look at an often overlooked American cuisine-- certainly to be of interest to foodies from all walks of life."--Kirkus, starred review

"[A] fascinating look at the cuisine known as soul food and its close cousin, southern cuisine. . . . Photographs and recipes add to the allure of this well-researched look at the past and future of soul food."--Booklist, starred review

"[A] comprehensive and entertaining history of soul food. . . . A lively and thorough account for fans of food literature and of African American history. Recipes included. Highly recommended."--Library Journal

"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."--The Philadelphia Tribune

"A wonderful combination of sociological examination of African-American culture and identity, travelogue and cookbook. . . . It's exactly this combination of earnest curiosity and an unwillingness to take his topic too seriously that makes Soul Food such a great read. . . . I highly recommend this book!"--Nashville Scene

"Miller moves way past common notions about soul food to offer a fascinating look at the cuisine and its close cousin, southern cooking."--Booklist Top 10 Food Books of 2013

"Just the book to move readers from one end of the line to the other without getting bogged down. . . . Soul Food is ingenious . . . [and] speaks to the enduring mythological power of its staple dishes."--Michael Twitty, American Prospect

"Most people don't know soul food the way Miller does. . . . Miller's book studies soul food mainly in terms of its quintessential ingredients or dishes. . . [and] along the way, he dishes up a few surprises."--Winston-Salem Journal

"Miller's book is a mouth-watering tome that not only titillates the palate, but feeds the brain with science, geography and history."--Denver Westword

2014 James Beard Foundation Book Award, Reference and Scholarship
Honor Book for Nonfiction, Black Caucus of the American Library Association

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 twenty-two recipes.

Contributor Bio:Miller, Adrian
Adrian Miller is a writer, attorney, and certified barbecue judge who lives in Denver, CO. He 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.