'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 lively and thorough account for fans of food literature and of African American history. ' comprehensive and entertaining history of soul food. Photographs and recipes add to the allure of this well-researched look at the past and future of soul food.'- Booklist, starred review ' fascinating look at the cuisine known as soul food and its close cousin, southern cuisine.

'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 This refreshing look at one of America's most celebrated, mythologized, and maligned cuisines is enriched by spirited sidebars, photographs, and twenty-two recipes. Miller discusses how soul food has become incorporated into American culture and explores its connections to identity politics, bad health raps, and healthier alternatives. 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 argues that the story is more complex and surprising than commonly thought.

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. In this insightful and eclectic history, Adrian Miller delves into the influences, ingredients, and innovations that make up the soul food tradition.

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

Adrian miller soul food