January 17, 2021

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Vibration Cooking

Vibration Cooking
Author : Vertamae Smart-Grosvenor
Publisher : University of Georgia Press
Release Date : 2011-04-15
Category : Biography & Autobiography
Total pages :256
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Vibration Cooking was first published in 1970, not long after the term “soul food” gained common use. While critics were quick to categorize her as a proponent of soul food, Smart-Grosvenor wanted to keep the discussion of her cookbook/memoir focused on its message of food as a source of pride and validation of black womanhood and black “consciousness raising.” In 1959, at the age of nineteen, Smart-Grosvenor sailed to Europe, “where the bohemians lived and let live.” Among the cosmopolites of radical Paris, the Gullah girl from the South Carolina low country quickly realized that the most universal lingua franca is a well-cooked meal. As she recounts a cool cat’s nine lives as chanter, dancer, costume designer, and member of the Sun Ra Solar-Myth Arkestra, Smart-Grosvenor introduces us to a rich cast of characters. We meet Estella Smart, Vertamae’s grandmother and connoisseur of mountain oysters; Uncle Costen, who lived to be 112 and knew how to make Harriet Tubman Ragout; and Archie Shepp, responsible for Collard Greens à la Shepp, to name a few. She also tells us how poundcake got her a marriage proposal (she didn’t accept) and how she perfected omelettes in Paris, enchiladas in New Mexico, biscuits in Mississippi, and feijoida in Brazil. “When I cook, I never measure or weigh anything,” writes Smart-Grosvenor. “I cook by vibration.” This edition features a foreword by Psyche Williams-Forson placing the book in historical context and discussing Smart-Grosvenor’s approach to food and culture. A new preface by the author details how she came to write Vibration Cooking.

Cooking, Eating, Thinking

Cooking, Eating, Thinking
Author : Deane W. Curtin,Lisa Maree Heldke
Publisher : Indiana University Press
Release Date : 1992
Category : Philosophy
Total pages :386
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Philosophy has often been criticized for privileging the abstract; this volume attempts to remedy that situation. Focusing on one of the most concrete of human concerns, food, the editors argue for the existence of a philosophy of food. The collection provides various approaches to the subject matter, offering new readings of a number of texts--religious, philosophical, anthropological, culinary, poetic, and economic. Included are readings ranging from Plato's Phaedo and Verses of Sen-No-Rikyu to Peter Singer's "Becoming a Vegetarian" and Jean-François Revel's Culture and Cuisine. This reader will have particular appeal for philosophers working in social theory, feminist theory, and environmental ethics, and for those working on alternative approaches to such traditional subject areas as epistemology, aesthetics, and metaphysics.

What's Cooking in Your Soul

What's Cooking in Your Soul
Author : Carol S. Batey
Publisher : AuthorHouse
Release Date : 2010-09
Category : Cooking
Total pages :280
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This book was designed to stir up the passions of ones soul and provide answers To The provocative questions of the meaning and purpose of their lives. What Cooking in Your Soul will help a reader to analyze their life and all of the relationships and situations within it.

Kitchen Culture in America

Kitchen Culture in America
Author : Sherrie A. Inness
Publisher : University of Pennsylvania Press
Release Date : 2015-08-31
Category : Social Science
Total pages :296
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At supermarkets across the nation, customers waiting in line—mostly female—flip through magazines displayed at the checkout stand. What we find on those magazine racks are countless images of food and, in particular, women: moms preparing lunch for the team, college roommates baking together, working women whipping up a meal in under an hour, dieters happy to find a lowfat ice cream that tastes great. In everything from billboards and product packaging to cooking shows, movies, and even sex guides, food has a presence that conveys powerful gender-coded messages that shape our society. Kitchen Culture in America is a collection of essays that examine how women's roles have been shaped by the principles and practice of consuming and preparing food. Exploring popular representations of food and gender in American society from 1895 to 1970, these essays argue that kitchen culture accomplishes more than just passing down cooking skills and well-loved recipes from generation to generation. Kitchen culture instructs women about how to behave like "correctly" gendered beings. One chapter reveals how juvenile cookbooks, a popular genre for over a century, have taught boys and girls not only the basics of cooking, but also the fine distinctions between their expected roles as grown men and women. Several essays illuminate the ways in which food manufacturers have used gender imagery to define women first and foremost as consumers. Other essays, informed by current debates in the field of material culture, investigate how certain commodities like candy, which in the early twentieth century was advertised primarily as a feminine pleasure, have been culturally constructed. The book also takes a look at the complex relationships among food, gender, class, and race or ethnicity-as represented, for example, in the popular Southern black Mammy figure. In all of the essays, Kitchen Culture in America seeks to show how food serves as a marker of identity in American society.

Black Hunger

Black Hunger
Author : Doris Witt
Publisher : Oxford University Press on Demand
Release Date : 1999
Category : Literary Criticism
Total pages :292
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The creation of the Aunt Jemima trademark from an 1889 performance of a play called "The Emigrant" helped codify a pervasive connection between African-American women and food. This work demonstrates how this connection has operated as a central structuring dynamic in 20th-century America.

If I Can Cook/You Know God Can

If I Can Cook/You Know God Can
Author : Ntozake Shange
Publisher : Beacon Press
Release Date : 2019-01-29
Category : Biography & Autobiography
Total pages :140
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New edition available. Search ISBN 9780807021446. Acclaimed artist Ntozake Shange offers this delightfully eclectic tribute to black cuisine as a food of life that reflects the spirit and history of a people. With recipes such as "Cousin Eddie's Shark with Breadfruit" and "Collard Greens to Bring You Money," Shange instructs us in the nuances of a cuisine born on the slave ships of the Middle Passage, spiced by the jazz of Duke Ellington, and shared by all members of the African Diaspora. Rich with personal memories and historical insight, If I Can Cook/You Know God Can is a vivid story of the migration of a people, and the cuisine that marks their living legacy and celebration of taste.

Beyond Soul Food, Modern American Heritage Cuisine

Beyond Soul Food, Modern American Heritage Cuisine
Author : Richard Petty
Publisher : Lulu.com
Release Date : 2011-09
Category : Cooking
Total pages :188
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Vertamae Cooks in the Americas' Family Kitchen

Vertamae Cooks in the Americas' Family Kitchen
Author : Vertamae Smart-Grosvenor
Publisher : KQED Books & Tapes
Release Date : 1996
Category : Cooking
Total pages :192
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Offers recipes for Southern African American cooking, including Brazilian palm-heart soup, gullah vegetable paella, and spinach goobers

Food in the USA

Food in the USA
Author : Carole Counihan
Publisher : Psychology Press
Release Date : 2002
Category : Social Science
Total pages :432
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From Thanksgiving to fast food to anorexia nervosa, Food in the USA brings together essential reading on these topics and is the only substantial collection of essays on food and culture in America. The broad range of essay topics include: the corporate food industry, soup kitchens, meat-eating, fast food, waitressing, Coca-Cola, Aunt Jemima, the Passover seder, soul food, diabetes, and nutrition. Together, the collection provides a fascinating look at how and why we are what we eat.

Dr. Ro's Ten Secrets to Livin' Healthy

Dr. Ro's Ten Secrets to Livin' Healthy
Author : Rovenia Brock, Ph.D.
Publisher : Bantam
Release Date : 2008-12-10
Category : Health & Fitness
Total pages :464
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In this one-of-a-kind book, Dr. Rovenia M. Brock—known as Dr. Ro™ to fans of Black Entertainment Television’s Heart & Soul—reveals practical, satisfying ways for African American women to eat healthy, get fit, and overcome weight problems and the health risks that accompany them. From the “Big Ten” myths about miracle weight-loss diets to how eating the right foods can help you live longer and why soul food (if prepared properly) really can be good for you, Dr. Ro shows how many serious illnesses can be largely prevented—and even reversed. And you don’t need Oprah’s salary to do it. Using her own inspiring story and those of many other women as well, Dr. Ro discusses the health, fitness, and even cultural issues that are unique to black women, and outlines a diet and nutrition program to fit every lifestyle.

High Vibrational Beauty

High Vibrational Beauty
Author : Kerrilynn Pamer,Cindy Diprima Morisse
Publisher : Rodale Books
Release Date : 2018-04-03
Category : Health & Fitness
Total pages :304
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Beauty is Wellness. Wellness is Beauty. Kerrilynn Pamer and Cindy DiPrima Morisse, founders of CAP Beauty, the all-natural beauty site and store, want to share their deep knowledge of the benefits of natural beauty, foods, and mindfulness techniques with you. Natural beauty is about making choices that create true radiance from the foods we eat to the way we move to how we care for ourselves and our planet. You’ve already purified your meals, workouts, and bodies by returning to clean naturals. Now it’s time to align your beauty routine with the other wellness practices you follow. What we put on our skin is easily as important as what we put in our mouths. But natural beauty is about much more than just products. Through routines, recipes, and rituals, High Vibrational Beauty addresses beauty from the inside out and vibrancy from the outside in. Divided into seasons and focused on self-care and rejuvenation, High Vibrational Beauty combines mantras, meditations, natural skin care regimens, and more than 100 plant-based recipes to help you achieve radical radiance. This is the only guidebook you need to create true and lasting beauty for the mind, body, and soul.

The New Encyclopedia of Southern Culture

The New Encyclopedia of Southern Culture
Author : John T. Edge
Publisher : UNC Press Books
Release Date : 2014-02-01
Category : Reference
Total pages :336
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When the original Encyclopedia of Southern Culture was published in 1989, the topic of foodways was relatively new as a field of scholarly inquiry. Food has always been central to southern culture, but the past twenty years have brought an explosion in interest in foodways, particularly in the South. This volume marks the first encyclopedia of the food culture of the American South, surveying the vast diversity of foodways within the region and the collective qualities that make them distinctively southern. Articles in this volume explore the richness of southern foodways, examining not only what southerners eat but also why they eat it. The volume contains 149 articles, almost all of them new to this edition of the Encyclopedia. Longer essays address the historical development of southern cuisine and ethnic contributions to the region's foodways. Topical essays explore iconic southern foods such as MoonPies and fried catfish, prominent restaurants and personalities, and the food cultures of subregions and individual cities. The volume is destined to earn a spot on kitchen shelves as well as in libraries.

On Food and Cooking

On Food and Cooking
Author : Harold McGee
Publisher : Simon and Schuster
Release Date : 2007-03-20
Category : Cooking
Total pages :896
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Harold McGee's On Food and Cooking is a kitchen classic. Hailed by Time magazine as "a minor masterpiece" when it first appeared in 1984, On Food and Cooking is the bible to which food lovers and professional chefs worldwide turn for an understanding of where our foods come from, what exactly they're made of, and how cooking transforms them into something new and delicious. Now, for its twentieth anniversary, Harold McGee has prepared a new, fully revised and updated edition of On Food and Cooking. He has rewritten the text almost completely, expanded it by two-thirds, and commissioned more than 100 new illustrations. As compulsively readable and engaging as ever, the new On Food and Cooking provides countless eye-opening insights into food, its preparation, and its enjoyment. On Food and Cooking pioneered the translation of technical food science into cook-friendly kitchen science and helped give birth to the inventive culinary movement known as "molecular gastronomy." Though other books have now been written about kitchen science, On Food and Cooking remains unmatched in the accuracy, clarity, and thoroughness of its explanations, and the intriguing way in which it blends science with the historical evolution of foods and cooking techniques. Among the major themes addressed throughout this new edition are: Traditional and modern methods of food production and their influences on food quality The great diversity of methods by which people in different places and times have prepared the same ingredients Tips for selecting the best ingredients and preparing them successfully The particular substances that give foods their flavors and that give us pleasure Our evolving knowledge of the health benefits and risks of foods On Food and Cooking is an invaluable and monumental compendium of basic information about ingredients, cooking methods, and the pleasures of eating. It will delight and fascinate anyone who has ever cooked, savored, or wondered about food.

The Historical Cookbook of the American Negro

The Historical Cookbook of the American Negro
Author : National Council of Negro Women
Publisher : Beacon Press
Release Date : 2000
Category : Cooking
Total pages :166
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From the organization that brought us The Black Family Reunion cookbooks comes The Historical Cookbook of the American Negro, a fun, richly brewed collection of recipes, historical facts, photos, and personal anecdotes. First published in 1958 by the National Council of Negro Women, it includes contributions from members in thirty-six states plus the District of Columbia and offers exceptional insight into American history and the African-American community at the time of its publication. As John Hope Franklin (whose own family owns a copy of the book) points out, much of the cultural information in the cookbook has never been passed down to successive generations. Arranged according to the calendar year, the cookbook opens with a cake to be baked in celebration of both New Year's Day and the Emancipation Proclamation. Scattered among the recipes one finds excerpts from documents such as the Gettysburg Address and the Universal Declaration of Human Rights. Tributes to well-known figures like Harriet Tubman, Phillis Wheatley, and Booker T. Washington appear alongside brief bios and recipes in celebration of important but obscured figures. This delightful collection of delicious recipes helps us commemorate African-American history throughout the year.

In Pursuit of Flavor

In Pursuit of Flavor
Author : Edna Lewis
Publisher : Knopf
Release Date : 2013-03-20
Category : Cooking
Total pages :334
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The classic cookbook from “the first lady of Southern cooking” (NPR), featuring a new foreword by Mashama Bailey, star of Netflix documentary series Chef’s Table. Decades before cornbread, shrimp and grits, and peach cobbler were mainstays on menus everywhere, Edna Lewis was pioneering the celebration of seasonal food as a distinctly American cuisine. In this James Beard Foundation Cookbook Hall of Fame-inducted cookbook, Miss Lewis (as she was almost universally known) shares the recipes of her childhood, spent in a Virginia farming community founded by her grandfather and his friends after emancipation, as well as those that made her one of the most revered American chefs of all time. Interspersed throughout are personal anecdotes, cooking insights, notes on important Southern ingredients, and personally developed techniques for maximizing flavor. Across six charmingly illustrated chapters—From the Gardens and Orchards; From the Farmyard; From the Lakes, Steams, and Oceans; For the Cupboard; From the Bread Oven and Griddle; and The Taste of Old-fashioned Desserts—encompassing almost 200 recipes, Miss Lewis captures the spirit of the South. From Whipped Cornmeal with Okra; Pan-Braised Spareribs; and Benne Seed Biscuits to Thirteen-Bean Soup; Pumpkin with Sautéed Onions and Herbs; a Salad of Whole Tomatoes Garnished with Green Beans and Scallions; and Raspberry Pie Garnished with Whipped Cream, In Pursuit of Flavor is a modern classic and a timeless compendium of Southern cooking at its very best.