African American Chefs and Southern Foodways ~ Special Topics Course (SPTC-301 AAC)

The Culinarians : Lives and Careers From the First Age of American Fine Dining by David S. Shields

Jubilee : Recipes From Two Centuries of African American Cooking: A Cookbook by Toni Tipton-Martin

Sweet Home Café Cookbook: A Celebration of African American Cooking by NMAAHC; Jessica B. Harris (Contribution by); Albert Lukas (Contribution by); Jerome Grant (Contribution by)

A Domestic Cookbook: Containing a Careful Selection of Useful Receipts For the Kitchen. Paw Paw, Mich.: The Author, 1866. by Malinda Russell

"A Secret Civil Rights Kitchen: Georgia Gilmore and the Club From Nowhere" in Hidden Kitchens by Davia Nelson; Nikki Silva

Edna Lewis : At the Table with an American Original by Sara B. Franklin (Editor)

The Gift of Southern Cooking : Recipes and Revelations From Two Great American Cooks: A Cookbook by Edna Lewis; Scott Peacock

The African-American Kitchen by Angela Shelf Medearis

Sylvia's Soul Food : recipes from Harlem's world famous restaurant by Sylvia Woods

Vibration Cooking : Or, The Travel Notes of a Geechee Girl by Vertamae Smart-Grosvenor

Cooking the Gullah Way, Morning, Noon, and Night by Sallie Ann Robinson

The Red Rooster Cookbook : The Story of Food and Hustle in Harlem by Marcus Samuelsson

Yes, Chef by Marcus Samuelsson

My Soul Looks Back: A Memoir by Jessica B. Harris

Notes from a Young Black Chef: A Memoir by Kwame Onwuachi

B. Smith's Entertaining and Cooking for Friends by Barbara Smith

New Soul Cooking by Tanya Holland

Afro-Vegan : farm-fresh African, Caribbean & Southern flavors remixed by Bryant Terry

Neo Soul by Lindsey Williams; Sylvia Woods (Foreword by)

Taste the State : South Carolina's Signature Foods, Recipes, and Their Stories by Kevin Mitchell; David S. Shields

Food Studies: An Introduction to Research Methods by Jeffrey Miller; Jonathan Deutsch

Food: The Key Concepts by Warren Belasco

How America Eats : A Social History of U.S. Food and Culture by Jennifer Jensen Wallach

The Potlikker Papers : a food history of the modern South by John T. Edge

Southern Provisions : The Creation and Revival of a Cuisine by David S. Shields

The Larder: Food Studies Methods From the American South by John T. Edge (Editor)

The Edible South : The Power of Food and the Making of an American Region by Marcie Cohen Ferris

African American Food Culture by William Frank Mitchell

Baking, Bourbon, and Black Drink : Foodways Archaeology in the American Southeast by Tanya M. Peres Lemons (Editor); Aaron Deter-Wolf (Editor)

Irresistible History of Southern Food : Four Centuries of Black-Eyed Peas, Collard Greens and Whole Hog Barbecue by Rick McDaniel

Getting What We Need Ourselves: How Food Has Shaped African American Life by Jennifer Jensen Wallach

Recipes for Respect: African American Meals and Meaning by John T. Edge (Series edited by); Sara Camp Milam (Series edited by); Rafia Zafar

Bound to the Fire : How Virginia's Enslaved Cooks Helped Invent American Cuisine by Kelley Fanto Deetz

Zora Neale Hurston on Florida Food : Recipes, Remedies & Simple Pleasures by Frederick Douglass Opie

To Live and Dine in Dixie : the evolution of urban food culture in the Jim Crow South by Angela Jill Cooley

Southern Food and Civil Rights : feeding the revolution by Frederick Douglass Opie

Every Nation Has Its Dish : Black Bodies and Black Food in Twentieth-century America by Jennifer Jensen Wallach

Building Houses Out of Chicken Legs : Black women, food, and power by Psyche A. Williams-Forson

Cornbread Nation: : The Best of Southern Food Writing by Francis Lam (Editor)