African Cuisines Concentration

Food Cultures of the World Encyclopedia Vol. 1. Africa and the Middle East

Stirring the Pot : a history of African cuisine by James C. McCann

Food Culture in Sub-Saharan Africa by Fran Osseo-Asare

Food Culture in the near East, Middle East, and North Africa by Peter Heine

Food and Foodways in African Narratives : Community, Culture, and Heritage by Jonathan Bishop Highfield

Nourishing Life: Foodways and Humanity in an African Town by Arianna Huhn

Seven Grains of Paradise : a culinary journey in Africa by Joan Baxter

Mother Africa's Table : a collection of West African and African American recipes and cultural traditions by National Council of Negro Women Staff; Cassandra H. Webster; Iyanla Vanzant (Foreword by); Thomas Boswell

The North African Kitchen : regional recipes and stories by Simon Wheeler (Photographer); Fiona Dunlop

Ethiopian Pepper & Spice by Fetlework Tefferi

Senegal : modern Senegalese recipes from the source to the bowl by Pierre Thiam

Yolele! Recipes from the Heart of Senegal by Pierre Thiam; Adam Bartos (Photographer)

Zoe's Ghana Kitchen by Zoe Adjonyoh

The Soul of a New Cuisine : a discovery of the foods and flavors of Africa by Marcus Samuelsson; Desmond Tutu (Foreword by)

Iron Pots and Wooden Spoons : Africa's gifts to new world cooking by Jessica B. Harris

The Peppers, Cracklings, and Knots of Wool Cookbook : the global migration of African cuisine by Diane M. Spivey

In the Shadow of Slavery : Africa's botanical legacy in the Atlantic world by Judith A. Carney; Richard Nicholas Rosomoff (Other Primary Creator)

Black Rice : the African origins of rice cultivation in the Americas by Judith A. Carney

Religion in the Kitchen : cooking, talking, and the making of Black Atlantic traditions by Elizabeth Pérez

Sweetness and Power : the place of sugar in modern history by Sidney W. Mintz

Food Culture in South America by Ainoa Larrauri (Translator); José Rafael Lovera

Food Culture in Central America by Michael R. McDonald

Food Culture in the Caribbean by Lynn Marie Houston

Gran Cocina Latina : the food of Latin America by Maricel E. Presilla

Coconuts and Collards : recipes and stories from Puerto Rico to the Deep South by Von Diaz; Cybelle Codish (Photographer)

Congotay! Congotay! a Global History of Caribbean Food by Candice Goucher

Eating Puerto Rico by Cruz Miguel Ortíz Cuadra

African American Food Culture by William Frank Mitchell

High on the Hog : A Culinary Journey from Africa to America by Jessica B. Harris

Hog and Hominy : Soul Food From Africa to America by Frederick Douglass Opie

Hog and Hominy : Soul Food From Africa to America by Frederick Douglass Opie

An Archive of Taste: Race and Eating in the Early United States by Lauren F. Klein

Eating in the Side Room : food, archaeology, and African American identity by Mark S. Warner

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

Plantation Row Slave Cabin Cooking : the roots of soul food by Patricia B. Mitchell

What the Slaves Ate : recollections of African American foods and foodways from the slave narratives by Herbert C. Covey; Dwight Eisnach

The Cooking Gene : a journey through African American culinary history in the Old South by Michael W. Twitty

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

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

The Jemima Code : two centuries of African American cookbooks by Toni Tipton-Martin

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

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

The People's Place : soul food restaurants and reminiscences from the Civil Rights era to today by Dave Hoekstra; Paul Natkin (Photographer)

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

Soul Food : the surprising story of an American cuisine, one plate at a time by Adrian Miller

Dethroning the Deceitful Pork Chop : rethinking African American foodways from slavery to Obama by Jennifer Jensen Wallach (Editor); Psyche Williams-Forson (Foreword by); Rebecca Sharpless (Afterword by)

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

Hunger Overcome? : food and resistance in twentieth-century African American literature by Andrew Warnes

The Rise : Black Cooks and the Soul of American Food: A Cookbook by Marcus Samuelsson; Osayi Endolyn (As told to); Yewande Komolafe (As told to)