Cuisines of Africa and the African Diaspora Lecture Series

Creole Feast : fifteen master chefs of New Orleans reveal their secrets by Nathaniel Burton; Rudy Lombard

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

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

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

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

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

Beyond Gumbo : Creole fusion food from the Atlantic Rim by Jessica B. Harris

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

Between Harlem and Heaven : Afro-Asian-American cooking for big nights, weeknights, & every day by J. J. Johnson '07

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

Black Slaveowners : free Black slave masters in South Carolina, 1790-1860 by Larry Koger

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

African American Food Culture by William Frank Mitchell

200 Years of Black Cookery by Bobbie Beckwith; Bea Moten

Aspects of Afro-American Cookery by Howard Paige

Black Charlestonians : A Social History, 1822-1885 by Bernard E. Powers

A Taste of Heritage : the new African-American cuisine by Joe Randall; Toni Tipton-Martin

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

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

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

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

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

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

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