{"title":"Everything (Alphabetical)","description":"","products":[{"product_id":"carrie-mae-weems-kitchen-table-series","title":"Carrie Mae Weems: Kitchen Table Series \/\/\/ Carrie Mae Weems, foreword by Sarah Elizabeth Lewis","description":"\u003cp style=\"text-align: center;\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cstrong\u003e-- This title is currently backordered and may take longer to ship --\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003ci\u003eKitchen Table Series\u003c\/i\u003e\u003cspan\u003e is the first publication dedicated solely to this early and important body of work by the American artist Carrie Mae Weems. The 20 photographs and 14 text panels that make up \u003c\/span\u003e\u003ci\u003eKitchen Table Series\u003c\/i\u003e\u003cspan\u003e tell a story of one woman’s life, as conducted in the intimate setting of her kitchen. The kitchen, one of the primary spaces of domesticity and the traditional domain of women, frames her story, revealing to us her relationships—with lovers, children, friends—and her own sense of self, in her varying projections of strength, vulnerability, aloofness, tenderness and solitude. As Weems describes it, this work of art depicts \"the battle around the family ... monogamy ... and between the sexes.\" Weems herself is the protagonist of the series, though the woman she depicts is an archetype. \u003c\/span\u003e\u003ci\u003eKitchen Table Series\u003c\/i\u003e\u003cspan\u003e seeks to reposition and reimagine the possibility of women and the possibility of people of color, and has to do with, in the artist’s words, \"unrequited love.\"\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBIO\u003c\/strong\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eCarrie Mae Weems\u003c\/b\u003e\u003cspan\u003e (born 1953) is considered one of the most influential contemporary American artists. In a career spanning over 30 years, she has investigated family relationships, cultural identity, sexism, class, political systems and the consequences of power. Weems’ complex body of art employs photographs, text, fabric, audio, digital images, installation and video. Weems has received numerous awards, grants and fellowships, including the prestigious MacArthur \"Genius\" grant and the Prix de Roma. She is represented in public and private collections around the world, including The Metropolitan Museum of Art, The Museum of Fine Arts, Houston, The Museum of Modern Art and the Museum of Contemporary Art, Los Angeles.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cmeta charset=\"utf-8\"\u003e \u003cstrong\u003eSarah Elizabeth Lewis\u003c\/strong\u003e is an associate professor of history and art and architecture and African American studies at Harvard University and the founder of the Vision and Justice Project. Her research focuses on the intersection of visual representation, racial justice, and democracy in the United States from the nineteenth century through the present. Her books and edited volumes include \u003cem\u003eThe Rise\u003c\/em\u003e, translated into seven languages, \u003cem\u003eCarrie Mae Weems\u003c\/em\u003e, which won the 2021 Photography Network Book Prize, and “Vision \u0026amp; Justice” by Aperture magazine, which received the 2017 Infinity Award for Critical Writing and Research from the International Center of Photography.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eREVIEWS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cdiv class=\"rev\"\u003e\n\u003cp class=\"rev\"\u003e\u003ci\u003eCarrie Mae Weems: Kitchen Table Series\u003c\/i\u003e\u003cspan\u003e \u003c\/span\u003erenders a page-by-page account of a woman’s life within the intimate setting of her kitchen—a stage for female individuality, intricacy and strength. \u003cstrong\u003e-- Hilary Moss, \u003cem\u003eT: The New York Times Style Magazine\u003c\/em\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"rev\"\u003e\n\u003cp class=\"rev\"\u003eIn book form, Kitchen Table is more intimate… Unlike the experience of meandering through a museum, stepping back to appreciate the images and nearing the text panels to skim them, the pace of exploration is now in a person’s hands. [Weems] and Matsumoto spread out the series—and essays by the scholars Sarah Lewis and Adrienne Edwards—over 86 pages, supplying ample space to absorb it. Weems remarks, of Kitchen Table in particular, 'It has clearly touched the lives of a great many people. It touches a chord and speaks to something that’s fairly universal.' And, something that’s continuously fresh. \u003cstrong\u003e-- Stephanie Eckardt, \u003cem\u003eW Magazine\u003c\/em\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"rev\"\u003e\n\u003cp class=\"rev\"\u003e[Weems's] Kitchen Table Series... [is] enduring, making its way into plenty of books and museums over the years. It’s now finally getting a stand-alone copy. \u003cstrong\u003e-- \u003c\/strong\u003e\u003cstrong\u003eSuzanne Shaheen,\u003c\/strong\u003e\u003cem\u003e\u003cstrong\u003e \u003c\/strong\u003e\u003c\/em\u003e\u003cstrong\u003eVogue.com\u003c\/strong\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cp\u003e\u003cstrong\u003e[H]\u003c\/strong\u003e  \u003cem\u003eMw Editions  \/  November 01, 2022\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e0.7\" H x 13.9\" L x 10.1\" W (2.47 lbs) 78 pages\u003c\/p\u003e","brand":"Ingram","offers":[{"title":"Hardcover","offer_id":42256826826928,"sku":"9781735762968","price":60.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0515\/3832\/9776\/products\/ScreenShot2021-01-07at2.36.53PM.png?v=1610048503"},{"product_id":"black-white-and-the-grey-the-story-of-an-unexpected-friendship-and-a-beloved-restaurant-mashama-bailey-john-o-morisano","title":"Black, White, and The Grey: The Story of an Unexpected Friendship and a Beloved Restaurant \/\/\/ Mashama Bailey and John O. 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Morisano and chef\/partner Mashama Bailey tell the story, in stereo, of how they went from guarded business partners to best friends as they turned a dilapidated Jim Crow-era Greyhound bus station into one of the hottest restaurants in the country, as they faced their own and their community's inherent biases through their honest unflinching conversations with each other. Morisano provides the bassline and Bailey elucidates, commenting--and correcting--his retelling as they reveal the rawness, vulnerability, and humanity that make their partnership so inspiring. A recipe caps each chapter, peppering the narrative with food from their story. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eMorisano and Bailey set out to build a restaurant and, in the process, committed themselves to having difficult conversations with each other about how their experiences as a white male and a black woman in America had shaped their understanding of race, class, and culture. It's a conversation that every American needs to eavesdrop on. And anyone who is fascinated by chef and restaurant culture will enjoy the behind-the-scenes details of building and running a destination restaurant--in this case, one with profound historical significance in Georgia's colonial capital.\"\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBIO\u003c\/strong\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cmeta charset=\"UTF-8\"\u003e \u003cb\u003eMashama Bailey\u003c\/b\u003e, executive chef and partner at The Grey and The Grey Market, was previously the head chef at Gabrielle Hamilton's beloved restaurant Prune and chairs the board of the Edna Lewis Foundation. She has been the subject of stories in \u003ci\u003eUSA Today, The New York Times\u003c\/i\u003e, \u003ci\u003eThe Wall Street Journal, The Washington Post, Condé Nast Traveler, Food \u0026amp; Wine, Ebony, Bon Appétit, Cherry Bombe, Garden \u0026amp; Gun, \u003c\/i\u003eand \u003ci\u003eCosmopolitan\u003c\/i\u003e; has starred in an episode of \u003ci\u003eChef's Table\u003c\/i\u003e; and has won the James Beard Award for Best Chef (Southeast). \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cb\u003eJohn O. Morisano\u003c\/b\u003e, previously a media startup entrepreneur, is the founding partner at The Grey and The Grey Market. Morisano oversaw the painstaking restoration of the dilapidated Greyhound bus station and directs the business operations. He has helped reshape and expand the mission of the Edna Lewis Foundation and serves as a board member and the treasurer.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eREVIEWS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\"From the first few paragraphs of Mashama Bailey's prologue, you know that you're dealing with a writer of uncommon honesty. She and partner John O. Morisano offer us an illuminating exploration of what it takes to build something and understand one another, and in the process remind us that restaurants are about much more than just food--even though every recipe, from the Dirty Rice to the Clams Oreganata to the Country Pasta, is proof that Bailey is one of our country's brightest chefs. \u003ci\u003eBlack, White, and The Grey\u003c\/i\u003e blew me away.\" --\u003cstrong\u003eDavid Chang\u003c\/strong\u003e, author of \u003ci\u003eEat a Peach\u003c\/i\u003e\u003c\/p\u003e\n\u003cp\u003e\"\u003ci\u003eBlack, White, and The Grey\u003c\/i\u003e is the tale of a fortuitous collaboration, a lasting friendship, and an iconic restaurant. In these racially divisive times, this book offers a much-needed commodity . . . hope.\" --\u003cstrong\u003eJessica B. Harris\u003c\/strong\u003e, author, lecturer, and culinary historian\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eLorena Jones Books  \/  January 12, 2021\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e1.2\" H x 8.4\" L x 5.7\" W (1.0 lbs) 304 pages\u003c\/p\u003e","brand":"Penguin Random House","offers":[{"title":"Hardcover","offer_id":38032576381104,"sku":"9781984856203","price":28.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0515\/3832\/9776\/products\/imageloader_93120b84-c2e3-4b16-8958-17f749fdc967.gif?v=1611695696"},{"product_id":"pies-from-nowhere-how-georgia-gilmore-sustained-the-montgomery-bus-boycott-dee-romito-laura-freeman","title":"Pies From Nowhere: How Georgia Gilmore Sustained the Montgomery Bus Boycott \/\/\/ Dee Romito, illustrated by Laura Freeman","description":"\u003cp\u003eThis stunning picture book looks into the life of Georgia Gilmore, a hidden figure of history who played a critical role in the civil rights movement and used her passion for baking to help the Montgomery Bus Boycott achieve its goal.\u003c\/p\u003e\n\u003cp style=\"padding-left: 30px;\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cem\u003eGeorgia decided to help the best way she knew how.\u003c\/em\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cem\u003eShe worked together with a group of women and together they purchased the supplies they needed- bread, lettuce, and chickens. And off they went to cook.\u003c\/em\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cem\u003eThe women brought food to the mass meetings that followed at the church. They sold sandwiches. They sold dinners in their neighborhoods.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr data-mce-fragment=\"1\"\u003eAs the boycotters walked and walked, Georgia cooked and cooked.\u003cbr data-mce-fragment=\"1\"\u003eGeorgia Gilmore was a cook at the National Lunch Company in Montgomery, Alabama.\u003c\/p\u003e\n\u003cp\u003eWhen the bus boycotts broke out in Montgomery after Rosa Parks was arrested, Georgia knew just what to do. She organized a group of women who cooked and baked to fund-raise for gas and cars to help sustain the boycott. Called the Club from Nowhere, Georgia was the only person who knew who baked and bought the food, and she said the money came from \"nowhere\" to anyone who asked.\u003c\/p\u003e\n\u003cp\u003eWhen Martin Luther King Jr. was arrested for his role in the boycott, Georgia testified on his behalf, and her home became a meeting place for civil rights leaders. This picture book highlights a hidden figure of the civil rights movement who fueled the bus boycotts and demonstrated that one person can make a real change in her community and beyond. It also includes one of her delicious recipes for kids to try with the help of their parents!\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBIO\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eDee Romito \u003c\/strong\u003eis an author and former elementary school teacher. Her middle grade novels include \u003ci\u003eThe BFF Bucket List\u003c\/i\u003e, \u003ci\u003eNo Place Like Home\u003c\/i\u003e, and \u003ci\u003eThe Italy List\u003c\/i\u003e. She blogs about writing at writeforapples.com, where she and her team share tips to help fellow writers. Dee is also Co-Advisor of Buffalo-Niagara Children's Writers and Illustrators. You can visit her website at deeromito.com. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eLaura Freeman \u003c\/strong\u003ereceived her BFA from the School of Visual Arts in New York City and began her career illustrating for various editorial clients, including the \u003ci\u003eNew York Times Book Review\u003c\/i\u003e, the \u003ci\u003eNational Law Journal\u003c\/i\u003e, and \u003ci\u003eNew York \u003c\/i\u003emagazine, and previous titles include \u003ci\u003eFancy Party Gowns: The Story of Fashion Designer Ann Cole Lowe \u003c\/i\u003eand \u003ci\u003eHidden Figures\u003c\/i\u003e. Laura now lives in Atlanta, Georgia, with her husband and their two children. Find out more about Laura at lfreemanart.com.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eREVIEWS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\"While this historical picture book includes the two best known figures in the Civil Rights movement, it is most notable for celebrating the life and contributions of a little-known person who, like so many, many others, put herself at risk to further the cause she believed in.\" --\u003cstrong\u003eBooklist,\u003c\/strong\u003e STARRED REVIEW\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eLittle Bee Books  \/  \u003cmeta charset=\"utf-8\"\u003eNovember 06, 2018\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003e0.5\" H x 11.0\" L x 8.6\" W (1.05 lbs) 40 pages\u003c\/span\u003e\u003c\/p\u003e","brand":"Simon \u0026 Schuster","offers":[{"title":"Hardcover","offer_id":38036058898608,"sku":"9781499807202","price":18.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0515\/3832\/9776\/products\/imageloader_2ae365af-318e-4158-8803-616f745bdc56.gif?v=1611691526"},{"product_id":"grandbaby-cakes-modern-recipes-vintage-charm-soulful-memories-jocelyn-delk-adams","title":"Grandbaby Cakes: Modern Recipes, Vintage Charm, Soulful Memories \/\/\/ Jocelyn Delk Adams","description":"\u003cmeta charset=\"utf-8\"\u003e\u003ci data-mce-fragment=\"1\"\u003eGrandbaby Cakes: Modern Recipes, Vintage Charm, Soulful Memories\u003c\/i\u003e\u003cspan data-mce-fragment=\"1\"\u003e is the debut cookbook from sensational food writer, Jocelyn Delk Adams. Since founding her popular recipe blog \u003c\/span\u003e\u003ci data-mce-fragment=\"1\"\u003eGrandbaby Cakes\u003c\/i\u003e\u003cspan data-mce-fragment=\"1\"\u003e in 2012, Adams has been putting fresh twists on old favorites. Adams has earned praise from critics and the adoration of bakers both young and old for her easygoing advice, rich photography, and the heartwarming memories she shares of her family's generations-old love of baking.\u003c\/span\u003e \n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eAs a child, Adams and her family would routinely embark on the ten-hour journey from their home in Chicago to Winona, Mississippi. There, she would watch her grandmother, affectionately nicknamed Big Mama, bake and develop delicious, melt-in-your-mouth desserts. From blooming tree-picked fruit to farm-raised eggs and fresh-churned butter, Big Mama used what was readily available to invent completely original treats. Adams treasured the moments when her mother, aunt, and Big Mama would bring her into the kitchen to let her dabble in the process as a rite of passage. Big Mama's recipes became the fabric of their family heritage. \u003c\/span\u003e\u003ci data-mce-fragment=\"1\"\u003eGrandbaby Cakes\u003c\/i\u003e\u003cspan data-mce-fragment=\"1\"\u003e is Adams's love note to her family, thanking those who came before and passing on this touching tradition with 50 brilliant cakes.\u003c\/span\u003e\u003c\/p\u003e\n\u003ci data-mce-fragment=\"1\"\u003eGrandbaby Cakes\u003c\/i\u003e\u003cspan data-mce-fragment=\"1\"\u003e pairs charming stories of Big Mama's kitchen with recipes ranging from classic standbys to exciting adventures--helpfully marked by degree of difficulty--that will inspire your own family for years to come. Adams creates sophisticated flavor combinations based on Big Mama's gorgeous centerpiece cakes, giving each recipe something familiar mixed with something new. From pound cakes and layer cakes to sheet cakes and \"baby\" cakes (cupcakes and cakelettes), \u003c\/span\u003e\u003ci data-mce-fragment=\"1\"\u003eGrandbaby Cakes\u003c\/i\u003e\u003cspan data-mce-fragment=\"1\"\u003e delivers fun, hip recipes perfect for any celebration.\u003c\/span\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eReaders will love this cookbook for its eclectic and bold recipes steeped in equal parts warm Southern charm and fresh Midwestern flavors. Not only will home bakers be able to make staples like yellow cake and icebox cake exactly how their grandmothers did, but they'll also be preparing impressive innovations, like the Pineapple Upside-Down Hummingbird Pound Cake and the Fig-Brown Sugar Cake. \u003c\/span\u003e\u003ci data-mce-fragment=\"1\"\u003eGrandbaby Cakes\u003c\/i\u003e\u003cspan data-mce-fragment=\"1\"\u003e is a collection for both new-aged and traditional bakers, but mostly it's for anyone who wants a fresh, modern take on classic recipes as well as cakes full of heart and soul.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBIO\u003c\/strong\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cmeta charset=\"utf-8\"\u003e \u003cb\u003eJocelyn Delk Adams\u003c\/b\u003e is the founder of Grandbaby Cakes, a food blog inspired by her grandmother and devoted to classic desserts, modern trends, and showcasing the pastry field in an accessible way. Grandbaby Cakes has been featured by \u003ci\u003eBetter Homes and Gardens\u003c\/i\u003e, \u003ci\u003eEbony\u003c\/i\u003e, \u003ci\u003eThe New York Times\u003c\/i\u003e, \u003ci\u003ePeople\u003c\/i\u003e, \u003ci\u003eFood52\u003c\/i\u003e, \u003ci\u003eThe Kitchn\u003c\/i\u003e, the \u003ci\u003eChicago Sun-Times\u003c\/i\u003e, and more. She is also the founder of \"A Charitable Confection,\" an annual anti-violence dessert fundraiser featuring the top bakeries in Chicago. She hopes Grandbaby Cakes will inspire a new generation of dessert enthusiasts to learn to bake and not feel guilty about enjoying dessert.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eREVIEWS\u003c\/strong\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cmeta charset=\"utf-8\"\u003e\"There is a heritage of love and tradition steeped in her recipes. . . . A trip down memory lane that ends with delicious treats on your table.\" --\u003cb\u003eCarla Hall\u003c\/b\u003e, author of \u003ci\u003eCooking with Love: Comfort Food that Hugs You\u003c\/i\u003e and \u003ci\u003eCarla's Comfort Foods: Favorite Dishes from Around the World\u003c\/i\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003ci\u003e\u003cmeta charset=\"utf-8\"\u003e\"A nifty collection of pound cakes, cupcakes, layered cakes and other sweet treats--original creations and spins on traditional family recipes.\" -- \u003cb\u003eChicago Tribune\u003c\/b\u003e\u003c\/i\u003e\u003c\/span\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eAgate Surrey  \/  \u003cmeta charset=\"utf-8\"\u003eSeptember 01, 2015\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cmeta charset=\"utf-8\"\u003e1.0\" H x 10.1\" L x 7.6\" W (2.4 lbs) 224 pages\u003c\/span\u003e\u003c\/p\u003e","brand":"Ingram","offers":[{"title":"Hardcover","offer_id":38034920931504,"sku":"9781572841734","price":27.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0515\/3832\/9776\/products\/imageloader.gif?v=1611695783"},{"product_id":"hallelujah-the-welcome-table-a-lifetime-of-memories-with-recipes-maya-angelou","title":"Hallelujah! the Welcome Table: A Lifetime of Memories with Recipes \/\/\/ Maya Angelou","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eThroughout Maya Angelou's life, from her childhood in Stamps, Arkansas, to her world travels as a bestselling writer, good food has played a central role. Preparing and enjoying homemade meals provides a sense of purpose and calm, accomplishment and connection. Now in \"Hallelujah! The Welcome Table,\" Angelou shares memories pithy and poignant-and the recipes that helped to make them both indelible and irreplaceable.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eAngelou tells us about the time she was expelled from school for being afraid to speak-and her mother baked a delicious maple cake to brighten her spirits. She gives us her recipe for short ribs along with a story about a job she had as a cook at a Creole restaurant (never mind that she didn't know how to cook and had no idea what Creole food might entail). There was the time in London when she attended a wretched dinner party full of wretched people; but all wasn't lost-she did experience her initial taste of a savory onion tart. She recounts her very first night in her new home in Sonoma, California, when she invited M. F. K. Fisher over for cassoulet, and the evening Deca Mitford roasted a chicken when she was beyond tipsy-and created Chicken Drunkard Style. And then there was the hearty brunch Angelou made for a homesick Southerner, a meal that earned her both a job offer and a prophetic compliment: \"If you can write half as good as you can cook, you are going to be famous.\"\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eMaya Angelou is renowned in her wide and generous circle of friends as a marvelous chef. Her kitchen is a social center. From fried meat pies, chicken livers, and beef Wellington to caramel cake, bread pudding, and chocolate eclairs, the one hundred-plus recipes included here are all tried and true, and come from Angelou's heart and her home. \"Hallelujah! The Welcome Table\" is a stunning collaboration between the two things Angelou loves best: writing and cooking.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBIO\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cmeta charset=\"utf-8\"\u003e \u003cstrong\u003eMaya Angelou\u003c\/strong\u003e was raised in Stamps, Arkansas. 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As a chef, she instead spent years tweaking and experimenting to infuse plant-based, life-giving, glow-worthy foods with the flavor and depth that feeds the soul.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eIn \u003c\/span\u003e\u003ci data-mce-fragment=\"1\"\u003eSweet Potato Soul\u003c\/i\u003e\u003cspan data-mce-fragment=\"1\"\u003e, Jenné revives the long tradition of using fresh, local ingredients creatively in dishes like Coconut Collard Salad and Fried Cauliflower Chicken. She improvises new flavors in Peach Date BBQ Jackfruit Sliders and Sweet Potato-Tahini Cookies. She celebrates the plant-based roots of the cuisine in Bootylicious Gumbo and savory-sweet Georgia Watermelon \u0026amp; Peach Salad. And she updates classics with Jalapeño Hush Puppies, and her favorite, Sweet Potato Cinnamon Rolls.\u003cbr\u003e\u003c\/span\u003e \u003cspan data-mce-fragment=\"1\"\u003eAlong the way, Jenné explores the narratives surrounding iconic and beloved soul food recipes, as well as their innate nutritional benefits--you've heard that dandelion, mustard, and turnip greens, okra, and black eyed peas are nutrition superstars, but here's how to make them super tasty, too.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eFrom decadent pound cakes and ginger-kissed fruit cobblers to smokey collard greens, amazing crabcakes and the most comforting sweet potato pie you'll ever taste, these better-than-the-original takes on crave-worthy dishes are good for your health, heart, and soul.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003cstrong\u003eBIO\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cmeta charset=\"utf-8\"\u003e \u003cb\u003eJenné Claiborne\u003c\/b\u003e is a NYC-based vegan personal chef, cooking instructor, and the blogger behind \u003ci\u003eSweet Potato Soul, \u003c\/i\u003ewith over 200,000 followers on social media. She studied at the Institute for Integrative Nutrition and founded the personal chef company, The Nourishing Vegan, whose clients have included India Arie, Lucy Liu, Lululemon, Soho House, Whole Foods, and many more. Jenné has been on \u003ci\u003eToday\u003c\/i\u003e, and her recipes and nutritional advice have been featured in \u003ci\u003eVegNews, \u003c\/i\u003ethe \u003ci\u003eVegetarian Times, \u003c\/i\u003eShape.com, the \u003ci\u003eHuffington Post, Reader's Digest, ThoughtfullyMagazine, \u003c\/i\u003eGreatist, Well+Good, \u003ci\u003eLaika\u003c\/i\u003e magazine, \u003ci\u003eUrban Bush Babes, Main Street Vegan\u003c\/i\u003e, \u003ci\u003eOur Hen House, \u003c\/i\u003eand \u003ci\u003eRefinery 29\u003c\/i\u003e. She is the co-creator of Buddhalicious, an online meal planning service that makes it easy for people to adopt a healthy and delicious vegan diet.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eREVIEWS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cmeta charset=\"utf-8\"\u003e\"This beautifully photographed, comprehensive work of Claiborne's cuisine deserves to be a part of your everyday repertoire.\" \u003ci\u003e--\u003c\/i\u003e\u003cb\u003e\u003ci\u003eVegNews\u003c\/i\u003e\u003c\/b\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003ci\u003e\"Sweet Potato Soul\u003c\/i\u003e starts with an Erykah Badu quote and ends with a recipe for pecan muhammara. Clearly, there's a lot to love. The debut cookbook from beloved vegan food blogger Jenné Claiborne, \u003ci\u003eSweet Potato Soul\u003c\/i\u003e offers vegan twists on soul food classics alongside memories of Claiborne flipping fluffy pancakes to the sound of gospel music in her Nana's kitchen. Fittingly, a wonderfully comprehensive section on southern pantry staples devotes almost 6 full pages to sweet potatoes varietals. What looks good: Fluffy sweet potato biscuits, coconut collard salad, \"Harlem caviar\" black eyed pea salad, Creole red bean sausages, and jackfruit jambalaya.\" \u003ci\u003e--\u003c\/i\u003e\u003cb\u003e\u003ci\u003eBon Appetit\u003c\/i\u003e\u003c\/b\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003e\"Many traditional dishes are off-limits to a vegetarian or vegan, but the smart use of spices and other ingredients can bring them back within reach. This is just what Jenné Claiborne does so beautifully in her new book, \u003ci\u003eSweet Potato Soul.\u003c\/i\u003e Claiborne brings Southern flair . . . to plant-based dishes. That means shredded sweet potatoes and pecans in her granola, coconut three ways (oil, milk and sugar) in her peach cobbler and oyster mushrooms in her étouffée. . . . I knew it was the real deal when my fiance, whose people come from Louisiana, took one bite and put down his spoon--so he could take a photo.\" \u003ci\u003e--\u003c\/i\u003e\u003cb\u003e\u003ci\u003eWashington Post\u003c\/i\u003e\u003c\/b\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eHarmony  \/  February 06, 2018\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e0.7\" H x 9.2\" L x 7.4\" W (1.45 lbs) 224 pages\u003c\/span\u003e\u003c\/p\u003e","brand":"Penguin Random House","offers":[{"title":"Paperback","offer_id":38035982549168,"sku":"9780451498892","price":20.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0515\/3832\/9776\/products\/imageloader_2073d28b-17f8-431f-9d48-0aa8c37cf90f.gif?v=1611696081"},{"product_id":"african-trilogy-things-fall-apart-arrow-of-god-no-longer-at-ease-chinua-achebe-kwame-anthony-appiah","title":"The African Trilogy: Things Fall Apart; Arrow of God; No Longer at Ease \/\/\/ Chinua Achebe with foreword by Kwame Anthony Appiah","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eChinua Achebe is considered the father of modern African literature, the writer who opened the magic casements of African fiction. \u003c\/span\u003e\u003ci data-mce-fragment=\"1\"\u003eThe African Trilogy\u003c\/i\u003e\u003cspan data-mce-fragment=\"1\"\u003e--comprised of \u003c\/span\u003e\u003ci data-mce-fragment=\"1\"\u003eThings Fall Apart\u003c\/i\u003e\u003cspan data-mce-fragment=\"1\"\u003e, \u003c\/span\u003e\u003ci data-mce-fragment=\"1\"\u003eArrow of God\u003c\/i\u003e\u003cspan data-mce-fragment=\"1\"\u003e, and \u003c\/span\u003e\u003ci data-mce-fragment=\"1\"\u003eNo Longer at Ease\u003c\/i\u003e\u003cspan data-mce-fragment=\"1\"\u003e--is his magnum opus. In these masterly novels, Achebe brilliantly imagines the lives of three generations of an African community as their world is upended by the forces of colonialism from the first arrival of the British to the waning days of empire.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eThe trilogy opens with the groundbreaking \u003c\/span\u003e\u003ci data-mce-fragment=\"1\"\u003eThings Fall Apart\u003c\/i\u003e\u003cspan data-mce-fragment=\"1\"\u003e, the tale of Okonkwo, a hero in his village, whose clashes with missionaries--coupled with his own tragic pride--lead to his fall from grace. \u003c\/span\u003e\u003ci data-mce-fragment=\"1\"\u003eArrow of God\u003c\/i\u003e\u003cspan data-mce-fragment=\"1\"\u003e takes up the ongoing conflict between continuity and change as Ezeulu, the headstrong chief priest, finds his authority is under threat from rivals and colonial functionaries. 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For passion, intellect and crystalline prose, he is unsurpassed.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBIO\u003c\/strong\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cb\u003eChinua Achebe\u003cspan\u003e \u003c\/span\u003e\u003c\/b\u003e\u003cspan\u003e(1930-2013) \u003c\/span\u003e\u003cb\u003e\u003c\/b\u003e\u003cspan\u003ewas born in Nigeria. Widely considered to be the father of modern African literature, he is best known for his masterful African Trilogy, consisting of \u003c\/span\u003e\u003ci\u003eThings Fall Apart, Arrow of God\u003c\/i\u003e\u003cspan\u003e, and \u003c\/span\u003e\u003ci\u003eNo Longer at Ease\u003c\/i\u003e\u003cspan\u003e. The trilogy tells the story of a single Nigerian community over three generations from first colonial contact to urban migration and the breakdown of traditional cultures. He is also the author of \u003c\/span\u003e\u003ci\u003eAnthills of the Savannah\u003c\/i\u003e\u003cspan\u003e, \u003c\/span\u003e\u003ci\u003eA Man of the People\u003c\/i\u003e\u003cspan\u003e, \u003c\/span\u003e\u003ci\u003eGirls at War\u003c\/i\u003e\u003cspan\u003e \u003c\/span\u003e\u003ci\u003eand Other Stories\u003c\/i\u003e\u003cspan\u003e, \u003c\/span\u003e\u003ci\u003eHome and Exile\u003c\/i\u003e\u003cspan\u003e, \u003c\/span\u003e\u003ci\u003eHopes and Impediments\u003c\/i\u003e\u003cspan\u003e, \u003c\/span\u003e\u003ci\u003eCollected Poems\u003c\/i\u003e\u003cspan\u003e, \u003c\/span\u003e\u003ci\u003eThe Education of a British-Protected Child\u003c\/i\u003e\u003cspan\u003e, \u003c\/span\u003e\u003ci\u003eChike and the River\u003c\/i\u003e\u003cspan\u003e, and \u003c\/span\u003e\u003ci\u003eThere Was a Country\u003c\/i\u003e\u003cspan\u003e. He was the David and Marianna Fisher University Professor and Professor of Africana Studies at Brown University and, for more than fifteen years, was the Charles P. Stevenson Jr. Professor of Languages and Literature at Bard College. Achebe was the recipient of the Nigerian National Merit Award, Nigeria's highest award for intellectual achievement. 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Visit Janae online at www.janaemarks.com.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong\u003eREVIEWS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan\u003e\u003cmeta charset=\"UTF-8\"\u003e\"Marks tackles the complex costs of the pursuit of justice and motivates readers to feel equipped--and energized--to stand up for what's right, right now. Readers will recognize that, like Zoe Washington, they need not wait until they grow up to make their actions count.\" --\u003cstrong\u003eTanita S. Davis\u003c\/strong\u003e, author of \u003cem\u003eMare's War\u003c\/em\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan\u003e\"A delightful confection of a novel! Zoe is a wondrous heroine who inspires a deeper love for food, family, and friends. Advocating for social justice, she creates a new recipe for a better, sweeter world. An enticing and enthralling debut from Janae Marks.\" --\u003cstrong\u003eJewell Parker Rhodes\u003c\/strong\u003e, New York Times bestselling author of \u003cem\u003eGhost Boys\u003c\/em\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"Marks delivers a spirited central character whose determination to get to the truth is admirable. 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They live in a beautiful house, with a caring family, and attend an exclusive missionary school. They're completely shielded from the troubles of the world. Yet, as Kambili reveals in her tender-voiced account, things are less perfect than they appear. Although her Papa is generous and well respected, he is fanatically religious and tyrannical at home--a home that is silent and suffocating.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eAs the country begins to fall apart under a military coup, Kambili and Jaja are sent to their aunt, a university professor outside the city, where they discover a life beyond the confines of their father's authority. Books cram the shelves, curry and nutmeg permeate the air, and their cousins' laughter rings throughout the house. When they return home, tensions within the family escalate, and Kambili must find the strength to keep her loved ones together.\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003ci data-mce-fragment=\"1\"\u003e\u003c\/i\u003e\u003c\/p\u003e\n\u003cp\u003e\u003ci data-mce-fragment=\"1\"\u003ePurple Hibiscus\u003c\/i\u003e\u003cspan data-mce-fragment=\"1\"\u003e is an exquisite novel about the emotional turmoil of adolescence, the powerful bonds of family, and the bright promise of freedom.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBIO\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cb\u003eChimamanda Ngozi Adichie\u003c\/b\u003e\u003cspan\u003e grew up in Nigeria. Her work has been translated into thirty languages and has appeared in various publications, including \u003c\/span\u003e\u003ci\u003eThe O. Henry Prize Stories 2003\u003c\/i\u003e\u003cspan\u003e, the \u003c\/span\u003e\u003ci\u003eNew Yorker\u003c\/i\u003e\u003cspan\u003e, \u003c\/span\u003e\u003ci\u003eGranta\u003c\/i\u003e\u003cspan\u003e, the \u003c\/span\u003e\u003ci\u003eFinancial Times\u003c\/i\u003e\u003cspan\u003e, and \u003c\/span\u003e\u003ci\u003eZoetrope\u003c\/i\u003e\u003cspan\u003e. \u003c\/span\u003e\u003ci\u003ePurple Hibiscus\u003c\/i\u003e\u003cspan\u003e, her first novel, won the Commonwealth Writers' Prize and the Hurston\/Wright Legacy Award. Her novel \u003c\/span\u003e\u003ci\u003eHalf of a Yellow Sun\u003c\/i\u003e\u003cspan\u003e won the Orange Broadband Prize and was a \u003c\/span\u003e\u003ci\u003eNew York Times\u003c\/i\u003e\u003cspan\u003e Notable Book and a \u003c\/span\u003e\u003ci\u003ePeople\u003c\/i\u003e\u003cspan\u003e Best Book of the Year; her novel \u003c\/span\u003e\u003ci\u003eAmericanah\u003c\/i\u003e\u003cspan\u003e won the National Book Critics Circle Award. 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Klancy also includes a chapter on entertaining at home, because being single still means having fun with friends.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBIO\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"UTF-8\"\u003e\u003cspan\u003e\u003cstrong\u003eKlancy Miller\u003c\/strong\u003e is a writer, pastry chef, host of waffle parties, and passionate Francophile. She has contributed to \u003c\/span\u003e\u003ci\u003eFood Republic \u003c\/i\u003e\u003cspan\u003eand appeared on Food Network's \u003c\/span\u003e\u003ci\u003eRecipe for Success\u003c\/i\u003e\u003cspan\u003e. She graduated from Columbia University and Le Cordon Bleu Paris. \u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eREVIEWS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cmeta charset=\"UTF-8\"\u003e\"This is a smart, fun, user-friendly cookbook with great recipes for solo cooks. 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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.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e \u003c\/span\u003e\u003cspan\u003eMiller argues that the story is more complex and surprising than commonly thought. 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 discusses how soul food has become incorporated into American culture and explores its connections to identity politics, bad health raps, and healthier alternatives. 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One by one, they follow their noses toward the scrumptious scent. And one by one, Omu offers a portion of her meal. Soon the pot is empty. Has she been so generous that she has nothing left for herself? \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eDebut author-illustrator Oge Mora brings to life a heartwarming story of sharing and community in colorful cut-paper designs as luscious as Omu's stew, with an extra serving of love. An author's note explains that Omu (pronounced AH-moo) means queen in the Igbo language of her parents, but growing up, she used it to mean Grandma. 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Born in the United States to Nigerian immigrant parents, Nnedi is known for weaving African culture into creative evocative settings and memorable characters. In a profile of Nnedi's work, the \u003c\/span\u003e\u003ci\u003eNew York Times\u003c\/i\u003e\u003cspan\u003e called Nnedi's imagination \"stunning.\" Nnedi has received the World Fantasy Award, the Hugo Award, and the Nebula Award, among others, for her novels. She holds a PhD in English and is a professor at SUNY Buffalo. She divides her time between Buffalo and the suburbs of Chicago, where she lives with her daughter. Learn more at nnedi.com or follow her on Twitter @nnedi.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eREVIEWS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"UTF-8\"\u003e\u003cspan\u003e\"Okorafor's novels tend to reflect both her West-African heritage and American experiences, but in this series she creates a stunningly original world of African magic that draws on Nigerian folk beliefs and rituals instead of relying on the predictable tropes of Western fantasy novels.\" \u003c\/span\u003e\u003cspan\u003e-- \u003c\/span\u003e\u003cstrong\u003e\u003ci\u003eTime\u003c\/i\u003e \u003cem\u003eMagazine \u003c\/em\u003e\u003c\/strong\u003e\u003cb\u003e\u003cbr\u003e\u003c\/b\u003e\u003cspan\u003e\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003e\"There's more imagination on a page of Nnedi Okorafor's work than in whole volumes of ordinary fantasy epics.\" --\u003cstrong\u003eUrsula K. Le Guin\u003c\/strong\u003e, award-winning author of \u003c\/span\u003e\u003ci\u003eA Wizard of Earthsea\u003c\/i\u003e\u003c\/p\u003e\n\u003cp\u003e\"I always loved science fiction, but I didn't feel I was part of it--until I read first Octavia Butler, and now Nnedi Okorafor.\" --\u003cstrong\u003eWhoopi Goldberg\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e[H] \u003c\/strong\u003e\u003cem\u003eViking Books for Young Readers  \/  April 14, 2011 \u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e1.35\" H x 8.58\" L x 5.82\" W (1.05 lbs) 368 pages\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e[P]\u003c\/strong\u003e \u003cem\u003eSpeak  \/  July 17, 2017\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e1.1\" H x 8.1\" L x 5.4\" W (0.75 lbs) 384 pages\u003c\/p\u003e","brand":"Penguin Random House","offers":[{"title":"Hardcover","offer_id":38032483483824,"sku":"9780670011964","price":19.0,"currency_code":"USD","in_stock":true},{"title":"Paperback","offer_id":38032483516592,"sku":"9780142420911","price":13.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0515\/3832\/9776\/products\/imageloader_c5445afb-e41c-4b6a-97e7-c69f1814ee84.gif?v=1611697218"},{"product_id":"akata-warrior-nnedi-okorafor","title":"Akata Warrior \/\/\/ Nnedi Okorafor","description":"\u003cp\u003e\u003cmeta charset=\"UTF-8\"\u003e\u003cb\u003eThe newest novel by the author of \u003ci\u003eAkata Witch\u003c\/i\u003e and the forthcoming Marvel comic book series about Shuri, Black Panther's sister!\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003e\"The most imaginative, gripping, enchanting fantasy novels I have ever read!\" --Laurie Halse Anderson, \u003ci\u003eNew York Times\u003c\/i\u003e bestselling author of \u003ci\u003eSpeak\u003c\/i\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eA year ago, Sunny Nwazue, an American-born girl Nigerian girl, was inducted into the secret Leopard Society. As she began to develop her magical powers, Sunny learned that she had been chosen to lead a dangerous mission to avert an apocalypse, brought about by the terrifying masquerade, Ekwensu. Now, stronger, feistier, and a bit older, Sunny is studying with her mentor Sugar Cream and struggling to unlock the secrets in her strange Nsibidi book. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eEventually, Sunny knows she must confront her destiny. With the support of her Leopard Society friends, Orlu, Chichi, and Sasha, and of her spirit face, Anyanwu, she will travel through worlds both visible and invisible to the mysteries town of Osisi, where she will fight a climactic battle to save humanity.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBIO\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eMuch-honored \u003cstrong\u003eNnedi Okorafor\u003c\/strong\u003e, winner of the Hugo, Nebula, and World Fantasy awards, merges today's Nigeria with a unique world she creates. \u003c\/span\u003e\u003ci\u003eAkata Warrior\u003c\/i\u003e\u003cspan\u003e blends mythology, fantasy, history and magic into a compelling tale that will keep readers spellbound.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eREVIEWS\u003c\/strong\u003e\u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cmeta charset=\"UTF-8\"\u003e\"★ \u003ci\u003eAkata Warrior \u003c\/i\u003eswiftly synthesizes the lessons and knowledge of the first book into a heart-racing story of resilience and a determination to save the world. This title is a unique coming of age story, coupling the distinct experience of the cultural duality as both African and African-American with lessons of love, loyalty, and the pains of adolescent insecurities.\" -- \u003ci\u003e\u003cstrong\u003eBCCB\u003c\/strong\u003e, \u003c\/i\u003estarred review\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"UTF-8\"\u003e\u003cspan\u003e\"There's more imagination on a page of Nnedi Okorafor's work than in whole volumes of ordinary fantasy epics.\" --\u003cstrong\u003eUrsula K. Le Guin\u003c\/strong\u003e, award-winning author of \u003c\/span\u003e\u003ci\u003eA Wizard of Earthsea\u003c\/i\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003e\"The voice of Nnedi Okorafor does not obey the rules of distance, time, or place. Hers is the voice that fuses matter and imagination. 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But many low-income neighborhoods and communities of color have been systematically deprived of access to healthy and sustainable food. These communities have been actively prevented from producing their own food and often live in \"food deserts\" where fast food is more common than fresh food.\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003ci data-mce-fragment=\"1\"\u003eCultivating Food Justice\u003c\/i\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003edescribes their efforts to envision and create environmentally sustainable and socially just alternatives to the food system.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eBringing together insights from studies of environmental justice, sustainable agriculture, critical race theory, and food studies,\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003ci data-mce-fragment=\"1\"\u003eCultivating Food Justice\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003c\/i\u003ehighlights the ways race and class inequalities permeate the food system, from production to distribution to consumption. The studies offered in the book explore a range of important issues, including agricultural and land use policies that systematically disadvantage Native American, African American, Latino\/a, and Asian American farmers and farmworkers; access problems in both urban and rural areas; efforts to create sustainable local food systems in low-income communities of color; and future directions for the food justice movement. 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When Colonel Mendonça discovers his wife in bed with a lover, he shoots and kills them both. Political contests, too, can be settled by gunshot...\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eNo one imagines that a bedraggled migrant worker who turns up in town-least of all Gabriela herself-will be the agent of change. Nacib Saad has just lost the cook at his popular café and in desperation hires Gabriela. To his surprise she turns out to be a great beauty as well as a wonderful cook and an enchanting boon to his business. 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It considers foods prepared for everyday meals as well as special occasions and looks at what shaped people's eating traditions in early twentieth-century Florida. Hurston did for Florida what William Faulkner did for Mississippi--provided insight into a state's history and culture through various styles of writing. Her collected food stories, folklore and remedies, and the related recipes food professor Fred Opie pairs with them, are essential reading for those who love to cook and eat.\u003c\/div\u003e\n\u003cdiv class=\"text\"\u003e\u003c\/div\u003e\n\u003cdiv class=\"text\"\u003e\u003c\/div\u003e\n\u003cdiv class=\"text\"\u003e\u003c\/div\u003e\n\u003cdiv class=\"text\"\u003e\u003c\/div\u003e\n\u003cp\u003e\u003cstrong\u003e[H] \u003c\/strong\u003e\u003cem\u003eHistory Press Library Editions  \/  January 19, 2015\u003c\/em\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e0.38\" H x 9.0\" L x 6.0\" W (0.81 lbs) 146 pages\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e[P]\u003c\/strong\u003e \u003cem\u003eHistory Press  \/  January 19, 2015\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e0.4\" H x 8.9\" L x 5.9\" W (0.66 lbs) 144 pages\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThis item is not returnable.\u003c\/strong\u003e\u003c\/p\u003e","brand":"Ingram","offers":[{"title":"Hardcover","offer_id":38035155976368,"sku":"9781540213112","price":32.0,"currency_code":"USD","in_stock":true},{"title":"Paperback","offer_id":38035156009136,"sku":"9781626198722","price":24.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0515\/3832\/9776\/products\/imageloader_cc2c9b3b-124c-4721-9372-6e4a9cb8e106.gif?v=1611700832"},{"product_id":"southern-food-and-civil-rights-feeding-the-revolution-frederick-douglass-opie","title":"Southern Food and Civil Rights: Feeding the Revolution \/\/\/ Frederick Douglass Opie","description":"\u003cp data-mce-fragment=\"1\"\u003e\u003cb data-mce-fragment=\"1\"\u003eFood has been and continues to be an essential part of any movement for progressive change.\u003c\/b\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eFrom home cooks and professional chefs to local eateries and bakeries, food has helped activists continue marching for change for generations. Paschal's restaurant in Atlanta provided safety and comfort food for civil rights leaders. Elijah Muhammad and the Nation of Islam operated their own farms, dairies and bakeries in the 1960s. \"The Sandwich Brigade\" organized efforts to feed the thousands at the March on Washington. Author Fred Opie details the ways southern food nourished the fight for freedom, along with cherished recipes associated with the era.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong\u003eBIO\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan\u003e\u003cstrong\u003eFrederick Douglass Opie\u003c\/strong\u003e is a professor of history and foodways at Babson College and the author of Hog and Hominy: Soul Food from Africa to America; Black Labor Migration in Caribbean Guatemala, 1882-1923; Upsetting the Apple Cart: Black and Latino Coalitions in New York From Protest to Public Office; and Zora Neale Hurston on Florida Food: Recipes, Remedies and Simple Pleasures. Opie is a regular contributor on the radio show, \"The Splendid Table.\"\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cem\u003eHistory Press  \/  January 09, 2017\u003c\/em\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan\u003e0.4\" H x 8.9\" L x 5.9\" W (0.9 lbs) 192 pages\u003c\/span\u003e\u003c\/p\u003e","brand":"Ingram","offers":[{"title":"Paperback","offer_id":38036214513840,"sku":"9781467137386","price":24.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0515\/3832\/9776\/products\/imageloader_16492470-5bcc-4634-af4d-4c280460ef09.gif?v=1611700302"},{"product_id":"queen-sugar-natalie-baszile","title":"Queen Sugar \/\/\/ Natalie Baszile","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cb data-mce-fragment=\"1\"\u003eThe inspiration for the acclaimed OWN TV series produced by Oprah Winfrey and Ava DuVernay.\u003c\/b\u003e\u003cb data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003c\/b\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eA mother-daughter story of reinvention--about an African American woman who unexpectedly inherits a sugarcane farm in Louisiana. Why exactly Charley Bordelon's late father left her eight hundred sprawling acres of sugarcane land in rural Louisiana is as mysterious as it was generous. Recognizing this as a chance to start over, Charley and her eleven-year-old daughter, Micah, say good-bye to Los Angeles. They arrive just in time for growing season but no amount of planning can prepare Charley for a Louisiana that's mired in the past: as her judgmental but big-hearted grandmother tells her, cane farming is always going to be a white man's business. As the sweltering summer unfolds, Charley must balance the overwhelming challenges of her farm with the demands of a homesick daughter, a bitter and troubled brother, and the startling desires of her own heart.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBIO\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cb\u003eNatalie Baszile\u003c\/b\u003e has a master's degree in Afro-American Studies from the University of California, Los Angeles, and an MFA from the Warren Wilson Program for Writers where she was a Holden Minority Scholar. \u003ci\u003eQueen Sugar \u003c\/i\u003ehas been made into a dramatic television series, produced for OWN by Warner Horizon Television. Baszile lives in San Francisco with her family.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eREVIEWS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cmeta charset=\"utf-8\"\u003e\"Queen Sugar is a page-turning, heart-breaking novel of the new south, where the past is never truly past, but the future is a hot, bright promise. This is a story of family and the healing power of our connections--to each other, and to the rich land beneath our feet.\" --\u003cstrong\u003eTayari Jones\u003c\/strong\u003e, author of \u003ci data-mce-fragment=\"1\"\u003eAn American Marriage\u003c\/i\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003e\"After turning the last page of Queen Sugar, I already miss the gutsy, contemporary African American woman who ditches California and migrates to Louisiana to run her inherited cane farm. Natalie Baszile is a fresh, new voice that resists all Southern stereotypes, and delivers an authentic knock-out read.\"\u003ci data-mce-fragment=\"1\"\u003e\u003cbr\u003e--\u003cb\u003eLalita Tademy\u003c\/b\u003e, New York Times bestselling author of Cane River and Red River\u003c\/i\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003e\"Baszile infuses her novel with flickers of poetic detail and spot-on observations... Queen Sugar gets props for its charming characters and enthralling, fully realized setting.\" \u003ci data-mce-fragment=\"1\"\u003e--\u003cb\u003eThe Atlanta Journal-Constitution\u003c\/b\u003e\u003c\/i\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003ci data-mce-fragment=\"1\"\u003ePenguin Books  \/  \u003cmeta charset=\"utf-8\"\u003eJanuary 27, 2015\u003c\/i\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e0.81\" H x 8.0\" L x 5.38\" W (0.6 lbs) 384 pages\u003c\/span\u003e\u003c\/p\u003e","brand":"Penguin Random House","offers":[{"title":"Paperback","offer_id":38036096614576,"sku":"9780143126232","price":18.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0515\/3832\/9776\/products\/imageloader_77d26b16-a7b4-49e7-bf32-205a0067d67c.gif?v=1611699947"},{"product_id":"black-labor-migration-in-caribbean-guatemala-1882-1923-frederick-douglass-opie","title":"Black Labor Migration in Caribbean Guatemala, 1882-1923 \/\/\/ Frederick Douglass Opie","description":"\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003c\/span\u003eIn the late nineteenth century, many Central American governments and countries sought to fill low-paying jobs and develop their economies by recruiting black American and West Indian laborers. Frederick Opie offers a revisionist interpretation of these workers, who were often depicted as simple victims with little, if any, enduring legacy.\u003c\/p\u003e\n\u003cdiv class=\"text\"\u003e\n\u003cp\u003eThe Guatemalan government sought to build an extensive railroad system in the 1880s, and actively recruited foreign labor. For poor workers of African descent, immigrating to Guatemala was seen as an opportunity to improve their lives and escape from the racism of the Jim Crow U.S. South and the French and British colonial Caribbean.\u003c\/p\u003e\n\u003cp\u003eUsing primary and secondary sources as well as ethnographic data, Opie details the struggles of these workers who were ultimately inspired to organize by the ideas of Marcus Garvey. Regularly suffering class- and race-based attacks and persecution, black laborers frequently met such attacks with resistance. Their leverage--being able to shut down the railroad--was crucially important to the revolutionary movements in 1897 and 1920.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cstrong\u003eBIO\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cstrong\u003eFrederick Douglass Opie\u003c\/strong\u003e is a professor of history and foodways at Babson College and the author of several books including Hog and Hominy: Soul Food from Africa to America,\" \"Black Labor Migration in Caribbean Guatemala, 1882-1923\" and \"Upsetting the Apple Cart: Black and Latino Coalitions in New York From Protest to Public Office.\" Opie is a regular contributor on the radio show \"The Splendid Table\" and the editor of the popular food and history blog foodasalens.com.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cem\u003eUniversity Press of Florida  \/  September 15, 2012 \u003c\/em\u003e\u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003e0.37\" H x 9.0\" L x 6.0\" W (0.54 lbs) 145 pages\u003c\/span\u003e\u003c\/p\u003e","brand":"Longleaf Services","offers":[{"title":"Paperback","offer_id":38032564158640,"sku":"9780813044422","price":20.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0515\/3832\/9776\/products\/imageloader_b9eb8098-9a02-4c39-8180-c671ee1a8d56.gif?v=1611697416"},{"product_id":"beginning-to-end-hunger-food-and-the-environment-in-belo-horizonte-brazil-and-beyond-m-jahi-chapell-frances-moore-lappe","title":"Beginning to End Hunger: Food and the Environment in Belo Horizonte, Brazil, and Beyond \/\/\/ M. Jahi Chapell with foreword by Frances Moore Lappé","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eBeginning to End Hunger presents the story of Belo Horizonte, home to 2.5 million people and the site of one of the world's most successful city food security programs. Since its Municipal Secretariat of Food and Nutritional Security was founded in 1993, malnutrition in Belo Horizonte has declined dramatically, leading it to serve as an inspiration for Brazil's renowned Zero Hunger programs. The Municipal Secretariat's work with local family farmers also offers a glimpse of how food security, rural livelihoods, and healthy ecosystems can be supported together. While inevitably imperfect, Belo Horizonte offers a vision of the path away from food system dysfunction, unsustainability, and hunger. This case study by M. Jahi Chappell shows the vital importance of holistic approaches to food security, offers ideas on how to design successful policies to end hunger, and lays out strategies for making policy change happen. With these tools, we can take the next steps toward achieving similar reductions in hunger and food insecurity elsewhere in the developed and developing worlds.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBIO\u003c\/strong\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cb\u003eM. Jahi Chappell\u003c\/b\u003e is a political agroecologist with training in ecology and evolutionary biology, science and technology studies, and chemical engineering. He is a Senior Research Fellow at the Centre for Agroecology, Water and Resilience (CAWR) at Coventry University, a Fellow of FoodFirst\/the Institute for Food and Development Policy, and an Adjunct Faculty member of the School of the Environment at Washington State University.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eREVIEWS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cmeta charset=\"utf-8\"\u003e\"M. Jahi Chappell's exceptional scholarship in the food system finally gets the audience it deserves in this deeply researched and engaging work. Moving from the seats of Belo Horizonte's state-run restaurants to the annals of world history, Chappell demonstrates a keen eye for local detail and global relevance. This book is a provocation to new thought and better action to end hunger permanently.\" --\u003cstrong\u003eRaj Patel\u003c\/strong\u003e, author of \u003ci\u003eStuffed and Starved: The Hidden Battle for the World's Food System\u003c\/i\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003e\"Chappell illuminates how a city in Brazil, Belo Horizonte, has achieved the unthinkable--dramatic decreases in hunger and malnutrition--and skewers popular myths with logical, systematic analysis and brilliant analogies. Should be read by every person committed to ending hunger!\" --\u003cstrong\u003eMolly Anderson\u003c\/strong\u003e, William R. Kenan, Jr. Professor of Food Studies, Middlebury College and member of International Panel of Experts on Sustainable Food Systems\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003e\"In this remarkable book, Chappell uses the case of Belo Horizonte to challenge us to be 'active optimists.' Pairing hope with evidence, and recognizing that the course to universal food security will never run smooth, Chappell proposes we take responsibility for a vision of a world without hunger. \u003ci\u003eBeginning to End Hunger\u003c\/i\u003e is a passionate plea against a fatalistic acceptance of poverty and in favor of promoting meaningful democracy. This is a very fine, honorable book.\" --\u003cstrong\u003eCecilia Rocha\u003c\/strong\u003e, Professor and Associate Researcher, Centre for Studies in Food Security, Ryerson University\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eUniversity of California Press  \/  \u003cmeta charset=\"utf-8\"\u003eJanuary 19, 2018\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e 0.7\" H x 8.9\" L x 5.9\" W (0.8 lbs) 272 pages\u003c\/p\u003e","brand":"Ingram","offers":[{"title":"Paperback","offer_id":38032497246384,"sku":"9780520293090","price":35.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0515\/3832\/9776\/products\/imageloader_3122be32-c40d-4586-8bea-1fc14c8caaa5.gif?v=1611697253"},{"product_id":"hog-and-hominy-soul-food-from-africa-to-america-frederick-opie-douglass","title":"Hog and Hominy: Soul Food from Africa to America \/\/\/ Frederick Douglass Opie","description":"\u003cp\u003e\u003cmeta charset=\"UTF-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eFrederick Douglass Opie deconstructs and compares the foodways of people of African descent throughout the Americas, interprets the health legacies of black culinary traditions, and explains the concept of soul itself, revealing soul food to be an amalgamation of West and Central African social and cultural influences as well as the adaptations blacks made to the conditions of slavery and freedom in the Americas.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eSampling from travel accounts, periodicals, government reports on food and diet, and interviews with more than thirty people born before 1945, Opie reconstructs an interrelated history of Moorish influence on the Iberian Peninsula, the African slave trade, slavery in the Americas, the emergence of Jim Crow, the Great Migration, the Great Depression, and the Civil Rights and Black Power movements. His grassroots approach reveals the global origins of soul food, the forces that shaped its development, and the distinctive cultural collaborations that occurred among Africans, Asians, Europeans, and Americans throughout history. Opie shows how food can be an indicator of social position, a site of community building and cultural identity, and a juncture at which different cultural traditions can develop and impact the collective health of a community.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong\u003eBIO\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cmeta charset=\"UTF-8\"\u003e\u003cspan\u003e\u003cstrong\u003eFrederick Douglass Opie\u003c\/strong\u003e teaches history at Babson College. He is author of \u003c\/span\u003e\u003ci\u003eBlack Labor Migration in Caribbean Guatemala, 1882-1923\u003c\/i\u003e\u003cspan\u003e and a blogger at www.frederickdouglassopie.blogspot.com, where he conducts \"Daily Musings on Culture, History, and Food with Related Recipes.\" He has appeared on the popular American Public Media show \u003c\/span\u003e\u003ci\u003eThe Splendid Table\u003c\/i\u003e\u003cspan\u003e and is a regular guest on Philadelphia National Public Radio's \u003c\/span\u003e\u003ci\u003eThe Chef's Table\u003c\/i\u003e\u003cspan\u003e.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong\u003eREVIEWS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan\u003e\"\u003cem\u003eHog and Hominy\u003c\/em\u003e is a wonderful walk through the culinary traditions of African Americans, providing a history of African Americans simultaneously.\" --\u003cstrong\u003eJeffrey Ogbar\u003c\/strong\u003e, Director, Institute for African American Studies, University of Connecticut, and author of \u003cem\u003eBlack Power: Radical Politics and African American Identity\u003c\/em\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan\u003e\"What makes Frederick Douglass Opie's work so powerful and so important is that it transcends the essentialist concept of 'soul food' as rooted in timeless cultural attributes of people of African descent. Opie shows not only that African American traditions of cooking were constantly changing in response to contact with Europeans, American Indians, and immigrants from many different parts of the world, but also that as early as the fifteenth and sixteenth centuries the agricultural and culinary traditions of African peoples were in flux as a result of global trading patterns.\" --\u003cstrong\u003eMark Naison\u003c\/strong\u003e, Professor of African American Studies and History and Director of Urban Studies, Fordham University\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan\u003e\u003cmeta charset=\"UTF-8\"\u003e\n\u003ci\u003e\"Hog and Hominy\u003c\/i\u003e contributes to understanding the important place of soul food in African American culture and of African American cuisine in the American melting pot.\" --\u003cstrong\u003eCarole Counihan,\u003c\/strong\u003e \"Journal of American Ethnic History \"\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong\u003e[H]\u003c\/strong\u003e\u003cem\u003e Columbia University Press  \/  October 08, 2008 \u003c\/em\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan\u003e0.9\" H x 9.1\" L x 6.3\" W (1.0 lbs) 238 pages\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan\u003e\u003cmeta charset=\"utf-8\"\u003e\n\u003cstrong\u003e[P] \u003c\/strong\u003e\u003c\/span\u003e\u003cem\u003eColumbia University Press  \/  May 14, 2010\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e0.6\" H x 8.6\" L x 5.7\" W (0.75 lbs) 238 pages\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThis item, in paperback, is not returnable.\u003c\/strong\u003e\u003c\/p\u003e","brand":"Ingram","offers":[{"title":"Hardcover","offer_id":38035159417008,"sku":"9780231146388","price":42.0,"currency_code":"USD","in_stock":true},{"title":"Paperback","offer_id":38035159449776,"sku":"9780231146395","price":20.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0515\/3832\/9776\/products\/imageloader_ea647285-9a7e-4963-a94b-0d4fb2e5db30.gif?v=1611698661"},{"product_id":"franchise-the-golden-arches-in-black-america-marcia-chatelain","title":"Franchise: The Golden Arches in Black America \/\/\/ Marcia Chatelain","description":"\u003cp\u003eAn estimated one-third of all American adults eats something from at a fast-food restaurant every day. Millions start their mornings with paper-wrapped English muffin breakfast sandwiches, order burritos hastily secured in foil for lunch, and end their evenings with extravalue dinners consumed in cars. But while people of all ages and backgrounds enjoy and depend on fast food, it does not mean the same thing to each of us. For African Americans, as acclaimed historian Marcia Chatelain reveals in\u003cspan\u003e \u003c\/span\u003e\u003ci\u003eFranchise\u003c\/i\u003e, fast food is a source of both despair and power--and a battlefield on which the fight for racial justice has been waged since the 1960s.\u003c\/p\u003e\n\u003cp\u003eOn the one hand, we rightly blame fast food for the rising rates of obesity and diabetes among black Americans, and fast food restaurants are viewed as symbols of capitalism's disastrous effects on our nation's most vulnerable citizens. Yet at the same time, Chatelain shows, fast food companies, and McDonald's in particular, have represented a source of economic opportunity and political power. After Martin Luther King, Jr.'s assassination in 1968, many activists turned to entrepreneurship as the means to achieving equality. Civil rights leaders, fast food companies, black capitalists, celebrities, and federal bureaucrats began an unlikely collaboration, in the belief that the franchising of fast food restaurants, by black citizens in their own neighborhoods, could improve the quality of black life.\u003c\/p\u003e\n\u003cp\u003eEquipped with federal loans and utterly committed to the urban centers in which they would open their little sites of hope, black franchise pioneers achieved remarkable success, and by the late 2000s, black-franchised McDonald's restaurants reported total sales exceeding $2 billion. Fast food represented an opportunity for strivers who had been shut out of many industries, denied promotions in those that would tolerate them, and discouraged, in numerous ways, from starting their own businesses, all because of the color of their skin. But a parallel story emerged, too--of wealth being extracted from black communities, of the ravages of fast food diets, of minumum wage jobs with little prospect for advancement.\u003c\/p\u003e\n\u003cp\u003eTaking us from the first McDonald's drive-in in San Bernardino in the 1940s to civil rights protests at franchises in the American South in the 1960s and the McDonald's on Florissant Avenue in Ferguson in the summer 2014, Chatelain charts how the fight for racial justice is intertwined with the fate of black businesses. Deeply researched and brilliantly told,\u003cspan\u003e \u003c\/span\u003e\u003ci\u003eFranchise\u003c\/i\u003e\u003cspan\u003e \u003c\/span\u003eis an essential story of race and capitalism in America.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBIO\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cb\u003eMarcia Chatelain\u003c\/b\u003e\u003cspan\u003e is a professor of history and African American studies at Georgetown University, and is a leading public voice on the history of race, education, and food culture. The author of \u003c\/span\u003e\u003ci\u003eSouth Side Girls\u003c\/i\u003e\u003cspan\u003e, Chatelain lives in Washington, DC.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cmeta charset=\"utf-8\"\u003e\"[A] smart and capacious history. . . . Throughout this impressively judicious book, [Chatelain] is attuned to the circumstances that encouraged increasingly intricate ties between McDonald's and black communities across the country. This isn't just a story of exploitation or, conversely, empowerment; it's a cautionary tale about relying on the private sector to provide what the public needs, and how promises of real economic development invariably come up short. . . . Franchise is a serious work of history. . . . [Chatelain's] sense of perspective gives this important book an empathetic core as well as analytical breadth, as she draws a crucial distinction between individuals actors, who often get subjected to so much scrutiny and second-guessing, and larger systems, which rarely get subjected to enough.\" --\u003cstrong\u003eJennifer Szalai, \u003c\/strong\u003e\u003cem\u003eNew York Times\u003c\/em\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cmeta charset=\"utf-8\"\u003e\"An impeccably researched examination of McDonald's and how the franchise was once intended as a path to economic freedom in Black communities. A fascinating, overlooked perspective on a US institution.\" --\u003cstrong\u003eKarla Strand\u003c\/strong\u003e, \u003cem\u003eMs. Magazine\u003c\/em\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cem\u003e\"Franchise\u003c\/em\u003e\u003cspan\u003e is a stunning story of post-1960s urban black America, a tale of triumph and good intentions, but also of tragic consequences for race relations, poverty, and dietary health. Marcia Chatelain has done superb research and writes as a great storyteller. This is an important book, showing that civil rights successes led to burgers under black ownership as much as ballots for social change. Chatelain makes us see black capitalism in all its mixed blessings.\" --\u003cstrong\u003eDavid W. Blight\u003c\/strong\u003e, Yale University, and author of the Pulitzer Prize-winning \u003cem\u003eFrederick Douglass: Prophet of Freedom\u003c\/em\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e[H]\u003c\/strong\u003e \u003cem\u003eLiveright Publishing Corporation  \/  January 07, 2020\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e1.1\" H x 9.5\" L x 6.4\" W (1.3 lbs) 336 pages\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e[P] \u003c\/strong\u003e\u003cem\u003eLiveright Publishing Corporation  \/  \u003cmeta charset=\"utf-8\"\u003eJanuary 19, 2021\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e0.9\" H x 8.2\" L x 5.5\" W (0.6 lbs) 336 pages\u003c\/span\u003e\u003c\/p\u003e","brand":"W. W. Norton","offers":[{"title":"Paperback","offer_id":38034119622832,"sku":"9781631498701","price":19.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0515\/3832\/9776\/products\/imageloader_d7fd77b3-9505-40d5-926c-1a5620b83995.gif?v=1611697921"},{"product_id":"eating-puerto-rico-a-history-of-food-culture-and-identity-cruz-miguel-ortiz-cuadra","title":"Eating Puerto Rico: A History of Food, Culture, and Identity \/\/\/ Cruz Miguel Ortíz Cuadra","description":"\u003cp\u003e\u003cmeta charset=\"UTF-8\"\u003e\u003cspan\u003eAvailable for the first time in English, Cruz Miguel Ortiz Cuadra's magisterial history of the foods and eating habits of Puerto Rico unfolds into an examination of Puerto Rican society from the Spanish conquest to the present. Each chapter is centered on an iconic Puerto Rican foodstuff, from rice and cornmeal to beans, roots, herbs, fish, and meat. Ortiz shows how their production and consumption connects with race, ethnicity, gender, social class, and cultural appropriation in Puerto Rico.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eUsing a multidisciplinary approach and a sweeping array of sources, Ortiz asks whether Puerto Ricans really still are what they ate. Whether judging by a host of social and economic factors--or by the foods once eaten that have now disappeared--Ortiz concludes that the nature of daily life in Puerto Rico has experienced a sea change.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBIO\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eCruz Miguel Ortiz Cuadra\u003c\/strong\u003e is senior lecturer in the department of humanities at the University of Puerto Rico, Humacao, and author of \u003cem\u003ePuerto Rico en la olla\u003c\/em\u003e, among other books.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eREVIEWS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"UTF-8\"\u003e\u003cspan\u003e\"Cruz Miguel Ortiz Cuadra's innovative methodology relies on primary sources, such as menus at religious convents, hospitals, prisons, and public schools; home economics class records; and cookbooks. The book is an important contribution to the social and cultural history of the Caribbean and may also be fruitful as a primary source for studies of colonialism, Third World poverty, and underdevelopment.\" --\u003c\/span\u003e\u003cstrong\u003e\u003ci\u003eThe Historian\u003c\/i\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"UTF-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\"Charming and learned . . . [but] also bittersweet. . . . One ends up wondering whether, finally, the question has to be: 'Who really determines what choices are available?'\" --\u003cstrong\u003eSidney W. Mintz\u003c\/strong\u003e, \u003c\/span\u003e\u003ci data-mce-fragment=\"1\"\u003eGastronomica\u003c\/i\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"UTF-8\"\u003e\"As much as Ortíz Cuadra succeeds in demythologizing the basic staples of Puerto Rican cuisine by explaining how rice, benas, cornmeal, codfish, beef, and pork arrived on the island and how they became as popular ad they did, he also skillfully deconstucts the category of Puerto Rican into multiple populations defined by gender, rural vs. urban, literacy and education levels, laboring class, immigrant or island-born, government vs. private sector, and colonizer or colonized, among others.\" --\u003cem\u003e\u003cstrong\u003eAmerican Historical Review\u003c\/strong\u003e\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eUniversity of North Carolina Press  \/  August 01, 2016 \u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e1.0\" H x 9.1\" L x 6.1\" W (1.28 lbs) 408 pages\u003c\/span\u003e\u003c\/p\u003e","brand":"Longleaf Services","offers":[{"title":"Paperback","offer_id":38033969119408,"sku":"9781469629971","price":40.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0515\/3832\/9776\/products\/imageloader_db4e110d-258a-4d91-9816-4355a6a6aeba.gif?v=1611697713"},{"product_id":"gingerbread-helen-oyeyemi","title":"Gingerbread \/\/\/ Helen Oyeyemi","description":"\u003cp\u003e\u003cmeta charset=\"UTF-8\"\u003e\u003cb data-mce-fragment=\"1\"\u003eThe prize-winning, bestselling author of \u003ci data-mce-fragment=\"1\"\u003eBoy, Snow, Bird\u003c\/i\u003e and \u003ci data-mce-fragment=\"1\"\u003eWhat Is Not Yours Is Not Yours\u003c\/i\u003e returns with a bewitching and inventive novel.\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eInfluenced by the mysterious place gingerbread holds in classic children's stories, beloved novelist Helen Oyeyemi invites readers into a delightful tale of a surprising family legacy, in which the inheritance is a recipe. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003ePerdita Lee may appear to be your average British schoolgirl; Harriet Lee may seem just a working mother trying to penetrate the school social hierarchy; but there are signs that they might not be as normal as they think they are. For one thing, they share a gold-painted, seventh-floor walk-up apartment with some surprisingly verbal vegetation. And then there's the gingerbread they make. Londoners may find themselves able to take or leave it, but it's very popular in Druhástrana, the far-away (or, according to many sources, non-existent) land of Harriet Lee's early youth. The world's truest lover of the Lee family gingerbread, however, is Harriet's charismatic childhood friend Gretel Kercheval --a figure who seems to have had a hand in everything (good or bad) that has happened to Harriet since they met.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eDecades later, when teenaged Perdita sets out to find her mother's long-lost friend, it prompts a new telling of Harriet's story. As the book follows the Lees through encounters with jealousy, ambition, family grudges, work, wealth, and real estate, gingerbread seems to be the one thing that reliably holds a constant value. Endlessly surprising and satisfying, written with Helen Oyeyemi's inimitable style and imagination, it is a true feast for the reader.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong\u003eBIO\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cmeta charset=\"UTF-8\"\u003e\u003cspan\u003e\u003cstrong\u003eHelen Oyeyemi\u003c\/strong\u003e is the author of the story collection \u003c\/span\u003e\u003ci\u003eWhat Is Not Yours Is Not Yours\u003c\/i\u003e\u003cspan\u003e, along with five novels--most recently \u003c\/span\u003e\u003ci\u003eBoy, Snow, Bird\u003c\/i\u003e\u003cspan\u003e, which was a finalist for the 2014 Los Angeles Times Book Prize. She received a 2010 Somerset Maugham Award and a 2012 Hurston\/Wright Legacy Award. In 2013, she was named one of \u003c\/span\u003e\u003ci\u003eGranta's\u003c\/i\u003e\u003cspan\u003e Best Young British Novelists.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong\u003eREVIEWS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cmeta charset=\"UTF-8\"\u003e\u003cspan\u003e\"Both stunningly beautiful and breathtakingly original... [Oyeyemi's] imagination, it turns out, is as boundless as her talent. Literary fiction is often knocked for being dismal and cynical, but Oyeyemi proves that it can just as easily be life-affirming, charming and just plain fun. Gingerbread is an enchanting masterpiece by an author who's refreshingly unafraid to be joyful, and it proves that Oyeyemi is one of the best English-language authors in the world today.\" \u003cstrong\u003e--Michael Schaub,\u003c\/strong\u003e \u003cem\u003e\u003cstrong\u003eNPR \u003c\/strong\u003e\u003c\/em\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"UTF-8\"\u003e\"If a book is going to propel itself solely on language and atmosphere, then it should aspire to be as good at even one of those elements as Gingerbread is at both. No matter what happens in the plot, every sentence is perfectly balanced and evocative and rich with meaning.\"\u003cstrong\u003e --\u003c\/strong\u003e \u003cem\u003e\u003cstrong\u003eVox\u003c\/strong\u003e\u003c\/em\u003e \u003cbr data-mce-fragment=\"1\"\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\"Is there an author working today who is comparable to Helen Oyeyemi? She might be the only contemporary author for whom it's not hyperbole to claim she's sui generis, and I don't think it's a stretch either to say she's a genius, as opposed to talented or newsworthy or relevant or accomplished, each of her novels daring more in storytelling than the one before. . .A tale that bears multiple rereadings and is more marvelous the deeper you're willing to dive into its rearranging of reality, its derangement.\" \u003cstrong\u003e-- \u003c\/strong\u003e\u003c\/span\u003e\u003cstrong\u003e\u003ci\u003eLos Angeles Review of Books\u003c\/i\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan\u003e\u003cmeta charset=\"utf-8\"\u003e \u003cstrong\u003e[P] \u003c\/strong\u003e\u003c\/span\u003e\u003cem\u003eRiverhead Books  \/  March 03, 2020\u003c\/em\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan\u003e0.8\" H x 7.9\" L x 5.1\" W (0.55 lbs) 288 pages\u003c\/span\u003e\u003c\/p\u003e","brand":"Penguin Random House","offers":[{"title":"Paperback","offer_id":38034830590128,"sku":"9781594634666","price":18.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0515\/3832\/9776\/products\/imageloader_4ceee234-415e-4af2-8a42-2e6e617f3b17.gif?v=1611698351"},{"product_id":"of-morsels-and-marvels-maryse-conde-richard-philcox","title":"Of Morsels and Marvels \/\/\/ Maryse Condé translated by Richard Philcox","description":"\u003cp\u003eFor many, cooking is simply the mechanical act of reproducing standard recipes. To Maryse Condé, however, cooking implies creativity and personal invention, on par with the complexity of writing a story. A cook, she explains, uses spices and flavors the same way an author chooses the music and meaning of words. \u003c\/p\u003e\n\u003cp\u003eIn Of Morsels and Marvels, Condé takes us on a literary journey around places she has travelled to in India, Indonesia, and South Africa. She highlights the tastes and culinary traditions that are fascinating examples of a living museum. Such places, Condé explains, provide important insights into lesser-known aspects of contemporary life. One anecdote illustrates what becomes of the standard Antillean dishes of fish stew and goat curry by two Antilleans who own a restaurant in Sydney, Australia. Cuisine changes not only according to the individual cook but also adapts to foreign skies under which it is created. The author also recounts personal memories of her lifelong relationship with cooking, such as when Adélia, her family's servant, wrongly blames little Maryse for mixing raisins with fish and using her imagination in the kitchen.\u003c\/p\u003e\n\u003cp\u003eBlending travel with gastronomy, this enchanting volume from the winner of the 2018 Alternative Nobel Prize will delight all who marvel at the wonders of the kitchen or seek to taste the world.\u003cem\u003e\u003cbr\u003e\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBIO\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cb\u003eMaryse Condé\u003c\/b\u003e\u003cspan\u003e is one of the French Caribbean's most beloved voices. Her many novels and plays published in English include \u003c\/span\u003e\u003ci\u003eHeremakhonon, Segu, I Tituba Black Witch of Salem, Crossing the Mangrove, Windward Heights,\u003cspan\u003e \u003c\/span\u003e\u003c\/i\u003e\u003cspan\u003eand \u003c\/span\u003e\u003ci\u003eVictoire, My Mother's Mother\u003c\/i\u003e\u003cspan\u003e. She is professor emerita of Columbia University and divides her time between Paris and Gordes in the South of France. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eRichard Philcox\u003c\/b\u003e\u003cspan\u003e is Condé's husband and translator. He has also published new translations of Frantz Fanon's \u003c\/span\u003e\u003ci\u003eThe Wretched of the Earth\u003c\/i\u003e\u003cspan\u003e and \u003c\/span\u003e\u003ci\u003eBlack Skin, White Masks\u003c\/i\u003e\u003cspan\u003e.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eREVIEWS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cmeta charset=\"utf-8\"\u003e\"Both Condé's writing and her food transcend[s] national or cultural delineation. With \u003ci\u003eOf Morsels and Marvels\u003c\/i\u003e, she presents an alternative to the standard culinary memoir, committing an even greater 'crime of treason' than that of comparing writing to cooking: She asserts food writing's rightful place among the literary arts. Both the genre and its readers are all the richer for it.\" --\u003cem\u003e\u003cstrong\u003eNew York Times\u003c\/strong\u003e\u003c\/em\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\"The reader is treated to a series of reflections on the role of food in the author's life, interspersed with observations from her travels. . . . The memoir's refrain is Condé's conviction that cooking is a profound art, as revelatory of culture, as inventively brilliant, and potentially as liberating, as writing, painting or music.\" --\u003cem\u003e\u003cstrong\u003eTimes Literary Supplement\u003c\/strong\u003e\u003c\/em\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eSeagull Books  \/  \u003cmeta charset=\"utf-8\"\u003eJanuary 19, 2020\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e1.0\" H x 8.0\" L x 5.2\" W (0.79 lbs) 324 pages\u003c\/span\u003e\u003c\/p\u003e","brand":"University of Chicago Press","offers":[{"title":"Hardcover","offer_id":38036037337264,"sku":"9780857426932","price":28.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0515\/3832\/9776\/products\/imageloader_a7ae7690-cf7e-4ef8-bccf-670b5ab52550.gif?v=1611882393"},{"product_id":"recipes-and-remembrances-of-fair-dillard-1869-2019-zella-palmer","title":"Recipes and Remembrances of Fair Dillard: 1869-2019 \/\/\/ Zella Palmer","description":"\u003cdiv style=\"text-align: center;\" class=\"text\"\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cstrong\u003e-- THIS TITLE IS CURRENTLY BACKORDERED AND MAY TAKE LONGER TO SHIP --\u003c\/strong\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"text\"\u003e\n\u003cstrong\u003e\u003c\/strong\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"text\"\u003e\u003cspan\u003eRecipes and Remembrances of Fair Dillard is a compilation of research and recipes related to Dillard University, one of New Orleans's historically black colleges and universities, and one that is central to the history of the Civil Rights Movement, education, and the cultural identity of the city. Divided into three distinct sections, the book begins with the presidency of Albert W. Dent, who, along with his wife Ernestine Jessie Covington Dent, led the university with finesse and effective strategic planning while using the power of Black New Orleans hospitality to counter racial barriers in the height of the Jim Crow era. The middle section is a collection of recipes from the era of Dr. Samuel DuBois Cook and his wife, who were known for their food festivals and student picnics that created a family atmosphere for students, faculty, and staff. The final section includes contemporary recipes from the era of President Dr. Walter M. Kimbrough and his wife, Mrs. Adria Kimbrough.\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv class=\"text\"\u003e\n\u003cspan\u003e\u003c\/span\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"text\"\u003e\n\u003cspan\u003e\u003c\/span\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"text\"\u003e\n\u003cspan\u003e \u003c\/span\u003e\n\u003cp\u003eThis cookbook shares over eighty years of international and indigenous New Orleans Creole recipes collected from the community, friends of the university, campus faculty, staff, and students, providing readers with a glimpse into the rich food culture of African-Americans in New Orleans. Recipes and Remembrances of Fair Dillard is dedicated to Dillard University alumni, faculty, staff, friends, and family who enjoyed past campus festivals, dinners, picnics, Monday red beans and rice with fried chicken, and Friday fish fries in Kearny Dining Hall.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBIO\u003c\/strong\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"text\"\u003e\u003cspan\u003e\u003cstrong\u003eZella Palmer\u003c\/strong\u003e, educator, food historian, author, and filmmaker, serves as the Chair and Director of the Dillard University Ray Charles Program in African-American Material Culture. Palmer is committed to preserving the legacy of African-American, Native American, and Latino culinary history in New Orleans and the South. Palmer curated The Story of New Orleans Creole Cooking: The Black Hand in the Pot academic conference and documentary, the Nellie Murray Feast, and the Dr. Rudy Joseph Lombard: Black Hand in the Pot Lecture Series.\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv class=\"text\"\u003e\n\u003cspan\u003e\u003c\/span\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"text\"\u003e\n\u003ci\u003e\u003c\/i\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"text\"\u003e\u003ci\u003eUniversity of Louisiana  \/  October 01, 2019\u003c\/i\u003e\u003c\/div\u003e\n\u003cdiv class=\"text\"\u003e\n\u003ci\u003e\u003c\/i\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"text\"\u003e\n\u003ci\u003e\u003c\/i\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"text\"\u003e0.6\" H x 9.9\" L x 8.0\" W (1.8 lbs)\u003cbr\u003e\n\u003c\/div\u003e","brand":"Ingram","offers":[{"title":"Paperback","offer_id":38036138033328,"sku":"9781946160478","price":35.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0515\/3832\/9776\/products\/imageloader_4298ccee-9ab4-4cd6-a4a4-8b569b03f2d0.gif?v=1611699979"},{"product_id":"farming-while-black-soul-fire-farms-practical-guide-to-liberation-on-the-land-leah-penniman-karen-washington","title":"Farming While Black: Soul Fire Farm's Practical Guide to Liberation on the Land \/\/\/ Leah Penniman with foreword by Karen Washington","description":"\u003cp\u003e\u003cstrong\u003e\u003c\/strong\u003eIn 1920, 14 percent of all land-owning US farmers were black. Today less than 2 percent of farms are controlled by black people--a loss of over 14 million acres and the result of discrimination and dispossession. While farm management is among the whitest of professions, farm labor is predominantly brown and exploited, and people of color disproportionately live in \"food apartheid\" neighborhoods and suffer from diet-related illness. The system is built on stolen land and stolen labor and needs a redesign.\u003cbr\u003e\u003cbr\u003e\u003cem\u003eFarming While Black\u003c\/em\u003e is the first comprehensive \"how to\" guide for aspiring African-heritage growers to reclaim their dignity as agriculturists and for all farmers to understand the distinct, technical contributions of African-heritage people to sustainable agriculture. At Soul Fire Farm, author Leah Penniman co-created the Black and Latinx Farmers Immersion (BLFI) program as a container for new farmers to share growing skills in a culturally relevant and supportive environment led by people of color. \u003cem\u003eFarming While Black\u003c\/em\u003e organizes and expands upon the curriculum of the BLFI to provide readers with a concise guide to all aspects of small-scale farming, from business planning to preserving the harvest. Throughout the chapters Penniman uplifts the wisdom of the African diasporic farmers and activists whose work informs the techniques described--from whole farm planning, soil fertility, seed selection, and agroecology, to using whole foods in culturally appropriate recipes, sharing stories of ancestors, and tools for healing from the trauma associated with slavery and economic exploitation on the land. Woven throughout the book is the story of Soul Fire Farm, a national leader in the food justice movement.\u003cem\u003e\u003cbr\u003e\u003cbr\u003e\u003c\/em\u003eThe technical information is designed for farmers and gardeners with beginning to intermediate experience. For those with more experience, the book provides a fresh lens on practices that may have been taken for granted as ahistorical or strictly European. Black ancestors and contemporaries have always been leaders--and continue to lead--in the sustainable agriculture and food justice movements. It is time for all of us to listen.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBIO\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eLeah Penniman\u003c\/strong\u003e, the 2019 recipient of the James Beard Foundation Leadership Award, is a Black Kreyol farmer who has been organizing for an anti-racist food system for over fifteen years. She began with the Food Project in Boston, Massachusetts, and went on to work at Farm School in Athol, Massachusetts, and Many Hands Organic Farm in Barre, Massachusetts. She cofounded Youth Grow urban farm in Worcester, Massachusetts. She currently serves as founding co-executive director of Soul Fire Farm in Grafton, New York, a people-of-color led project that works to dismantle racism in the food system through a low cost fresh food delivery service for people living under food apartheid, training programs for Black, Latinx, and Indigenous aspiring farmer-activists, Uprooting Racism training for food justice leaders, and regional-national-international coalition building between farmers of color advocating for policy shifts and reparations. She has dedicated her life's work to racial justice in the food system and has been recognized by the Soros Equality Fellowship, NYSHealth Emerging Innovator Awards, The Andrew Goodman Foundation Hidden Heroes Award, Fulbright Distinguished Awards in Teaching Program, New Tech Network National Teaching Award, Presidential Award for Excellence in Teaching (New York finalist), among others. She has contributed to two published volumes, authored numerous online articles, and given dozens of public talks on the subject.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eREVIEWS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"UTF-8\"\u003e\u003cspan\u003e\"\u003c\/span\u003e\u003cem\u003eFarming While Black\u003c\/em\u003e\u003cspan\u003e is such an incredible gift to our movement. From Black history to soil health to movement building to land preservation, this book is incredibly generous in offering a roadmap for Black people to return to our rich, land-based heritage. Calling all farmers, organizers, and lovers of freedom to pick up this book, read, share, study, and build together. In the words of freedom fighter Assata Shakur: 'Carry on the tradition.' Our movement needs this.\" \u003c\/span\u003e--\u003cstrong\u003eDara Cooper, \u003c\/strong\u003eNational Black Food and Justice Alliance\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eChelsea Green Publishing Company  \/  October 30, 2018\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e0.9\" H x 9.9\" L x 7.9\" W (2.25 lbs) 368 pages\u003c\/span\u003e\u003c\/p\u003e","brand":"Ingram","offers":[{"title":"Paperback","offer_id":38034079842480,"sku":"9781603587617","price":35.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0515\/3832\/9776\/products\/imageloader_589b43d0-4b6e-4d47-b95c-2e8e20771161.gif?v=1611697823"},{"product_id":"a-taste-of-heritage-the-new-african-american-cuisine-toni-tipton-martin-joe-randall","title":"A Taste of Heritage: The New African American Cuisine \/\/\/ Toni Tipton-Martin and Joe Randall","description":"\u003cp\u003e\u003cmeta charset=\"UTF-8\"\u003e\u003cspan\u003eChef Joe Randall and Toni Tipton-Martin showcase the rich heritage of African-American cooking in this authentic collection of 300 recipes. Drawn from Joe Randall's personal recipes, the book also includes recipes from chefs who have worked with Randall's A Taste of Heritage Foundation, including Edna Lewis and Patrick Clark. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eAfrican-American cooking has evolved over more than 200 years to become a sophisticated and distinctive cuisine. More than just soul food, African-American cuisine has become world class. Experience Catfish Stew with Cornmeal Dumplings, Southern Fried Quail, or Crepes with Country Fried Apples. Geared to the home cook, the recipes are also enhanced by a section of menus, complete with wine selections. The final section introduces readers to the stories and menus of the prominent African-American chefs who contributed to the book.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBIO\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eChef Joe Randall\u003c\/strong\u003e is a preeminent American chef. He has been the executive chef for a dozen restaurants, including the award-winning Closter restaurant in Buffalo, New York, and Fishmarket in Baltimore, Maryland. His affiliations include the American Culinary Federation, the Chefs de Cuisine Association of California, and the American Academy of Chefs. He is the founder and president of A Taste of Heritage Foundation, an organization devoted to introducing African-American chefs to a wider audience and supporting beginning chefs.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cmeta charset=\"UTF-8\"\u003e \u003cb\u003eToni Tipton-Martin\u003c\/b\u003e is a culinary journalist and community activist and the author of the James Beard Award-winning \u003ci\u003eThe Jemima Code\u003c\/i\u003e. Her collection of more than three hundred African American cookbooks has been exhibited at the James Beard House, and she has twice been invited to the White House to participate in First Lady Michelle Obama's programs to raise a healthier generation of kids. Tipton-Martin is a founding member of the Southern Foodways Alliance and Foodways Texas.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eHoughton Mifflin  \/  January 07, 2002\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e1.0\" H x 9.2\" L x 7.5\" W (1.38 lbs) 334 pages\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThis item is not returnable.\u003c\/strong\u003e\u003c\/p\u003e","brand":"HarperCollins","offers":[{"title":"Paperback","offer_id":38026532389040,"sku":"9780764567100","price":26.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0515\/3832\/9776\/products\/imageloader_ca5f45d9-7a2e-4a1d-a3cc-5eefc929964c.gif?v=1611696885"},{"product_id":"mama-dips-family-cookbook-mildred-council","title":"Mama Dip's Family Cookbook \/\/\/ Mildred Council","description":"\u003cp\u003eIn this much-anticipated follow-up to her bestselling Mama Dip's Kitchen, Mildred Mama Dip Council serves up an abundance of new recipes for home-style Southern cooking that is sure to please. From catfish gumbo to breakfast pizza and peach upside-down cake, Mama Dip's Family Cookbook offers recipes for more than three hundred dishes, including many Council family favorites. Also featured are party and celebration foods for family and community gatherings--a reflection of Council's belief that friends and family are essential to a rewarding life. To help novice cooks, Council includes basic information about staple ingredients, kitchen utensils, and important measurements, as well as diagrams for setting up a buffet.\u003cbr\u003e\u003cbr\u003eIn a charming introductory essay, Council intertwines food-related reminiscences of her rural North Carolina upbringing with a wry recounting of her experiences since the remarkable success of her first book. With this book she passes along to new generations the practical advice and wisdom that have made her a treasure to her family and her community.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eREVIEWS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\"Celebrating the importance of family and community, Mama Dip's Family Cookbook puts the spirit of the holidays into words and on the table.\" \u003cem\u003e\u003cspan\u003e--\u003c\/span\u003e\u003cstrong\u003e\u003ci\u003eChapel Hill Magazine\u003c\/i\u003e\u003c\/strong\u003e\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\"The recipes [in \"Mama Dip's Family Cookbook\"] trace the amazing arc of [Mildred Council's] life, from the Souse Meat of her farm childhood, the Fruit Jell-O Salad she cooked for the University of North Carolina fraternities, to the Family Christmas Greeting Tray made by her daughter Annette, and the Sweet Potato Biscuits she cooked with Sara Moulton on the Food Network. . . . Mama Dip's short lists of ingredients and straightforward directions make satisfying meals come together. . . . [Her] party foods, casseroles and baking are really extraordinary. . . . These recipes deserve to be cooked and enjoyed in all their glory\u003cem\u003e\u003cspan data-mce-fragment=\"1\"\u003e.\" --\u003cstrong\u003eAppetite for Books\u003c\/strong\u003e\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eUniversity of North Carolina Press  \/ \u003cstrong\u003e \u003c\/strong\u003e\u003cmeta charset=\"utf-8\"\u003eOctober 01, 2005\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e1.05\" H x 8.78\" L x 6.36\" W (1.24 lbs) 284 pages\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e","brand":"Longleaf Services","offers":[{"title":"Hardcover","offer_id":38036006928560,"sku":"9780807829899","price":35.0,"currency_code":"USD","in_stock":true},{"title":"Paperback","offer_id":38036006961328,"sku":"9780807856550","price":21.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0515\/3832\/9776\/products\/imageloader_5796c3fd-e5f3-4e8c-9b88-c773fbdb269e.gif?v=1611698891"},{"product_id":"black-food-geographies-race-self-reliance-and-food-access-in-washington-dc-ashante-m-reese","title":"Black Food Geographies: Race, Self-Reliance, and Food Access in Washington, DC \/\/\/ Ashanté M Reese","description":"\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cmeta charset=\"UTF-8\"\u003eIn this book, Ashante M. Reese makes clear the structural forces that determine food access in urban areas, highlighting Black residents' navigation of and resistance to unequal food distribution systems. Linking these local food issues to the national problem of systemic racism, Reese examines the history of the majority-Black Deanwood neighborhood of Washington, D.C. Based on extensive ethnographic fieldwork, Reese not only documents racism and residential segregation in the nation's capital but also tracks the ways transnational food corporations have shaped food availability. By connecting community members' stories to the larger issues of racism and gentrification, Reese shows there are hundreds of Deanwoods across the country. \u003cbr\u003e\u003cbr\u003eReese's geographies of self-reliance offer an alternative to models that depict Black residents as lacking agency, demonstrating how an ethnographically grounded study can locate and amplify nuances in how Black life unfolds within the context of unequal food access.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBIO\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cstrong\u003eAshanté M. Reese\u003c\/strong\u003e is assistant professor of anthropology at Spelman College.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eREVIEWS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cmeta charset=\"UTF-8\"\u003e\n\u003ci\u003e\"Black Food Geographies\u003c\/i\u003e offers a deep examination of the history and present of Deanwood in Washington, D.C., drawing important connections between the food system of this particular urban locale and what is happening in other important sites of food justice work around the country. A compelling read.\" --\u003cstrong\u003eTeresa Mares\u003c\/strong\u003e, University of Vermont \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cmeta charset=\"UTF-8\"\u003e\"In contrast to the barren emptiness implied by the term food desert, Reese also captures the resilience, creativity and dynamism that exist in the historically Black community of Deanwood in Washington, D.C. . . . [And] offers something more complicated and more radical in her telling. Not quick fixes, but imaginative possibilities for a new kind of urban food system - one with liberatory potential.\" -- \u003cstrong\u003e\u003ci\u003eCity\u003c\/i\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eUniversity of North Carolina Press  \/  April 29, 2019\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003e0.6\" H x 9.1\" L x 6.1\" W (0.65 lbs) 184 pages\u003c\/span\u003e\u003c\/p\u003e","brand":"Longleaf Services","offers":[{"title":"Paperback","offer_id":38032512549040,"sku":"9781469651507","price":27.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0515\/3832\/9776\/products\/imageloader_5a02f21d-c52d-4f50-a128-58348a5f3b14.gif?v=1611697339"},{"product_id":"soul-a-chefs-culinary-evolution-in-150-recipes-todd-richards","title":"Soul: A Chef's Culinary Evolution in 150 Recipes \/\/\/ Todd Richards","description":"\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cmeta charset=\"UTF-8\"\u003eBlack American chefs and cooks are often typecast as the experts of only one cuisine--soul food, but Todd Richards' food is anything but stereotypical. Taste his Hot-Chicken-Style Country-Fried Lamb Steak or Blueberry-Sweet Tea-Brined Chicken Thighs as evidence. While his dishes are rooted in family and the American cuisine known as soul food, he doesn't let his heritage restrain him. The message of \u003ci\u003eSoul \u003c\/i\u003eis that cooks can honor tradition yet be liberated to explore. Todd Richards celebrates the restorative wonders of a classic pot of Collard Greens with Ham Hocks, yet doesn't shy away from building upon that foundational recipe with his Collard Green Ramen, a reinterpretation that incorporates far-flung flavors of cultural influences and exemplifies culinary evolution. Page after page, in more than 150 recipes and stunning photos, Todd shares his creativity and passion to highlight what soul food can be for a new generation of cooks. Whether you're new to Southern and soul food or call the South your home, \u003ci\u003eSoul\u003c\/i\u003e will encourage you to not only step outside of the box, but to boldly walk away from it. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eThe chapters in \u003ci\u003eSoul\u003c\/i\u003e are organized by featured ingredients: Collards, Onions, Berries, Lamb, Seafood, Corn, Tomatoes, Melons, Stone Fruit, Eggs and Poultry, Pork and Beef, Beans and Rice, and Roots. Each one begins with a traditional recipe and progresses alongside Richards' exploration of flavor combinations and techniques. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBIO\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cb\u003eTodd Richards\u003c\/b\u003e is a self-taught chef who paid his dues in numerous restaurant kitchens before becoming an executive chef who garnered national attention. He has two James Beard nominations for Best Chef in the Southeast, was an \u003ci\u003eIron Chef\u003c\/i\u003e competitor, and was named one of \"Four New Chefs to Watch\" by \u003ci\u003eEsquire \u003c\/i\u003emagazine. He is the owner\/chef of Richards' Southern Fried at Krog Street Market in Atlanta. \u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eREVIEWS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cmeta charset=\"UTF-8\"\u003e\"\u003ci\u003eSoul\u003c\/i\u003e is a stunningly beautiful cookbook. Richards takes one of our nation's earliest and most cherished fusion cuisines to a new culinary frontier of endless, creative possibilities.\" --\u003cb\u003eAdrian Miller\u003c\/b\u003e, author of the James Beard Award-winning book, \u003ci\u003eSoul Food: The Surprising Story of an American Cuisine, One Plate at a Time\u003c\/i\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cmeta charset=\"UTF-8\"\u003e\"\u003ci data-mce-fragment=\"1\"\u003eSoul \u003c\/i\u003eis both a manual and meditation, in chapters moving alphabetically from collards to potatoes, on the forces of history that made him the cook that he is.\" --\u003cb data-mce-fragment=\"1\"\u003eJulia Moskin\u003c\/b\u003e,\u003cb data-mce-fragment=\"1\"\u003e \u003c\/b\u003e\u003ci data-mce-fragment=\"1\"\u003eThe New York Times\u003c\/i\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eSouthern Living  \/  May 22, 2018\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003e1.3\" H x 10.2\" L x 8.2\" W (3.1 lbs) 368 pages\u003c\/span\u003e\u003c\/p\u003e","brand":"Ingram","offers":[{"title":"Hardcover","offer_id":38036209565872,"sku":"9780848754419","price":35.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0515\/3832\/9776\/products\/imageloader_243fd375-6156-4aa5-a5f4-a1133e4add9a.gif?v=1611700257"},{"product_id":"sallie-ann-robinsons-kitchen-food-and-family-lore-from-the-lowcountry-sallie-ann-robinson","title":"Sallie Ann Robinson's Kitchen: Food and Family Lore from the Lowcountry \/\/\/ Sallie Ann Robinson","description":"\u003cp\u003eIn her third cookbook, Sallie Ann Robinson brings readers to the dinner table in South Carolina's Lowcountry. Born and raised on the small, remote island of Daufuskie, Robinson shares the food and foodways from her Gullah upbringing.\u003c\/p\u003e\n\u003cp\u003eThe Gullah of Daufuskie and the surrounding Sea Islands--descendants of enslaved West Africans and mostly isolated from the mainland--depended on hunting, fishing, and gardening. Robinson's recipes are passed down through generations living off the land, and her lively stories capture \"the island ways of doin.\" She enriches regional staples with her own flair in recipes like Belly-Fillin Carolina Country Boil, Island Pineapple and Coconut Chicken, Gullah Chicken Gumbo, 'Fuskie Shrimp and Blue Crab Burger, and Sautéed Cabbage with Sweet Onion.\u003c\/p\u003e\n\u003cp\u003eAs memories of this traditional way of life fade, \u003ci\u003eSallie Ann Robinson's Kitchen\u003c\/i\u003e helps preserve the food, culture, and community of Daufuskie and the Sea Islands.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBIO\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"UTF-8\"\u003e\u003cb\u003eSallie Ann Robinson\u003c\/b\u003e\u003cspan\u003e is the author of \u003c\/span\u003e\u003ci\u003eGullah Home Cooking the Daufuskie Way: Smokin' Joe Butter Beans, Ol' 'Fuskie Fried Crab Rice, Sticky-Bush Blackberry Dumpling, and Other Sea Island Favorites\u003c\/i\u003e\u003cspan\u003e and \u003c\/span\u003e\u003ci\u003eCooking the Gullah Way, Morning, Noon, and Night\u003c\/i\u003e\u003cspan\u003e and coauthor of \u003c\/span\u003e\u003ci\u003eDaufuskie Island\u003c\/i\u003e\u003cspan\u003e. She is a sixth-generation Gullah born on Daufuskie Island in South Carolina and has dedicated herself to chronicling and sharing Gullah recipes, dialect, and folklore. Her life and work have been showcased in \u003c\/span\u003e\u003ci\u003eNational Geographic, Southern Living, Bon Appetit, Garden \u0026amp; Gun\u003c\/i\u003e\u003cspan\u003e, and \u003c\/span\u003e\u003ci\u003eThe South Magazine\u003c\/i\u003e\u003cspan\u003e, among other publications. She has also appeared on the Food Network, the Travel Channel, and Georgia Public Broadcasting.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eREVIEWS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cmeta charset=\"UTF-8\"\u003e\"Part personal narrative, part culinary and cultural archive, [Robinson's] newest cookbook . . . documents the variety of dishes passed down through Gullah families for generations.\" --\u003ci\u003e\u003cb\u003eSouthern Living\u003c\/b\u003e\u003c\/i\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\"A book to treasure as both a cultural history resource and a tempting cookbook. Robinson attracts with her recipes, but sets the hook with her immersive descriptions of a unique American place and time, noting that 'One of the best ways to remember history is to taste it.'\" --\u003ci\u003e\u003cb\u003eForeword Reviews\u003c\/b\u003e\u003c\/i\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eUniversity Press of Florida  \/  September 17, 2019\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e0.7\" H x 9.5\" L x 7.5\" W (1.7 lbs) 208 pages\u003c\/span\u003e\u003c\/p\u003e","brand":"Longleaf Services","offers":[{"title":"Hardcover","offer_id":38036160282800,"sku":"9780813056296","price":30.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0515\/3832\/9776\/products\/imageloader_aa8dce0f-ee95-419c-868f-14b1c962e0f6.gif?v=1611700117"},{"product_id":"cooking-the-gullah-way-morning-noon-and-night-sallie-ann-robinson","title":"Cooking the Gullah Way, Morning, Noon, and Night \/\/\/ Sallie Ann Robinson","description":"\u003cp\u003e\u003cmeta charset=\"UTF-8\"\u003e\u003cspan\u003eSallie Ann Robinson was born and reared on Daufuskie Island, one of the South Carolina Sea Islands well known for their Gullah culture. Although technology and development were slow in coming to Daufuskie, the island is now changing rapidly. With this book, Robinson highlights some of her favorite memories and delicious recipes from life on Daufuskie, where the islanders traditionally ate what they grew in the soil, caught in the river, and hunted in the woods. \u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eThe unique food traditions of Gullah culture contain a blend of African, European, and Native American influences. Reflecting the rhythm of a day in the kitchen, from breakfast to dinner (and anywhere in between), this cookbook collects seventy-five recipes for easy-to-prepare, robustly flavored dishes. Robinson also includes twenty-five folk remedies, demonstrating how in the Gullah culture, in the not-so-distant past, food and medicine were closely linked and the sea and the land provided what islanders needed to survive. In her spirited introduction and chapter openings, Robinson describes how cooking the Gullah way has enriched her life, from her childhood on the island to her adulthood on the nearby mainland. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003cbr\u003e\u003cspan\u003eReflecting the rhythm of a day in the kitchen, this cookbook collects seventy-five recipes for easy-to-prepare, robustly flavored dishes. It also features twenty-five folk remedies, demonstrating how in the Gullah culture, in the not-so-distant past, food and medicine were closely linked and the sea and the land provided what islanders needed to survive.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBIO\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"UTF-8\"\u003e\u003cb\u003eSallie Ann Robinson\u003c\/b\u003e\u003cspan\u003e is the author of \u003c\/span\u003e\u003ci\u003eGullah Home Cooking the Daufuskie Way: Smokin' Joe Butter Beans, Ol' 'Fuskie Fried Crab Rice, Sticky-Bush Blackberry Dumpling, and Other Sea Island Favorites\u003c\/i\u003e\u003cspan\u003e and \u003c\/span\u003e\u003ci\u003eCooking the Gullah Way, Morning, Noon, and Night\u003c\/i\u003e\u003cspan\u003e and coauthor of \u003c\/span\u003e\u003ci\u003eDaufuskie Island\u003c\/i\u003e\u003cspan\u003e. She is a sixth-generation Gullah born on Daufuskie Island in South Carolina and has dedicated herself to chronicling and sharing Gullah recipes, dialect, and folklore. Her life and work have been showcased in \u003c\/span\u003e\u003ci\u003eNational Geographic, Southern Living, Bon Appetit, Garden \u0026amp; Gun\u003c\/i\u003e\u003cspan\u003e, and \u003c\/span\u003e\u003ci\u003eThe South Magazine\u003c\/i\u003e\u003cspan\u003e, among other publications. She has also appeared on the Food Network, the Travel Channel, and Georgia Public Broadcasting.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eREVIEWS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"UTF-8\"\u003e\u003cspan\u003e\"[Robinson] combines a memoir of growing up with her nine siblings [on Daufuskie Island] and down-to-earth recipes to cover each meal of the day. Most of her remembrances involve chores and the fertile life of the island, though she includes a fine chapter on 'Folk Beliefs and Home Remedies.'. . . As for the recipes, each could be filed under one or more of the three S's: simple, soul food or seafood.\" --\u003c\/span\u003e\u003cstrong\u003e\u003ci\u003ePublishers Weekly\u003c\/i\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\"Spend some time with [Robinson] yourself . . . and you'll feel marvelously satisfied in both your belly and your heart.\" --\u003cstrong\u003e\u003cem\u003eAnn Arbor News\u003c\/em\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eUniversity of North Carolina Press  \/  October 01, 2007\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e0.45\" H x 9.0\" L x 7.02\" W (0.64 lbs) 154 pages\u003c\/span\u003e\u003c\/p\u003e","brand":"Longleaf Services","offers":[{"title":"Paperback","offer_id":38032635855024,"sku":"9780807858431","price":23.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0515\/3832\/9776\/products\/imageloader_c401954b-e87c-48f6-851a-b775fbf50e8d.gif?v=1611697611"},{"product_id":"gullah-home-cooking-the-daufuskie-way-smokin-joe-butter-beans-ol-fuskie-fried-crab-rice-sticky-bush-blackberry-dumpling-and-other-sea-island-favorites-sallie-ann-robinson","title":"Gullah Home Cooking the Daufuskie Way: Smokin' Joe Butter Beans, Ol' 'Fuskie Fried Crab Rice, Sticky-Bush Blackberry Dumpling, and Other Sea Island Favorites \/\/\/ Sallie Ann Robinson","description":"\u003cp\u003e\u003cmeta charset=\"UTF-8\"\u003e\u003cmeta charset=\"UTF-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eIf there's one thing we learned coming up on Daufuskie, remembers Sallie Ann Robinson, it's the importance of good, home-cooked food. In this enchanting book, Robinson presents the delicious, robust dishes of her native Sea Islands and offers readers a taste of the unique, West African-influenced Gullah culture still found there. \u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eLiving on a South Carolina island accessible only by boat, Daufuskie folk have traditionally relied on the bounty of fresh ingredients found on the land and in the waters that surround them. The one hundred home-style dishes presented here include salads and side dishes, seafood, meat and game, rice, quick meals, breads, and desserts. Gregory Wrenn Smith's photographs evoke the sights and tastes of Daufuskie. \u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eHere are my family's recipes, writes Robinson, weaving warm memories of the people who made and loved these dishes and clear instructions for preparing them. She invites readers to share in the joys of Gullah home cooking the Daufuskie way, to make her family's recipes their own.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBIO\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"UTF-8\"\u003e\u003cb\u003eSallie Ann Robinson\u003c\/b\u003e\u003cspan\u003e is the author of \u003c\/span\u003e\u003ci\u003eGullah Home Cooking the Daufuskie Way: Smokin' Joe Butter Beans, Ol' 'Fuskie Fried Crab Rice, Sticky-Bush Blackberry Dumpling, and Other Sea Island Favorites\u003c\/i\u003e\u003cspan\u003e and \u003c\/span\u003e\u003ci\u003eCooking the Gullah Way, Morning, Noon, and Night\u003c\/i\u003e\u003cspan\u003e and coauthor of \u003c\/span\u003e\u003ci\u003eDaufuskie Island\u003c\/i\u003e\u003cspan\u003e. She is a sixth-generation Gullah born on Daufuskie Island in South Carolina and has dedicated herself to chronicling and sharing Gullah recipes, dialect, and folklore. Her life and work have been showcased in \u003c\/span\u003e\u003ci\u003eNational Geographic, Southern Living, Bon Appetit, Garden \u0026amp; Gun\u003c\/i\u003e\u003cspan\u003e, and \u003c\/span\u003e\u003ci\u003eThe South Magazine\u003c\/i\u003e\u003cspan\u003e, among other publications. She has also appeared on the Food Network, the Travel Channel, and Georgia Public Broadcasting.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eREVIEWS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\"With this collection of recipes, stories, and personal reminiscences, Sallie Ann has cooked up a big pot of steaming low-country gumbo. So you better come on in her kitchen and experience the seasonings and flavors of the traditional and new Daufuskie Island offered up by a native daughter.\" --\u003cstrong\u003eVertamae Grosvenor\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\"Sallie Ann Robinson cooks slow and local--from the heart.\" --\u003cstrong\u003eDamon Lee Fowler\u003c\/strong\u003e, \u003cem\u003eGarden \u0026amp; Gun\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003c\/span\u003e\u003cem\u003eUniversity of North Carolina Press  \/  April 07, 2003\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e0.52\" H x 8.88\" L x 6.96\" W (0.69 lbs) 192 pages\u003c\/span\u003e\u003c\/p\u003e","brand":"Longleaf Services","offers":[{"title":"Paperback","offer_id":38034992660656,"sku":"9780807854563","price":25.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0515\/3832\/9776\/products\/imageloader_c5665959-bfbb-4b38-a4ac-a2ce29dc1c55.gif?v=1611698553"},{"product_id":"black-nature-four-centuries-of-african-american-nature-poetry-camille-dungy","title":"Black Nature: Four Centuries of African American Nature Poetry \/\/\/ edited by Camille Dungy","description":"\u003cmeta charset=\"utf-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cem\u003eBlack Nature\u003c\/em\u003e is the first anthology to focus on nature writing by African American poets, a genre that until now has not commonly been counted as one in which African American poets have participated.\u003c\/span\u003e\n\u003cp data-mce-fragment=\"1\"\u003eBlack poets have a long tradition of incorporating treatments of the natural world into their work, but it is often read as political, historical, or protest poetry--anything but nature poetry. This is particularly true when the definition of what constitutes nature writing is limited to work about the pastoral or the wild.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eCamille T. Dungy has selected 180 poems from 93 poets that provide unique perspectives on American social and literary history to broaden our concept of nature poetry and African American poetics. This collection features major writers, such as Phillis Wheatley, Rita Dove, Yusef Komunyakaa, Gwendolyn Brooks, Sterling Brown, Robert Hayden, Wanda Coleman, Natasha Trethewey, and Melvin B. Tolson, as well as newer talents, such as Douglas Kearney, Major Jackson, and Janice Harrington. Included are poets writing out of slavery, Reconstruction, the Harlem Renaissance, the Black Arts Movement, and late twentieth- and early twenty-first-century African American poetic movements.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cem\u003eBlack Nature\u003c\/em\u003e brings to the fore a neglected and vital means of considering poetry by African Americans and nature-related poetry as a whole.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003e\u003cstrong\u003eBIO \u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan\u003e\u003cstrong\u003eCamille T. Dungy\u003c\/strong\u003e is an associate professor in the Creative Writing Department at San Francisco State University. She is the author of two poetry collections, \u003c\/span\u003e\u003ci\u003eWhat to Eat, What to Drink, What to Leave for Poison\u003c\/i\u003e\u003cspan\u003e and \u003c\/span\u003e\u003ci\u003eSuck on the Marrow\u003c\/i\u003e\u003cspan\u003e, and has helped edit two other poetry anthologies.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cstrong\u003eREVIEWS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\"Dungy has compiled what might have taken a lifetime to assemble, yet here it is at this moment when our culture is assessing both its relationship to the natural world and its relationship with its black citizens. The timing could not be better for such a comprehensive look at what black poets have contributed to our understanding of nature. What excites about this anthology is that it is not only the richest and most comprehensive collection of poems by black poets I have read, it is the richest and most comprehensive collection of poems about nature that I have read. I believe the book should be widely read, taught, and talked about.\" \u003cspan\u003e--\u003cstrong\u003eAlison Hawthorne Deming, \u003c\/strong\u003eauthor of \u003ci\u003eRope\u003c\/i\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\"With extraordinary insight and substantial creative vision the rich synthesis of this anthology offers a strikingly original contour to the seasons of black poets and poetry. The critical wisdom accumulated here is as important as the beautifully structured cycles that Dungy uses as landscaped categories to contain these important poems. The methodology here is as graceful as it is rigorously intelligent. Dungy's anthology is a major contribution to twenty-first century Black Studies.\" \u003cspan\u003e\u003ci\u003e--\u003c\/i\u003e\u003cstrong\u003eKarla FC Holloway, \u003c\/strong\u003e\u003ci\u003eauthor of BookMarks: Reading in Black and White--A Memoir\u003c\/i\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e University of Georgia Press  \/  \u003cmeta charset=\"utf-8\"\u003eDecember 01, 2009\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e1.0\" H x 8.9\" L x 5.9\" W (1.35 lbs) 387 pages\u003ci\u003e\u003cbr\u003e\u003c\/i\u003e\u003c\/span\u003e\u003c\/p\u003e","brand":"Longleaf Services","offers":[{"title":"Paperback","offer_id":38032572514480,"sku":"9780820334318","price":37.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0515\/3832\/9776\/products\/imageloader_fc0b21e4-94f7-4626-a60f-4adbbc24fccf.gif?v=1611697454"},{"product_id":"what-to-eat-what-to-drink-what-to-leave-for-poison-camille-t-dungy","title":"What to Eat, What to Drink, What to Leave for Poison \/\/\/ Camille T. Dungy","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eCamille Dungy has a garden of verses that spring up with the sunshine or hide with you in the dusk. Cleaning best sums up \u003cem\u003eWhat to Eat, What to Drink, What to Leave for Poison\u003c\/em\u003e, an amazing poetry collection, when Dungy pens understanding clearly\/what is fatal to the body.\/I only understand too late\/what can be fatal to the heart. Take an ice tea and sit on the veranda or take a glass of wine and prop up in bed but whatever way you like your poetry, this book is a must.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBIO\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cmeta charset=\"utf-8\"\u003e \u003cstrong\u003eCamille T. Dungy\u003c\/strong\u003e is the author of \u003ci\u003eSuck on the Marrow\u003c\/i\u003e (Red Hen Press, 2010), winner of the American Book Award and a Silver Medalist for the California Book Award; and \u003ci\u003eWhat to Eat, What to Drink, What to Leave for Poison\u003c\/i\u003e (Red Hen Press, 2006), a finalist for the PEN Center USA 2007 Literary Award and the Library of Virginia 2007 Literary Award. Dungy has received fellowships from organizations including the National Endowment for the Arts, The Virginia Commission for the Arts, Cave Canem, Bread Loaf, the Dana Award, and the American Antiquarian Society. Dungy is Associate Professor in the Creative Writing Department at San Francisco State University. Editor of \u003ci\u003eBlack Nature: A Poetry Anthology\u003c\/i\u003e (University of Georgia Press, 2009), she is co-editor of \u003ci\u003eFrom the Fishouse: An Anthology of Poems that Sing, Rhyme, Resound, Syncopate, Alliterate, and Just Plain Sound Great\u003c\/i\u003e (Persea Books, 2009) and assistant editor of \u003ci\u003eGathering Ground: A Reader Celebrating Cave Canem's First Decade\u003c\/i\u003e (University of Michigan Press, 2006). 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Caribbean food is often thought of as rustic and unrefined, but these vibrant vegetarian dishes will change the way we think about this diverse, exciting, and nourishing cuisine. The pages are spiced with the sisters' fond food memories and fascinating glimpses of the islands' histories, bringing the region's culinary past together with creative recipes that represent the best of Caribbean food today. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eWith a modern twist on traditional island ingredients and flavors, \u003c\/span\u003e\u003ci\u003eProvisions \u003c\/i\u003e\u003cspan\u003ereinvents classic dishes and presents innovative new favorites, like Ripe Plantain Gratin, Ackee Tacos with Island Guacamole, Haitian Riz Djon Djon Risotto, Oven-Roasted Pumpkin Flatbread, and Caramelized Fennel and Grilled Green Guava with Mint. Stunning full-color photographs showcase the variety of these dishes: hearty stews, easy one-pot meals, crunchy salads, flavorful pickles, preserves, and hot sauces, sumptuous desserts, cocktails, and more. At once elegant, authoritative, and accessible, Suzanne and Michelle's recipes and stories invite you to bring fresh Caribbean flavors to your table.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBIO\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"UTF-8\"\u003e\u003cspan\u003eSisters \u003c\/span\u003e\u003cb\u003eMichelle\u003c\/b\u003e\u003cspan\u003e and \u003c\/span\u003e\u003cb\u003eSuzanne Rousseau\u003c\/b\u003e\u003cspan\u003e have spent the last twenty years exploring the culture and identity of Caribbean food from their unique vantage point as Jamaican chefs and entrepreneurs. They were the hosts of the popular food and travel show \u003c\/span\u003e\u003ci\u003eTwo Sisters and a Meal\u003c\/i\u003e\u003cspan\u003e. They also produced and starred in the web series \u003c\/span\u003e\u003ci\u003eIsland Potluck\u003c\/i\u003e\u003cspan\u003e, a joint production with the Jamaica Tourist Board. Their first cookbook, \u003c\/span\u003e\u003ci\u003eCaribbean Potluck\u003c\/i\u003e\u003cspan\u003e, received critical acclaim and was named one of NPR's Best Books of 2014. Most recently, they have opened Summerhouse at the Liguanea Club in Kingston, Jamaica, a Caribbean gastropub with the mission of celebrating the soul, heritage, and lifestyle of the islands. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eVisit them online at summerhouseja.com and 2sistersandameal.com.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eREVIEWS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cmeta charset=\"UTF-8\"\u003e\"A lush and artful work-one part cookbook, one part canonical and historical text. A modern collection of vegetarian comfort-food recipes, the book details the lineage of the invisible contributions of African women, and the savvy meal refinement of their descendants, self-reliant and creative West Indians who innovated the region's most beloved foodstuffs.\" --\u003cb\u003e\u003ci\u003eThe Atlantic\u003c\/i\u003e\u003c\/b\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\"Engaging, informative, and as witty as the play on words hidden in its full title, \u003ci data-mce-fragment=\"1\"\u003eProvisions: The Roots of Caribbean\u003c\/i\u003e \u003ci data-mce-fragment=\"1\"\u003eCooking \u003c\/i\u003etakes the reader on a tour of the region's food. Packed with recipes that made me want to head to the nearest market, taste memories that made me dream of the islands, a brief history of their family and of Caribbean food, and a glossary of local ingredients, it is simply a Caribbean vacation between two covers.\" --\u003cb data-mce-fragment=\"1\"\u003e\u003ci data-mce-fragment=\"1\"\u003eJessica B. Harris, PhD, \u003c\/i\u003e\u003c\/b\u003e\u003ci data-mce-fragment=\"1\"\u003eauthor, food historian, lecturer, professor\u003c\/i\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eDa Capo Lifelong Books  \/  October 30, 2018\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e0.8\" H x 9.1\" L x 7.6\" W (2.0 lbs) 320 pages\u003c\/span\u003e\u003c\/p\u003e","brand":"Hachette","offers":[{"title":"Hardcover","offer_id":38036072038576,"sku":"9780738234670","price":30.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0515\/3832\/9776\/products\/imageloader_7ead7675-1e12-4bb8-b407-77026232276f.gif?v=1611699829"},{"product_id":"notes-from-a-young-black-chef-a-memoir-adapted-for-young-adults-kwame-onwuachi-joshua-david-stein","title":"Notes from a Young Black Chef: A Memoir (Adapted for Young Adults) \/\/\/ Kwame Onwuachi and Joshua David Stein","description":"\u003cp\u003e\u003cmeta charset=\"UTF-8\"\u003e\u003cspan\u003eBy the time he was twenty-seven years old, Kwame Onwuachi had opened--and closed--one of the most talked about restaurants in America. 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He is the co-author of \u003c\/span\u003e\u003ci\u003eFood \u0026amp; Beer, \u003c\/i\u003e\u003cspan\u003ethe U.S. editor of \u003c\/span\u003e\u003ci\u003eWhere Chefs Eat\u003c\/i\u003e\u003cspan\u003e, the author of forthcoming \u003c\/span\u003e\u003ci\u003eTo Me He Was Just Dad\u003c\/i\u003e\u003cspan\u003e as well as the children's books, \u003c\/span\u003e\u003ci\u003eCan I Eat That?, What's Cooking?, Brick: Who Found Herself in Architecture \u003c\/i\u003e\u003cspan\u003eand \u003c\/span\u003e\u003ci\u003eThe Ball Boo\u003c\/i\u003e\u003cspan\u003ek. 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It's \u003c\/span\u003e\u003ci data-mce-fragment=\"1\"\u003eKitchen Confidential\u003c\/i\u003e\u003cspan data-mce-fragment=\"1\"\u003e from a Black point of view.\" --\u003cstrong\u003eJessica B. 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The prized Carolina Gold rice paradoxically made South Carolina one of the most oppressive states for slaves and also created the remarkable Gullah culture on the coastal islands. The poems in \u003c\/span\u003e\u003ci data-mce-fragment=\"1\"\u003eRice\u003c\/i\u003e\u003cspan data-mce-fragment=\"1\"\u003e compose a profound and unflinching journey connecting family and the paradoxes of American history, from the tragic times when African slaves disembarked on the South Carolina coast to the triumphant day when Judge Ernest A. Finney Jr., Nikky's father, was sworn in as South Carolina's first African American chief justice. Images from the Finney family archive illustrate and punctuate this collection. \u003c\/span\u003e\u003ci data-mce-fragment=\"1\"\u003eRice\u003c\/i\u003e\u003cspan data-mce-fragment=\"1\"\u003e showcases Finney's hungry intellect, her regional awareness and pride, and her sensitivity to how cultures are built and threatened.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBIO\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003e\u003cstrong\u003eNikky Finney\u003c\/strong\u003e holds the John H. Bennett Jr. Chair of Southern Letters and Creative Writing at the University of South Carolina. She is editor of the anthology \u003cem\u003eThe Ringing Ear: Black Poets Lean South\u003c\/em\u003e and the author of a short story collection, \u003cem\u003eHeartwood\u003c\/em\u003e. Her fourth collection of poetry, \u003cem\u003eHead Off \u0026amp; Split\u003c\/em\u003e, won the National Book Award for Poetry (Northwestern University Press, 2011).\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eREVIEWS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cmeta charset=\"utf-8\"\u003e\"Her voice is stronger, clearer, and yet more gentle than ever. I essentially think a meal should consist of meat and potatoes. After reading Finney I find myself longing for the smell, the taste, the comfort of rice.\" --\u003cstrong\u003eNikki Giovanni\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\"Be Warned: This collection is not simply a bowl of steamed Carolina Gold rice. This pot is well seasoned, rice boiled in pot liquor from greens, tomatoes, and okra--with a lovely edge of sweetness.\" --\u003cstrong\u003eBernice Johnston Reagon\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\"It is my conviction that Nikky Finney brings a distinctive voice to American letters that needs to be heard.\" --\u003cstrong\u003eKwame Dawes, \u003c\/strong\u003e\u003ci\u003eAfrican American Review\u003c\/i\u003e\u003c\/span\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\"While \u003ci\u003eRice\u003c\/i\u003e is a deeply personal book, as the family photographs accompanying the poems make clear, it also situates the personal within a larger history, reminding us that personal history is already social, and that history is personal.\" --\u003cstrong\u003eJonathan Butler\u003c\/strong\u003e, \u003ci\u003eThe Jasper Project\u003c\/i\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003ci\u003eTriquarterly Books  \/  July 31, 2013\u003c\/i\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e0.61\" H x 8.49\" L x 6.2\" W (0.71 lbs) 189 pages\u003c\/span\u003e\u003c\/p\u003e","brand":"Wiley","offers":[{"title":"Paperback","offer_id":38035975766192,"sku":"9780810152328","price":18.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0515\/3832\/9776\/products\/imageloader_15486641-405c-4910-a991-65585a146b0f.gif?v=1611700004"},{"product_id":"new-world-sourdough-artisan-techniques-for-creative-homemade-fermented-breads-bryan-ford","title":"New World Sourdough: Artisan Techniques for Creative Homemade Fermented Breads \/\/\/ Bryan Ford","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cb data-mce-fragment=\"1\"\u003eBest-selling cookbook\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003ci data-mce-fragment=\"1\"\u003eNew World Sourdough\u003c\/i\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003eis your go-to guide to baking delicious, inventive sourdough breads at home.\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb data-mce-fragment=\"1\"\u003e\u003cbr\u003e\u003c\/b\u003e\u003cspan data-mce-fragment=\"1\"\u003eLearn how to make a sourdough starter, basic breads, as well as other innovative baked goods from start to finish with Instagram star Bryan Ford's (@artisanbryan) inviting, nontraditional approach to home baking. With less emphasis on perfecting crumb structure or obsessive temperature monitoring, Ford focuses on the tips and techniques he's developed in his own practice, \u003c\/span\u003e\u003cb data-mce-fragment=\"1\"\u003einspired by his Honduran roots and New Orleans upbringing\u003c\/b\u003e\u003cspan data-mce-fragment=\"1\"\u003e, to ensure your success and a good return on your time and effort.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cbr\u003e\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eFord's recipes include \u003c\/span\u003e\u003cb data-mce-fragment=\"1\"\u003estep-by-step instructions and photographs of all of the mixing, shaping, and baking techniques\u003c\/b\u003e\u003cspan data-mce-fragment=\"1\"\u003e you'll need to know, with special attention paid to developing flavor as well as your own instincts. \u003c\/span\u003e\u003ci data-mce-fragment=\"1\"\u003eNew World Sourdough\u003c\/i\u003e\u003cspan data-mce-fragment=\"1\"\u003e offers \u003c\/span\u003e\u003cb data-mce-fragment=\"1\"\u003epractical, accessible techniques\u003c\/b\u003e\u003cspan data-mce-fragment=\"1\"\u003e and \u003c\/span\u003e\u003cb data-mce-fragment=\"1\"\u003eenticing, creative recipes\u003c\/b\u003e\u003cspan data-mce-fragment=\"1\"\u003e you'll want to return to again and again, like:\u003c\/span\u003e\u003c\/p\u003e\n\u003cul data-mce-fragment=\"1\"\u003e\n\u003cli data-mce-fragment=\"1\"\u003ePan de Coco\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003eCiabatta\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003ePretzel Buns\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003eChallah\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003eFocaccia\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003ePizza dough\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003eCuban Muffins\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003ePita Bread\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003eFlour Tortillas\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003eQueen Cake\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eStraightforward and unintimidating, \u003c\/span\u003e\u003ci data-mce-fragment=\"1\"\u003eNew World Sourdough\u003c\/i\u003e\u003cspan data-mce-fragment=\"1\"\u003e will get you started with your starter and then inspire you to keep experimenting and expanding your repertoire.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBIO\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cmeta charset=\"utf-8\"\u003e \u003cb\u003eBryan Ford\u003c\/b\u003e is a bread baker from New Orleans who is known for experimenting with baking techniques. Bryan infuses his passion for his Latin American culture into his recipes on his popular blog Artisan Bryan (artisanbryan.com) and Instagram (@artisanbryan). Viewed in over 100 countries, Ford is especially known for his sourdough \u003ci\u003epan de coco\u003c\/i\u003e recipe, inspired by a traditional Honduran bread. Bryan is currently the Head Baker of the Ironside Bakery, an artisanal bakery that focuses on using local, seasonal ingredients and organic grains to make rustic sourdough breads and viennoiserie.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eREVIEWS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cmeta charset=\"utf-8\"\u003e\"Ford's cookbook, \u003ci\u003eNew World Sourdough\u003c\/i\u003e, is full of deep expertise that answers many of these questions, but it's also an unusually warm, friendly invitation to making sourdough bread, a subgenre of the baking world that isn't known for being so inclusive and approachable.\" \u003ci\u003e--\u003c\/i\u003e\u003cb\u003e\u003ci\u003eThe New York Times Magazine\u003c\/i\u003e\u003c\/b\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003e\"New World Sourdough is Ford's exploration of making breads from North, Central, and South America with natural fermentation, but it's also an opening volley against a stale idea of what artisan bread should be.\"\u003cb\u003e \u003c\/b\u003e\u003ci\u003e--\u003cstrong\u003eFood \u0026amp; Wine\u003c\/strong\u003e\u003c\/i\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003e\"His recipes are refreshingly straightforward--eschewing complicated jargon for easy-to-follow instructions--and once you've mastered the simplest of breads, you can level up to breads you may have previously thought were not possible to make at home.\" \u003cb\u003e\u003ci\u003e--Chowhound\u003c\/i\u003e\u003c\/b\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003ci\u003eQuarry Books  \/  June 16, 2020\u003c\/i\u003e\u003c\/p\u003e\n\u003cp\u003e0.7\" H x 10.1\" L x 8.5\" W (1.65 lbs) 160 pages\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Hachette","offers":[{"title":"Hardcover","offer_id":38036032979120,"sku":"9781631598708","price":28.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0515\/3832\/9776\/products\/imageloader_07e33558-6535-4020-9d1d-479fc12396be.gif?v=1611699049"},{"product_id":"food-in-cuba-the-pursuit-of-a-decent-meal-hanna-garth","title":"Food in Cuba: The Pursuit of a Decent Meal \/\/\/ Hanna Garth","description":"\u003cp\u003e\u003ci\u003eFood in Cuba\u003c\/i\u003e\u003cspan\u003e \u003c\/span\u003efollows Cuban families as they struggle to maintain a decent quality of life in Cuba's faltering, post-Soviet welfare state by specifically looking at the social and emotional dimensions of shifts in access to food.\u003c\/p\u003e\n\u003cp\u003eBased on extensive fieldwork with families in Santiago de Cuba, the island's second largest city, Hanna Garth examines Cuban families' attempts to acquire and assemble \"a decent meal,\" unraveling the layers of household dynamics, community interactions, and individual reflections on everyday life in today's Cuba. With the collapse of the Soviet Union in the 1990s and the subsequent loss of its most significant trade partner, Cuba entered a period of economic hardship. Although trade agreements have significantly improved the quantity and quality of rationed food in Cuba, many Cubans report that they continue to live with food shortages and economic hardship. Garth tells the stories of families that face the daily challenge of acquiring not only enough food, but food that meets local and personal cultural standards. She ultimately argues that these ongoing struggles produce what the Cuban families describe as \"a change in character,\" and that for some, this shifting concept of self and sense of social relation leads to a transformation in society.\u003cspan\u003e \u003c\/span\u003e\u003ci\u003eFood in Cuba\u003c\/i\u003e\u003cspan\u003e \u003c\/span\u003eshows how the practices of acquisition and the politics of adequacy are intricately linked to the local moral stances on what it means to be a good person, family member, community member, and ultimately, a good Cuban.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBIO\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cb\u003eHanna Garth\u003c\/b\u003e\u003cspan\u003e is Assistant Professor of Anthropology at the University of California, San Diego.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eREVIEWS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cmeta charset=\"utf-8\"\u003e\"Garth accessibly addresses important theoretical and political debates while anchoring every insight in rich ethnographic detail. She achieves a sympathetic and nuanced portrait of people who struggle more than they should for the basic elements of life while still engaging in complex social critique and political analysis and acts of solidarity, as well as, against the odds, finding ways to flourish.\" --\u003cstrong\u003eAlyshia Gálvez\u003c\/strong\u003e, \u003ci\u003eAmerican Anthropology\u003c\/i\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\"This is an ethnography rich with thick description about the politics of adequacy as seen through the lens of household food acquisition.... Food in Cuba opens our eyes to all that people go through to acquire the foods they desire.\" \u003ci\u003e--\u003c\/i\u003e\u003cstrong\u003eLuis Alexis Rodríguez-Cruz\u003c\/strong\u003e\u003ci\u003e, Food, Culture \u0026amp; Society\u003c\/i\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003e\"Garth offers a literary masterclass in how the analysis of food can help us understand social relations while the analysis of social relations can help us understand food.\" --\u003cstrong\u003eEmily Yates-Doerr\u003c\/strong\u003e, \u003c\/span\u003e\u003ci\u003eSociety for the Anthropology of Food and Nutrition\u003c\/i\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eStanford University Press  \/  January 07, 2020\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e0.8\" H x 9.0\" L x 6.0\" W (0.85 lbs) 232 pages\u003c\/p\u003e","brand":"Ingram","offers":[{"title":"Paperback","offer_id":38034093506736,"sku":"9781503611092","price":26.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0515\/3832\/9776\/products\/imageloader_0302ad6e-eabb-47ad-b13c-f95b16bb8c1a.gif?v=1611697883"},{"product_id":"black-food-matters-racial-justice-in-the-wake-of-food-justice-edited-by-hanna-garth-ashante-m-reese","title":"Black Food Matters: Racial Justice in the Wake of Food Justice \/\/\/ edited by Hanna Garth and Ashanté M. Reese","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eFor Black Americans, the food system is broken. When it comes to nutrition, Black consumers experience an unjust and inequitable distribution of resources. \u003c\/span\u003e\u003ci\u003eBlack Food Matters\u003c\/i\u003e\u003cspan\u003e examines these issues through in-depth essays that analyze how Blackness is contested through food, differing ideas of what makes our sustenance \"healthy,\" and Black individuals' own beliefs about what their cuisine should be.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003ePrimarily written by nonwhite scholars, and framed through a focus on Black agency instead of deprivation, the essays here showcase Black communities fighting for the survival of their food culture. The book takes readers into the real world of Black sustenance, examining animal husbandry practices in South Carolina, the work done by the Black Panthers to ensure food equality, and Black women who are pioneering urban agriculture. These essays also explore individual and community values, the influence of history, and the ongoing struggle to meet needs and affirm Black life.\u003c\/span\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eA comprehensive look at Black food culture and the various forms of violence that threaten the future of this cuisine, \u003c\/span\u003e\u003ci\u003eBlack Food Matters\u003c\/i\u003e\u003cspan\u003e centers Blackness in a field that has too often framed Black issues through a white-centric lens, offering new ways to think about access, privilege, equity, and justice.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBIO\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHanna Garth\u003c\/strong\u003e is assistant professor of anthropology at University of California, San Diego. She is author of\u003cspan\u003e \u003c\/span\u003e\u003ci\u003eFood in Cuba: The Pursuit of a Decent Meal\u003c\/i\u003e.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAshanté M. Reese\u003c\/strong\u003e is assistant professor in the Department of Geography and Environmental Systems at University of Maryland, Baltimore County. She is author of\u003cspan\u003e \u003c\/span\u003e\u003ci\u003eBlack Food Geographies: Race, Self-Reliance, and Food Access in Washington, D.C\u003c\/i\u003e.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eUniversity of Minnesota Press  \/  \u003cmeta charset=\"utf-8\"\u003eOctober 27, 2020\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e0.9\" H x 8.4\" L x 5.5\" W (0.9 lbs) 256 pages\u003c\/p\u003e","brand":"University of Chicago Press","offers":[{"title":"Paperback","offer_id":38032522248368,"sku":"9781517908140","price":32.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0515\/3832\/9776\/products\/imageloader_40bfb432-ef92-4cf8-8774-8bc6a7d2578a.gif?v=1611691435"},{"product_id":"hunger-a-memoir-of-my-body-roxane-gay","title":"Hunger: A Memoir of (My) Body \/\/\/ Roxane Gay","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eFrom the\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003cem data-mce-fragment=\"1\"\u003eNew York Times\u003c\/em\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003ebestselling author of\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003cem data-mce-fragment=\"1\"\u003eBad Feminist\u003c\/em\u003e: a searingly honest memoir of food, weight, self-image, and learning how to feed your hunger while taking care of yourself.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cem data-mce-fragment=\"1\"\u003e\"I ate and ate and ate in the hopes that if I made myself big, my body would be safe. I buried the girl I was because she ran into all kinds of trouble. I tried to erase every memory of her, but she is still there, somewhere. . . . I was trapped in my body, one that I barely recognized or understood, but at least I was safe.\"\u003c\/em\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eIn her phenomenally popular essays and long-running Tumblr blog, Roxane Gay has written with intimacy and sensitivity about food and body, using her own emotional and psychological struggles as a means of exploring our shared anxieties over pleasure, consumption, appearance, and health. As a woman who describes her own body as \"wildly undisciplined,\" Roxane understands the tension between desire and denial, between self-comfort and self-care. In\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003cem data-mce-fragment=\"1\"\u003eHunger,\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003c\/em\u003eshe explores her past--including the devastating act of violence that acted as a turning point in her young life--and brings readers along on her journey to understand and ultimately save herself.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eWith the bracing candor, vulnerability, and power that have made her one of the most admired writers of her generation, Roxane explores what it means to learn to take care of yourself: how to feed your hungers for delicious and satisfying food, a smaller and safer body, and a body that can love and be loved--in a time when the bigger you are, the smaller your world becomes.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong\u003eREVIEWS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003e\"Luminous. . . . intellectually rigorous and deeply moving.\" --\u003cem\u003e\u003cstrong\u003eThe \u003c\/strong\u003e\u003c\/em\u003e\u003c\/span\u003e\u003cem\u003e\u003cstrong\u003eNew York Times Book Review\u003c\/strong\u003e\u003c\/em\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\"Bracingly vivid. . . . Remarkable. . . . Undestroyed, unruly, unfettered, Ms. Gay, live your life. We are all better for having you do so in the same ferociously honest fashion that you have written this book.\" --\u003c\/span\u003e\u003cstrong\u003e\u003cem data-mce-fragment=\"1\"\u003eLos Angeles Times\u003c\/em\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"[Gay is] hilarious. But she also confronts more difficult issues of race, sexual assault, body image, and the immigrant experience. She makes herself vulnerable and it's refreshing.\"  --\u003cstrong\u003eT\u003c\/strong\u003e\u003cstrong\u003eanvi Misra,\u003cem data-mce-fragment=\"1\"\u003e\u003cspan\u003e \u003c\/span\u003e\u003c\/em\u003e\u003c\/strong\u003e\u003cem data-mce-fragment=\"1\"\u003eThe\u003c\/em\u003e\u003cstrong\u003e\u003cem data-mce-fragment=\"1\"\u003e\u003cspan\u003e \u003c\/span\u003e\u003c\/em\u003e\u003c\/strong\u003e\u003cem data-mce-fragment=\"1\"\u003eAtlantic\u003c\/em\u003e\u003cem data-mce-fragment=\"1\"\u003e,\u003c\/em\u003e \"The Best Book I Read This Year\"\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong\u003e[H]\u003c\/strong\u003e \u003cem\u003eHarper  \/  \u003cspan data-mce-fragment=\"1\"\u003eJune 13, 2017\u003c\/span\u003e\u003c\/em\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e1.0\" H x 8.2\" L x 5.7\" W (0.95 lbs) 320 pages\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cmeta charset=\"utf-8\"\u003e \u003cstrong\u003e[P] \u003c\/strong\u003e\u003c\/span\u003e\u003cem\u003eHarper Perennial  \/  \u003cmeta charset=\"utf-8\"\u003eJune 12, 2018\u003c\/em\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003e0.8\" H x 7.9\" L x 5.2\" W (0.55 lbs) 320 pages\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cstrong\u003e\u003c\/strong\u003e \u003c\/span\u003e\u003c\/p\u003e","brand":"HarperCollins","offers":[{"title":"Hardcover","offer_id":38035874807984,"sku":"9780062362599","price":26.0,"currency_code":"USD","in_stock":true},{"title":"Paperback","offer_id":38035874840752,"sku":"9780062420718","price":19.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0515\/3832\/9776\/products\/imageloader_47d30853-748c-455f-a03c-80ce952e3739.gif?v=1611698807"},{"product_id":"quilting-the-black-eyed-pea-poems-and-not-quite-poems-nikki-giovanni","title":"Quilting the Black-Eyed Pea: Poems and Not Quite Poems \/\/\/ Nikki Giovanni","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eA collection of 50 new poems, sketches, and meditations charts new territory, including popular culture and life in America, the poet's own battle with illness, relationships between mothers and their children, legendary historical figures, the South, the recent terrorist attacks, and Giovanni's own childhood. When Nikki Giovanni's poems first emerged during the Civil Rights and Black Arts Movements of the 1960s, she immediately took a place among the most celebrated and influential poets of the era. Now, Giovanni continues to stand as one of the most commanding, luminous voices to grace America's political and poetic landscape. In a career spanning over thirty years, Giovanni has created a body of work that's become vital and essential to our American consciousness. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eThis collection of new poems is a masterpiece that explores the ecstatic union between self and community. \u003cem\u003eQuilting the Black-Eyed Pea\u003c\/em\u003e is an extraordinarily intimate collection. Each poem bears our revered cultural icon's trademark of the unfalteringly political and the intensely personal: The elegant \"What We Miss\" exalts the might and grace of women, while \"Swinging on a Rainbow\" rejoices about the spaces in which we read Giovanni commemorates Africa and her family legacy in the majestic \"Symphony of the Sphinx\" and contemplates our America in the heartbreaking \"Desperate Acts\" and \"9:11:01 He Blew It.\" And in the dreamy \"Making James Baldwin\" and dazzling \"Quilting the Black-Eyed Pea,\" Giovanni gives us reason to comfort, to share, to love, to change and to be human. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cem\u003eQuilting the Black-Eyed Pea\u003c\/em\u003e is Nikki Giovanni's meditation on humanity and soul. It's her revelatory gaze at the world in which we live -- and her confession on the world she dreams we will one day call home. Nikki Giovanni is a national treasure as she once again confirms her place as one of America's most powerful truth tellers and beloved daughters.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBIO\u003c\/strong\u003e\u003c\/p\u003e\n\u003cdiv class=\"text\"\u003e\n\u003cmeta charset=\"utf-8\"\u003e \u003cspan\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003c\/span\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"text\"\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cdiv class=\"text\"\u003e\n\u003cspan\u003e\u003cstrong\u003eNikki Giovanni\u003c\/strong\u003e, poet, activist, mother, and professor, is a seven-time NAACP Image Award winner and the first recipient of the Rosa Parks Woman of Courage Award, and holds the Langston Hughes Medal for Outstanding Poetry, among many other honors. 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Saying no isn't the hard part--they've only been dating for five months, and he can't even spell her name correctly. The hard part is having to face a stadium full of disappointed fans...\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eAt the game with his sister, Carlos Ibarra comes to Nik's rescue and rushes her away from a camera crew. He's even there for her when the video goes viral and Nik's social media blows up--in a bad way. Nik knows that in the wilds of LA, a handsome doctor like Carlos can't be looking for anything serious, so she embarks on an epic rebound with him, filled with food, fun, and fantastic sex. But when their glorified hookups start breaking the rules, one of them has to be smart enough to put on the brakes...\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBIO\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cmeta charset=\"utf-8\"\u003e \u003cb\u003eJasmine Guillory\u003c\/b\u003e is a lawyer, a graduate of Wellesley College and Stanford Law School, and a Bay Area native who lives in Oakland, California. She has been published in The Toast and The Hairpin, has towering stacks of books in her living room, a cake for every occasion, and upward of fifty lipsticks. She is the \u003ci\u003eNew York Times\u003c\/i\u003e bestselling author of \u003ci\u003eThe Wedding Date\u003c\/i\u003e, \u003ci\u003eThe Proposal\u003c\/i\u003e, \u003ci\u003eThe Wedding Party\u003c\/i\u003e, \u003ci\u003eRoyal Holiday\u003c\/i\u003e, and \u003ci\u003eParty of Two\u003c\/i\u003e. 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