In African American Food Culture, William Frank Mitchell argues the importance of African American foodways in African American history. Mitchell begins by explaining how African American cuisines are one of the first culinary fusions in America. The author goes on to explain how different dishes are tied to the "identity" of African Americans and represent different traditions from the past.
Mitchell, William Frank. African American Food Culture. Westport: Greenwood Press, 2009.Print.
In Regional American Food Culture, Lucy Long argues that regional foods in America "are complex and often difficult to identify" (IX). Long explains how even if a certain food represents a region's identity, that same food can be food almost anywhere in America. The author explains how regional foods criss-cross all over the place and do not fit in to any set boundaries.
Long, Lucy M. Regional American Food Culture. Santa Barbara: ABC-CLIO, 2009. Print.
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