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Displaying 1 to 10 of 442

Hog & hominy : soul food from Africa to America

by:Opie, Frederick Douglass

From the Publisher: Frederick 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. Sampling 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.

Editions:16  Date:2008 - 2010  Genre(s):History


Reconstructing ancient Maya diet

by:White, Christine D., 1951-

Annotation‡bIn light of recently discovered population centers of pre-colonial Maya that could not have been sustained by the slash-and-burn agriculture which most anthropologists believe was the dominant method of food production for the culture, the editors of this volume view the analysis of the Maya diet as particularly important for understanding the pre-Columbian population. They present 12 papers that discuss evidence from the fields of faunal and botanical analysis, paleopathology, and bone chemistry. Annotation copyrighted by Book News, Inc., Portland, OR.

Editions:10  Date:1999 - 2012


American Indian food

by:Berzok, Linda Murray

This is the first in-depth survey of Native American Indian foodways. It is an amazing chronicle of both human development over thousands of years and American history after the European invasion. It sheds light not only on this group and their history but on American food culture and history as well. For thousands of years an intimate relationship existed between Native Americans and their food sources. Dependence on nature for subsistence gave rise to a rich spiritual tradition with rituals and feasts marking planting and harvesting seasons. The European invasion forced a radical transformation of the indigenous food habits. Foodways were one of the first layers of culture attacked. Indians were removed from their homelands, forced to cultivate European crops, new animals were introduced, and the bison, a major staple in the Great Plains and West, was wiped out. Today, American Indians are trying to reclaim many of their food traditions. A number of their foodways have become part of the broader American cookbook, as many dishes eaten today were derived from Native American cooking, including cornbread, clam chowder, succotash, grits, and western barbeque. The scope is comprehensive, covering the six major regions, from prehistory until today. Chapters on the foodways history, foodstuffs, food preparation, preservation, and storage, food customs, food and religion, and diet and nutrition reveal the American Indians' heritage as no history can do alone.

Editions:5  Date:2005


North American pinot noir

by:Haeger, John Winthrop, 1944-

Pinot noir, the famously elegant, sexy, and capricious red grape of Burgundy, is finally producing impressive wines in North America. Credit talented winemakers, enthusiastic restaurateurs, and consumers in search of alternatives to cabernet and zinfandel. Considered perhaps the ultimate food wine, pinot noir has an allure based on its special combination of aromas, flavors, and mouthfeel; on its legendary capacity to reflect the terroir where it is grown; and on its reputation for being hard to grow and make. This is the definitive work on pinot noir in North America. A comprehensive referenc.

Editions:6  Date:2004


Mrs. Hill's southern practical cookery and receipt book

by:Hill, A. P.

Editions:4  Date:1872 - 1995


Latin American cooking

by:Leonard, Jonathan Norton, 1903-1975

Discusses the foods and cooking of Central and South America and presents traditional recipes from the Latin American countries.

Editions:24  Date:1968 - 1979  Genre(s):Cookbooks, Cookbooks


Food culture in South America

by:Lovera, José Rafael

Presents the food habits and cooking of South and Central America.

Editions:9  Date:2005


Anthropology and food policy : human dimensions of food policy in Africa and Latin America

Editions:9  Date:1991


Chilies to chocolate : food the Americas gave the world

by:Foster, Nelson

Cob is sweeter for knowing the long, winding way by which it has come into one's hands," observe Foster and Cordell. Featuring contributions by Gary Nabhan, Alan Davidson, and others, Chilies to Chocolate will increase readers' appreciation of the foods we all enjoy, of the circuitous routes by which they have become part of our diets, and of the vital role that Native Americans have played in this process.

Editions:15  Date:1992 - 2006


Cooking the South American way : revised and expanded to include new low-fat and vegetarian recipes

by:Parnell, Helga

An overview of South American cookery, including information about the continent's holidays and festivals. Features simple recipes, menu planning, and information about low-fat cooking and vegetarian options.

Editions:3  Date:2003  Type:Juvenile  Genre(s):Juvenile works


Displaying 1 to 10 of 442