WorldCat Cookbook FinderCookbook Finder

Explore cookbooks and more from libraries around the world.


Search Title, Title by Author, ISBN or OCLC #

Current Search

  • America

Narrow Your Results


Audience Level



Decade published

Search Results

Displaying 1 to 10 of 435

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:17  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, the first, in-depth survey of Native American Indian foodways 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 such as wheat and grapes, 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 barbecue.

Editions:6  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


Cooking the South American way

by:Parnell, Helga

Introduces the history, land, and food of the countries of South America, and includes recipes for such dishes as black bean casserole from Brazil, beef soup from Argentina, and almond meringue from Chile.

Editions:11  Date:1991 - 2014  Type:Juvenile  Genre(s):Juvenile works, Cookbooks, Cookbooks, Cookbooks


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:21  Date:1968 - 1979  Genre(s):Cookbooks, Cookbooks


Food culture in South America

by:Lovera, José Rafael

This volume tells the story of the South Americans and their history through a survey of their food culture. Food in the various countries differs in some ways because of cultural heritage, cooking techniques, and geography, here divided into four zones. The traditions of the primary groups--Indians, Europeans, and Africans--and their five centuries of mixing have still resulted in a stable food culture. The foods of the Indians before European contact still play an important role, along with other foods brought by successive immigrant groups. Europeans tried to establish their staples, wheat an.

Editions:9  Date:2005


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

by:McMillan, Della E.

Editions:11  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:14  Date:1992 - 2006

Book eBook Available

Displaying 1 to 10 of 435