At the Table of Power : Food and Cuisine in the African American Struggle for Freedom, Justice, and Equality
| At the Table of Power : Food and Cuisine in the African American Struggle for Freedom, Justice, and Equality |
| Autore | Spivey Diane |
| Edizione | [1st ed.] |
| Pubbl/distr/stampa | Minneapolis : , : University of Pittsburgh Press, , 2022 |
| Descrizione fisica | 1 online resource (394 pages) |
| Disciplina | 641.59296073 |
| Soggetto topico |
African American cooking
African American cooking - History |
| Soggetto genere / forma |
Recipes
Trivia and miscellanea History Recipes. |
| ISBN |
9780822989035
9780822947318 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | From the beginning : the struggle against culinary apartheid -- Sustenance for sustaining American liberty -- Sustenance for maintaining the legality of slavery -- Triangular trading and the "colored" cooks of Rhode Island -- Philadelphia : City of the epicure's epicures -- "Them pious eats tremendous!" -- "Outcasts and indigent sons of Africa" : New York's nineteenth century chefs, caterers, and restaurateurs -- Running the kitchen and running for office -- Hoteliers, dining rooms, and dining room diplomacy in the nation's capital. |
| Record Nr. | UNINA-9910838201903321 |
Spivey Diane
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| Minneapolis : , : University of Pittsburgh Press, , 2022 | ||
| Lo trovi qui: Univ. Federico II | ||
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Resepte Vir 'n Bank
| Resepte Vir 'n Bank |
| Autore | Pingitore Marco |
| Edizione | [1st ed.] |
| Pubbl/distr/stampa | Bielefeld : , : Babelcube Inc, , 2016 |
| Descrizione fisica | 1 online resource (63 p.) |
| Altri autori (Persone) | SmalElmarié |
| Soggetto topico | Cooking |
| Soggetto genere / forma | Recipes |
| ISBN | 1-5071-4956-5 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | afr |
| Record Nr. | UNINA-9910150497603321 |
Pingitore Marco
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| Bielefeld : , : Babelcube Inc, , 2016 | ||
| Lo trovi qui: Univ. Federico II | ||
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