In the Shadow of Slavery: Africa's Botanical Legacy in the Atlantic World.
by [African Food History] Carney, Judith A. and Richard Nicholas Rosomoff.
University of California Press,
A Fine tight unread copy in a Fine bright unclipped dust jacket. The authors draw on archeological records, oral histories, slave ship accounts to show how the food plots of African slaves became the incubators of African foodways in plantation society. Many familiar foods like millet, sorghum, coffee, okra, watermelons and the "Asian" long bean are native to Africa and are now important to American culinary arts.
Edition: First Printing of the First Edition
Book Id: 23897