Franklin

Cooking / Angela Shelf Medearis and Michael R. Medearis.

Author/Creator:
Medearis, Angela Shelf, 1956-
Edition:
First Edition
Publication:
New York : Twenty-First Century Books a division of Henry Holt and Company, [1997].
Series:
African-American arts.
African-American arts
Format/Description:
Book
80 pages : illustrations (some color) ; 24 cm.
Subjects:
African American cooking -- History -- Juvenile literature.
African American cooking.
Childrens subjects:
African American cooking -- History.
Cooking, American.
Form/Genre:
Literature.
History.
Juvenile works.
Literature.
Place of Publication:
United States New York (State) New York (City)
Summary:
Introduces the influence of African-based foods, cooking techniques, and traditions to American culinary history.
Contents:
African origins of food and cooking
Afro-Caribbean cooking
The impact of slavery
Creole, French, and Cajun cooking
African-American chefs
Contributions to agriculture
The art of modern cooking
African and African-American recipes.
Notes:
"First Edition-1997."
"Designed by Kelly Soong."
Includes bibliographical references (page 75) and index.
Local notes:
Kislak Center Banks Collection copy presented to the Penn Libraries in 2018 by Joanna Banks.
Penn Provenance:
Banks, Joanna (donor) (Banks Collection copy)
Penn Chronology:
1997
Contributor:
Medearis, Michael, author.
Joanna Banks Collection of African American Books (University of Pennsylvania)
Joanna Banks Collection of African American Cookbooks (University of Pennsylvania)
ISBN:
0805044841
9780805044843
OCLC:
36548891
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