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Slavery and the Culture of Taste
Language: en
Pages: 386

Slavery and the Culture of Taste

Authors: Simon Gikandi
Categories: Literary Criticism
Type: BOOK - Published: 2014-04-27 - Publisher: Princeton University Press

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It would be easy to assume that, in the eighteenth century, slavery and the culture of taste--the world of politeness, manners, and aesthetics--existed as separ
A Matter of Taste
Language: en
Pages: 366

A Matter of Taste

Authors: Stanley Lieberson
Categories: Social Science
Type: BOOK - Published: 2000-01-01 - Publisher: Yale University Press

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What accounts for our tastes? Why and how do they change over time? Stanley Lieberson analyzes children's first names to develop an original theory of fashion.
Slavery and the Making of Early American Libraries
Language: en
Pages: 272

Slavery and the Making of Early American Libraries

Authors: Sean D. Moore
Categories: Literary Criticism
Type: BOOK - Published: 2019-02-14 - Publisher: Oxford University Press

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Early American libraries stood at the nexus of two transatlantic branches of commerce—the book trade and the slave trade. Slavery and the Making of Early Amer
African American Foodways
Language: en
Pages: 202

African American Foodways

Authors: Anne Bower
Categories: African American cookery
Type: BOOK - Published: 2009 - Publisher: University of Illinois Press

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Moving beyond catfish and collard greens to the soul of African American cooking
The Cooking Gene
Language: en
Pages: 504

The Cooking Gene

Authors: Michael W. Twitty
Categories: Cooking
Type: BOOK - Published: 2018-07-31 - Publisher: HarperCollins

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2018 James Beard Foundation Book of the Year | 2018 James Beard Foundation Book Award Winner inWriting | Nominee for the 2018 Hurston/Wright Legacy Award in Non