What the Slaves Ate: Recollections of African American Foods and Foodways from the Slave Narratives Good The lower reading level makes

The lower reading level makes this text an excellent choice for younger students and introductory classes

Author/Artist:Kilty

Part III includes a primer explaining the four civic concepts that frame the book

and cultural history

The family fortune

What the Slaves Ate: Recollections of African American Foods and Foodways from the Slave Narratives Good The lower reading level makesCarefully documenting African American slave foods, this book reveals that slaves actively developed their own foodways their customs involving family and food. The authors connect African foods and food preparation to the development during slavery of Southern cuisines having African influences, including Cajun, Creole, and what later became known as soul food, drawing on the recollections of ex slaves recorded by Works Progress Administration