The African American Heritage Cookbook
Traditional Recipes & Fond Remembrances From Alabama's Renowned Tuskegee Institute
Kensington · Print & ebook · January 1, 2005
For more than 100 years, the small Southern town of Tuskegee, Alabama, has been a mecca for African Americans.
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- Who it’s for
- Tuskegee’s history and heritage unfold alongside recipes, photographs, poetry, and personal reminiscences.
- Themes
- Southern African American cuisine, Tuskegee history and heritage, Civil rights legacy
- Pacing
- Reflective
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For more than 100 years, the small Southern town of Tuskegee, Alabama, has been a mecca for African Americans. The Tuskegee Institute, founded by former slave Booker T. Washington in 1881, grew from a fledgling school to become a major center of American progress and education.
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This unique narrative cookbook traces the history and heritage of Tuskegee through reminiscences, vintage photographs, poetry, journal entries, and more than 200 recipes for delicious appetizers, entrées, side dishes, breads, beverages, and desserts that reflect the diverse and mouthwatering flavors of Southern African American cuisine. The African American Heritage Cookbook brings alive the pride and courage of the thousands of Tuskegee alumni, among them George Washington Carver and Rosa Parks, who have gone forth to change America and the world. Many Tuskegee graduates have contributed memories, vignettes, and classic Southern recipes—including Crab Bisque, Island Soup, Mom’s Devilish Catfish Stew, Smothered “Yard Bird,” Louisiana Gumbo, Creole Rice, Sweet Potato Casserole, Spoon Bread, Peach Pandowdy, and Dr. Carver’s Peanut Cake with Molasses. More than a collection of wonderful recipes, The African American Heritage Cookbook is a tribute to the abundantly rich history and civil rights legacy that have made the Tuskegee Institute a landmark and an inspiration.
Tuskegee’s Table
Tuskegee’s history and heritage unfold alongside recipes, photographs, poetry, and personal reminiscences.
Come here for
- Tuskegee reminiscences, vintage photographs, poetry, and journal entries
- More than 200 Southern African American recipes, from gumbo to peanut cake
Expect
- Recipes for appetizers, entrées, side dishes, breads, beverages, and desserts
- Memories and vignettes contributed by Tuskegee graduates
Where it sits
| Soul Food & Southern Cooking | 90% |
|---|---|
| Food Through History | 60% |
| Southern Cooking | 57% |
Percentages are BookFrontier’s reading of the book.
Publisher categories
- Southern Cooking
- Food Through History
- Cooking Resources
- Authors
- Carolyn Q. Tillery
- Publisher
- Kensington
- Published
- January 1, 2005
- Format
- Print & ebook
- Theme
- Southern African American cuisine · Tuskegee history and heritage · Civil rights legacy
- Reading lane
- Southern Cooking