High on the Hog_ A Culinary Journey From Africa to America - Jessica B. Harris [127]
Rediker, Marcus. The Slave Ship: A Human History. New York: Viking, 2007.
Rowley, Anthony, ed. Les Français à table: Atlas historique de la gastronomie française. Paris: Hachette, 1997.
Schenone, Laura. A Thousand Years over a Hot Stove: A History of American Women Told Through Food, Recipes, and Remembrances. New York: W. W. Norton, 2003.
Schneider, Dorothy, and Carl J. Schneider. Slavery in America: An Eyewitness History. New York: Checkmark, 2007.
Schwarz, Philip J. Slavery at the Home of George Washington. Mount Vernon, VA: Mount Vernon Ladies Association, 2001.
Shaw, Thurstan, et al. The Archaeology of Africa: Food, Metals and Towns. London: Routledge, 1993.
Sloan. Kim. A New World: England’s First View of America. Chapel Hill: University of North Carolina Press, 2007.
Stanton, Lucia. Free Some Day: The African American Families of Monticello. Monticello, VA: Thomas Jefferson Memorial Foundation, 2000.
———. Slavery at Monticello. Monticello, VA: Thomas Jefferson Memorial Foundation, 1996.
Stoney, Mrs. Samuel G. The Carolina Rice Cook Book. N.p., n.p., 1901. Reprinted in 1992 in The Carolina Rice Kitchen by the University of South Carolina Press with an introduction by Karen Hess.
Survey Graphic: Harlem, Mecca of the New Negro. March 1925. Reprint by Black Classic Press, Baltimore, MD.
Svalesen, Leif. The Slave Ship Fredensborg. Kingston: Ian Randle, 2000.
Swanton, John R. The Indians of the Southeastern United States. Smithsonian Institution Bureau of American Ethnology Bulletin 137. Washington, D.C.: U.S. Government Printing Office, 1946.
Taylor, Susie King. Reminiscences of My Life in Camp with the 33rd U.S. Colored Troops, Late 1st South Carolina Volunteers. Boston, 1902. Reprinted as Reminiscences of My Life: A Black Woman’s Civil War Memoirs. Edited by Patricia W. Romero. New York: Markus Wiener, 1988.
Taylor, Yuval, ed. I Was Born a Slave: An Anthology of Classic Slave Narratives. Vol.2. Edinburgh: Payback, 1999.
Thomas, Hugh. The Slave Trade: The Story of the Atlantic Slave Trade, 1440–1870. New York: Simon & Schuster, 1997.
Thornton, John. Africa and Africans in the Making of the Atlantic World, 1400–1800. 2nd ed. Cambridge: Cambridge University Press, 1998.
Thoronborough, Emma Lou. The Negro in Indiana Before 1900: A Study of a Minority. Bloomington: Indiana University Press, 1985.
Tibbles, Anthony, ed. Transatlantic Slavery: Against Human Dignity. London: Her Majesty’s Stationery Office, 1995.
Vlach, John Michael. Back of the Big House: The Architecture of Plantation Slavery. Chapel Hill: University of North Carolina Press, 1993.
Ward, Andrew. The Slaves’ War: The Civil War in the Words of Former Slaves. Boston: Houghton Mifflin, 2008.
White, Deborah Gray. Ar’n’t I a Woman: Female Slaves in the Plantation South. New York: W. W. Norton, 1985.
Wilson, Charles Regan, ed. The New Encyclopedia of Southern Culture. 12 vols. Chapel Hill: University of North Carolina Press, 1989, 2006.
Wood, Peter H. Strange New Land: Africans in Colonial America. New York: Oxford University Press, 2003.
Wright, Louis B. The Cultural Life of the American Colonies. 1957. Edited by Henry Steele Commager and Richard Brandon Morris. New York: Dover, 2002.
Yetman, Norman R., ed. Voices from Slavery: 100 Authentic Slave Narratives. 1970.
Life Under the “Peculiar Institution”: Selections from the Slave Narrative Collection. Mineola, NY: Dover, 2000.
Zimmerman, Larry J. American Indians: The First Nations—Native North American Life, Myth and Art. London: Duncan Baird, 2003.
SELECTED AFRICAN AMERICAN COOKBOOKS (IN CHRONOLOGICAL ORDER)
Roberts, Robert. The House Servant’s Directory; or, A Monitor for Private Families: Comprising Hints on the Arrangement and Performance of Servants’ Work … and Upwards of 100 Various and Useful Recipes, Chiefly Compiled for the Use of House Servants. Boston: Munroe and Francis, 1827.
This is the first work by an African American author that includes recipes. It is fascinating in its advice to young men who wanted to