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Tag Archives: hominy:

Hog and Hominy: Soul Food from Africa to America

Fredrick Douglas Opie, associate professor of history and director of the African Diaspora Studies Program at Marist College, discusses his book, Hog and Hominy: Soul Food from Africa to America. Opie’s culinary history is a portrait of the social and religious relationship between African Americans and their cuisine. It begins with the Atlantic slave trade…

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