The rise: Black cooks and the soul of American food
(Book)

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Published:
New York, NY : Voracious, an imprint of Little, Brown and Company, 2020.
Format:
Book
Edition:
First edition.
Physical Desc:
xx, 316 pages ; color illustrations, color portraits ; 27 cm
Status:
Louisville Adult NonFiction
641.5929 SAM

Copies

Location
Call Number
Status
Last Check-In
Louisville Adult NonFiction
641.5929 SAM
On Shelf
Sep 25, 2024
Location
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Status
Last Check-In
Boulder Main Adult NonFiction
641.5929607 Samu
On Shelf
Feb 16, 2022
Boulder Meadows Adult Nonfiction
641.5929607 Samu
On Shelf
Jan 3, 2024
Broomfield Non-Fiction
641.59296073 Samue
On Shelf
May 9, 2023
Lafayette Nonfiction Area
641.5929 Sam
On Shelf
Apr 25, 2024
Longmont Adult Nonfiction
641.59296073 SAM
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Feb 20, 2024
Loveland Adult Nonfiction
641.5929 Samuelsson, M.
On Shelf
Feb 12, 2024

Description

Black cooks and creators have led American culture forward with indelible contributions of artistry and ingenuity from the start, but Black authorship has been consistently erased from the story of American food. Now, chef, author, and television star Marcus Samuelsson gathers together an unforgettable feast of food, culture, and history to highlight the diverse deliciousness of Black cooking today. Driven by a desire to fight against bias, reclaim Black culinary traditions, and energize a new generation of cooks, Marcus shares his own journey alongside 150 recipes in honor of dozens of top chefs, writers, and activists—with stories exploring their creativity and influence. Black cooking has always been more than 'soul food,' with flavors tracing to the African continent, to the Caribbean, all over the United States, and beyond. Featuring a mix of everyday food and celebration cooking, this book also includes an introduction to the pantry of the African diaspora.

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Citations

APA Citation (style guide)

Samuelsson, M., Endolyn, O., Komolafe, Y., Cook, T., & Mosier, A. (2020). The rise: Black cooks and the soul of American food. First edition. New York, NY, Voracious, an imprint of Little, Brown and Company.

Chicago / Turabian - Author Date Citation (style guide)

Marcus, Samuelsson et al.. 2020. The Rise: Black Cooks and the Soul of American Food. New York, NY, Voracious, an imprint of Little, Brown and Company.

Chicago / Turabian - Humanities Citation (style guide)

Marcus, Samuelsson et al., The Rise: Black Cooks and the Soul of American Food. New York, NY, Voracious, an imprint of Little, Brown and Company, 2020.

MLA Citation (style guide)

Samuelsson, Marcus,, et al. The Rise: Black Cooks and the Soul of American Food. First edition. New York, NY, Voracious, an imprint of Little, Brown and Company, 2020.

Note! Citation formats are based on standards as of July 2022. Citations contain only title, author, edition, publisher, and year published. Citations should be used as a guideline and should be double checked for accuracy.

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Grouped Work ID:
d96c2a43-c449-421a-53b9-1bf61ecc6a79
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Record Information

Last Sierra Extract TimeNov 18, 2024 10:22:00 PM
Last File Modification TimeNov 18, 2024 10:22:09 PM
Last Grouped Work Modification TimeNov 18, 2024 10:22:03 PM

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2641 |a New York, NY : |b Voracious, an imprint of Little, Brown and Company, |c 2020.
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504 |a Includes bibliographical references (pages 305-306) and index.
5052 |a Drinks -- Appetizers -- Soups -- Salads -- Fish and seafood -- Poultry -- Meat -- Grains, rice, and pasta -- Vegetables -- Breads and doughs -- Sweets and desserts -- Pantry: sauces, marinades, spices, condiments.
5050 |a Introduction -- Next: Where Black food is headed: chefs and recipes on the cutting edge, and who's got next -- Remix: Black cooking integrates many cultures and adapts to different ingredients, methods, and geographies -- Migration: The influence of the American South-- the Great Migration and beyond -- Legacy: Old and new journeys from Africa to the Americas and stories of Black figures in food reclaiming their history -- Origin: A pantry of ingredients, techniques, and recipes relating to the African diaspora.
520 |a Black cooks and creators have led American culture forward with indelible contributions of artistry and ingenuity from the start, but Black authorship has been consistently erased from the story of American food. Now, chef, author, and television star Marcus Samuelsson gathers together an unforgettable feast of food, culture, and history to highlight the diverse deliciousness of Black cooking today. Driven by a desire to fight against bias, reclaim Black culinary traditions, and energize a new generation of cooks, Marcus shares his own journey alongside 150 recipes in honor of dozens of top chefs, writers, and activists—with stories exploring their creativity and influence. Black cooking has always been more than 'soul food,' with flavors tracing to the African continent, to the Caribbean, all over the United States, and beyond. Featuring a mix of everyday food and celebration cooking, this book also includes an introduction to the pantry of the African diaspora.
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