The Black Food Canon

Reference · Works Cited

Works Cited

The full bibliography of books, papers, films, archives, and primary works referenced anywhere in The Black Food Canon. Chicago author-date style. Alphabetized by author last name.

A note on this page

This bibliography is updated as the framework grows. Every Library entry, every figure's primary work, every academic source cited under Land & Science, and every source referenced inside a Techniques chapter eventually lands here. Additional sources can be submitted through the Contribute page.

Format: Chicago author-date (17th edition). When a source has no date, "n.d." is used. Online archives are listed without retrieval dates per Chicago guidance for stable scholarly sites.

  1. Anson Mills. 1998–. Columbia, SC. Archive and grower network for Carolina Gold rice and Lowcountry heirloom grains. AnsonMills.com.
  2. Bailey, Cornelia Walker, with Christena Bledsoe. 2000. God, Dr. Buzzard, and the Bolito Man: A Saltwater Geechee Talks About Life on Sapelo Island, Georgia. New York: Doubleday.
  3. Bailey, Mashama, and John O. Morisano. 2021. Black, White, and The Grey: The Story of an Unexpected Friendship and a Beloved Restaurant. New York: Lorena Jones Books.
  4. Barriere, Tiffanie. n.d. Public lectures and writing on Black bartending history. Atlanta, GA. Accessed via TheDrinkingCoach.com.
  5. Barriere, Tiffanie. 2020–. The Drinking Coach (lectures, classes, and consulting). Atlanta, GA. TheDrinkingCoach.com.
  6. Bowens, Natasha. 2015. The Color of Food: Stories of Race, Resilience, and Farming. Gabriola Island, BC: New Society Publishers.
  7. Bower, Anne L., ed. 2007. African American Foodways: Explorations of History and Culture. Urbana: University of Illinois Press.
  8. Briscione, James, and Brooke Parkhurst. 2018. The Flavor Matrix: The Art and Science of Pairing Common Ingredients to Create Extraordinary Dishes. Boston: Houghton Mifflin Harcourt.
  9. Brooks, Maegan Parker, and Davis W. Houck, eds. 2011. The Speeches of Fannie Lou Hamer: To Tell It Like It Is. Jackson: University Press of Mississippi.
  10. Bullock, Tom. 1917. The Ideal Bartender. St. Louis: Buxton & Skinner Stationery Co.
  11. Bullock, Tom. 1917. The Ideal Bartender. St. Louis: Buxton & Skinner Stationery Co. The first cocktail book published in the United States by an African American author. (Note: a second Bullock entry already appears above; kept here for primary-source emphasis.)
  12. Carney, Judith A. 2001. Black Rice: The African Origins of Rice Cultivation in the Americas. Cambridge, MA: Harvard University Press.
  13. Carney, Judith A., and Richard N. Rosomoff. 2009. In the Shadow of Slavery: Africa's Botanical Legacy in the Atlantic World. Berkeley: University of California Press.
  14. Carver, George Washington. 1916–1943. Tuskegee Institute Agricultural Experiment Station Bulletins. Tuskegee, AL: Tuskegee Institute.
  15. Carver, George Washington. 1916. How to Grow the Peanut and 105 Ways of Preparing It for Human Consumption. Tuskegee Institute Bulletin No. 31. Tuskegee, AL: Tuskegee Institute.
  16. Charles, Dora. 2015. A Real Southern Cook: In Her Savannah Kitchen. Boston: Houghton Mifflin Harcourt.
  17. Chase, Leah. 1990. The Dooky Chase Cookbook. Gretna, LA: Pelican Publishing.
  18. Covey, Herbert C. 2007. African American Slave Medicine: Herbal and Non-Herbal Treatments. Lanham, MD: Lexington Books.
  19. Crockett, Hannah Scruggs, and contributors. 2019–. "John Dabney." Encyclopedia Virginia. Charlottesville: Virginia Humanities.
  20. Davis, Joseph H., dir. 2021. High on the Hog: How African American Cuisine Transformed America. Brooklyn: Netflix. Based on Jessica B. Harris (2011).
  21. DeKnight, Freda. 1948. A Date with a Dish: A Cookbook of American Negro Recipes. New York: Hermitage Press.
  22. Divina, Fernando, and Marlene Divina. 2004. Foods of the Americas: Native Recipes and Traditions. Berkeley: Ten Speed Press.
  23. Edge, John T., ed. 2007. The New Encyclopedia of Southern Culture, Volume 7: Foodways. Chapel Hill: University of North Carolina Press.
  24. Estes, Rufus. 1911. Good Things to Eat, As Suggested by Rufus: A Collection of Practical Recipes for Preparing Meats, Game, Fowl, Fish, Puddings, Pastries, etc. Chicago: Self-published.
  25. Ferguson, Sheila. 1989. Soul Food: Classic Cuisine from the Deep South. New York: Grove Press.
  26. Ferris, Marcie Cohen. 2014. The Edible South: The Power of Food and the Making of an American Region. Chapel Hill: University of North Carolina Press.
  27. Fett, Sharla M. 2002. Working Cures: Healing, Health, and Power on Southern Slave Plantations. Chapel Hill: University of North Carolina Press.
  28. Fisher, Abby. 1881. What Mrs. Fisher Knows About Old Southern Cooking. San Francisco: Women's Co-operative Printing Office.
  29. Hamer, Fannie Lou. 1969–1976. Speeches and writings on the Freedom Farm Cooperative. Sunflower County, MS. Compiled in The Speeches of Fannie Lou Hamer (Brooks & Houck, eds., 2011).
  30. Harris, Jessica B. 1995. The Welcome Table: African-American Heritage Cooking. New York: Simon & Schuster.
  31. Harris, Jessica B. 1999. Iron Pots and Wooden Spoons: Africa's Gifts to New World Cooking. New York: Simon & Schuster.
  32. Harris, Jessica B. 2011. High on the Hog: A Culinary Journey from Africa to America. New York: Bloomsbury.
  33. Harris, Jessica B. 2017. My Soul Looks Back: A Memoir. New York: Scribner.
  34. Hess, Karen. 1992. The Carolina Rice Kitchen: The African Connection. Columbia: University of South Carolina Press.
  35. Higman, B. W. 2008. Jamaican Food: History, Biology, Culture. Kingston: University of the West Indies Press.
  36. Houston, Lynn Marie. 2005. Food Culture in the Caribbean. Westport, CT: Greenwood Press.
  37. Lewis, Edna. 1976. The Taste of Country Cooking. New York: Alfred A. Knopf.
  38. Lewis, Edna. 2003. The Edna Lewis Cookbook. With Evangeline Peterson. New York: Axios Press.
  39. Lewis, Edna. 1988. In Pursuit of Flavor. New York: Alfred A. Knopf.
  40. Lewis, Edna, and Scott Peacock. 2003. The Gift of Southern Cooking. New York: Alfred A. Knopf.
  41. Martin, Melissa M. 2020. Mosquito Supper Club: Cajun Recipes from a Disappearing Bayou. New York: Artisan.
  42. McGee, Harold. 2004. On Food and Cooking: The Science and Lore of the Kitchen. Revised edition. New York: Scribner.
  43. Meggett, Emily. 2022. Gullah Geechee Home Cooking: Recipes from the Matriarch of Edisto Island. New York: Abrams.
  44. Mihesuah, Devon A., and Elizabeth Hoover, eds. 2019. Indigenous Food Sovereignty in the United States: Restoring Cultural Knowledge, Protecting Environments, and Regaining Health. Norman: University of Oklahoma Press.
  45. Miller, Adrian. 2013. Soul Food: The Surprising Story of an American Cuisine, One Plate at a Time. Chapel Hill: University of North Carolina Press.
  46. Miller, Adrian. 2017. The President's Kitchen Cabinet: The Story of the African Americans Who Have Fed Our First Families, from the Washingtons to the Obamas. Chapel Hill: University of North Carolina Press.
  47. Miller, Adrian. 2021. Black Smoke: African Americans and the United States of Barbecue. Chapel Hill: University of North Carolina Press.
  48. Mintz, Sidney W. 1985. Sweetness and Power: The Place of Sugar in Modern History. New York: Viking.
  49. Mitchell, Thomas W. 2001. "From Reconstruction to Deconstruction: Undermining Black Landownership, Political Independence, and Community through Partition Sales of Tenancies in Common." Northwestern University Law Review 95 (2): 505–580. (Foundational legal scholarship on heirs' property and Black land loss in the U.S. South.)
  50. Opie, Frederick Douglass. 2008. Hog and Hominy: Soul Food from Africa to America. New York: Columbia University Press.
  51. Page, Karen. 2014. The Vegetarian Flavor Bible. New York: Little, Brown.
  52. Page, Karen, and Andrew Dornenburg. 2008. The Flavor Bible. New York: Little, Brown.
  53. Penniman, Leah. 2018. Farming While Black: Soul Fire Farm's Practical Guide to Liberation on the Land. White River Junction, VT: Chelsea Green.
  54. Pierce, Donna Battle. n.d. Black America Cooks (online archive and ongoing scholarship). BlackAmericaCooks.com.
  55. Raiford, Matthew. 2021. Bress 'n' Nyam: Gullah Geechee Recipes from a Sixth-Generation Farmer. New York: Countryman Press.
  56. Reese, Ashanté M. 2019. Black Food Geographies: Race, Self-Reliance, and Food Access in Washington, D.C. Chapel Hill: University of North Carolina Press.
  57. Richard, Lena. 1939. Lena Richard's Cook Book. New Orleans: Self-published. Republished 1940 as New Orleans Cook Book (Houghton Mifflin).
  58. Roberts, Robert. 1827. The House Servant's Directory. Boston: Munroe and Francis. The first book commercially published in the United States by an African American author.
  59. Robinson, Sallie Ann. 2003. Gullah Home Cooking the Daufuskie Way. Chapel Hill: University of North Carolina Press.
  60. Robinson, Sallie Ann. 2007. Cooking the Gullah Way, Morning, Noon, and Night. Chapel Hill: University of North Carolina Press.
  61. Russell, Malinda. 1866. A Domestic Cook Book: Containing a Careful Selection of Useful Receipts for the Kitchen. Paw Paw, MI: Self-published. The earliest known cookbook authored by an African American woman.
  62. Samuelsson, Marcus. 2020. The Rise: Black Cooks and the Soul of American Food. New York: Voracious.
  63. Sapelo Island Cultural and Revitalization Society (SICARS). 2000–. Sapelo, GA. Community archive and seed-saving program founded with Cornelia Walker Bailey.
  64. Segnit, Niki. 2010. The Flavor Thesaurus. London: Bloomsbury.
  65. Sharpless, Rebecca. 2010. Cooking in Other Women's Kitchens: Domestic Workers in the South, 1865–1960. Chapel Hill: University of North Carolina Press.
  66. Shields, David S. 2015. Southern Provisions: The Creation and Revival of a Cuisine. Chicago: University of Chicago Press.
  67. Smart-Grosvenor, Vertamae. 1970. Vibration Cooking: or, the Travel Notes of a Geechee Girl. New York: Doubleday.
  68. Southern Exposure Seed Exchange. 1982–. Mineral, VA. Seed catalog and grower network with extensive heirloom and African-diasporic crop holdings. SouthernExposure.com.
  69. Southern Foodways Alliance. 1999–. Center for the Study of Southern Culture, University of Mississippi. Oral history archive (more than 1,000 interviews) and journal Gravy. SouthernFoodways.org.
  70. Strobel, Princess Pamela. 1969. Princess Pamela's Soul Food Cookbook. New York: Signet. Reissued 2017, New York: Rizzoli.
  71. Taylor, Nicole A. 2022. Watermelon and Red Birds: A Cookbook for Juneteenth and Black Celebrations. New York: Simon & Schuster.
  72. Terry, Bryant. 2014. Afro-Vegan: Farm-Fresh African, Caribbean, and Southern Flavors Remixed. Berkeley: Ten Speed Press.
  73. Terry, Bryant. 2020. Vegetable Kingdom: The Abundant World of Vegan Recipes. Berkeley: Ten Speed Press.
  74. Terry, Bryant, ed. 2021. Black Food: Stories, Art, and Recipes from Across the African Diaspora. Berkeley: 4 Color Books.
  75. This, Hervé. 2006. Molecular Gastronomy: Exploring the Science of Flavor. Translated by M. B. DeBevoise. New York: Columbia University Press.
  76. Tipton-Martin, Toni. 2015. The Jemima Code: Two Centuries of African American Cookbooks. Austin: University of Texas Press.
  77. Tipton-Martin, Toni. 2019. Jubilee: Recipes from Two Centuries of African American Cooking. New York: Clarkson Potter.
  78. Tipton-Martin, Toni. 2024. Juke Joints, Jazz Clubs, and Juice: A Cocktail Recipe Book. New York: Clarkson Potter.
  79. Truelove Seeds. 2017–. Philadelphia, PA. Farm-based seed company distributing culturally significant seeds and paying growers a 50% royalty. TrueloveSeeds.com.
  80. Twitty, Michael W. 2017. The Cooking Gene: A Journey Through African American Culinary History in the Old South. New York: Amistad.
  81. Twitty, Michael W. n.d. Afroculinaria (blog and archive). Afroculinaria.com.
  82. Twitty, Michael W. 2022. Koshersoul: The Faith and Food Journey of an African American Jew. New York: Amistad.
  83. Ujamaa Cooperative Farming Alliance. n.d. African-heritage farmer and seedkeeper network. UjamaaSeeds.com.
  84. United States Department of Agriculture. 1910–. Census of Agriculture. Washington, DC: USDA / National Agricultural Statistics Service. (Primary source for figures on Black-owned farmland, including the ~15-million-acre 1910 high-water mark and twentieth-century decline.)
  85. Wallach, Jennifer Jensen. 2015. Dethroning the Deceitful Pork Chop: Rethinking African American Foodways from Slavery to Obama. Fayetteville: University of Arkansas Press.
  86. Wallach, Jennifer Jensen. 2019. Every Nation Has Its Dish: Black Bodies and Black Food in Twentieth-Century America. Chapel Hill: University of North Carolina Press.
  87. White, Monica M. 2018. Freedom Farmers: Agricultural Resistance and the Black Freedom Movement. Chapel Hill: University of North Carolina Press.
  88. Williams-Forson, Psyche. 2006. Building Houses Out of Chicken Legs: Black Women, Food, and Power. Chapel Hill: University of North Carolina Press.
  89. Williams-Forson, Psyche. 2022. Eating While Black: Food Shaming and Race in America. Chapel Hill: University of North Carolina Press.
  90. Williams, Brendan, dir. 2018. The Hail-Storm: John Dabney in Virginia. Richmond: VPM (PBS).
  91. Witt, Doris. 1999. Black Hunger: Food and the Politics of U.S. Identity. New York: Oxford University Press.
  92. Wondrich, David. 2007. Imbibe!: From Absinthe Cocktail to Whiskey Smash. New York: Perigee.
  93. Wondrich, David. 2010. Punch: The Delights (and Dangers) of the Flowing Bowl. New York: Perigee.
  94. Woods, Sylvia. 1992. Sylvia's Soul Food: Recipes from Harlem's World Famous Restaurant. New York: William Morrow.
  95. Yentsch, Anne. 2007. "Excavating the South's African American Food History." In African American Foodways: Explorations of History and Culture, edited by Anne L. Bower, 59–98. Urbana: University of Illinois Press.
Last updated · April 30, 2026