Provenance · Volume VIII · In progress
The American (Beard Register) Canon
Two hundred and sixty-nine entries
Contents
I14
IIopening
III3
IV74
V105
VI6
VII1
VIII55
IX11
Xopening
Overview & Cultural Context
Why this cuisine is its own thing — roots, history, the living movement.
The Land & Sea
Terroir — geography, climate, what grows and swims here.
The Pantry
The defining ingredients, named to species.
The Method
The foundational techniques the cuisine is built on.
The Canonical Dishes
The dishes a serious practitioner is expected to know.
The Beverage Tradition
Wines, spirits, ferments, tea and coffee, ceremonial drinks.
The Table & Service
How the food is served and eaten — the order, the rituals, the hospitality.
The Thread
Where this book connects to others — migration, trade, diaspora.
The Lineage & Authorities
The masters, the literature, the sources an entry is anchored to.
The Network
The producers and purveyors who carry the real ingredients.
← The LibraryVolume VIII · contents
American (Beard Register) · VIII The Thread
African Culinary Traditions in America
Fifty-four entries
北美原住民烹饪 Indigenous North American Cooking: The First Food Traditions野生食物 Wild Food Knowledge: Foraging as ExpertiseThe Fon/Dahomey Tradition: Bight of Benin to New OrleansThe Wolof/Senegambian Tradition: West Africa's Rice CivilizationIgbo Culinary Tradition: Southeast Nigeria to the Chesapeake美国南方烹饪 American Southern Cooking: The African Foundation哥伦比亚交流 The Columbian Exchange Through the Slave Trade灵魂食物 Soul Food: From Necessity to Cultural Identity路易斯安那克里奥尔 Louisiana Creole: The Tripartite Synthesis高拉吉奇 Gullah Geechee: The Most Preserved African Tradition in North AmericaCarolina Gold and the Low Country KitchenThe Great Migration: Carrying Southern Food NorthReconstruction, Jim Crow, and the Commodification of Black CookingThe Specific Techniques Enslaved People Used to Resist Through FoodThe Civil Rights Movement's Food ArchitectureThe Black Panther Party Free Breakfast ProgramNation of Islam Dietary Reform: Food as Self-DeterminationBlack Food Sovereignty: The Land Loss and the RecoverySuccotashCollard Greens and Pot LikkerChitlinsThe BoucherieCarolina Whole HogPit Barbecue and the Black PitmastersCentral Texas Post Oak SmokingBrisketTexas Hot LinksTexas Smoked SausageMemphis Dry Rub RibsPulled PorkSmoked Sausage and the Southern SmokerCajun MicrowaveCajun Cornbread DressingBlackened TechniqueCreole MustardOysters RockefellerNew Orleans BrunchPickled Watermelon RindCorned BeefAmerican BaconWafflesHash Browns and Home FriesBison / BuffaloLobster CookeryCobb SaladNew York Thin-Crust PizzaThe Wilted Salad: Warm Fat on Cold GreensThe Full Culinary Map: Africa to the Americas CompleteMarcus Samuelsson: The New African American Fine DiningMashama Bailey: The Grey and Georgia's Culinary IdentityEdouardo Jordan: Pacific Northwest and the Southern DiasporaMashama Bailey, Edouardo Jordan, and the Reclamation GenerationBryant Terry and the Black FOOD AnthologyRum, Bourbon, and the Distillation Tradition
VIII · The Thread · 1 of 2Next chapter → Also in this chapter
African Culinary Traditions in America
54 entries
北美原住民烹饪 Indigenous North American Cooking: The First Food Traditions野生食物 Wild Food Knowledge: Foraging as ExpertiseThe Fon/Dahomey Tradition: Bight of Benin to New OrleansThe Wolof/Senegambian Tradition: West Africa's Rice CivilizationIgbo Culinary Tradition: Southeast Nigeria to the Chesapeake美国南方烹饪 American Southern Cooking: The African Foundation哥伦比亚交流 The Columbian Exchange Through the Slave Trade灵魂食物 Soul Food: From Necessity to Cultural Identity路易斯安那克里奥尔 Louisiana Creole: The Tripartite Synthesis高拉吉奇 Gullah Geechee: The Most Preserved African Tradition in North AmericaCarolina Gold and the Low Country KitchenThe Great Migration: Carrying Southern Food NorthReconstruction, Jim Crow, and the Commodification of Black CookingThe Specific Techniques Enslaved People Used to Resist Through FoodThe Civil Rights Movement's Food ArchitectureThe Black Panther Party Free Breakfast ProgramNation of Islam Dietary Reform: Food as Self-DeterminationBlack Food Sovereignty: The Land Loss and the RecoverySuccotashCollard Greens and Pot LikkerChitlinsThe BoucherieCarolina Whole HogPit Barbecue and the Black PitmastersCentral Texas Post Oak SmokingBrisketTexas Hot LinksTexas Smoked SausageMemphis Dry Rub RibsPulled PorkSmoked Sausage and the Southern SmokerCajun MicrowaveCajun Cornbread DressingBlackened TechniqueCreole MustardOysters RockefellerNew Orleans BrunchPickled Watermelon RindCorned BeefAmerican BaconWafflesHash Browns and Home FriesBison / BuffaloLobster CookeryCobb SaladNew York Thin-Crust PizzaThe Wilted Salad: Warm Fat on Cold GreensThe Full Culinary Map: Africa to the Americas CompleteMarcus Samuelsson: The New African American Fine DiningMashama Bailey: The Grey and Georgia's Culinary IdentityEdouardo Jordan: Pacific Northwest and the Southern DiasporaMashama Bailey, Edouardo Jordan, and the Reclamation GenerationBryant Terry and the Black FOOD AnthologyRum, Bourbon, and the Distillation Tradition