An examination of the culinary origins of African American soul food finds the unique cuisine, rooted in the American South, is a mix of European, Asian, African, and Amerindian food cultures.
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10 released booksArts and Traditions of the Table: Perspectives on Culinary History is a 10-book series first released in 1998 with contributions by James McWilliams, Colin Spencer, and 12 others.
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