America I AM Pass It Down Cookbook (45 page)

It’s only because of these folks that you hold in your hands this ode to African American foodways. More than that, it is a keepsake—one we hope you’ll pass down for many generations.

— Ramin Ganeshram,

NOVEMBER 2010

Endnotes

Introduction: Stirring the Melting Pot

1.
     “goober,”
Dictionary.com
, 2009.
http://dictionary.reference.com/browse/goober
(accessed: February 25, 2009).

2.
     gumbo.”
Dictionary.com
, 2009.
http://dictionary.reference.com/browse/gumbo
(accessed: February 25, 2009).

3.
     
http://library.thinkquest.org/16645/the_people/ethnic_bantu.shtml

4.
     Robert L. Hall, “Food Crops, Medicinal Plants and the Atlantic Slave Trade” in Anne L. Bower, ed.,
African American Foodways: Explorations of History and Culture
(Champaign: University of Illinois Press, 2007), 17.

5.
     Judith A. Carney,
Black Rice: The African Origins of Rice Cultivation in the Americas.
(Cambridge, MA: Harvard University Press, 2001).

6.
     James A. McMillin,
The Final Victims: Foreign Slave Trade to North America 1783–1810.
(Columbia, SC: University of South Carolina Press, 2004).

7.
     
www.ers.usda.gov/Briefing/Rice/2008baseline.htm

8.
     Nell I. Painter,
Creating Black Americans: African American History and its Meanings, 1619 to Present
(New York, NY: Oxford University Press, 2006).

9.
     Mason I. Lowance, Jr., ed., “Population Statistics from the U.S. Census for 1790–1860” in
A House Divided: The Antebellum Slavery Debates in America, 1776–1865
(Princeton, NJ: Princeton University Press, 2003), 6.

10.
   Jessica B. Harris, “Same Boat, Different Stops: An African Atlantic Culinary Journey” in
African Roots/American Cultures: Africa in the Creation of the Americas,
Sheila Walker, ed., (Lanham, MD: Rowman & Littlefield Publishers, Inc., 2001), 172.

11.
   Joseph E. Holloway, “What Africa Has Given American Culture: African Continuities in the North American Diaspora” in
Africanisms in American Culture,
Joseph E. Holloway, ed. (Bloomington, IN: Indiana University Press, 2005), 48.

12.
   
http://www.africanfoods.co.uk/gari.html

13.
   
http://www.congocookbook.com/staple_dish_recipes/fufu.html

14.
   William D. Pierson,
Black Legacy: America’s Hidden Heritage
(The University of Massachusetts Press, 1993).

15.
   Thelma Wills Foote,
Black and White Manhattan: The History of Racial Formation in Colonial New York City
(New York, NY: Oxford University Press, 2004).

16.
   
http://www.slavenorth.com/massemancip.htm

17.
   
http://www.slavenorth.com/nyemancip.htm

18.
   Eric Arnesen, ed., “Domestic Service” in
Encyclopedia of U.S. Labor and Working-Class History, Volume 1
(New York, NY: Routledge Taylor & Frances Group, 2007), 372–373.

19.
   
http://www.cooks.com/rec/search/0,1-0,monkey_bread,FF.html

Chapter 3: Presidential Cooks

20.
   Alonzo Fields,
My 21 Years in the White House
(Greenwich, CT: Fawcett Publications, 1961), 58–9; New York Times, Proquest Historical Newspapers, July 28, 1935, 1.

21.
   “New White House Chef,”
Chicago Tribune,
April 19, 1897, 5. (Proquest Historical Newspapers).

22.
   “White House Cook Dead,”
Washington Post,
February 12, 1918, 9. (Proquest Historical Newspapers).

23.
   “Wilson Will Enjoy Southern Cooking,”
New York Times,
January 26, 1913, 14 (Proquest Historical Newspapers); “Corn Pone Popular Food,” Los Angeles Times, March 21, 1915, III20. (Proquest Historical Newspapers).

24.
   “Taft Keeps a Bachelor’s Hall,”
Baltimore Sun,
July 14, 1909, 2. (Proquest Historical Newspapers).

25.
   Randall Bennett Woods, LBJ:
Architect of American Ambition
(Boston, MA: Harvard University Press, 2007) 411–12.

26.
   Ernest May and Timothy J. Naftali, eds.,
The Presidential Recordings: Lyndon Baines Johnson
(New York, NY: W. W. Norton & Company, 2001), 211.

27.
   Frank X. Tolbert,
A Bowl of Red
(Dallas, TX: Taylor Publishing Company, 1988), 12.

28.
   Francis Edward Abernethy, ed.,
2001: A Texas Folklore Odyssey
(Denton, TX: Publication of the Texas Folklore Society LVIII, University of North Texas Press, 2001), 220–21.

29.
   Edwin Morris Betts and James Adam Bear, Jr., eds.,
The Family Letters of Thomas Jefferson
(Charlottesville, Virginia: Thomas Jefferson Memorial Foundation by the University Press of Virginia, 1986), 238–39.

About the Editors

Jeff Henderson
grew up in Southern California and was born into a family of great cooks. Nevertheless, it was only many years later while he was incarcerated that he was bitten by the culinary bug and discovered one of his greatest passions—cooking. Once released, he embarked on a career as a chef. Working his way up from dishwasher to line cook, he became the first African American to be named chef de cuisine at Caesar’s Palace in Las Vegas and later executive chef at Cafe Bellagio. His first book, the memoir
Cooked
, was a
New York Times
bestseller and is slated to become a feature film. He hosted The Chef Jeff Project, a docu-reality series on the Food Network, and is the author of
Chef Jeff Cooks
. Jeff lives in Las Vegas with his wife, Stacy, and their four children. To learn more about Chef Jeff, visit
www chefjeffcooked.com
.

Ramin Ganeshram
was born in New York City to a Trinidadian father and Iranian mother. She is an award-winning journalist and professionally trained chef whose work has appeared in
Saveur,
epicurious.com
,
National Geographic Traveler, O,
and more. She is the author of
Sweet Hands: Island Cooking from Trinidad & Tobago
and
Stir It Up!,
a culinary novel for middle-grade readers.
      

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