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	African American - Wikipedia, the free encyclopedia
		Blacks from African and non-African countries are oftentimes referred to by their nations of origin; however in general, the cultural assumption is that if a person is fl, native English-speaking and living in the United States, he or she is African American.
		Many African Americans began to abandon the term "Afro-American", which had become popular in the 1960s and '70s, for "African American," out of desire for an unabbreviated expression of their African heritage that could not be mistaken or derided as an allusion to the afro hairstyle.
		The collective economic status of African Americans is a matter of contentious debate, with statistics simultaneously suggesting both the residual effects of historical marginalization and sustained progress for large sections of the population in the United States, and the greater affluence of the group when compared to populations outside of the United States.
	en.wikipedia.org /wiki/African_American (6197 words)

	African American culture - Wikipedia, the free encyclopedia
		African religious practices, considered "heathen", were strictly forbidden, and drums were outlawed for fear that the talking drum would be used by slaves to communicate over distances to plot rebellions.
		Other African Americans continue the centuries old practice of Voodoo, or Vodun, a heavily syncretic melding of elements of Catholicism and the Yoruba and Akan religions of Nigeria and Ghana, the points of origin of many of their ancestors.
		African American scholar and activist "Maulana" Ron Karenga invented the festival of Kwanzaa in 1966, as an alternative to the increasing commercialization of Christmas.
	en.wikipedia.org /wiki/African_American_culture (2119 words)

	African American Flavor Center (Site not responding. Last check: 2007-11-03)
		African American cuisine in the United States was derived from a rich mix of culinary heritages, and from the situations in which Africans found themselves when they arrived in this country.
		The African and Caribbean Cuisines were influenced by the cooking knowledge the Africans carried with them when they arrived in this country.
		Southern Cuisine was influenced exponentially by the cooking of African Americans.
	www.kraftfoods.com /esi.net/african_american/content.aspx?shortname=supervalu&d=&a=87 (212 words)

	The African American Community in Albuquerque, New Mexico
		The African continent was the original home of this ethnic community, but most of its members are many centuries and multiple generations away from their African roots.
		The first African to arrive in New Mexico was the slave, Esteban, who after his capture by the Spanish in Morocco, accompanied the few survivors of the shipwrecked exploration led by Alvar Nuñez Cabeza de Vaca in his epic 1530's journey across the American Southwest to Mexico.
		African Americans are well known for their creativity and have added much in the way of music, dance, theater, and visual arts to American culture.
	www.abqarts.org /cultural/survey/african-amer-cs.htm (2082 words)

	African American
		African Americans, also known as American fls or fl Americans, comprise an ethnic group in the United States whose dominant ancestry is from Sub-Saharan West Africa.
		African American Vernacular English, also called fl English or Ebonics, is a dialect of English spoken by many African Americans that shares some features with Creole languages.
		A number of African Americans are Black Muslims, or members of the Nation of Islam, a quasi-religious organization with a fl nationalist liberation theology and a philosophy of economic and educational self-reliance, founded by W.D. Fard and Elijah Poole in 1935.
	www.askfactmaster.com /African-American (4281 words)

	African Americans, Diet of - Origins of the African-American Diet: The Aftereffects of Slavery
		African Americans infuse plain rice dishes with their own savory ingredients (popular rice dishes include gumbo and "hoppin' John," a dish made with rice, fl-eyed peas, and salt pork or bacon).
		The staple foods of African Americans, such as rice, have remained largely unchanged since the first Africans and West Indians set foot in the New World, and the southern United States, where the slave population was most dense, has developed a cooking culture that remains true to the African-American tradition.
		The diet of African Americans is particularly poor for children two to ten years old, for older adults, and for those from a low socioeconomic background.
	www.faqs.org /nutrition/A-Ap/African-Americans-Diet-of.html (2286 words)

	Latest diets - Healthy African American Cuisine (Site not responding. Last check: 2007-11-03)
		African American’s are affected more by hypertension, diabetes, obesity and heart disease than other ethnicities.
		Seventy-five percent of hypertensive African Americans are salt sensitive.
		African American cuisine includes many nutritious items: yellow and green leafy vegetables rich in vitamins and antioxidants; fish, poultry, beans and beans which are naturally low in fat and excellent sources of protein.
	www.karenyontzcenter.org /newtrition/diets/article-1.asp (539 words)

	Ethnic Cuisine: African American (Site not responding. Last check: 2007-11-03)
		African American food, known as soul food, is closely related to the cuisines of both AFRICA and the American South.
		African slaves brought many of their native fruits and vegetables to the Americas, including YAMS, watermelon, okra, and several varieties of beans, all of which were soon adopted into the diets of their owners.
		Today, African American cuisine is heavily influenced by Caribbean and South American cooking, including dishes such as Jamaican jerk chicken and fried plantains, and bean dishes such as Puerto Rican habichuelas and Brazilian feijoada.
	www.sallys-place.com /food/ethnic_cusine/african_american.htm (1146 words)

	African American Non-Fiction Bibliography 1999
		This story of African American contributions to westward expansion serves to fill in the overlooked and wide-ranging history of Black Americans in the West.
		American social critic Stanley Crouch is at his best, right, wrong, or indifferent, when he is at his most startling and provocative.
		Tracing the culinary roots of African American dining through 300 recipes ranging from the simple to the delicate and complex, this book is also a study of culture, celebrating the ingenuity of cooks who had to "make-do" with ingredients others would not touch.
	www.evanston.lib.il.us /library/bibliographies/afam-nonfiction1999.html (5282 words)

	Ethnic Cuisine (Site not responding. Last check: 2007-11-03)
		African American cuisine predominant in the southern United States is influenced by African styles of preparation and cooking.
		As the world's fifth largest country, Brazil is famous for its eclectic cuisine influenced and nurtured by its many regional ethnic backgrounds.
		Elaine Sosa slices and dices her way through this ancient civilization to find this country's cuisine is full of sugar and spice (and everything nice).
	www.sallys-place.com /food/ethnic_cusine/ethnic_cusine.htm (755 words)

	SOUL FOOD - A HISTORY OF SOUL FOOD
		Africans cooked in boiling water and steamed food using leaves as a steamer.
		A common African meal consisted of rice, chicken and milk while the poorest Africans ate a type of couscous with leafy vegetables.
		It could be surmised that from a bouillabaisse or a cassoulet found in the French cuisine, the slaves changed it into a gumbo using the shellfish from the bayou and the okra and file' to make a dish more to the liking of African taste bud.
	www.foxhome.com /soulfood/htmls/soulfood.html (1952 words)

	01.29.97 - Healthy African-American Cuisine
		The '80s and '90s have seen African-American cuisine transformed to festive fare or a modified low-fat option, as many people improve their diets for health and convenience.
		African-American cuisine includes many delicious and nutritious ingredients: yellow and dark green leafy vegetables rich in vitamins, minerals and antioxidants; fish and poultry, low-fat sources of protein; and peas, beans and grains, nutrient-rich energy sources.
		The American Heart Association's brochure "Eat Heart Smart With Soul," for which UC Extension's White provided nutrition consultation, recommends eating beans, peas and legumes several times a week and limiting red meat to four- to six-ounce portions.
	www.berkeley.edu /news/berkeleyan/1997/0129/healthy.html (653 words)

	Amazon.com: A Taste of Heritage: The New African-American Cuisine: Books: Joe Randall,Toni Tipton-Martin (Site not responding. Last check: 2007-11-03)
		Some of the great professional cooks in the country happen to be African American, and A Taste of Heritage happens to be a collection of foods and dishes that reflects both their family histories and their training.
		African American cooking evolved from slaves' mere necessity to stay alive into a vibrant tradition yielding an extensive range of dishes melded out of various heritages to create a cuisine unique in the world.
		It is as informative historically of the African American cultural and culinary evolution as it is rich with contemporary recipes.
	www.amazon.com /exec/obidos/tg/detail/-/0764567101?v=glance (1706 words)

	A Taste of Heritage: The New African-American Cuisine
		Some of the great professional cooks in the country happen to be African-American, and A Taste of Heritage happens to be a collection of foods and dishes that reflect both their family histories and their training.
		A Taste of Heritage: The New African-American Cuisine is about pride and culture and heritage - a book that celebrates all the life sustaining goodness that can be cooked into food and passed along in good times and bad times alike.
		While a great deal of the heritage can be laid on the doorstep of the South and southern cooking, these chefs have moved all over the country and served all kinds of palates, and their deep knowledge about what makes food delicious gives these recipes their true bottom.
	www.foodist.com /books/afroamerheritage.html (340 words)

	Southern Spaces
		Arranged chronologically, this website traces this history of African American cuisine and food service from the colonial period to the twentieth century.
		Their mission is "to document the South's rich, multicultural foodways, including specific dishes, the farmers and fishermen, the chefs and restaurants, ethnic and local traditions, festivals and family heritage." This website combines history and folklore with interviews, cooking techniques and recipes.
		The Southern Foodways Alliance was established in 1977 at the University of Mississippi to explore, preserve and celebrate both established and evolving food cultures of the American South.
	www.southernspaces.org /weblinks.php?linkcat=2 (183 words)

	Soul food: Scraps became cuisine celebrating African-American spirit (Site not responding. Last check: 2007-11-03)
		African slaves often had to feed their families with less desirable ingredients, yet they took those scraps and turned them into the delicacies we now know as soul food.
		Every ethnic group has what it calls "soul food." These are soothing comfort foods that rekindle warm memories of family gatherings at the dinner table.
		However, in America, the term "soul food" most commonly refers to traditional African-American cuisine.
	www.post-gazette.com /pg/06054/659492.stm (1167 words)

	Looking to the future of African-American cuisine
		Combining foods of the African continent with those of the New World created a cooking style that left an indelible impression on American cuisine, according to cookbook author Jessica B. Harris.
		"There was a heaping cupful of cornmeal to signal our links with the Native Americans, a rounded tablespoon of biscuit dough for southern gentility, a mess of greens and a dozen okra pods for our African roots, and a good measure of molasses to recall the tribulations of slavery," she wrote.
		Grosvenor's family is from the Low Country of South Carolina, where as descendants of African slaves, they were known as Gullah, although "we call ourselves `Geechee,' " she said.
	www.chron.com /content/chronicle/food/98/02/04/roots.html (1345 words)

	Harrisburg Native Returns to Showcase African-American Cuisine (Site not responding. Last check: 2007-11-03)
		In recent years, African-American cuisine has achieved new heights and widespread recognition, and one of the primary reasons is Harrisburg native Chef Joe Randall.
		“As early as the 1700s, African Americans were making their mark on the American culinary scene - they seemed particularly skilled at marrying the bounty of America with the simplicity of their home countries,” explains Randall.
		From the discriminating tastes of George Washington and Thomas Jefferson, who both had fl chefs, to African-Americans who started migrating from the south for employment opportunities early this century, Randall says it was then that, “fl chefs took their southern roots with them” and continued to incorporate seasonal local ingredients.
	www.modeweekly.com /1998/0298/HbgNative0298.htm (886 words)

	African History @ ArabesQ
		THE AFRICAN ED-VENTURE An actual journey of discovery, exploration, and mystery, The AFRICAN ed-venture is an educational adventure through the wilds of Africa, in which your family can participate in via the expedition Internet site.
		Africans in America - Presented by PBS - America's Journey through slavery is presented in four parts, each with a historical Narrative, a resource bank, and a teachers's guide.
		Buffalo Soldiers Sixteen photographs and 14 of their legendary Native American foes, two mini videos and 64 story/page links are presented with battles, and historical background events.
	www.arabesq.com /educate/afhistory.html (1300 words)

	African American Art and Harlem Renaissance Literature
		The story of African American women artists is the story of overcoming racism and sexism and responding to fl female stereotypes.
		Examines the lives and works of African American artists from the eighteenth century to the present, with biographical and critical text and illustrated examples of their work.
		Meyers (secretary and director, American Academy of Political and Social Science) concentrates her study on the irascible, brilliant, and innovative Barnes (1872-1951) and his spirit of emergent liberalism, which spurred him to give the African American Lincoln University the honor and responsibility of nominating four of the five Barnes Foundation trustees.
	www.negroartist.com /references.htm (13646 words)

	Article from August 1997
		The first is to disavow the prevailing view of young African Americans who believe that food service careers are menial and dead-end.
		When enslaved Africans introduced African-American cuisine to this country some 300 years ago, its popular dishes included fried chicken and pork chops smothered with gravy, served with rice.
		"African Americans migrated from the South by employment pipelines often set up by older relatives and business owners in the North," he says.
	www.abouttimemag.com /augstory97.html (1228 words)

	Blackrefer.com-Blacks/African American Cookbooks
		Diagnosed with diabetes, LaBelle, bestselling cookbook writer (LaBelle Cuisine) and Grammy-winning singer, has had to find ways to control her diet and make it healthier; this newest is the inspiring result.
		The first is to celebrate African American food traditions in all their diversity; the second, to create a cookbook that will make nutritious home cooking appealing to the everyday cook.
		Much more than a cookbook, it is a rich cultural legacy that reflects the authors' African American heritage and records the impressive accomplishments of relatives.
	www.blackrefer.com /food4.html (715 words)

	PW 2003, African American Adult Books
		Small Nation of People: W.E.B. Du Bois and African American Portraits of Progress (Sept., $24.95) by the Library of Congress with essays by David Levering Lewis and Deborah Willis gathers a cache of photographs selected by W.E.B. Du Bois for display during the 1900 International Exposition in Paris.
		The African Texans (Mar.; $29.95, paper $10.95) by Alwyn Barr looks at the challenges that face African Texans and the social and cultural contributions that they have made in the state.
		A Tale of Heritage: The New African American Cuisine (Sept., paper $19.95) by Joe Randall and Toni Tipton-Martin showcases the rich heritage of African-American cooking in an authentic collection of 300 recipes.
	usinfo.state.gov /usa/blackhis/pwadult03.htm (5841 words)

	Leafy greens offer tradition, nutrition
		FORT COLLINS -- Leafy greens such as mustard, collards and turnips have long been a tradition in African American cuisine.
		The ethnic food market is booming and many are discovering the taste and nutritious qualities of these vegetables.
		Members of the public who are looking for more information should contact their local Cooperative Extension office, usually listed in the county government section of the local phone book.
	www.ext.colostate.edu /NEWS/000411a.html (1089 words)

	Chicago's Soul Vegetarian - restaurant specializing in African American cuisine - includes recipes Vegetarian Times - ...
		The term is of rather recent vintage, having first appeared in print in 1964, according to The Dictionary of American Food and Drink (Hearst Books, 1994).
		Ben Israel, a member of the African Hebrew Israelite Community of Jerusalem, says that what is called Eden in the Old Testament was actually in Africa.
		Today, the African Hebrew Israelite Community is headquartered in Israel and numbers about 2,000 members worldwide.
	www.findarticles.com /p/articles/mi_m0820/is_n223/ai_18069386 (387 words)

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