Hog and Hominy: Soul Food from Africa to America

Hog and Hominy: Soul Food from Africa to America by Frederick Douglass Opie is a deeply researched cultural history that traces the global roots and evolution of African American cuisine. Blending scholarship with accessible storytelling, the book explores how West African traditions, the transatlantic slave trade, and American history shaped what we now call soul food. Thoughtful and expansive, it reframes soul food as both a culinary tradition and a reflection of resilience, identity, and cultural exchange.