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    1. The gastronomic cultures' impact on the African cuisine

      http://duke.summon.serialssolutions.com/2.0.0/link/0/eLvHCXMwrZ1LS8QwFIWDuHIjioJvshBchUlyk7SFoaDi4A_QdUmTex1dVHH0_5vHKOrGjdsSSnvSkpP23u8wdk6gKYwdihi0EyYoI7zTJMiSjpAc_eh_N4V9RX3lmrCKB67CzZJlDjZ2pKkxxqMeQfo4AnlryDuoJFDtvm2m0pNkTBqsSxCuTg4j7Y9a9flLsxR3PWHBd7aV12l_APvLyrLYYdtrS8gv66Xssg2c9lif5o8_-FX-Up0bh3lFZODqgtfGRv488WTe-HzZ16yfKQ15zFXs89my32f3i5u761uxzjoQAZoMybQ2ONNJ33mnXOPze5dReVLG0KSFzI0EhFLFnJSByZRpiK5TOtoodTQtHDAuKaAiQkcdmJC5My3A2KBBUIjYHLKrfJfDS-VYDJksXQ4kvYe13sNfeh_9x0mO2VZWv5ZcnbDNt9d3PK1xDGdlIj8AzeChTQ

      by Serdar Oktay and Saide Sadıkoğlu

      Journal Of Ethnic Foods, Volume 5, Issue 2, pp. 140 - 146

      Journal Article : Full Text Online

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    2. Integrating African cuisines

      http://duke.summon.serialssolutions.com/2.0.0/link/0/eLvHCXMwvV07T8MwELZ4LCw8K1GekUCVGNw2cerYUgVCiAo2Bpgjx7FVhgZEm6E_hX_LXWxTtQiJiS2KojzOvtzru-8IubQssbqQhpY64TTVcUoVTyy1A5uUDDz6Qq02hVWhF8ZLcNpFWBW8UfOzRu3GbHTPFxl7oN7geQ9wvwpwYdhNPZvkLtsdhmrgGSxP1xOsbGvEQ85p6G5bJ5tgFgXqxVNXfgdoEFxI140kKd5-Udb88cRlM7bwTQMcLPEWarRDPsO3NfDsroOnuETFEm47EED-nxh2ybZ3e6Nbt0_3yJqp9knLcZTMo06EBLiqGTI8PyAXj57DAsxqNBxfu1lGVaTr1walP-yNr1vkZXT_fPdA_TAHqiFqmVEF2s-FUoXqMyWE4oYbnWbgrZYSvEChIErvx9pyW2ZSlEiEJplKWJZa8Kzh-JBEfatNbK3hVrJUI7GOYKzITGpYbIzJ2uQqLEr-7sg68tjzma_Kqk3Ow6rloFFYJlGVeaunOUPuZjbgbdJB6edhLX691dFfLzwmW01quMECnpCN2UdtTt0UirNmJ34B4WHxBg

      by Lyons, Diane

      Journal Of Social Archaeology, Volume 7, Issue 3, pp. 346 - 371

      Journal Article : Full Text Online

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    3. Food and spirits: religion, gender, and identity in the 'African' cuisine of (...)

      http://duke.summon.serialssolutions.com/2.0.0/link/0/eLvHCXMwpV1LT9wwELZQK6Fe2kKRuoUiV6ByIUBsr5NUCAkqVntAPdGzZceeElHton0ctr--M3G8akD00B4tx3k4M-Ox55tvGDsEKaB2Vch8LXSm6lxlVgvIYAjCS_TonX2cFLbO4idYJe2hIRJFtLaalNu6eULEneKKJ0otaXeXixNdoQtBhKCo84Tpux3dJFOsUSJjRuQQ1R5HpNy5Z27yJPbcW6x6VKZ90y279Wj0ht2nL2nB2CcRjBKPJXoo7UT3-D8f_Za97txWfhnlbItthMk224kcIyv-mROBrW2LBK-22WbCOb9j96Pp1HN8KKeIfrOYf-GzrvOY_2jL2B233U1MGF7xZsLRJ-VH53cXsYbR5Pz07uKIY7teNoTSpzafAm9DTlR6iF_N7K_m5w77Prq-_TrOuvoOWS1x55Tp0lunRQ0uBA3C-sJ5QuLkgF5PJc-cGiqnvPDDygLx0qM9Al-UGij9G0XpPeNnUIccAMdXUtXEtVNK6YqggsxDCMWAHfR_qUFz3Knp3MRKI5UcsCz9Z_MQWT5M3pGnpok3NPEmTvyAlX8Kg1m0pysQS6EY-fehe0lwzPo90C3PcVUqFb7Jp3U3KjpFb-wkTJd4DUXMCyEL9eHfn77LXlEr4o332IvFbBk-xjoY--zl1Xj87XK_VaHfnMwYCw

      by Dawson, Allan Charles

      African And Black Diaspora, Volume 5, Issue 2, pp. 243 - 263

      Journal Article : Full Text Online

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    1. Stirring the pot : a history of African cuisine

      https://find.library.duke.edu/catalog/DUKE008596885

      James C. McCann.

      Book : View Online

      cover thumbnail

    2. Stirring the pot : a history of African cuisine

      https://find.library.duke.edu/catalog/DUKE004279249

      James C. McCann.

      Book

      Perkins & Bostock Library, GT2853.A35 M37 2009 

      cover thumbnail

    3. The peppers, cracklings, and knots of wool cookbook : the global migration of African cuisine

      https://find.library.duke.edu/catalog/DUKE002686693

      Diane M. Spivey.

      Book

      Perkins & Bostock Library, TX725.A4 S68 1999 c.1

      cover thumbnail

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    1. Rubenstein Library Test Kitchen: Mexican Ravioles (1947) - The Devil's Tale

      https://blogs.library.duke.edu/rubenstein/2016/02/26/11846/

      to cook Mexican favorites as well as the secrets to European cuisine. She was a particularly sought after

    2. Almond Cake (1911) - Rubenstein Library Test Kitchen - The Devil's Tale

      https://blogs.library.duke.edu/rubenstein/2016/04/15/12089/

      , and sugar. Haute cuisine (fine food) was very much a part of the French cookbook tradition, dating back

    3. General Collections - Food History at the Rubenstein Library - LibGuides at Duke University

      https://guides.library.duke.edu/food/rubenstein

      as the frontispiece for the Picayune Creole Cook Book . This romanticized depiction of an African-American cook pairs

    See all 20 website results

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