Fredrick Douglas Opie, associate professor of history and director of the African Diaspora Studies Program at Marist College, discusses his book, Hog and Hominy: Soul Food from Africa to America. Opie's culinary history is a portrait of the social and religious relationship between African Americans and their cuisine. It begins with the Atlantic slave trade and concludes with the Black Power movement of the 1960s and 1970s.
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