Bibliography Example
Bibliography
Boles, Frank. “‘Stirring Constantly’: 150 Years of Michigan Cookbooks. Michigan Historical Review 32, no. 2 (Fall 2006): 33-62.
Bolzman, Christina. “The Legacy of Malinda Russell” in Michigan History Magazine 96, no. 4 (July-Aug 2012): 22.
Carney, Judith. Black Rice: The African Origins of Rice Cultivation in the Americas. Cambridge, Massachusetts: Harvard University Press, 2001.
Cox, Anna-Lisa. “A Pocket of Freedom: Blacks in Covert, Michigan, in the Nineteenth Century,” Michigan Historical Review, vol. 21, no. 1 (Spring, 1995) Mt. Pleasant, Michigan: Central Michigan University: 1-18.
Deetz, Kelley Fanto. Bound to Fire: How Virginia’s Enslaved Cooks Helped Invent American Cuisine. Lexington, KY: University Press of Kentucky, 2017.
Fuentes, Marisa J. Dispossessed Lives: Enslaved Women, Violence, and the Archive. Philadelphia: University of Pennsylvania Press, 2016.
Ferris, Marcie Cohen. The Edible South: The Power of Food and the Making of an American Region. Chapel Hill: North Carolina University Press, 2014.
Glymph, Thavolia. Out of the House of Bondage: Out of the House of Bondage: The Transformation of the Plantation Household. Cambridge: Cambridge University Press, 2008.
Harris, Jessica B. Iron Pots and Wooden Spoons: Africa’s Gifts to New World Cooking. New York: Athenaeum, 1989.
Harris, Jessica B. The Welcome Table: African American Heritage Cooking. New York: Simon & Schuster, 1995.
Harris, Jessica B. High on the Hog: A Culinary Journey from Africa to America. New York, NY: Bloomsbury, 2011.
Hess, Karen. The Carolina Rice Kitchen: The African Connection (Columbia, SC: University of South Carolina Press, 1992).
Imes, William Lloyd. “The Legal Status of Free Negroes and Slaves in Tennessee,” in The Journal of Negro History, vol. 1, no. 3 (Jul., 1919), pp. 254-272.
Longone, Jan. “Early Black-Authored American Cookbooks,” Gastronomica vol. 1, no. 1 (Winter 2001): 96-99.
Miller, Adrian. The President’s Kitchen Cabinet: The Story of African Americans Who Have Fed Our First Families, from the Washingtons to the Obamas. Chapel Hill: University of North Carolina Press, 2017.
O’Neill, Molly, “A Nineteenth-Century Ghost Awakens to Redefine ‘Soul,’” New York Times, November 21, 2007.
Painter, Nell Irvin. Creating Black Americans: African American History and Its Meanings, 1619 to the Present. New York: Oxford University Press, 2006.
Perdue, Theda. “Red and Black in the Southern Appalachians,” in Blacks in Appalachia, ed. William H. Turner and Edward J. Cabbell. Lexington: Lexington University Press, 2009: 23-29.
Rowland, Captain Oran W. A History of Van Buren County, Michigan: A Narrative Account of its Historical Progress, its People, and its Principal Interests Volume 2. Chicago and New York: The Lewis Publishing Company, 1912.
Stevenson, Brenda E. Life in Black and White: Family and Community in the Slave South. New York: Oxford University Press, 1997.
Tipton-Martin, Toni. The Jemima Code: Two Centuries of African American Cookbooks. Austin, TX: University of Texas Press, 2015.
Williams-Forson, Psyche A. Building Houses Out of Chicken Legs: Black Women, Food, and Power. Chapel Hill: University of North Carolina Press, 2006.
Woodson, Carter G. “Freedom and Slavery in Appalachian America,” in Blacks in Appalachia, ed. William H. Turner and Edward J. Cabbell. Lexington: Lexington University Press, 2009: pp. 32-42.
Tompkins, Kyla Wazana. Racial Indigestion: Eating Bodies in the 19th Century. New York: New York University Press, 2012.
Vester, Katharina. Taste of Power: Food and American Identities. Oakland: University of California Press, 2015.
Zafar, Rafia. Recipes for Respect: African American Meals and Meaning. Athens: University of Georgia Press, 2019.