Research Guides: Fall 2022 AfroPortugal Virtual Research Tour: Food

AfroPortuguese Food

The Food of Portugal by Jean Anderson
Call Number: HSSE - 3rd floor / 641.09469 An23f
Publication Date: 1986
Authentic Portuguese Cooking: 185 classic Mediterranean-style recipes of the Azores, Madeira and Continental Portugal by Ana Patuleia Ortins
Call Number: TX723.5.P7 O77 2018
Publication Date: 2018
The dishes of Portugal are known for being mild in spice but rich in flavor. Meals such as stewed seafood flavored with herbs and vinegar, homestyle bread made with sweet potato, rich sausage stews, ribs sweetened with pepper paste--all food Ana Patuleia Ortins has eaten growing up as a first generation descendant of Portuguese immigrants, as well as taught in her cooking classes in the Portuguese-rich community of Gloucester, Massachusetts.This masterful collection of over 200 recipes has it all: Classic, must-have favorites that preserve the traditional flavors of Portugal, and recipes inspired by modern Portuguese cuisine. This is the biggest and most comprehensive book on Portuguese cooking that will thrill foodies from anywhere.
Black Food: stories, art & recipes from across the African diaspora by Bryant Terry (Editor)
Call Number: BCC - GT2853.U5 B59 2021
Publication Date: 2021
A beautiful, rich, and groundbreaking book exploring Black foodways within America and around the world, curated by food activist and author of Vegetable Kingdom Bryant Terry. There's a section on Black, queer food!
Sistah Vegan: Black Women Speak on Food, Identity, Health, and Society by A. Breeze Harper (Editor); pattrice jones (Afterword by)
Call Number: eBook
ISBN: 9781590561454
Publication Date: 2009
Sistah Vegan is a series of narratives, critical essays, poems, and reflections from a diverse community of North American black-identified vegans. Collectively, these activists are de-colonizing their bodies and minds via whole-foods veganism.
Afro-Vegan: Farm-Fresh African, Caribbean, and Southern Flavors Remixed by Bryant Terry
Call Number: TX837 .T4337 2014
Publication Date: 2014
"A groundbreaking cookbook from beloved chef-activist Bryant Terry, drawing from African, Afro-Caribbean, and Southern food to create more than 100 enticing vegan recipes."

Image description: Three afroportuguese dishes shown. First, Cachupa. Cachupa is a rich stew from Cape Verde that's made with hominy, beans, vegetables, and seasoned meat. Second, Lamb Chacuti, a curry prepared with complex spices such as white poppy seeds, sliced or grated coconut, and large dried red chilies. Chacuti in Portugal is usually made with chicken, goat, or lamb. Third, Bacalhau, a Portuguese dish made with salt cod, potatoes, and vegetables.