At many African-American family gatherings, one is likely to find the staples of soul food: cornbread, collard greens and fried chicken.
In his new book, author and Marist College professor Frederick Douglass Opie delves into the history books to find true soul in the food of the South, including its place in the politics of black America.
Opie speaks with Farai Chideya about the geography and history of black cooking, captured in Hog and Hominy: Soul Food from Africa to America.
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