New Books In Literary Studies

In this this interview, Dr. Carrie Tippen talks with Rafia Zafar about her 2019 book Recipes for Respect: African American Meals and Meaning, from the University of Georgia Press. It’s part of the Southern Foodways Alliance Studies in Culture, People and Place series. The book contains 7 chapters, covering the earliest formally-published African-American-authored hospitality books from the 1820s to Edna Lewis’s Taste of Country Cooking from the 1970s, as well as the unpublished and incomplete cookbook of Arturo Schomburg, with many other examples in between. Each chapter examines a set of related texts in conversation with one another and the historical moment of their publication, treating cookbooks not just as archives for historical information about how people eat but also as literary, artistic, and culture-making documents. Zafar argues that cookbooks written by and for African Americans provide “recipes for respect” alongside instructions for cooking. The avenues for respect vary between authors and era