Focuses on soul, or traditional Southern, foodways, with a brief review of their origins and their impact on type II diabetes mellitus. Discusses traditional practices, beliefs, and customs; current food practices and customs; and nutrition implications of current dietary practices. Contains examples of traditional menus and recipes.Because of their high protein content and long shelf life, dried beans or peas combined with a grain have become a mainstay ... Pork chops, loin roast, shoulder, arm pork barbecue, picnic ham, and Boston butt are fried, baked, broiled, boiled, or grilled. ... Pig feet, pig tails, and hog brains are also high-fat meat exchanges.
|Title||:||Soul and traditional southern food practices, customs, and holidays|
|Author||:||Cathryn Boyd Burke, Susan P. Raia, American Dietetic Association. Diabetes Care and Education Dietetic Practice Group|
|Publisher||:||Amer Dietetic Assn - 1995-06|