Foodways Vol. 2 — The Ingredients Traveled, Too: Africa in the American Pantry (Standard Companion Edition — EPUB)

A cuisine is also a cargo of knowledge. Okra, black-eyed peas, benne, sorghum, watermelon, and peppers became American staples through African foodways — and rice made Carolina planters rich on knowledge systems this book presents the way the scholarship presents them: Judith Carney's Black Rice argument is attributed to Carney, the debate around it is printed beside it, and no single-origin story is settled by assertion. The beloved story of seeds carried in braided hair is told as what the record supports — an oral tradition, not a documented North American event. Gardens behind the quarters, one-pot cooking logic, and living Gullah Geechee tables, recorded with living cooks, carry the story from ingredient to tradition.

Inside the Standard Companion Edition — EPUB: the complete book, all 6 chapters, full text, readable on any e-reader, tablet, or phone; every chapter closes with its sources and a method note — contested origins labeled contested, never settled by assertion. For educators: a TEKS correlation sheet for this volume is available with the Foodways Educator materials — claiming only what the sheet claims; eligible, not district-adopted.

The chapters: Seeds and Memory · Rice Was Knowledge: The Carolina Lowcountry · Okra, Peas, and Peppers · One Pot, Many Hands · Gardens Behind the Quarters · Gullah Geechee Tables

The Interactive Edition of this same book adds recorded narration by Marcus (74.46 minutes), a chronological timeline, and a 10-question quiz. The hands that fed America — named at last. All receipts.