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

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 — Interactive Edition: the complete book, all 6 chapters, full text; recorded narration by Marcus (74.46 minutes, every chapter read aloud); a chronological timeline that jumps straight to the chapter behind each date; a 10-question quiz drawn strictly from the text; every chapter closes with its sources and a method note — receipts first, contested origins labeled contested, never settled by assertion. For educators: a TEKS correlation sheet for this volume is available with the Foodways Educator materials — mapped against the adopted Texas standards, claiming only what the sheet claims; these materials make classrooms 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

Foodways is Series 5 from The Digital Black Voice, by Carlos L. Young Sr. The hands that fed America — named at last. All receipts.