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Published 2004
The shock of sudden displacement and cultural separation did not prevent West African cooks from performing culinary duties in the English colonies in America. Colonizers in the North and planters in the South took advantage of this fact, for West African slaves were used extensively as domestics throughout the colonies. Indeed, they were among the most prominent cooking practitioners of the time, interpreting and defining the recipes and food preparations of America’s ever-evolving cuisine. This early culinary role of Africans in North America and their culinary separation from their homeland are evident in the early books on cookery matters by African American authors: House Servants Directory by
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