Frederick Douglass Opie | The Splendid Table

Frederick Douglass Opie is professor of history and foodways at Babson College. He is the author of several books, including Upsetting the Apple Cart: Black and Latino Coalitions in New York From Protest to Public Office.

Recipes and Stories by Frederick Douglass Opie

'Food plays a crucial role in how I identify as Chinese-Jamaican'
"The food we grew up eating was Jamaican food, but it also was Chinese," says Jennifer Ho, associate professor of English and comparative literature at The University of North Carolina at Chapel Hill. She explains how food plays a role in her Chinese-Jamaican identity.
In turn-of-the-century Detroit, frog legs were eaten by the ton
"In 1910 Detroit produced, shipped, and consumed 12 tons of frog legs, 6 million pairs of legs (called 'saddles')," writes Bill Loomis in the article "When Frogs Were King" for Hour Detroit.

Recent Stories