Black-Eyed Peas and Hoghead Cheese: A Story of Food, Family, and Freedom

Food serves as a vehicle for history in Armand’s exploration of African American culinary traditions. Young Frances likes helping her Creole grandmother cook New Year’s Day dinner, because “every meal... comes with a story” linked to their African ancestors. As the two prepare black-eyed peas, hoghead cheese, turnip greens, and pralines, Grandma details how the history of chattel slavery influenced cookery—making the most of what they had, enslaved people created dishes such as jambalaya and gumbo—and fed into tradition: “These foods remind us that we are here and we are free because of the hard work and sacrifices of our ancestors.” Walthall’s illustrations shift with the times: historic depictions are starker in watercolor-washed line drawings, while contemporary scenes at Grandma’s house appear painterly in rich hues. Sidebars and endnotes provide additional historic context. Ages 4–8. (Sept.)