In 2006, Professor of History and Foodways Frederick Douglass Opie recorded the oral history of father Fred Opie Jr. (1932- 2008) for his book Hog and Hominy: Soul Food From Africa to America. In part the book is Opie’s culinary family memoir which focuses on his parents southern roots in Virginia and North Carolina and childhood in Westchester County, New York.
Frederick Douglass Opie tells stories about food traditions and how and why they change. He is a Professor of History and Foodways at Babson College and author of several books.
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Fred Opie’s New Book! Southern Food and Civil Right: Feeding the Revolution PREORDER