Works Cited

Sources Needed For Episode 3:

U.S. Census ACS. “Map of Black Population, 2018.” Rural Health Information Hub, 2018.

Tulane School of Social Work. “Food Deserts in America (Infographic).” Accessed November 21, 2020.


A Cook Feeding Slave Children on a Southern Plantation, c.1860 (Engraving). 1860.

To Be Sold, on Board the Ship Bance Island, … Negroes, Just Arrived from the Windward & Rice Coast. 1780-1790. Advertisement. South Carolina. Library of Congress.

Additional Resources:

Conner, Paul, and Ahmed Johnson. “African American Family Histories and Related Works in the Library of Congress.” Library of Congress, 2009.

“Gullah Geechee Cultural Heritage Corridor – Where Gullah Geechee Culture Lives.” Accessed December 12, 2020.

Other Sources:

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Blonigen, Beth. “A Re-Examination of the Slave Diet: A Thesis.” Honors Thesis,College of St. Benedict/St. John’s University, 2004.

Byrd, W. M., and L. A. Clayton. “Race, Medicine, and Health Care in the United States: A Historical Survey.” Journal of the National Medical Association 93, no. 3 (2001): 11S-34S.

Byrd, W. Micheal, and Linda A. Clayton. “Understanding And Eliminating Racial And Ethnic Disparities In Health Care—Racial And Ethnic Disparities In Health Care: A Background And History.” In Unequal Treatment: Confronting Racial and Ethnic Disparities in Health Care., edited by Adrienne Y. Stith and Alan R. Nelson. Washington, D.C.: National Academies Press, 2003.

Carney, Judith, and Richard Nicholas Rosomoff. In the Shadow of Slavery: Africa’s Botanical Legacy in the Atlantic World. First edition. Berkeley: University of California Press, 2011.

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Farrish, Christopher. “Theft, Food Labor, and Culinary Insurrection.” In Dethroning the Deceitful In Dethroning the Deceitful Pork Chop: Rethinking African American Foodways from Slavery to Obama, by Pysche Williams-Forson and Rebecca Sharpless, edited by Jennifer Jesen Wallach, 151-164. Food and Foodways. University of Arkansas Press, 2015.

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Gilmer, Robert A. “Native American Contributions to African American Foodways: Slavery, Colonialism, and Cuisine.” In Dethroning the Deceitful Pork Chop: Rethinking African American Foodways from Slavery to Obama, by Pysche Williams-Forson and Rebecca Sharpless, edited by Jennifer Jesen Wallach, 17–30. Food and Foodways. University of Arkansas Press, 2015.

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