| | Preface | p. xiii |
| | What Is Soul Food? | p. 1 |
| | West Africa: The Culinary Source | p. 11 |
| | From Southern to Soul | p. 29 |
| | Fried Chicken and the Integration of Church and Plate | p. 49 |
| | Catfish and Other Double Swimmers | p. 70 |
| | Chitlins: A Love Story | p. 91 |
| | Black-Eyed Peas: What's Luck Got To Do With It? | p. 111 |
| | How Did Macaroni and Cheese Get So Black? | p. 129 |
| | Sometimes I Feel Like Motherless Greens | p. 146 |
| | Candied Yams: West African in Name, but Not in Taste | p. 166 |
| | Cornbread: Drop It Like It's Hot Bread! | p. 186 |
| | Hot Sauce: The Best Medicine Ever? | p. 208 |
| | What's Sweet, Red, and Drunk from a Jelly Jar? Hint: Liquid Soul! | p. 222 |
| | Give Me Some Sugar: The Glory of Soul Food Desserts | p. 240 |
| | Whither Soul Food? | p. 255 |
| | Notes | p. 267 |
| | Bibliography | p. 285 |
| | Index | p. 311 |