| 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 |
| Bibliography | p. 285 |
| Index | p. 311 |
| Notes | p. 267 |