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How to Cook a Wolf was anthologized in full in The Art of Eating (with an introduction by Clifton Fadiman), which was first published in 1954 and remains in print. [7] Five chapters were included in posthumous compilation of Fisher's work called The Measure of Her Powers. [8] In 1988, the now-defunct North Point Press reprinted How to Cook a ...
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Recipes serve as savory, nourishing garnishes" [6] Shange displays the ways in which certain recipes and traditions have survived over time, allowing people to remember and recall Africa, even when in a different place. Food is a way for "black folks in the Western Hemisphere to be full". [1]