Soul Food: The Surprising Story of an American Cuisine, One Plate at a Time by Adrian Miller2014 James Beard Foundation Book Award, Reference and Scholarship
Honor Book for Nonfiction, Black Caucus of the American Library Association
In this insightful and eclectic history, Adrian Miller delves into the influences, ingredients, and innovations that make up the soul food tradition. Focusing each chapter on the culinary and social history of one dish--such as fried chicken, chitlins, yams, greens, and red drinks--Miller uncovers how it got on the soul food plate and what it means for African American culture and identity.
Miller argues that the story is more complex and surprising than commonly thought. Four centuries in the making, and fusing European, Native American, and West African cuisines, soul food--in all its fried, pork-infused, and sugary glory--is but one aspect of African American culinary heritage. Miller discusses how soul food has become incorporated into American culture and explores its connections to identity politics, bad health raps, and healthier alternatives. This refreshing look at one of Americas most celebrated, mythologized, and maligned cuisines is enriched by spirited sidebars, photographs, and twenty-two recipes.
Soul food vs. Southern food, what's the difference? History, culture and appropriation
Soul food is a variety of cuisine originating in the Southeastern United States , and from African American culture. It has both European and Native American influences. It is common in areas with a historical presence of African Americans and has been a cultural staple among the African American and American Deep-South communities for centuries. The expression "soul food" originated in the mids, when " soul " was a common word used to describe African American culture. The term soul food became popular in the s and s in the midst of the Black Power movement.
*This dates Registry from , offers a brief article on the origins of Soul food. Soul Food is a term used for an ethnic cuisine, food traditionally prepared and.
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Food is 'being gentrified'
Soul food is a coined term that brilliantly captures the humanity and heroic effort of African-Americans to overcome centuries of oppression and create a cuisine that deliciously melds the foods and cooking techniques of West Africa, Western Europe, and the Americas. The mention of the words soul food conjures up glorious stuff—fried chicken, smothered pork chops, coconut cake, peach cobbler, and red drink—as well as hard-times foods—like greens with salt pork, or ham hocks, black-eyed peas, and cornbread—that has sustained generations. For many, these dishes celebrate a heritage of culinary genius, community-building, and resourcefulness. Yet there are some who reach the opposite conclusion and criticize soul food as an incredibly unhealthy cuisine that needs a warning label, or as slave food that is unworthy of celebration. Generally, on a designated day of the week, each slave was allotted five pounds of a starch cornmeal, rice or sweet potatoes ; a couple of pounds of dried, salted, or smoked meat beef, fish or pork—whatever was cheapest ; and a jug of molasses. So, the enslaved had to figure out ways to supplement their diet by fishing, foraging, hunting, gardening some transplanted vegetables from Africa like okra , and raising livestock with farming knowledge passed down from West Africa, and new knowledge shared by their European slavers, neighboring poor whites, and indigenous people of the area. On the small farms and in cities, master and slave ate out of the same pot, but at different tables.