Soul food is just what the name insinuate. It is richly flavored and cooked food that is cooked from the heart with love. Some people might say soul food is a home cooked meal, but to my family soul food is a tradition, a way of life handed down from generation to generation. During the era of slavery, blacks were often given the undesirable cuts of meats that slave owners would not eat. Although slaves were given the undesirable cuts of meat, such as pig feet, tails, intestines, chicken livers, and necks they were creative and resourceful, turning these foods into delicious dishes. Even though economic influenced the foods that slaves ate, my family still follows the tradition of soul food created by our ancestors. Food just like, art, music, and literature is an authentic expression of a person’s culture (Bower, 2007, p. 46).
Throughout the history of African Americans, soul food has provided more than a physical substenance, it has served as a vehicle to preserve blacks African heritage. Slaves had a tradition of eating a lot of cooked greens, slave master rejected turnip greens because they only wanted the turnip (Bower, 2007, p. 48). The matriarch of my family, Madea, my maternal great-grandmother, plants a garden every year, which consists of turnip greens, black-eyed peas, corn, sweet potatoes, okra, and onions. The history
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My aunt Wanda makes the best cornbread, sweet and buttery. One might think, how is cornbread considered a tradition of soul food? The most common bread to slaves was corn bread. It was often fed to them with a mixture of milk or buttermilk. In fact, molasses and cornbread was a special treat for slave children. Even generations after the Civil War poor blacks carried cornbread and molasses to school for lunch (Taylor, 1982, p. 88). However, my family do not prepare cornbread the way it was originally cooked, but we continue to keep it in our
It’s her own special recipe and it’s called Loretta Lynn’s Crispy Fried Chicken. It 's mentioned in her own cookbook, Cookin ' It Country, where she shares 120 of her favorite recipes. It sounds finger lickin’ good if you ask me!
Both slaves and prisoners ate corn mush. The was that the prisoners differ from the slaves is that , Shin said that prisoners did not get fed enough and were forced to eat rats and insects to survive and to avoid starvation. While the slaves in the book Kindred went to the cook house and and ate left overs if they were not satisfied with the mush. Both slaves and prisoners did what they had to do in order to avoid
Africans from the Rice Coast were the largest group of slaves imported into South Carolina and Georgia around the 18th century which connects to the Gullah people’s location. The Gullah is descended from the slaves who labored on the rice
Today, African Americans have one of the highest leading obesity rates, that “more than two-thirds of the African American community are overweight or obese”(Dr. Tyeese Gaines, thegrio) and soul food is one of the many reasons that contribute to that. Soulfood is a cuisine that really elaborates on flavor and texture. Thus, large amount of spices such as cajun seasoning, which contains high quantities of salt, garlic powder, paprika, black pepper, onion powder, cayenne powder, oregano, thyme, and red pepper are constantly use in many Soulfood dishes and that leads to high blood pressure and can eventually cause heart attacks. Also, many soulfood dishes such as fried chicken are deep fried in lard which is made from rendered fat of a pig to create a crunchy and flavorful texture.
A notable cultural movement that aimed to conserve and advance traditional folk music was the American folk revival of the 1950s. Influential performers who defined the genre and encouraged a new generation of folk musicians spearheaded the revival. Pete Seeger was one of the most significant figures in the folk revival. The Weavers, a well-known folk band that contributed to popularizing traditional folk melodies, was founded by Seeger. He was a musician who advocated for social justice via his songs.
On the 8th of this month, I attended a lecture in the UA Poetry Center presented by Dr. Jerome Dotson (an instructor in Africana Studies). The speaker, who obtained a MA in African American Studies and a PhD in History, presented information for this particular lecture on the diets of slaves, and specifically within that, the connotation of pork in their meals. Dr. Dotson began the talk with a brief discussion of ‘roots’ and played a video of Kunta Kinte’s visual explanation of the meaning of food in a slave’s life. The video highlighted what slaves ate, which consisted mostly of grits, roughly ground corn, and pork. Kinte’s video also presented yet another tragedy behind slavery—the nature of chronic underfeeding and hunger.
In the southwest sheep and goats became a permanent part of the economy and culture of Pueblo and Navajo peoples (Calloway). However, the traditional Navajo diet contained eating boiled mutton and corn, which the corn was prepared in a range of different ways. Also they would obtain flour by taken it through a slight leavening process, then make it into the type of cooked over the embers small cake that is found with Mexican tortillas (Unknown, What Did The Navajo Indians Eat). They could have learned this by the Mexicans because they were so close to Mexico but also because they learned other crafty things from the Mexicans. Also the Navajo diet goat’s meat was a well-known aspect however pork and bacon was a largely disliked in the community (Unknown, What Did The Navajo Indians Eat).
Food In The Civil War During the Civil War, there were a plethora of different foods that people ate; however, it wasn’t good quality. The food during the Civil War was what placed soldiers and generals in different groups in society; you would know what social group someone was in based off of what food the person be eating. . It was what placed them in their social groups and how they were treated. The soldiers of the Civil War ate terribly and they got no nutrients.
The theme of slavery still, to this day, remains and the world doesn’t need to remain shy on this brutal topic. Gaspar, David Barry, and Darlene Clark Hine. Black Women and Slavery in the Americas: More Than Chattel. Indianapolis: Indiana University Press, 1996. Print.
In 1621 the Indians taught the pilgrims how to plant and grow crops so they wouldn’t starve. After the growing came the harvesting, it was a success. They had finally done it and would not starve through the winter. The feast or thanksgiving is all about how the pilgrims had their first successful corn harvest and had plenty of food to gather and share. They shared this feast with the Indians and their leader Massasoit.
“Folklore represents a line to a vast, interconnected network of meanings, values, and cognitions. Folklore contains seeds of wisdom, problem solving, and prophecy, through tales of rebellion, triumph, reasoning, moralizing, and satire” (Ogunleye, Tolagbe, African American Folklore: Its Role In Reconstructing African-American History, 1997). Folklore is a medium in which to impart teachings and principles. By using storytelling, folklore becomes an accessible means of relaying cultural guidelines. Contrary to popular perception, tales are not merely told for entertainment purposes.
The African American culture takes pride in cooking and food in general. Food is mostly provided or prepared for any occasion like family reunions, cook outs, holidays, and funerals. My mother and her cousin, Sherrie would decide who house to celebrate holidays or cook outs and each person would cook and prepare the food for any of our family gathers. My mother also prepared traditional southern meals in our home. Home cooked meals are a value in the family as well as the African American culture.
Better Eating Habits of Louisiana The south is known for consisting of states that cook the most heartiest meals and extremely unhealthy meals from the way that the main course is prepared to the desserts being filled with lots of sugar. The state of Louisiana is a true southern state because it is known for its culturally driven food, especially in the city of New Orleans. For many years the concept of eating healthy has gotten more popular because it has became a major priority. Many of the causes of death are because of poor diets and not doing exercise activities properly.
Williams-forson situates her work in the intersection of race; gender and identity arguing that the kinds of food people eat are the key aspects of the cultural identities they are associated with. She draws a comparison in his work regarding the black people’s food preferences and argues that they have been engaged in ideological wars concerning food and race for so long. Williams-forson presents her idea that the cultural aspects of African American people is the key reason why a man should take a big piece of chicken since in most families they are the sole bread winners and are therefore entitled to a large portion of any delicacy cooked in such family. She associates her work on African American food ways with the African cultural heritage
The oral tradition refers to stories, old sayings, songs, proverbs, and other cultural products that have not been written down or recorded. The forms of oral tradition cultures are kept alive by being passed on by word of mouth from one generation to the next. These diverse forms reveal the values and beliefs of African Americans, the things they hold to be true, and lessons about life and how to live it. In African American culture, the oral tradition has served as a fundamental vehicle for cultural expression and survival. This oral tradition also preserved the cultural heritage and reflected the collective spirit of the race.