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soul food origin

A lively and informative new podcast for kids that the whole family will enjoy! Livestock, adopted from Europeans, in the form of cattle and hogs, were kept. Spicy vinegar-based pepper sauce (see chili pepper) remains a widely used condiment. Its focus on spontaneity in the kitchen—cooking by "vibration" rather than precisely measuring ingredients, as well as "making do" with ingredients on hand—captured the essence of traditional African-American cooking techniques.

The NCNW also recently reissued The Historical Cookbook. Chitterlings or chitlins: (the cleaned and prepared intestines of hogs, slow-cooked and often eaten with vinegar and hot sauce; sometimes parboiled, then battered and fried). To a far greater degree than anyone realizes, several of the most important food dishes that the Native Americans of the southeastern U.S.A live on today is the "soul food" eaten by both Black and White Southerners.

[5] LeRoi Jones (Amiri Baraka) published an article entitled "Soul Food" and was one of the key proponents for establishing the food as a part of the Black American identity. Butter beans (immature lima beans, usually cooked in butter). Hominy, for example, is still eaten: Sofkee lives on as grits; cornbread [is] used by Southern cooks; Indian fritters -- variously known as "hoe cake" or "Johnny cake"; Indian boiled cornbread is present in Southern cuisine as "corn meal dumplings" and "hush puppies"; Southerners cook their beans and field peas by boiling them, as did the Native tribes; and, like the Native Americans, Southerners cured their meats and smoked it over hickory coals... African, European, and Native Americans of the American South supplemented their diets with meats derived from the hunting of native game. After slavery, many, being poor, could afford only off-cuts of meat, along with offal. Corn also provided hominy grits, to be eaten as a breakfast food or a side dish. More recently, health-conscious contemporary cooks have sought to limit the use of animal fat and salt, especially in light of the prevalence of high blood pressure and diabetes in the African American population. Imagery escapes me. Another early and influential soul food cookbook is Vertamae Grosvenor's Vibration Cooking, or the Travel Notes of a Geechee Girl, originally published in 1970, focused on South Carolina Lowcountry/Geechee/Gullah cooking. [4] One of the earliest written uses of the term is found in The Autobiography of Malcolm X, which was published in 1965. The inclusion of smoked pork, often in the form of fatback or bacon, is a common thread in soul food dishes, as is the use of lard as shortening or for frying. [7] It has been noted that enslaved Africans were the primary consumers of cooked greens (collards, beets, dandelion, kale, and purslane) and sweet potatoes for a portion of US history.[8][9]. https://www.britannica.com/topic/soul-food-cuisine, University of Northern Colorado - Soul Food. All parts of the pig were used; sometimes only the bony or less desirable cuts were available for purchase. Desserts include pies and layer cakes, cobblers, and puddings, often incorporating pecans, peaches, and berries. Unfortunately, regular consumption of these ingredients without significant exercise or activity to work the calories off often contributes to disproportionately high occurrences of obesity, hypertension, cardiac/circulatory problems and/or diabetes. Let us know if you have suggestions to improve this article (requires login). Because many cooks could not afford to buy new shortening to replace what they used, they would pour the liquefied cooking grease into a container. Rice was an important staple, especially in the Carolinas and in Louisiana. Macaroni and cheese. After cooling completely, the grease re-solidified and could be used again the next time the cook required lard. [20] The consumption of sweet potatoes in the US is reminiscent of the consumption of yams in West Africa. Pork, more specifically Hog became introduced into several dishes in the form of cracklins from the skin, pig's feet, chitterlings, and lard used to increase the fat intake into vegetarian dishes. Succotash (originally, a Native American dish of yellow corn and butter beans, usually cooked in butter). African Americans were often employed as cooks in white households and in restaurants, and they incorporated the influence of their employers’ favoured dishes into their home cooking.

The expression "soul food" originated in the mid-1960s, when "soul" was a common word used to describe African American culture. [15] Corn was used to make all kinds of dishes, from the familiar cornbread and grits, to liquors such as moonshine and whiskey (which are still important to the Southern economy[16]). Greens, particularly collards, served as important sources of dietary fibre and vitamins. Collard and other greens are rich sources of several vitamins (including vitamin A, B6, folic acid or vitamin B9, vitamin K, and C), minerals (manganese, iron, and calcium), fiber, and small amounts of omega-3 fatty acids. Turnip greens (usually cooked with ham hocks, often combined with other greens). Sorghum syrup (from sorghum, or "Guinea corn," a sweet grain indigenous to Africa introduced into the U.S. by African slaves in the early 17th century; see biscuits). Black-eyed peas (cooked separately or with rice, as hoppin' john). Be on the lookout for your Britannica newsletter to get trusted stories delivered right to your inbox. Most of the foods they prepared were … Collard greens (usually cooked with ham hocks, often combined with other greens). This led to time-honored soul food traditions like frying foods, breading meats and fishes with cornmeal, and mixing meats with vegetables (e.g. [29], Several of the ingredients included in soul food recipes have pronounced health benefits. Africans living in America at the time (and since) more than made do with the food choices we had to work with. One notable soul food chef is celebrated traditional Southern chef and author Edna Lewis,[23] who released a series of books between 1972 and 2003, including A Taste of Country Cooking in which she weaves stories of her childhood in Freetown, Virginia into her recipes for "real Southern food". Chicken-fried steak, a soul food staple in which beef is pounded thin, dipped in milk or egg, dredged through a flour, salt, and pepper mix, pan-fried, and served covered in a cream gravy traditionally made with pan drippings. It has also been a factor in African Americans often having a shortened lifespan.

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