Soul Food - History and Definition

Name

The term "soul food" was not common until 1960. With the rise of the civil rights movement and black nationalism in the 1960s, many African-Americans have tried in their share of the U.S. Heritage Site. In terms such as "Soul Brother", "soul mate" and "Soul Music", took her hand, it was natural that the term "soul food" is used to describe the recipes that African-Americans have been for generations cooking. According to some sources, the term can be used by the poet and activist Amiri Baraka civil rights for the first time in 1962. 1962 was the same year that Sylvia Woods opened his now famous Harlem restaurant Sylvia; Today Sylvia is considered by many as the "Queen of Soul Food." Restaurants and soul food cookbooks remained popular through the 70s.

Food

Soul food is simple, hearty cuisine with its roots in the rural South. The main products of the soul cook beans, vegetables, corn flour (used in corn bread, hush puppies, johnnycakes coated and fried fish) and pork. Pork has an almost unlimited number of applications in the food of the soul. Many parts are used as pig feet, pork knuckle, pork, pig ears and pork sausages neck. Pork fat used for frying slowly and as an ingredient in cooked vegetables. , Are Sweet cold drinks always a favorite.

"Soul" or "south?"

For many people, this all sounds like a description of the food of the South. The distinction between the soul and the south are difficult to make. In his 1969 Soul Food Cookbook, Bob Jeffries concludes: "Despite all soul food is southern food, not all southern food is the" soul "of cooking soul food is an example of how good black cooks Southerners with what they for. had at their disposal is cooked. "

Soul food has its roots in slavery, when African Americans had little to do with the food that was available to them. During the next hundred years after the abolition of slavery, most African-Americans lived in poverty, while sales continue to use cheaper ingredients. Of course this is not entirely a matter of black / white. Historically, it has not consumed much difference between the food of poor blacks and poor white Southerners Southerners. John T. Edge, director of the Southern Foodways Alliance, wrote: "The differences between food and black and white Southerners are more subtle chilli heat a heavier hand with salt and pepper and a greater use of offal, are comparative qualities of the soul against the Country Cooking. ".

Soul Food Recipes
Skillet Fish
Southern-Style Collard Greens
Johnny Cakes
Hush Puppies