Soul Food & # 8211; History and Definition

Not become the term "soul food" common until the 1960s with the advent of the civil rights movement and black nationalism in the 1960s, many African-Americans have tried to claim their part of the American heritage. The use of terms such as "dear brother", "soul mate" and "Soul Music" took her hand, it was natural that the term "soul food" is used to the recipes of African-Americans have been described for generations cooking. According to sources, the term can be used for the first time in 1962 by civil rights activist and poet Amiri Baraka. 1962 is the year Sylvia Woods opened his now famous restaurant in Harlem, Sylvia; Today, Sylvia is known to many as the "Queen of Soul Food." Restaurants and cookbooks Soulfood remained popular through the 70s.

The foods

Soul food is simple, down-home cooking with its roots in the rural South. The main staples of soul food cooking are beans, vegetables, corn flour (used in corn bread, hush puppies, johnnycakes and as a coating for fried fish) and pork. Pork has an almost unlimited number of applications in the food of the soul. Many parts of the pig as pigs feet, trotters, pig ears, jowls, pork and sausages used. Pig fat is used for frying and as an ingredient in cooked vegetables slowly. , Are Sweet cold drinks always a favorite.

"Soul" or "south?"

For many people this sounds like a description of southern food. The differences between the soul and the south are difficult to make. In his 1969 Soul Food Cookbook, grabbed Bob Jeffries. "While all soul food is the food of the South, is not all southern food" Soul Kitchen "Soul Food is a really good example of how black southern cooks cooked with what they had available."

Soul food has its roots in slavery, when African Americans had little to do with the food that was available to them. For the next hundred years after the abolition of slavery, most African-Americans lived in poverty if the income continue to use cheaper ingredients. Of course, this is not a completely / theme in black and white. Historically, it has not much difference between foods consumed by the poor southern blacks and poor whites in the South. John T. Edge, director of the Southern Foodways Alliance, wrote: "The differences between the white and black Southerners foods are more subtle chilli heat a heavier hand with the salt and pepper and a greater use of comparison functions offal Country Cooking with Soul.".

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