Soul food

A plate of soul food consisting of fried chicken, collard greens, macaroni and cheese, and cornbread

Soul food is the ethnic cuisine of African Americans.[1][2] Originating in the American South from the cuisines of enslaved Africans transported from Africa through the Atlantic slave trade, soul food is closely associated with the cuisine of the Southern United States.[3] The expression "soul food" originated in the mid-1960s when "soul" was a common word used to describe African-American culture.[4] Soul food uses cooking techniques and ingredients from West African, Central African, Western European, and Indigenous cuisine of the Americas.[5]

The cuisine was initially denigrated as low quality and belittled because of its origin. It was seen as low-class food, and African Americans in the North looked down on their Black Southern compatriots who preferred soul food (see the Great Migration).[6] The concept evolved from describing the food of slaves in the South, to being taken up as a primary source of pride in the African American community even in the North, such as in New York City, Chicago and Detroit.[7][8]

Soul food historian Adrian Miller said the difference between soul food and Southern food is that soul food is intensely seasoned and uses a variety of meats to add flavor to food and adds a variety of spicy and savory sauces. These spicy and savory sauces add robust flavor. This method of preparation was influenced by West African cuisine where West Africans create sauces to add flavor and spice to their food. Black Americans also add sugar to make cornbread, while "white southerners say when you put sugar in corn bread, it becomes cake"[9] European immigrants seasoned and flavored their food using salt, pepper, and spices. African Americans add more spices, and hot and sweet sauces to increase the spiciness, or heat of their food.[10] Bob Jeffries, the author of Soul Food Cookbook, said the difference between soul food and Southern food is: "While all soul food is Southern food, not all Southern food is soul. Soul food cooking is an example of how really good Southern [African-American] cooks cooked with what they had available to them."[11]

Impoverished White and Black people in the South cooked many of the same dishes stemming from Southern cooking traditions, but styles of preparation sometimes varied. Certain techniques popular in soul and other Southern cuisines (i.e., frying meat and using all parts of the animal for consumption) are shared with cultures all over the world.[12]

  1. ^ ""Soul Food" a brief history". African American Registry. Retrieved 2020-02-12.
  2. ^ Moskin, Julia (2018-08-07). "Is It Southern Food, or Soul Food?". The New York Times. ISSN 0362-4331. Retrieved 2023-06-08.
  3. ^ "An Illustrated History of Soul Food". First We Feast. Retrieved 14 March 2023.
  4. ^ Ferguson, Sheila (1993). Soul Food Classic Cuisine from the Deep South. Grove Press. pp. 57–60. ISBN 9781493013418.
  5. ^ McKendrick, P.J. (15 December 2017). "The Diversity of Soul Food - Global Foodways". Archived from the original on 6 December 2019. Retrieved 30 July 2023.
  6. ^ Wallach, Jennifer Jensen (2018). Every Nation Has Its Dish: Black Bodies and Black Food in Twentieth-Century America. UNC Press Books. pp. 109–111. ISBN 978-1-4696-4522-3.
  7. ^ "Soul Food". Macaulay.cuny.edu. Retrieved November 6, 2023.
  8. ^ Hoekstra, Dave; Chaka, Khan; Paul, Natkin (2015). The People's Place Soul Food Restaurants and Reminiscences from the Civil Rights Era to Today. Chicago Review Press. pp. 1958, 1962. ISBN 9781613730621.
  9. ^ Brownell, Kelly. "Adrian Miller on the History of Soul Food". World Food Policy Center. Duke Sanford. Retrieved 13 June 2024.
  10. ^ Faries, Dave (2022). "What is the difference between soul food and Southern cooking?". Monterey County Now. Retrieved 16 June 2024.
  11. ^ Heath, Mary (2017). "Southern Food Vs. Soul Food: What's The Difference?". Grady Newsource. Retrieved 16 June 2024.
  12. ^ "Fried Dough History". Archived from the original on October 12, 2008.

Soul food

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