RE: [Generation-Mixed] Re: "Soul Food" a brief history!
You are very welcome, Multi, my pleasure as always!!
On Behalf Of multiracialbookclub
Sent: Sunday, February 25, 2007 12:37 AM
Subject: [Generation-Mixed] Re: "Soul Food" a brief history!
Thanks for that information Lynne.
It's really great to have such historical
data and related to it are a few links to
sites with information on modern-day,
very healthy versions of traditional
All-American `Soul Food' recipes.
- Healthy Soul Food Cooking
- The Healthy Soul Food Cookbook
- A Neo-Soul Cookbook
- Vegetarian Soul Food Recipes
- The Vegetarian Soul Food Cookbook
- The heart of soul food
Thanks again Lynne and have a great day.
"tlbaker" <tlbaker@...> wrote:
*This dates Registry from 1492, offers a
brief article on the origins of Soul food.
Soul Food is a term used for
an Ethnic Cuisine, food
traditionally prepared and
eaten by the members of
the Ethnic group which
today carries the label of
being the African-Americans
of the Southern United States .
Many of the various dishes and ingredients included
in "Soul Food" are also regional meals and comprise
a part of other Southern US cooking, as well.
The style of cooking originated during
the period of American chattel slavery
known as the Antebellum Era .
The people who were chattel slaves and who also
were of any part-African descent were given only
the "leftover" and "undesirable" cuts of meat from
their masters (while the White plantation owners and
overseers received the meatiest cuts of roasts, etc.).
Those held in chattel slavery also had
only vegetables grown for themselves.
After chattel slavery ended, many
former slaves, being poor, could afford
only off-cuts of meat, along with offal.
Farming, hunting and fishing provided
fresh vegetables, fish and wild game ...
African-Americans at the time (and since)
more than `made do' with the food
choices available to work with.
Dishes or ingredients commonly
found in soul food include:
Biscuits (a shortbread similar to scones,
commonly served with butter, jam, jelly,
sorghum or cane syrup, or gravy ...).
Black-Eyed Peas (cooked separately
or with rice, as "Hoppin' John").
Butter Beans (immature Lima Beans,
usually cooked in butter).
Chicken (often fried with cornmeal
breading or seasoned flour).
Chow-chow (a spicy, homemade pickle
relish sometimes made with okra, corn,
cabbage, green tomatoes and other
vegetables; commonly used to top black-eyed
peas and otherwise as a condiment and side dish).
Collard greens (often combined with other greens).
Cornbread (short bread often baked in an iron skillet).
Chicken fried steak (beef deep fried in
flour or batter, usually served with gravy).
Fried fish (any of several varieties of fish ...
dredged in seasoned cornmeal and deep fried).
Fried ice cream (Ice Cream deep
frozen coated with cookies and fried).
Grits or Corn Hominy, often served with fish.
Hot sauce (a condiment of cayenne peppers,
vinegar, salt, garlic and other spices often used
on ... fried chicken and fish not the same as
"Tabasco sauce", which has heat, but little flavor).
Lima beans (see Butter Beans).
Macaroni and Cheese.
Mashed potatoes (usually with
butter and condensed milk).
Meatloaf (typically with brown gravy).
Milk and bread (a "po' folks' dessert-in-a-glass" of
slightly crumbled cornbread, buttermilk and sugar).
Mustard greens (often
combined with other greens).
Neckbones (beef neck bones
seasoned and slow cooked).
Okra (African vegetable eaten
fried in cornmeal or stewed, often with
tomatoes, corn, onions and hot peppers).
Rice (usually served with red beans).
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).
Succotash (originally, a Native American
dish of yellow corn and butter beans,
usually cooked in butter).
Sweet potatoes (often parboiled, sliced and
then baked, using sugar, cinnamon, nutmeg
and butter commonly called "candied yams";
also boiled, then pureed and baked into pies).
Turnip greens (often combined with other greens).
Yams (not actually yams, but Sweet Potatoes).
Though "Soul Food" originated in the South,
"Soul Food" restaurants — from fried chicken
and fish "shacks" to extremely upscale dining
establishments – can often be found in nearly
every African-American community in the nation,
especially in cities with large African-American
populations, such as Chicago, New York, New
Orleans, Los Angeles and Washington, DC.
More modern methods of cooking soul food include
using more healthful alternatives for frying (liquid
vegetable oil or canola oil) and cooking/stewing ...
Reference: Soul food online