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RE: [Generation-Mixed] Re: "Soul Food" a brief history!

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  • tlbaker
    You are very welcome, Multi, my pleasure as always!! L. _____ From: Generation-Mixed@yahoogroups.com [mailto:Generation-Mixed@yahoogroups.com] On Behalf Of
    Message 1 of 3 , Feb 25, 2007
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      You are very welcome, Multi, my pleasure as always!!




      From: Generation-Mixed@yahoogroups.com
      On Behalf Of multiracialbookclub
      Sent: Sunday, February 25, 2007 12:37 AM
      To: Generation-Mixed@yahoogroups.com
      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.

      Thanks again Lynne and have a great day.

      -- M

      In Generation-Mixed@yahoogroups.com,
      "tlbaker" <tlbaker@...> wrote:


      February 24

      *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
      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).

      Chicken liver.

      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).

      Red beans.


      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
      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 ...

      Soul food online

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