Soul Food & # 8211; History and Definition

Not become The term "Soul Food" common until the 1960s with the rise of the civil rights and black nationalist movements in the 1960s, many African Americans have tried assert their part of the cultural heritage of America. Since terms like "soul brother", "soul mate" and "Soul Music" seized, it was understood that the term "soul food" is used to describe income African-Americans for generations is cooking. Be used according to sources, the term can for the first time in 1962 by civil rights activist and poet Amiri Baraka 1962, the same year, the Sylvia Woods opened his now-famous Harlem restaurant Sylvia;. Sylvia today is considered by many as "the Queen of Soul Food." Restaurants and cookbooks soul food remained popular through the 70's.

Foods

Soul food is the family down kitchenettes with roots in the rural South. The main products of cooking soul food base 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, like feet, ham, pork knuckle, ears, neck and used chitlins pork. Pig fat used for frying and as an ingredient in cooked green slowly. Sweets are always a favorite cold drinks.

"Soul" and "South?"

For many people, this sounds like a description of Southern food. The differences between the soul and the south are hard to make. In his 1969 Soul Food Cookbook, Bob Jeffries summarized as follows: "While all the food of the soul is the soul food, is not all Southern food" Soul Kitchen "soul food is a really good example of how the black South chefs. what they make available "had.

Soul food has its roots in slavery, when African-Americans had to do with all the food that was available to them. For the next hundred years after the abolition of slavery, most African Americans lived in poverty, while sales have continued to use the cheapest ingredients. Of course, that's not quite a / theme in black and white. In the past, there was not much difference between foods that are consumed by poor southern whites and poor blacks south. John T. Edge, director of the Southern Foodways Alliance, wrote: "The differences between foods of white and black Southerners are subtle hottest Chiles, spice heavy hand with salt and pepper and the increased use of benchmarks spoil the soul to Country Cooking." ,

Soul Food Recipes
Fritos -Pescados
Style Collard Greens South
Johnny Cakes
Hush Puppies