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The Evolution of Soul Food
Spirit foods can be described as healthy foods or foods that largely define the diet of the American people. It can also be referred to as Southern Cuisine since anyone who calls home southern is not from Africa. Several cultures and peoples have what they affectionately call “Life Food”. It would not be fair to only explore what African Americans have to say about this issue. 1 need to explore the culture and history of this topic to understand and acknowledge that not all spiritual food is unique to the African-American community.
Introduction to Southern Cuisine
The origin of Spirit Food can be traced back to Africa with a history that dates back to the 600s. Its influences can also be linked to many cultures. The phrase “Food of the Soul” was referring to spiritual music. The art is a unique way it was created and how it changed the music of that era. Discussions about the birthplace of spirit foods often refer to your dangerous trans-Atlantic slave route. This was the beginning of spiritual food in America.
Seeds of Food for the Spirit
After several slaves were captured, they brought fruits and vegetables for the long journey. Although food was brought to provide sustenance, people unwittingly carried another part of their land – seeds. Individual seeds helped sow the beginning of the Culinary Movement known as Spiritual Food. With the slave trade in the early 1400s, various changes in your African cuisine took place, as their cooking traditions were transferred to distant lands and new edible crops. Over time, some African foods became commercial crops in the United States. Other grains that are made from grass, black-eyed peas, mustard and sorghum (also known as Guinea corn).
The slave masters fed the slaves cheap meat and food. Some of the people were:
* yams or potatoes
* collard greens, dandelion greens, mustard greens
* chitterlings (pig’s small intestines), pork gizzards (pig’s stomach)
* ham hocks, trotter (feet and pork), pork jowl (cheek inside the pig)
These primitives were often despised and thrown away by the landowners.
While there is consensus about a “central list” of ingredients/recipes that are considered spiritual food, there are a number of smaller varieties and recipes. It is true that white southerners often eat the same food prepared by black southerners; You will find a difference in your preparation and taste in food. Economy is another factor – often poor blacks believed in new ways to produce smaller cuts of meat. This type of preparation can be best known for African American Spirit Foods. 1 can say while “all spiritual food is southern, not all southern food is spiritual food”.
From the Garden to the Kitchen
As slaves became cooks in plantation houses, the spirit food tradition evolved. At the same time Southern cooking changed, as fried chicken, baked white potatoes, and sweet potatoes appeared on the dinner table. Puddings and pies used regional ingredients, including fruit, apples, peaches, and nuts. Foods with the soul of the rest of the fish turn into rodents; old bread grows into bread pudding; adding the juice of the cooked vegetables turns it into a gravy. The original recipes for soul foods also highlight the specific foods that are specific to each type of pork.
Southern slaves developed their own cooking culture using foods that could resemble foods that were part of their African heritage, and many of the most admired dishes from African-American cuisine are related to African cuisine. Many Southern cuisines were developed from African food and preparation traditions. Always in charge of Southern kitchens, from slave times to school kitchens, African Americans continue to play an important role in the development of Southern cuisine.
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