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Soul Food Online History Page

 

"When people ask me about soul food, I tell them that I have been cooking "soul" for over forty years only we did not call it that back home. We just called it real good cooking, southern style. However, if you want to be real technical on the subject, while all soul food is southern food, not all southern food is soul. Soul food cooking is an example of how really good southern Negro cooks cooked with what they had available to them, such as chickens from their own back yard and collard greens they grew themselves, as well as home cured ham, and baking powder biscuits, chitlins, and dubie." Bob Jeffries Culinary Historian, The Soul Food Cookbook 1969

In 1938, Mississippi: A Guide to the Magnolia State written by the Works Progress Administration stated that the diet of African Americans had not significantly changed since slavery. The "furnishing men" allotted African American tenant farmers: "a peck of corn meal, three pounds of salt meat, two pounds of sugar, one pound of coffee, one gallon molasses, and one plug of either "Red Coon," "Brown Mule," "Dixie Land," or "Wild Goose" chewing tobacco." The rationing was supposed to last him for a week.

Articles

Greens in Black and White (you must register to view article)
The Importance of Soul Food (NPR radio show)
Collard Greens
Edna Lewis - Pioneer Soul Food chef and author passes on
The Fish Fry that Grew

 

 


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