was translated as food cooked with the senses (3). Soul food is wholesome food that uses everything available. Nothing goes to waste: stale bread is transformed into a great dessert—bread pudding—and old rice is transformed into a sweet pudding for the family dinner.


Other African American food practices reflect the types of foods available during the period of slavery


as well as the food practices unique to the homelands of African Americans. Slaves who worked in the fields developed meals that required minimal preparation and could be prepared in large quantities. Cooks made use of cuts of pork that were inexpensive or undesirable to whites (eg, tail, feet, chitterlings, ears) (1,4). Common staples also included rice, beans, and greens. Food was boiled, fried in lard, roasted in leaves, or baked on hot stones in the ground. Stews fed many people, black molasses added sweetness, and fatty gravies provided calories needed to work long hours in the field.


The Africans who worked on the rice, sugar, cotton, and tobacco plantations of the South and the


Caribbean used the food practices from their homelands. Many plants and seeds in the United States were new to them. Other foods were familiar, such as okra, watermelon, black-eyed peas, yam, eggplant, sesame seed or benne, leafy green vegetables or pokeweed, and spices from Africa. Many plants came from South America but had traveled to Africa, such as chilies, tomatoes, peanuts, and corn. Native Americans used corn as a staple food and reintroduced it to the dishes cooked by the Africans. West Indian culture introduced rich, hot, spicy flavors from garlic, pepper, bay leaves, and hot peppers.


As African food ingredients were introduced to the United States, so were African food practices.


Africans in the United States used spices to prepare one-pot meals because limited cookware was available to them. Stewing meats, deep frying foods, and roasting foods over open pit fires was common. Meat was cooked and smoked in hot stone-lined barbecue pits. The liquid from cooked vegetables and especially greens, known as pot likker (or pot liquor), was used as a dip for cornbread and to make soups and stews, and this liquid provided the necessary vitamins and minerals.


The landowners of the South lived on the choicest meats, and the Africans were given the scraps or


worst parts of the cow, chicken, and pig to make their meals, such as the guts, snouts, ears, cheeks, bones, feet, and insides of the animals. The sparse but fatty meat scraps provided protein and a source of concentrated calories from fat. The meats were smoked, used to flavor their food, and used to make stews. Some Africans had small kitchens and raised their own animals, and they began cooking in a new way. Africans hunted squirrels, raccoons, possums, and birds for the family meals. They were not permitted to use guns for hunting but learned how to catch the animals and fish in nearby lakes or streams.


The dishes prepared by African cooks were confined to the South until the end of slavery in 1865.


Then freed African cooks began taking their culinary skills to the North and West and continued to improve them. They cooked in hotels, for wealthy families; as porters on railways; and as chuck wagon cooks (cooks on traveling wagons that contained mobile kitchens) for travelers and cowboys. Buffalo soldiers, members of regiments of all-black soldiers created after the Civil War, used stew pots and iron skillets. When Buffalo Soldiers became cooks in restaurants, they carried over their cooking traditions and imbued the cooking with flavorful recipes passed down by oral tradition from generation to generation.


Over the years, resourcefulness and inventiveness became distinctive culinary traits as African


American women used their own style of cooking. Cooks started their own catering businesses and opened small restaurants in their neighborhoods. After the GreatDepression, the use of processed foods and ready- to-eat foods increased. More meat was consumed, as well as more dairy products; canned, frozen, and dried foods; and ice cream. Less fruits and vegetables were served. Potato chips, french fries, and convenience foods became popular in the United States and in the homes of some African Americans. The South continued its food practices. In the Midwest, poor African Americans continued to eat greens,


Page 1  |  Page 2  |  Page 3  |  Page 4  |  Page 5  |  Page 6  |  Page 7  |  Page 8  |  Page 9  |  Page 10  |  Page 11  |  Page 12  |  Page 13  |  Page 14  |  Page 15  |  Page 16  |  Page 17  |  Page 18  |  Page 19  |  Page 20  |  Page 21  |  Page 22  |  Page 23  |  Page 24  |  Page 25  |  Page 26  |  Page 27  |  Page 28  |  Page 29  |  Page 30  |  Page 31  |  Page 32  |  Page 33  |  Page 34  |  Page 35  |  Page 36  |  Page 37  |  Page 38  |  Page 39  |  Page 40  |  Page 41  |  Page 42  |  Page 43  |  Page 44  |  Page 45  |  Page 46  |  Page 47  |  Page 48  |  Page 49  |  Page 50  |  Page 51  |  Page 52  |  Page 53  |  Page 54  |  Page 55  |  Page 56  |  Page 57  |  Page 58  |  Page 59  |  Page 60  |  Page 61  |  Page 62  |  Page 63  |  Page 64  |  Page 65  |  Page 66  |  Page 67  |  Page 68  |  Page 69  |  Page 70  |  Page 71  |  Page 72  |  Page 73  |  Page 74  |  Page 75  |  Page 76  |  Page 77  |  Page 78  |  Page 79  |  Page 80  |  Page 81  |  Page 82  |  Page 83  |  Page 84  |  Page 85  |  Page 86  |  Page 87  |  Page 88  |  Page 89  |  Page 90  |  Page 91  |  Page 92  |  Page 93  |  Page 94  |  Page 95  |  Page 96  |  Page 97  |  Page 98  |  Page 99  |  Page 100  |  Page 101  |  Page 102  |  Page 103  |  Page 104  |  Page 105  |  Page 106  |  Page 107  |  Page 108  |  Page 109  |  Page 110  |  Page 111  |  Page 112  |  Page 113  |  Page 114  |  Page 115  |  Page 116  |  Page 117  |  Page 118  |  Page 119  |  Page 120  |  Page 121  |  Page 122  |  Page 123  |  Page 124  |  Page 125  |  Page 126  |  Page 127  |  Page 128  |  Page 129  |  Page 130  |  Page 131  |  Page 132  |  Page 133  |  Page 134  |  Page 135  |  Page 136  |  Page 137  |  Page 138  |  Page 139  |  Page 140  |  Page 141  |  Page 142  |  Page 143  |  Page 144  |  Page 145  |  Page 146  |  Page 147  |  Page 148  |  Page 149  |  Page 150  |  Page 151  |  Page 152  |  Page 153  |  Page 154  |  Page 155  |  Page 156  |  Page 157  |  Page 158  |  Page 159  |  Page 160  |  Page 161  |  Page 162  |  Page 163  |  Page 164  |  Page 165  |  Page 166  |  Page 167  |  Page 168  |  Page 169  |  Page 170  |  Page 171  |  Page 172  |  Page 173  |  Page 174  |  Page 175  |  Page 176  |  Page 177  |  Page 178  |  Page 179  |  Page 180  |  Page 181  |  Page 182  |  Page 183  |  Page 184  |  Page 185  |  Page 186  |  Page 187  |  Page 188  |  Page 189  |  Page 190  |  Page 191  |  Page 192  |  Page 193  |  Page 194  |  Page 195  |  Page 196  |  Page 197  |  Page 198  |  Page 199  |  Page 200  |  Page 201  |  Page 202  |  Page 203  |  Page 204  |  Page 205  |  Page 206  |  Page 207  |  Page 208  |  Page 209  |  Page 210  |  Page 211  |  Page 212  |  Page 213  |  Page 214  |  Page 215  |  Page 216  |  Page 217  |  Page 218  |  Page 219  |  Page 220  |  Page 221  |  Page 222  |  Page 223  |  Page 224  |  Page 225  |  Page 226  |  Page 227  |  Page 228  |  Page 229  |  Page 230  |  Page 231  |  Page 232  |  Page 233  |  Page 234  |  Page 235  |  Page 236  |  Page 237  |  Page 238  |  Page 239  |  Page 240  |  Page 241  |  Page 242  |  Page 243  |  Page 244  |  Page 245  |  Page 246  |  Page 247  |  Page 248  |  Page 249  |  Page 250  |  Page 251  |  Page 252  |  Page 253  |  Page 254  |  Page 255  |  Page 256  |  Page 257  |  Page 258  |  Page 259  |  Page 260  |  Page 261  |  Page 262  |  Page 263  |  Page 264  |  Page 265  |  Page 266  |  Page 267  |  Page 268  |  Page 269  |  Page 270  |  Page 271  |  Page 272  |  Page 273  |  Page 274  |  Page 275  |  Page 276  |  Page 277  |  Page 278  |  Page 279  |  Page 280  |  Page 281  |  Page 282  |  Page 283  |  Page 284  |  Page 285  |  Page 286  |  Page 287  |  Page 288  |  Page 289  |  Page 290  |  Page 291  |  Page 292  |  Page 293  |  Page 294  |  Page 295  |  Page 296  |  Page 297  |  Page 298  |  Page 299  |  Page 300  |  Page 301  |  Page 302  |  Page 303  |  Page 304  |  Page 305  |  Page 306  |  Page 307  |  Page 308  |  Page 309  |  Page 310  |  Page 311  |  Page 312  |  Page 313  |  Page 314  |  Page 315  |  Page 316  |  Page 317  |  Page 318  |  Page 319  |  Page 320  |  Page 321  |  Page 322  |  Page 323  |  Page 324  |  Page 325  |  Page 326  |  Page 327  |  Page 328  |  Page 329  |  Page 330  |  Page 331  |  Page 332  |  Page 333  |  Page 334  |  Page 335  |  Page 336  |  Page 337  |  Page 338  |  Page 339  |  Page 340  |  Page 341  |  Page 342  |  Page 343  |  Page 344  |  Page 345  |  Page 346  |  Page 347  |  Page 348  |  Page 349  |  Page 350  |  Page 351  |  Page 352  |  Page 353  |  Page 354  |  Page 355  |  Page 356  |  Page 357  |  Page 358  |  Page 359  |  Page 360  |  Page 361  |  Page 362  |  Page 363  |  Page 364  |  Page 365  |  Page 366  |  Page 367  |  Page 368  |  Page 369  |  Page 370  |  Page 371  |  Page 372  |  Page 373  |  Page 374  |  Page 375  |  Page 376  |  Page 377  |  Page 378  |  Page 379  |  Page 380  |  Page 381  |  Page 382  |  Page 383  |  Page 384  |  Page 385  |  Page 386  |  Page 387  |  Page 388  |  Page 389  |  Page 390  |  Page 391  |  Page 392  |  Page 393  |  Page 394  |  Page 395  |  Page 396  |  Page 397  |  Page 398  |  Page 399  |  Page 400  |  Page 401  |  Page 402  |  Page 403  |  Page 404  |  Page 405  |  Page 406  |  Page 407  |  Page 408  |  Page 409  |  Page 410  |  Page 411  |  Page 412  |  Page 413  |  Page 414  |  Page 415  |  Page 416  |  Page 417  |  Page 418  |  Page 419  |  Page 420  |  Page 421  |  Page 422  |  Page 423  |  Page 424  |  Page 425  |  Page 426  |  Page 427  |  Page 428  |  Page 429  |  Page 430  |  Page 431  |  Page 432  |  Page 433  |  Page 434  |  Page 435  |  Page 436  |  Page 437  |  Page 438  |  Page 439  |  Page 440  |  Page 441  |  Page 442  |  Page 443  |  Page 444  |  Page 445  |  Page 446  |  Page 447  |  Page 448  |  Page 449  |  Page 450  |  Page 451  |  Page 452  |  Page 453  |  Page 454  |  Page 455  |  Page 456  |  Page 457  |  Page 458  |  Page 459  |  Page 460  |  Page 461  |  Page 462  |  Page 463  |  Page 464  |  Page 465  |  Page 466  |  Page 467  |  Page 468  |  Page 469  |  Page 470  |  Page 471  |  Page 472  |  Page 473  |  Page 474