Black Experience Magazine, LLC:

Soul Food of the South

Read Sample
  • Details
  • Description
Published by:
William Jenkins
Published:
7/9/2011
Specs:
Standard / 8.25" x 10.75"
20 pages Saddle-stitched
Category:
History

A History of Soul Food Every ethnic group has what it calls “soul food” - soothing, comfort food that brings back warm memories of family dinners. Today, in America, the term “soul food” simply means African-American cuisine. To fully understand the concept of “soul food,” you must learn the traditional foods of Africa. Many common American foods are indigenous to Africa. Grains, legumes, yams, sorghum, watermelon, pumpkin, okra, and leafy greens could be found as early as 4000 BC on the African continent. Eggplant, cucumber, onion and garlic are believed to be African in origin, while only a small number of fruits are grown on the continent: wild lemons, oranges, dates and figs.

Also in Black Experience Magazine, LLC

1 - 3 of 14 other publications

Black Experience Magazine, LLC: Soul Food of the South


This site uses cookies. Continuing to use this site without changing your cookie settings means that you consent to those cookies.

Learn more How to turn off cookies
OKAY, GOT IT