FSCN 3615 Lecture Notes - Lecture 7: Collard Greens, French Cuisine, Cassava
23 Feb 2018
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Document Summary
Soul food is a term that was coined in the 1960s. The earmark of african-american cooking is flavor. Four basic food groups in soul food. Women of color are pulled between two body ideals, the ideal of extreme thinness in the dominant culture and the historic appreciation of fuller figures in communities of color. Most of the soul food that is part of the african-american cultural heritage is a directly from slaves making due with what they had. Soul food is an accumulation of ingredients and flavors from throughout the african diaspora. Beans and peas: black-eyed peas, kidney beans, lentils. Spice trade went from asia into northern africa and then to europe. Ingredients native: chilies, limes, cocoa and chocolate, creole cuisine (mixture of african, Beef, lamb, mutton and goat (least popular) Pot likker provides important nutrition (high calcium content) Bread and desserts are significant parts of every meal.
