So I was thinking about the parents some of my older relatives eat and the reasons the foods became a part of our culture.
Turnip greens – It seems with all “greens” it boils down to the fact that as slaves, we got the scraps, we couldn’t eat the actual turnip, but we got the greens.
Pigs feet, frog legs, chitlins (or chiterlings), tongue – I mean really. I can’t eat this stuff. Maybe some chitlins, but I can’t be around when they’re being cooked. If you’ve been there for it, you know that smell is something that sticks with you.
I must admit, I LOVE oxtails, hammocks, whether in a stew or done dry with rice
I was just wondering how many young African American people are still eating what our ancestors were forced to eat. I think that’s a valid part of the discussion regarding eating habits. There was a time when we didn’t have the option to eat well and we only got the leftovers. Also, I know I have some relatives that are still cooking with lard. Heart disease and diabetes affecting our community the way it is, something needs to change.
Tags: black health, food, health, heritage, tradition
September 12, 2008 at 12:42 am |
I would love to know where I can find accurate information and stories on traditions and the stories behind things, for example the story behind eating “greens”. I would love to have this information to pass on to my son. As a CC parent of an adopted AA son I want to be able to support his culture and provide as much accurate information to him as I can.
September 12, 2008 at 2:14 am |
Jean,
Thank you for your post and your honesty. That is exactly the purpose I want this site to serve. An open dialogue. I found a site which may prove helpful. However, I must say that I’d suggest attendance at a black church picnic (if you can somehow locate one). It’s always great to see the variation. One person’s grits are thicker than another. One person’s greens use mustard seeds and cut up pork, while another may use cayenne pepper and bacon.
The great benefit, and detriment, of the traditional food is noted here:
The popular term for African-American cooking is “soul food.” Many of these foods are rich in nutrients, as found in collard greens and other leafy green and yellow vegetables, legumes, beans, rice, and potatoes. Other parts of the diet, however, are low in fiber, calcium, potassium, and high in fat. With high incidence of diabetes, hypertension, heart disease, and obesity, some African-Americans have paid a high price for this lifestyle. Economically disadvantaged families may have no other choice but to eat what is available at low cost. Fresh fruits and vegetables, lean meat, and seafood are not as readily available at low cost. The presenter or educator may want to discuss ways of obtaining quality foods despite economic limitations, such as growing small gardens in community sites; shopping at roadside garden markets; shopping at large supermarkets rather than small corner stores; developing budgeting clubs and food co-ops; and participating in food bank programs.
For dietary information and suggestions about things to cut out of the food to make it healthier, visit:
http://ohioline.osu.edu/hyg-fact/5000/5250.html
For a brief history, visit:
http://www.sallys-place.com/food/cuisines/african_american.htm
September 12, 2008 at 11:21 pm |
I would love to be able to find some accurate cultural information for my son. I would like to hear stories from the older generations that I could pass on to my son. There are times when I am out in public and observe something that I might like to know about such as a certain type of dress but am concerned that it might not always be appropriate to ask. I am not sure how I will be taken and how to react if they are not receptive to my questions. Some advice on how to approach and react would be helpful.
October 25, 2008 at 11:12 pm |
Hi, I’m a grad student working on this very question for a history class. I’ve come across a couple of books that you may be interested in:
Anne Bower, African American Foodways
Eric Bailey, Food Choice and Obesity in Black America
Dorris Witt, Black Hunger: Soul Food in America Psyche
Williams-Forson’s, Building Houses Out of Chicken Legs: Black Women, Food and Power