A CC visitor to the site asked about the stories behind soul food. I found a site which may prove helpful and I welcome the comments of others. 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.
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
Tags: black health, food, health, soul food
