Archive for the 'Soul Food History' Category

Native American Impact

Monday, March 14th, 2011

Southern Native American culture (Cherokee, Chickasaw, Choctaw, Creek) is the cornerstone of the American south’s cuisine. From their cultures came one of the main staples of the Southern diet: corn (maize) — either ground into meal, or, limed with an alkaline salt to make hominy (a.k.a., masa), in a Native American technology known as nixtamalization. ┬áCorn was used to make all kinds of dishes, from the familiar cornbread and grits, to liquors such as whiskey and moonshine (which were important trade items).

Many fruits are available in this region. Muscadines, blackberries, raspberries, and many other wild berries were part of Southern Native Americans’ diets, as well.

Soul Food Origins

Monday, March 14th, 2011

Soul food cuisine consists of a selection of foods traditional in the cuisine of African Americans. It is closely related to the cuisine of the Southern United States. The descriptive terminology may have originated in the mid-1960s, when soul was a common definer used to describe African-American culture.

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