Greetings Afrigeneas Ancestral Cooking Forum:

The Smithsonian Institution's Anacostia Museum's presentation of the history of African Americans in Food Service begins in the Colonial era. This fascinating on-line exhibition not only recounts the early cuisine of African Americans, but also reminds us of the centuries-old African presence in Americas.

The exhibition includes a brief description of the Colonial and subsequent eras, featured recipes and a bibliography.

While most Americans unfortunately (both black and white) still believe that black labor was centered on picking cotton; the Anacostia tells us that:

"Market trading provided one of the greatest forms of social interaction between whites and blacks. Trade in fresh produce in the open-air markets that were found in virtually every American city centered on women--slave and free, black and white. African Americans dominated the oystering trade and also sold fish, shrimp, and regional specialties such as crawfish, turtle, and frog's legs."

Enjoy Anacostia's "African Americans in Food Service."

K Wyer Lane