Reading this article a year later and finding the lessons equally instructive as the first time around, Kathleen. Thanx for the initial posting.
Dear AfriGeneas Food Historians:
This month’s issue to Common Place centers on the history of American cooking. One article written by Michael W. Twitty features “The Unbearable Taste: Early African American Foodways.”
Twitty’s provocative article will make us rethink many widely held beliefs about the origins of what we define as the cuisine of our ancestors, which we equate to “Soul Food.”
Twitty asks us:
“Is slave food soul food? Is it born in Africa and transported to America or is it inspired by Africa but essentially an American creation? Does it center itself in key staples or is it the improvised brainchild of iron chefs in iron chains? Alternatively, aren't early African American foodways really just the black side of a generic lower-class, early American palette?”
Please read Michael W. Twitty’s article by clicking on the link below.
Enjoy this intriguing and thought provoking history of food.
K Wyer Lane