February 23, 2025 • 11 mins
This video showcases the history behind soul food, from fried chicken to chitterlings.
Join us as we explore the rich heritage and timeless love the Black community has for soul food.
Audio Onemichistory.com
Follow me on Instagram: @onemic_history
Follow me on Threads: https://www.threads.net/@onemic_history
Follow me on Facebook: https://www.facebook.com/Onemichistory
Please support our Patreon: https://www.patreon.com/user?u=25697914
Buy me a Coffee https://www.buymeacoffee.com/Countryboi2m
Sources:
https://en.wikipedia.org/wiki/Doneness
https://en.wikipedia.org/wiki/Soul_food
https://en.wikipedia.org/wiki/List_of_soul_foods_and_dishes
Become a supporter of this podcast: https://www.spreaker.com/podcast/one-mic-black-history--4557850/support.
Join us as we explore the rich heritage and timeless love the Black community has for soul food.
Audio Onemichistory.com
Follow me on Instagram: @onemic_history
Follow me on Threads: https://www.threads.net/@onemic_history
Follow me on Facebook: https://www.facebook.com/Onemichistory
Please support our Patreon: https://www.patreon.com/user?u=25697914
Buy me a Coffee https://www.buymeacoffee.com/Countryboi2m
Sources:
https://en.wikipedia.org/wiki/Doneness
https://en.wikipedia.org/wiki/Soul_food
https://en.wikipedia.org/wiki/List_of_soul_foods_and_dishes
Become a supporter of this podcast: https://www.spreaker.com/podcast/one-mic-black-history--4557850/support.
Mark as Played
Transcript
Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:00):
In the heart of African American culinary traditions lies a
rich tapestry woven with flavors, history, and resilience. It's a
cuisine born from struggle and survival and tells a story
far deeper than it's delicious dishes. It's a story that
stretches across continents and centuries, from bustling markets of West
Africa to sprawling plantations of the American South. So join
(00:25):
us today while we chronicle the history and legacy of
soul food. And if you like stories like this, you
can find more stories like this at one micrestory dot com.
And if you're like audio only episodes, you can find
my podcast wherever you get your podcasts. But without further ado,
let's get started. Soul food is more than a type
of cooking. It is a symbol of black culture. This
(00:47):
cuisine traces its roots back to the agriculture and culinary
traditions of enslaved Africans in the American South. It includes
dishes like fried chicken, callar greens, corn bread, and black
eyed peas, known for their com and rich flavors. Soul
food is not only about providing nourishment, but as a
symbol of community, cultural pride, and identity over generations. But
(01:10):
beyond this tape, soul food has played a crucial role
in American cuisine, influencing dining habits and spotlighting Black heritage.
The recipes and techniques that they have been passed down
through generations, each telling a story of adaptation and perseverance.
As soul food spread from its Southern origins, it became
(01:31):
a cherished part of America's diverse culinary scene, inspiring chefs
and food lovers everywhere. Let's start at the beginning. Born
from West African culinary traditions, the staples of West African
farming societies included grains, yams and goons, vegetables, and some meats,
(01:51):
elements that are closely aligned to soul foods basics. Western
African regions had preferences for different starts, including rice, millet, corcum,
and yams. Fishing was crucial along the coast and interior rivers,
contributing significantly to their diet. Traditional West African cookie methods
(02:12):
included frying, smoking, baking with ash, roasting over fire, and
boiling in water, many of which staples of soul food today.
Seasoning pastes were commonly used to enhance the flavor and
the color of meats and showcase the shared culinary practice
between Western Africa and the Americas. Culinary knowledge was passed
(02:34):
down orally, since there was no written cookbooks before European
contact and the Colombian Exchange which brought Europe and Asia
and the New World. Crops like maize and plantains to
Western Africa were skillfully incorporated to their already rich cuisine.
So during the transit linting slave trade, enslaved Africans would
(02:56):
bring their culinary traditions with them to the Americas, playing
the groundwork for what will become soul food. Their calari
framework was centered around savory sauces and stewves served on
top or with a starch, embodying a resilient and adaptive
approach to cooking. Despite their harsh conditions, the basic diet
(03:18):
of the enslaved was extremely limited. It often consisted of
the three ms, meat meal or molasses, with corn serving
as the staple crop. They creatively used the ingredients they
had to produce nourishing meals, such as sweetening corn bread
with molasses, which they would call long sweetened. And despite
(03:38):
these limited rations and being provided the least desirable cuts
of meat. The enslaved demonstrated resourcefulness by transforming their least
desirable cuts into flavorful dishes. They mastered slow cooking techniques
and used flavors like onions and garlic and peppers to
tenderize tough cuts of meat while infusing them with rich flavors.
(04:00):
This fusion of African culinary traditions with available ingredients and
cooking methods from the Americas led to unique dishes reflective
of their diverse cultural influences. For example, gumbo from southern
Louisiana showcases African, French, Spanish, and Native American elements, with
ochres serving as a thicketing agent, akin to its use
(04:22):
in Western Africa. The enslaved would often supplement their meager
diets by forging and hunting and tending to small gardens.
Leafy green vegetables like collars and turnip greens provided essential
nourishment by black eyed peas served as a crucial protein source.
They also would introduce hot and spicy sauces and oils
(04:45):
that would add depth and complexity to their meager meals.
After the Civil War, newly emancipated African Americans adapted their
traditional diets to the changing post emancipation landscape. Many became
sharecroppers and rent farmers, which influence to access to food.
Corn Meal became a staple used in corn bread and
hushpuppies and often paired with collar grades. And again, with
(05:08):
limited economic resources that relied on inexpensive ingredients and less
desirable cuts such as those of chitlins and hamhocks, pork
would grow in prominence and become a mainstay through farming
and hog butchering practices. This post war period allowed African
Americans to reclaim their culinary heritage, with black eyed peas, collars,
(05:31):
and pork dishes become emblematic of their culture. As economic
opportunities changed, it gradually led to the diversification of available food,
and the Black church would emerge as a central community
hub where church gatherings and suppers became important social events,
where culinary skills were showcased and reinforcing traditions and strengthening
(05:53):
communal ties. As Black folks migrated out of the South,
they carried their Southern cooking tradition nationwide, contributing to the
establishment of a diverse range of culinary offerings. African Americans
also started open restaurants and food businesses, Utilizing their skills
that they had developed during enslavement. They specialized barbecue, fried chicken,
(06:16):
and fried fish, which would solidify their place in African
American culture. This movement sparked an evolution of soul food
as these migrants adapted traditional soul food dishes to their
new urban environments. Fish fries became popular in an area
abundant with freshwater fish like the Great Lakes, while interactions
(06:37):
with different ethnic groups introduced new techniques and new ingredients
to the cuisine. The urban influence led to the development
of down home cooking, a culinary expression that helped African
Americans maintain their connection to their roots. Street vendors and
black owned restaurants played in the central role in providing
(06:58):
familiar Southern favorites, helping nurture a sense of community, while
grocery stores began stocking Southern foods. So as we move
forward into the Civil rights movement, this is where you
would see the emergence of the term soul food, infusing
traditional Southern cooking with racial pride and political significance. This
(07:19):
new label symbolized a step away from regional descriptors like
southern or down home cooking, and instead fostered a sense
of Black solidarity. Soul food connected African American heritage to
a broader culinary identity, and dishes like neck bones and chiplins,
and turnip greens and fried chicken not only became culinary
staples but icons of Black pride and unity. Eating these
(07:43):
foods became a form of edible Black power that celebrated
an affirmed Black culture. However, soul food was not without
its criticisms and challenges. Class divisions shape the reception of
soul food, as some wealthier Black individuals often regarded soul
food as mereia fad, referring to traditional terms such as
(08:04):
down home cooking. Black panther Elders Cleaver criticized the idea
of soul food being empowering, suggesting that it instead serves
as a mocking slogan of the black bourgeois. Health concerns
also arose due to the cuisine's high fat, high sugar,
high salt content, often linking it to poverty. Additionally, the
(08:25):
commercialization and co opting of soul food polls additional challenges.
The innovation of African American find dining has sometimes mischaracterized
it as inauthentic, while other restaurants that don't serve soul
food staples are criticized. Media portrayals often confiscate the different
aspects of black cuisine, with this legacy of being a
(08:45):
slave food, raising questions of whether or not it perpetuates
stereotypes and soul food spread was also resisted by some
conservative whites who saw it as the domain of black
people or black people food. Yet, despite these challenges, is
the wise of soul food symbolizes cultural identity, pride, and resistance,
and today soul food stands at a bit of a crossroads,
(09:09):
balancing its preservation with its frich heritage with the need
to address modern health concerns. Its journey echoes the complex
history and the cultural identity of African Americans, reflecting a
connection to both its paths and the vision for the future.
The contemporary soul food scene is marked by simultaneous celebration
of tradition and innovation. This movement emerges where upscale dining
(09:32):
establishments reinterpret traditional African American dishes, blending nostalgia with modern
culinary trends and health concerns. The health conscious approach is
increasingly prevalent as chefs and home cooked aim to reduce
satin salt content found in soul food. Some establishments have
even moved away from the soul food label, opting a
(09:53):
return to down home with things like Downhome Healthy or
even Vegan Soul to highlight their healthier options. The rise
of vegetarian and vegan soul food further expands a sensibility
of the cuisine while aligning it with broader plant based diets.
Contemporary soul food also embraces global influence and fusion cuisines.
(10:14):
As Americans become more culturally diverse, chefs have incorporated flavors
and techniques from all the regions while honoring the spirit
of soul food. Additionally, there is an emphasis on fresh,
local and seasonal ingredients and moving away from processed foods
and inexpensive cuts that characterize earlier versions of these dishes.
(10:36):
Soul food remains a powerful staple of the Black community
and continues to showcate our ability to adapt and stay resilience,
and in that way, mimics the African American story as
a whole. Thank you, this has been one my black history.
I'm a host country boy. If you like stories like this.
You could find more stories like this at onemycistory dot com.
(10:58):
You're like all the only episodes to find my podcast
wherever you get your podcast. I like to thank all
my financial contributors. Without you, none of this could be possible.
I love you all, peace,
In the heart of African American culinary traditions lies a
rich tapestry woven with flavors, history, and resilience. It's a
cuisine born from struggle and survival and tells a story
far deeper than it's delicious dishes. It's a story that
stretches across continents and centuries, from bustling markets of West
Africa to sprawling plantations of the American South. So join
(00:25):
us today while we chronicle the history and legacy of
soul food. And if you like stories like this, you
can find more stories like this at one micrestory dot com.
And if you're like audio only episodes, you can find
my podcast wherever you get your podcasts. But without further ado,
let's get started. Soul food is more than a type
of cooking. It is a symbol of black culture. This
(00:47):
cuisine traces its roots back to the agriculture and culinary
traditions of enslaved Africans in the American South. It includes
dishes like fried chicken, callar greens, corn bread, and black
eyed peas, known for their com and rich flavors. Soul
food is not only about providing nourishment, but as a
symbol of community, cultural pride, and identity over generations. But
(01:10):
beyond this tape, soul food has played a crucial role
in American cuisine, influencing dining habits and spotlighting Black heritage.
The recipes and techniques that they have been passed down
through generations, each telling a story of adaptation and perseverance.
As soul food spread from its Southern origins, it became
(01:31):
a cherished part of America's diverse culinary scene, inspiring chefs
and food lovers everywhere. Let's start at the beginning. Born
from West African culinary traditions, the staples of West African
farming societies included grains, yams and goons, vegetables, and some meats,
(01:51):
elements that are closely aligned to soul foods basics. Western
African regions had preferences for different starts, including rice, millet, corcum,
and yams. Fishing was crucial along the coast and interior rivers,
contributing significantly to their diet. Traditional West African cookie methods
(02:12):
included frying, smoking, baking with ash, roasting over fire, and
boiling in water, many of which staples of soul food today.
Seasoning pastes were commonly used to enhance the flavor and
the color of meats and showcase the shared culinary practice
between Western Africa and the Americas. Culinary knowledge was passed
(02:34):
down orally, since there was no written cookbooks before European
contact and the Colombian Exchange which brought Europe and Asia
and the New World. Crops like maize and plantains to
Western Africa were skillfully incorporated to their already rich cuisine.
So during the transit linting slave trade, enslaved Africans would
(02:56):
bring their culinary traditions with them to the Americas, playing
the groundwork for what will become soul food. Their calari
framework was centered around savory sauces and stewves served on
top or with a starch, embodying a resilient and adaptive
approach to cooking. Despite their harsh conditions, the basic diet
(03:18):
of the enslaved was extremely limited. It often consisted of
the three ms, meat meal or molasses, with corn serving
as the staple crop. They creatively used the ingredients they
had to produce nourishing meals, such as sweetening corn bread
with molasses, which they would call long sweetened. And despite
(03:38):
these limited rations and being provided the least desirable cuts
of meat. The enslaved demonstrated resourcefulness by transforming their least
desirable cuts into flavorful dishes. They mastered slow cooking techniques
and used flavors like onions and garlic and peppers to
tenderize tough cuts of meat while infusing them with rich flavors.
(04:00):
This fusion of African culinary traditions with available ingredients and
cooking methods from the Americas led to unique dishes reflective
of their diverse cultural influences. For example, gumbo from southern
Louisiana showcases African, French, Spanish, and Native American elements, with
ochres serving as a thicketing agent, akin to its use
(04:22):
in Western Africa. The enslaved would often supplement their meager
diets by forging and hunting and tending to small gardens.
Leafy green vegetables like collars and turnip greens provided essential
nourishment by black eyed peas served as a crucial protein source.
They also would introduce hot and spicy sauces and oils
(04:45):
that would add depth and complexity to their meager meals.
After the Civil War, newly emancipated African Americans adapted their
traditional diets to the changing post emancipation landscape. Many became
sharecroppers and rent farmers, which influence to access to food.
Corn Meal became a staple used in corn bread and
hushpuppies and often paired with collar grades. And again, with
(05:08):
limited economic resources that relied on inexpensive ingredients and less
desirable cuts such as those of chitlins and hamhocks, pork
would grow in prominence and become a mainstay through farming
and hog butchering practices. This post war period allowed African
Americans to reclaim their culinary heritage, with black eyed peas, collars,
(05:31):
and pork dishes become emblematic of their culture. As economic
opportunities changed, it gradually led to the diversification of available food,
and the Black church would emerge as a central community
hub where church gatherings and suppers became important social events,
where culinary skills were showcased and reinforcing traditions and strengthening
(05:53):
communal ties. As Black folks migrated out of the South,
they carried their Southern cooking tradition nationwide, contributing to the
establishment of a diverse range of culinary offerings. African Americans
also started open restaurants and food businesses, Utilizing their skills
that they had developed during enslavement. They specialized barbecue, fried chicken,
(06:16):
and fried fish, which would solidify their place in African
American culture. This movement sparked an evolution of soul food
as these migrants adapted traditional soul food dishes to their
new urban environments. Fish fries became popular in an area
abundant with freshwater fish like the Great Lakes, while interactions
(06:37):
with different ethnic groups introduced new techniques and new ingredients
to the cuisine. The urban influence led to the development
of down home cooking, a culinary expression that helped African
Americans maintain their connection to their roots. Street vendors and
black owned restaurants played in the central role in providing
(06:58):
familiar Southern favorites, helping nurture a sense of community, while
grocery stores began stocking Southern foods. So as we move
forward into the Civil rights movement, this is where you
would see the emergence of the term soul food, infusing
traditional Southern cooking with racial pride and political significance. This
(07:19):
new label symbolized a step away from regional descriptors like
southern or down home cooking, and instead fostered a sense
of Black solidarity. Soul food connected African American heritage to
a broader culinary identity, and dishes like neck bones and chiplins,
and turnip greens and fried chicken not only became culinary
staples but icons of Black pride and unity. Eating these
(07:43):
foods became a form of edible Black power that celebrated
an affirmed Black culture. However, soul food was not without
its criticisms and challenges. Class divisions shape the reception of
soul food, as some wealthier Black individuals often regarded soul
food as mereia fad, referring to traditional terms such as
(08:04):
down home cooking. Black panther Elders Cleaver criticized the idea
of soul food being empowering, suggesting that it instead serves
as a mocking slogan of the black bourgeois. Health concerns
also arose due to the cuisine's high fat, high sugar,
high salt content, often linking it to poverty. Additionally, the
(08:25):
commercialization and co opting of soul food polls additional challenges.
The innovation of African American find dining has sometimes mischaracterized
it as inauthentic, while other restaurants that don't serve soul
food staples are criticized. Media portrayals often confiscate the different
aspects of black cuisine, with this legacy of being a
(08:45):
slave food, raising questions of whether or not it perpetuates
stereotypes and soul food spread was also resisted by some
conservative whites who saw it as the domain of black
people or black people food. Yet, despite these challenges, is
the wise of soul food symbolizes cultural identity, pride, and resistance,
and today soul food stands at a bit of a crossroads,
(09:09):
balancing its preservation with its frich heritage with the need
to address modern health concerns. Its journey echoes the complex
history and the cultural identity of African Americans, reflecting a
connection to both its paths and the vision for the future.
The contemporary soul food scene is marked by simultaneous celebration
of tradition and innovation. This movement emerges where upscale dining
(09:32):
establishments reinterpret traditional African American dishes, blending nostalgia with modern
culinary trends and health concerns. The health conscious approach is
increasingly prevalent as chefs and home cooked aim to reduce
satin salt content found in soul food. Some establishments have
even moved away from the soul food label, opting a
(09:53):
return to down home with things like Downhome Healthy or
even Vegan Soul to highlight their healthier options. The rise
of vegetarian and vegan soul food further expands a sensibility
of the cuisine while aligning it with broader plant based diets.
Contemporary soul food also embraces global influence and fusion cuisines.
(10:14):
As Americans become more culturally diverse, chefs have incorporated flavors
and techniques from all the regions while honoring the spirit
of soul food. Additionally, there is an emphasis on fresh,
local and seasonal ingredients and moving away from processed foods
and inexpensive cuts that characterize earlier versions of these dishes.
(10:36):
Soul food remains a powerful staple of the Black community
and continues to showcate our ability to adapt and stay resilience,
and in that way, mimics the African American story as
a whole. Thank you, this has been one my black history.
I'm a host country boy. If you like stories like this.
You could find more stories like this at onemycistory dot com.
(10:58):
You're like all the only episodes to find my podcast
wherever you get your podcast. I like to thank all
my financial contributors. Without you, none of this could be possible.
I love you all, peace,
Popular Podcasts
Stuff You Should Know
If you've ever wanted to know about champagne, satanism, the Stonewall Uprising, chaos theory, LSD, El Nino, true crime and Rosa Parks, then look no further. Josh and Chuck have you covered.
Dateline NBC
Current and classic episodes, featuring compelling true-crime mysteries, powerful documentaries and in-depth investigations. Special Summer Offer: Exclusively on Apple Podcasts, try our Dateline Premium subscription completely free for one month! With Dateline Premium, you get every episode ad-free plus exclusive bonus content.
On Purpose with Jay Shetty
I’m Jay Shetty host of On Purpose the worlds #1 Mental Health podcast and I’m so grateful you found us. I started this podcast 5 years ago to invite you into conversations and workshops that are designed to help make you happier, healthier and more healed. I believe that when you (yes you) feel seen, heard and understood you’re able to deal with relationship struggles, work challenges and life’s ups and downs with more ease and grace. I interview experts, celebrities, thought leaders and athletes so that we can grow our mindset, build better habits and uncover a side of them we’ve never seen before. New episodes every Monday and Friday. Your support means the world to me and I don’t take it for granted — click the follow button and leave a review to help us spread the love with On Purpose. I can’t wait for you to listen to your first or 500th episode!