November 16, 2011 AFAM 2A Dr. Milner & Dr. Wilson Hebu Sikukuu (Let Us Feast) Outline Introduction Many of the meals we eat today originated in parts of Africa as well as on slave plantations in the South. These meals have been passed down from generation to generation each having a symbolic meaning to the African American culture. During the days of slavery, slaves did not have a stable nor sufficient diet. They were fed scraps, mush and other discarded parts of their master’s meal, or sometimes created an entirely new meal out of their given portions. From crafting a baby broth to innovative cooking techniques; hoecakes, chitterlings (chittlins) and pot likker all had an influence on how we African Americans eat and prepare our food today.
The climate really made it hard to grow crops , due to the weather being unpredictable. Africans learned how to survive this ridiculous climate. For the day yours, their food came from the excess food from the wet years. The types of plants that they saved from the wet years range into 4 types of food: grains, legumes, vegetables, and meat. The grains included wheat, barley, rice, millet, sorghum, and sesame seeds.
Acknowledged as a dark time in the history of America, this period of time resulted in a meal made from the inadequate ingredients available to the slaves and sharecroppers of black families. The meats and vegetables used in this period were the undesirable cuts, with some vegetables closest to eating weeds, but that was the only thing available for the black slaves to prepare for their families. From these inadequate ingredients evolved a meal that is simple, yet wholehearted and delicious. Seasoned, battered, smoked, fried, collard greens, fried chicken, potato salad corn bread, mac n, cheese, and sweet potato pie are all the results from this amazing African American heritage. Many other soul foods include chicken and waffles, chicken fried steak, fried chicken, fried fish, collard greens, black eyed peas, and much more All of these being the foundation of black Southern
The Love-Hate Struggle Between Women, Foodways, and Cultural Identity A common trait seen across cultures is the importance placed on food. Food is the glue that kept families connected to their heritage, culture, and lifestyle. When immigrants migrated to America, most were forced to either adopt the new foodways of America, or modify their foods from home. Italian immigrants created dishes so “Americanized” through the absence of key ingredients such as tomatoes and garlic, that it was almost unrecognizable to foods of the homeland. African-Americans, unable to obtain ingredients indigenous to Africa, found familiarity in the sweet potato, eggplant, and turnips, and incorporated these flavors into their cuisine.
It is completely different than need. Cooking well could be the love a street cart vendor has for his tamale recipe brought from his native country. The love someone has for their family and friends to make the humblest of food into fuel from the heart or an elaborate celebratory feast. The hot, steaming bowl of homemade chicken soup or the elaborate Thanksgiving dinner with more food than anyone should ever consume in a day yet alone one sitting. The passion that comes from the ability of taking what food you have and turning it into something magnificent is cooking well.
Rationing seemed popular, with roughly 60% in favour of the system, but it presented difficulties. Greedy and desperate people stole others ration cards and used them, meaning some often went without. This defeated the purpose, as rationing was meant to allow everyone a fair share. Also, those in the countryside often lived on farms, and so could produce much of their own food like; milk, eggs, chickens, beef, and bacon. Every member of the public was issued a ration card, which soon became crucial in nearly every household in Britain.
I was born very light skinned so it’s hard to tell my ethnicity. There is a stereotype that all black people like chicken and watermelon. I find this very offensive but it’s related to the days of slavery when it was said that blacks ate so much chicken because it was cheap, easy to feed, and a good source of meat but others saw it as “dirty” and that’s why they ate it with their hands (GENE DEMBY. n.d.). As time progressed and the stereotype built up it became natural to associate black people with eating fried chicken.
Africa is viewed as a place with nothing to offer but misery, starvation and strife. African food refers to any local cuisine crafted in parts of Africa. There’s a thought that this refers to food created by African Americans, but it actually means food originating from mainland Africa. African food is healthy and full of nutrients. South Africa is not only known for its huge instinctive appearance and civilization, but for its outstanding nutrient too.
Also, try to avoid parentheses when possible, and where did you find the Latin name? Be sure to include this in the “References” at the end. To cite the source of the Latin name, you will do a simple (author_lastname, date) in parentheses which is why they should be avoided :) ] or wild leeks are the stinky springtime treasure of the Appalachian region–the white parts can be used in cooking similar to a strong onion or garlic, and the leafy greens are just as edible. Most people enjoy them fried in bacon grease by themselves or chopped and fried in with potatoes and eggs. I personally enjoy them fried in bacon grease.
The problem with this operation is, in order to attract enough customers, the final product must be affordable and yet, still delicious. This brings up many problems with the dietary quality of the food produced by fast food restaurants. The food is often cooked in grease and oils which increases the amount of calories and fat grams per serving. With less home cooked meals on the plate and more foil wrapped sandwiches and fries hitting the table, people’s diets are being neglected of their basic necessities. However, fast food companies are managing to keep their drive-thrus filled by spending millions of dollars on advertisements.