Quote:
Originally Posted by DrPhil
For some things, yes, and that dates back to a combination of things:
1. African culture
2. Slavery (i.e., slaves being given the leftover or less valued parts of foods)
3. The types of foods that Blacks in the south (which has the highest population of Blacks/African Americans in the country) were able to afford because Blacks/African Americans are disproportionately poor.
That high correlation between race, cultural practices, and poverty passed down certain traditions across generations of Blacks, including Blacks who were not enslaved and who were not/are not impoverished.
I have a Healthy Soul Food cookbook that I have never used. LOL. Where is that thing?
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Earlier in the thread I mentioned that my family's food traditions are often closer to my African American friends' families' traditions than my white friends' families. I believe the bold is the reason; my ancestors were primarily poor, subsistence farmers. For example, my grandmother always ate the neck of whatever poultry we had. Even when my grandparents were able to afford pretty much whatever they wanted (within reason), she kept eating what she ate growing up.
I do believe that the similarities in what all Southerners eat is due to Black women doing the cooking for the higher classes, first through slavery and then via employment as domestic help. (i.e., I've never met a southerner who didn't like fried chicken, which I believe has its roots in African food ways.)
Healthy soul food cookbook? Really?
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