Cuisine African-American culture

in studying of african american culture, food cannot left out 1 of medians understand traditions, religion, interaction, , social , cultural structures of community. observing ways prepare food , eat food ever since enslaved era, reveals nature , identity of african american culture in united states. derek hicks examines origins of gumbo , considered soul food african americans, in reference intertwinement of food , culture in african american community. no written evidence found historically gumbo or recipes, through african american s nature of orally passing stories , recipes down, gumbo came represent communal dish. gumbo said invention of enslaved africans , african americans . mixing , cooking leftover ingredients white owners (often less desirable cuts of meats , vegetables) dish has consistency between stew , soup, african americans took detestable , created desirable dish. through sharing of food in churches gathering of people, not shared food, experience, feelings, attachment, , sense of unity brings community together.

kennedy fried chicken, known serving soul food, has many outlets in african american communities.

the cultivation , use of many agricultural products in united states, such yams, peanuts, rice, okra, sorghum, grits, indigo dyes, , cotton, can traced african influences. african-american foods reflect creative responses racial , economic oppression , poverty. under slavery, african americans not allowed eat better cuts of meat, , after emancipation many poor afford them.

a traditional soul food dinner consisting of fried chicken macaroni , cheese, collard greens, breaded fried okra , cornbread.

soul food, hearty cuisine commonly associated african americans in south (but common african americans nationwide), makes creative use of inexpensive products procured through farming , subsistence hunting , fishing. pig intestines boiled , battered , fried make chitterlings, known chitlins . ham hocks , neck bones provide seasoning soups, beans , boiled greens (turnip greens, collard greens, , mustard greens).

other common foods, such fried chicken , fish, macaroni , cheese, cornbread, , hoppin john (black-eyed peas , rice) prepared simply. when african-american population considerably more rural today, rabbit, opossum, squirrel, , waterfowl important additions diet. many of these food traditions predominant in many parts of rural south.

traditionally prepared soul food high in fat, sodium, , starch. highly suited physically demanding lives of laborers, farmhands , rural lifestyles generally, contributing factor obesity, heart disease, , diabetes in population has become increasingly more urban , sedentary. result, more health-conscious african americans using alternative methods of preparation, eschewing trans fats in favor of natural vegetable oils , substituting smoked turkey fatback , other, cured pork products; limiting amount of refined sugar in desserts; , emphasizing consumption of more fruits , vegetables animal protein. there resistance such changes, however, involve deviating long culinary tradition.