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Origin of African American Food

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Raven Goins

on 21 October 2015

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Transcript of Origin of African American Food

The History Behind African American Food
Raven Goins, Kaleb Tatum, Iyonah Jackson, Cory
Barbra B. Smith
Gerry G Garvin
Ron Duprat
Pat and Gina Neely
James Hemings- Thomas Jefferson's slave who he later freed that became his slave when he was elected.

Abby Fisher- first black women to produce a cookbook

Robert W. Lee- first black executive chef at Harrisburger Hotel in Pennsylvania

Samuel Fraunces- One of George Washington cooks in the White house
African American Food
Soul food is a term used for an ethnic cuisine, food traditionally prepared and eaten by African Americans of the Southern United States.
Origin of African American Food
African American food started with slaves cooking random dishes and putting them together when they didn't have enough food to eat.
Foods: biscuits, black-eyed peas, butter beans, catfish, collard greens, neck-bones, sweet potatoes, red beans, hog maws, etc.
Famous African American Cooks
Hercules- George Washington's slave who became his chef once he was elected
African American Culture in the impact to America Culture today
Gumbo, okra, kidney and lima beans were gathered from enslaved Africans on the way to America. Corn bread was another important food that got passed on to African generations until all of these foods became part of the American culture today.
Back to slavery African Americans were given the leftovers and undesirable foods from the Whites(usually meats). The vegetables they grew, they ate. After slavery most African Americans were poor, so they could only afford offcuts of meat. They would farm, hunt, and fish and eat wild game such as possum, rabbit, and squirrels. They had no option, but to work with it. A lot of foods now are fried and have a lot of seasoning, which can sometimes cause shortened lifespans. Also preparing large meals for family and guests on Sundays is like a tradition for our culture.
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