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Soul food is an ethnic cuisine originating in the Southern United States historically pertaining to African-Americans. It originated from the cuisines of enslaved Africans trafficked to the North American colonies through the Atlantic slave trade during the Antebellum period and is closely associated with the cuisine of the American South. The expression "soul food" originated in the mid-1960s, when "soul" was a common word used to describe African-American culture. Soul food uses cooking techniques and ingredients from West African, Central African, Western European, and Indigenous cuisine of the Americas. Soul food came from the blending of what African Americans ate in their native countries in Africa and what was available to them as slaves. The cuisine had its share of negativity initially. Soul food was initially seen as low class food, and Northern African Americans looked down on their Black Southern counterparts who preferred soul food. The term evolved from being the diet of a slave in the South to being a primary pride in the African American community in the North such as New York City.
The cuisine of the Southern United States encompasses diverse food traditions of several subregions, including Tidewater, Appalachian, Ozarks, Lowcountry, Cajun, Creole, and Floribbean cuisine. In recent history, elements of Southern cuisine have spread to other parts of the United States, influencing other types of American cuisine.
John T. Edge is a writer, commentator, and, since its founding in 1999, director of the Southern Foodways Alliance, an institute of the Center for the Study of Southern Culture at the University of Mississippi. He has written several books on Southern food. He contributes to the Oxford American and the New York Times, and has written for Garden & Gun and Afar. In 2017, he published The Potlikker Papers, a personal history of Southern food.
Frank Stitt III is the owner and executive chef of Highlands Bar and Grill, Bottega Restaurant, Bottega Cafe, and Chez Fon Fon in Birmingham, Alabama. He was inducted into the James Beard Foundation's "Who's Who of Food and Beverage" in 2011. The foundation also named him the "Best Chef in the Southeast" in 2001 and he was a 2008 finalist for its national "Outstanding Chef" award. Highlands Bar and Grill was selected the winner of its "Outstanding Restaurant" award in 2018. The restaurant's pastry chef, Dolester Miles, was the winner of its "Outstanding Pastry Chef" award in 2018.
Ronni Lundy, is an American author and editor, whose work focuses on traditional Southern American foods, Appalachian foods, and music.
Sean Brock is an American chef specializing in Southern cuisine.
Michael Solomonov is an Israeli chef known for his restaurants in Center City, Philadelphia. His first restaurant Zahav, founded in 2008, has received national recognition including the James Beard Foundation "Outstanding Restaurant" in 2019. Solomonov was also awarded Best Chef: Mid-Atlantic in 2011, Cookbook of the Year in 2016, and Outstanding Chef in 2017 from the James Beard Foundation. In 2021, The New York Times named his restaurant Laser Wolf as one of "the 50 places in America we're most excited about right now."
Jessica B. Harris is an American culinary historian, college professor, cookbook author and journalist. She is professor emerita at Queens College, City University of New York, where she taught for 50 years, and is also the author of 15 books, including cookbooks, non-fiction food writing and memoir. She has twice won James Beard Foundation Awards, including for Lifetime Achievement in 2020, and her book High on the Hog was adapted in 2021 as a four-part Netflix series by the same name.
John Currence is an American chef based in Oxford, Mississippi. As of 2019 he owns four restaurants in the city of Oxford: City Grocery, Big Bad Breakfast, Bourè, and Snackbar in addition to a catering business, The Main Event. Currence also owns numerous Big Bad Breakfast locations in Alabama, Florida, Tennessee and South Carolina. He won a James Beard Award in 2009 for the category of Best Chef, South, at City Grocery. He later also participated in the third season of the Bravo television competition Top Chef Masters.
Ashley Christensen is an American chef, restaurateur, author, and culinary celebrity. She is based in Raleigh, North Carolina, and the chef + proprietor of AC Restaurants, a hospitality group that operates Poole's Diner, Fox Liquor Bar, Beasley's Chicken + Honey, Death & Taxes, Poole'side Pies, and AC Events. A two-time James Beard Award winner, she is widely credited for helping to put Raleigh's food scene on the map.
The Cooking Gene: A Journey Through African American Culinary History in the Old South is an American non-fiction book written by Michael W. Twitty. It was published in 2017 and is a food memoir. The author combines intensive genealogical and historical research as well as personal accounts to support the argument that the origin of southern cuisine is heavily based in the continent of Africa. The book was the recipient of the 2018 James Beard Foundation Book Award for Writing and Book of the Year.
The James Beard Foundation Awards are annual awards presented by the James Beard Foundation to recognize culinary professionals in the United States. The awards recognize chefs, restaurateurs, authors and journalists each year, and are generally scheduled around James Beard's May birthday.
Bertha's Kitchen is a restaurant in Charleston, South Carolina. The restaurant was in 2017 named one of America's Classics by the James Beard Foundation.
The Busy Bee Café is a restaurant in Atlanta, Georgia. It is a well-known location in the history of the U.S. civil rights movement. In 2022 it was named one of America's Classics by the James Beard Foundation.
Lassis Inn is a restaurant in Little Rock, Arkansas, United States, founded in 1905. It was a meeting place for local civil rights leaders in the 1950s and 60s. In 2017 it was one of three inaugural inductees into the Arkansas Food Hall of Fame and in 2020 was named an America's Classic by the James Beard Foundation.
Pho 79 is a restaurant in Garden Grove, California. In 2019 it was named one of America's Classics by the James Beard Foundation. It has a Bib Gourmand designation from Michelin.
Damarr Brown is an American chef. In 2022 he was named one of the country's best new chefs by Food & Wine and in 2023 he was named the James Beard Foundation's Emerging Chef.
Erick Williams is an American chef. In 2022 he was named Best Chef in the Great Lakes Region by the James Beard Foundation.
A hot tamale is a traditional dish native to the Mississippi Delta made of meat stuffed in cornmeal, wrapped in a corn husk, and simmered or boiled in a spiced brine. Hot tamales are smaller than the tamales found in Hispanic America and their recipes vary significantly from chef to chef. The most common meat is ground beef or pork, but some chefs use turkey or even venison if brought in by customers
References
- 1 2 "Bully's Restaurant". Southern Foodways Alliance . 2014-05-16. Retrieved 2023-03-06.
- 1 2 3 4 "Awards Watch: Meet the 2016 America's Classics | James Beard Foundation". www.jamesbeard.org. Retrieved 2023-03-06.
- 1 2 "Ballery Tyrone Bully". Southern Foodways Alliance . 2014-05-16. Retrieved 2023-03-06.
- ↑ DiRienzo, Daniella (2021-08-16). "A Tiny Hole-In-The-Wall, Bully's Restaurant In Mississippi Is Known Nationwide For Its Down-Home Soul Food". OnlyInYourState. Retrieved 2023-03-06.
- 1 2 Douglas, Deborah D. (2021). Moon U.S. civil rights trail : a traveler's guide to the people, places, and events that made the movement. Bree Newsome Bass, Avalon Travel. Berkeley, CA. pp. 196, 211. ISBN 978-1-64049-915-7. OCLC 1153664052.
{{cite book}}: CS1 maint: location missing publisher (link) - ↑ "Experience the Remarkable Spirit of Jackson, Mississippi". Southern Living. Retrieved 2023-03-06.