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Soul food is an ethnic cuisine traditionally prepared and eaten by African Americans, originating in the Southern United States. The cuisine originated with the foods that were given to enslaved black people by their white owners on Southern plantations during the Antebellum period; however, it was strongly influenced by the traditional practices of West Africans and Native Americans from its inception. Due to the historical presence of African Americans in the region, soul food is closely associated with the cuisine of the American South although today it has become an easily identifiable and celebrated aspect of mainstream American food culture.
The James Beard Foundation is a New York City-based national non-profit culinary arts organization named in honor of James Beard, a prolific food writer, teacher, and cookbook author, who was also known as the "Dean of American Cookery." The programs run the gamut from elegant guest-chef dinners to scholarships for aspiring culinary students, educational conferences, and industry awards. In the spirit of James Beard's legacy, the Foundation not only creates programs that help educate people about American cuisine, but also support and promote the chefs and other industry professionals who are behind it.
Kim Marie Severson is a writer for The New York Times.
Leyah (Leah) Chase was an American chef based in New Orleans, Louisiana. An author and television personality, she was known as the Queen of Creole Cuisine, advocating both African-American art and Creole cooking. Her restaurant, Dooky Chase, was known as a gathering place during the 1960s among many who participated in the Civil Rights Movement, and was known as a gallery due to its extensive African-American art collection. In 2018 it was named one of the 40 most important restaurants of the past 40 years by Food & Wine.
Edna Regina Lewis was an American renowned chef, teacher, and author who helped refine the American view of Southern cooking. She championed the use of fresh, in season ingredients and characterized Southern food as fried chicken, pork, and fresh vegetables – most especially greens. She wrote and co-wrote four books which covered Southern cooking and life in a small community of freed slaves and their descendants.
Vertamae Smart-Grosvenor was an American culinary anthropologist, griot, poet, food writer, and broadcaster on public media. Born into a Gullah family in the Low Country of South Carolina, she moved with them as a child to Philadelphia during the Great Migration. Later she lived in Paris before settling in New York City. She was active in the Black Arts Movement and performed on Broadway.
Fried chicken, also known as Southern fried chicken, is a dish consisting of chicken pieces that have been coated with seasoned flour or batter and pan-fried, deep fried, pressure fried, or air fried. The breading adds a crisp coating or crust to the exterior of the chicken while retaining juices in the meat. Broiler chickens are most commonly used.
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.
Malinda Russell was a free black woman from Tennessee who earned her living as a cook and published the first known cookbook by a black woman in the United States. The book is historically significant, as it shows that black Southern cooking was not solely the domain of poverty cooking, but provides evidence of a sophisticated cosmopolitan skill with complex dishes.
Samin Nosrat is an American chef, TV host, food writer and podcaster.
Adrian Miller is an American culinary historian, lawyer and public policy advisor. He is the author of Soul Food, which won the 2014 James Beard Foundation Book Award for Reference and Scholarship, and The President’s Kitchen Cabinet, which was nominated for a 2018 NAACP Image Award for Outstanding Literary Work – Nonfiction. He also served as a White House advisor to U.S. president Bill Clinton.
Melissa Clark is an American food writer, cookbook author and New York Times columnist. She is the author of over 40 cookbooks and has received multiple awards from the James Beard Foundation and IACP for her work. Clark is a regular guest on television series such as Today show, Rachael Ray and Iron Chef America and on radio programmes such as The Splendid Table on NPR and The Leonard Lopate Show on WNYC.
Salt Fat Acid Heat is an American cooking documentary television series starring Samin Nosrat. Based on her 2017 book of the same name, the four-part series premiered on Netflix on October 11, 2018.
Karelle Vignon-Vullierme is a food blogger living in Dakar, the capital of Senegal since 2012. Of Beninese origin, she was born on March 21, 1987 and had a childhood and adolescence in Paris, France. She has won a number of awards, including « Best African Blogger » and the Orange prize for women's digital entrepreneurship.
Lena Richard was a chef, cookbook author, restaurateur, frozen food entrepreneur, and television host from New Orleans, Louisiana. In 1949, Richard became likely the first Black woman to host her own television cooking show. Her show aired from October 1949 - November 1950 on local television station WDSU.
Tammie Teclemariam is an American freelance food and wine writer. She is known for her social media posts about alleged racism in food and wine media organizations. The New York Times called a tweet she made about Bon Appétit editor-in-chief Adam Rapoport resulted in his resignation from and spurred a racial reckoning at the magazine. Other resignations of media figures have been connected to tweets by her.
Toni Tipton-Martin is an African-American food and nutrition journalist and author of several cookbooks, including Jubilee. She is the recipient of the Julia Child Award, two James Beard awards and serves as the editor-in-chief for Cook's Country.
Stephen A. Satterfield is an African-American food writer, producer, and media entrepreneur. He is the television host of 2021 Netflix docu-series High on the Hog: How African American Cuisine Transformed America.
High on the Hog: How African American Cuisine Transformed America is a 2021 docuseries released on Netflix on May 26, 2021, starring Stephen Satterfield, Gabrielle E.W. Carter and Jessica B. Harris. In August, 2021, the series was renewed for a second season.
Gabrielle E. W. Carter is a cultural preservationist, artist, co-founder of Tall Grass Food Box, and creator of Revival Taste Collective.
References
- 1 2 3 Hamilton, Kendra (July 20, 2010). "Living by Hand: Leni Sorensen's career path has been anything but conventional". Virginia Living . Retrieved September 23, 2021.
- 1 2 Patterson, Thom (April 18, 2011). "Neither black nor white: Three multiracial generations, one family". CNN . Retrieved September 24, 2021.
- 1 2 3 4 5 6 7 8 Severson, Kim (2021-09-21). "Food Scholar, Folk Singer, Blunt Speaker: The Many Lives of Leni Sorensen". The New York Times. ISSN 0362-4331 . Retrieved 2021-09-23.
- 1 2 "ABOUT ME: Getting to now . . . . ". The View From Indigo House. 2014-01-25. Retrieved 2022-02-01.
- ↑ Severson, Kim (2021-05-17). "The Making of 'High on the Hog,' Bringing Black Food History to TV". The New York Times. ISSN 0362-4331 . Retrieved 2021-09-23.