Soul Food Essay Example | Topics and Well Written Essays - 1000 words

headfulness Food - Essay Examplehered steak macaroni and cheese egg custard bread pud sweet potato pie salmon pink cobbler pound cake blackberry cobbler Red Velvet cake banana pudding fried chicken baked hen and cornbread tog uping okra, corn and tomatoes and fried corn and fried okra, as well as fried green tomatoes, amongst hundreds of other variations of recipes victimization different meats, fruits and vegetables. soul food, as we forthwith know it, actually came from a combination of foods grown and raised in America coupled with an African and Native American spin on the style and methods of cooking. Much of this food was derived from the leftovers from the plates and tables of plantation owners in the south. For instance, slaves who vigilant foods for the masters table had to homeworkare the better parts of a ham or chicken for the big foretoken and often found themselves eating the parts of the animal that the master and his family and guests did not care to eat, such a s the guts, skin, feet, neck and cocks comb. The slaves has to find ways to improvise on what was given to them, so they found ways to dress it up and make it taste good.While it is true that much of soul food was prepared from poorer timbre foods that were essentially throw-outs given to slaves (in much the same manner as the slaves would slop a hog or feed a dog by giving it table scraps), over time the quality got better. These days, soul food is made from much higher quality meats, as well as fresher produce, than the quantify in which it was derived.Methods of preparationAfrican-Americans, just as did many white settlers, adapted much of their food prep and cooking methods from Native American tribes, particularly the Cherokee. Cooking in large community pots and digging pits for metro overnight roasting of pigs are still common ways of cooking for larger crowds in the sound South. Also adapted were many methods of canning and preserving foods for the long hard winters when little was available, this is how pickling and jar foods came into existence.1 Other methods, such as soaking, basting, and marinating different foods for flavoring also came from the Native Americans however, it is important to remember that Africans imported to America from the Motherland did not routinely eat raw foods. African people were traditionally taught as youth the importance of using moist heat to keep meats tender and juicy, and of using many different kinds of spices or rubs to enhance the colour and flavor on what may have been otherwise considered as bland unappetizing foods.The Culture of Soul Food CookingA well-known saying is