1. Soul, Black Women, and Food
Author: Marvalene H. Hughes (yes, an African American Woman) Presenter: Frank Doering (not an African American woman)

2. The Womens Liberation movement and sex revolution marked a period in U
The Womens Liberation movement and sex revolution marked a period in U.S. history in which people searched back in time for answers to their identity, or “roots.”
The author, Hughes, believes the show Roots largely contributed to this new-found personal “quest” to learn one’s own ‘ancestral culture and genetic origin.”
African Americans use “soul food” as an essential device in search of “roots.”
Black history has been handed down through oral tradition--at family events—where soul food is prepared and served
A black woman’s “meal preparation conveys her expression of love, creativity, patience, historical struggles, and her own “African heritage.”

3. Defining the “roots” of soul food
Roots--stabilized in the dirt, beneath a plant—represent what “soul food” is
Actual plant roots—yams or sweet potatoes– have been the staple of African American diet since the 1500s.
Throughout the slave trade Africans stowed seeds to carry their tradition of root foodstuffs
Some of these African native seeds have become as American as apple pie (southern states, mostly)
Watermelon, okra-an essential seasoning in gumbo
Cherishing their native seeds through slave trade transportation may be the most symbolic representation of preserving African American ethnicity through “soul food.”

4. Pride in cooking and robust tummies
Classic soul foods originated from the white man’s “throwaways” –pig’s feet, chitlins, hog jowl, etc…
-Black women were able to make something delicious out of nothing
Black women gain self-confidence in watching family, friends, consumers, even white folk devour their cooked meals full of “soul”
A “plump” midsection proves a black woman’s skill and craft in the kitchen
“Big is beautiful” to Black Americans
-represents health and prosperity
Receiving praise from children/grandchildren is much appreciated by a black woman…feeding family makes a black woman the “happiest”

5. Black Women in the American Kitchen
Started as illiterate slaves needing recipes read to them
Relied on basic senses, “soulful intuition” and “cultural knowledge”
No measuring…dashes, pinches, a scoop
Therefore, recipes passed orally
Allowed creativity
Mixing of African traditions with white cooking techniques
secretly passes slave tastes into white mouths

6. The core of black culture is expressed in soul food
Home cooked soul-food still observed, even culturally preferred in a world of “eating out”
Less eating out stereotypes a black family as economically deprived, though
Suburban black families will even travel to the “ghetto” in search of fresh soul food
Whether you live in the ghetto or in the suburbs, the same foods are still served at your barbeques
The core of black culture is expressed in soul food
“soul” is part of African American origin that has been culturally consistent throughout history
After human layers have been peeled the impenetrable “sapphire” shines…that is soul!
Fresh fruits and veggies
Black women cultivate a seasonal garden full of soulful fruits and veggies like: squash, watermelon, string beans, green peas, radishes, beets, sweet corn, tomatoes

7. Personal fulfillment of planting and harvesting a garden
A sense of pride
Takes on back to family roots
Can become “reconnected with African culture in a private, intimate, and historical sense
Provides a “spiritual” connection to the earth
Serves as a “channel” for African respect for land and living things

8. Western culture confusing Blacks
American culture is full of labels:
Good v. bad, black v. white, pretty v. ugly, educated v. uneducated, privileged v. underprivileged, etc…
When blacks accept these labels, they are perpetuating black oppression
Even using these labels on one another
Opposing labels portray an intolerance toward African roots as westerners impose their will and culture over the African American culture (any non-white culture)
No such thing as a “melting pot” in America
We do not blend cultures
No matter prepares it, though, soul food is soul food
Just as blacks adopted western techniques, Americans have adopted black kitchen behaviors

9. Cooking as a profession
Blacks tend to not gain any strides toward economic development
Gap between professional advancement has widened
Many blacks, mostly women, still working in white kitchens (privately or commercially)
still nurturing the white folk and still destined for poverty
a continuation of slavery

10. Soul Food and Religion
Unlike many religions, food and religious/spiritual rituals go hand-in-hand
Eating during a ritual religious experience describes a special celebration for blacks
Spiritual=soulful; African Americans, without soul food, would not be who they are today
The black preacher is very special person
Responsible for passing oral history
Always gets first choice at the meal part of any religious doings

11. Sharing
Due to social discriminations, blacks could not go into restaurants until the 60s
Packed lunches and shared with one another
A core of black food celebrations is sharing
Ex. A hog killing is a community event in which all partake
One of few events that constitutes clear gender roles

12. Gender roles
Cooking is a role of both men and women because it is an essential occupation in black economic survival
Black women sometimes have to take on the role of economic provider for herself and family
She is still the dominant character in the kitchen

13. What’s for dinner, momma?
When a black man asks this question, he is “paying her the highest possible compliment”
No perverse connotations with this expression
It implies that “momma” is providing the nourishing food for the spirit and physical individual

14. 3 daily meals in the black kitchen:
Breakfast- morning- homemade biscuits, grits, ham or bacon, molasses, fresh milk, fresh eggs, fried chicken, or pork chops
Dinner- around noontime- collard greens with “pot licker” bread, potatoes, fresh-squeezed lemonade, meat, cobbler (canned or fresh fruits)
Supper- a lighter meal in evening- creamy fruits, biscuits, ice cream, fried chicken, creamed potatoes, fresh buttermilk
Snacks: cornbread, baked corn, fresh fruits and veggies

15. Nutrition Most foods served in any of the 3 meals are nutritious
Inherited from Africa and emphasized by slave masters (wanted their salve machines to be running well)
Can be viewed as an economic choice
Although mostly nutritious, soul food is sometimes connected to high blood pressure and other diseases among blacks
But Hughes suggests that those diseases are more correlated with social and economic settings

16. Black, female body The stereotype- “Aunt Jemima”
Although the white ideal is a slim and petite body on a woman, this plays no importance to a black woman
Hughes is 5’4” 120 pounds and her mother is consistently worried about her weight
With constant oppression from the surrounding society, food can become an escape for black women

17. Pleasure of eating and feeding
Black women may “stuff their mouths full of food” to escape the oppressive realities she lives in
This act is has been defined as a coping device for a psychological “feeling of emptiness”
Overeating to cope with emotional stress
Feeding family and loved ones has become one of very few pleasures a black women may experience in the severely deprived and economically depressed black community she lives in
Soul food preparation and indulging may only be a short-term pleasure, but short-term pleasure is better than no pleasure
The soul shall live on