1. Soul Food Sadie Heinlein English 1A Tad Wakefield Oct/10/09 Sadie Heinlein English 1A Tad Wakefield Oct/10/09

2. Soul Food Soul Food is a term used for an ethnic cuisine, food traditionally prepared and eaten by African Americans of the Southern United States. Many of the various dishes and ingredients included in "soul food" are also regional meals and comprise a part of other Southern US cooking, as well. The style of cooking originated during American slavery. African slaves were given only the "leftover" and "undesirable" cuts of meat from their masters (while the white slave owners got the meatiest cuts of ham, roasts, etc.). http://www.aaregistry.com/african_american_history/2676/Soul_Food_a_bri ef_history Soul Food is a term used for an ethnic cuisine, food traditionally prepared and eaten by African Americans of the Southern United States. Many of the various dishes and ingredients included in "soul food" are also regional meals and comprise a part of other Southern US cooking, as well. The style of cooking originated during American slavery. African slaves were given only the "leftover" and "undesirable" cuts of meat from their masters (while the white slave owners got the meatiest cuts of ham, roasts, etc.). http://www.aaregistry.com/african_american_history/2676/Soul_Food_a_bri ef_history

3. Soul Food Soul food is fondly described as `food made with feeling and care.' It evolved from the rich heritage of African customs, was shaped by Southern cookery practices, expanded by the similarly tribal habits of Native Americans, and regionally influenced by West Indian, Caribbean and French cooking. http://www.encyclopedia.com/doc/1P1-22215459.html Soul food is fondly described as `food made with feeling and care.' It evolved from the rich heritage of African customs, was shaped by Southern cookery practices, expanded by the similarly tribal habits of Native Americans, and regionally influenced by West Indian, Caribbean and French cooking. http://www.encyclopedia.com/doc/1P1-22215459.html

4. Soul Food The African American cuisine in this country in the early slave days of the south was born out of the need for survival rather than for taste or cultural preferences. Some slaves, depending on their location and the type of agriculture they performed, were only given 4 staples for survival: lard, flour, salt, and corn. From there, finding a means of nourishment became a creative pursuit. http://blog.mainefoodandlifestyle.com/2009/02/history-of-soul-food.html The African American cuisine in this country in the early slave days of the south was born out of the need for survival rather than for taste or cultural preferences. Some slaves, depending on their location and the type of agriculture they performed, were only given 4 staples for survival: lard, flour, salt, and corn. From there, finding a means of nourishment became a creative pursuit. http://blog.mainefoodandlifestyle.com/2009/02/history-of-soul-food.html

5. Soul Food Recipes were exchanged in the fields, in the gardens, and on the run, which explains why the cuisine came north as did slaves running to freedom. While there have been Black Americans in Maine since as early as the 1600's, the diet of Maine slaves included a great deal of dried fish and white potatoes. The term "Soul Food" was not introduced until the 1960's, a time when Black Americans began to celebrate their culture and their struggle to be recognized as part of American history. The cuisine has not changed changed much over generations. http://blog.mainefoodandlifestyle.com/2009/02/history-of-soul-food.html Recipes were exchanged in the fields, in the gardens, and on the run, which explains why the cuisine came north as did slaves running to freedom. While there have been Black Americans in Maine since as early as the 1600's, the diet of Maine slaves included a great deal of dried fish and white potatoes. The term "Soul Food" was not introduced until the 1960's, a time when Black Americans began to celebrate their culture and their struggle to be recognized as part of American history. The cuisine has not changed changed much over generations. http://blog.mainefoodandlifestyle.com/2009/02/history-of-soul-food.html