National Soul Food Month timeline
The Culinary Historians of Chicago sponsored the first National Soul Food Month.
The term "soul food" attainted greater status after Alex Haley recorded Malcolm X’s life story. Soul food restaurants served as a place where people socialized and ate together.
Scottish immigrants had a tradition of deep frying chicken in fat. Many West African dishes were also made with chicken that was fried in palm oil.
West African slaves who came to America brought okra with them. It quickly became a popular item served with rice, or in gumbo.
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Food mirrors its history. Soul food, for example, is a cuisine steeped in tradition. It began in the humble kitchens of African-American slaves as a one-pot meal cooked on a shelf over the fireplace. They had little to cook with, but they had memories of their home and love for their family. And the food reflects that. To remind us of this rich culinary tradition, the Culinary Historians of Chicago created National Soul Food Month in June. So while we enjoy these delicious foods, let’s not forget the history.
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