|  History
- Soul Food is an African American Cuisine, which has roots in
African, American Indian and English cooking. The style of cooking
originated during the era of slavery, when slaves were generally
given only the "leftover" and "undesirable"
cuts of meat (after the slaveowners had taken the choicest cuts),
and had only the vegetables they grew for themselves. After slavery
ended, many African Americans, being poor, could afford only off-cuts
of meat, along with offal. Subsistence farming yielded fresh vegetables,
and fishing and hunting provided fish and wild game, such as possum,
rabbit, squirrel and sometimes waterfowl. While soul food originated
in the South, soul food restaurants—from fried chicken and
fish "shacks" to upscale dining establishments—exist
in virtually every African American community in the USA, especially
in cities with large African American populations, such as Atlanta,
Chicago, Houston, Detroit, New York, New Orleans, Los Angeles,
Miami and Washington, D.C. Poor whites and African Americans in
the South ate many of the same dishes, but styles of preparation
sometimes varied. African American soul food generally tends to
be spicier than Anglo-American cuisine. The recipes and cooking
techniques tended to be handed down orally.
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Coffee
Houses