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SLAVERY TO FREEDOM AT THE
KITCHEN TABLEChef Wheeler del Torro
NECESSITY + CREATIVITY
Foods, recipes, tastes and
knowledge spread throughout the
African Diaspora
AFRICAN INSPIRATION
Soup bases
Greens
Vegetable dishes
Barbeque
Frying
Greens
Nuts
Melons
Yams
Techniques Ingredients
CONDITIONS VARIED WIDELY
EARLY RECIPES
COMMUNITY, EDUCATION & RESISTANCE
STAPLES
MIGRATION
“SOUL FOOD IS OUR PERSONAL
PASSPORT TO THE PAST.”
Sarah Buchanan
WESTWARD BOUND
URBAN NORTH
“DOWN HOME” COOKING
Classes of African Americans were separated by
food
Migrants to the North kept their Southern cuisine
Established Northerners looked down on “down
home” cooking
THE JAZZ AGE
“SOUL” + FOOD
Celebrate and Reclaim
SOUL FOOD RESTAURANTS
MAINSTREAM SOUL FOOD
Special Occasions Fast Food
MODERN SOUL FOOD
“BUT I HAVE NEVER TASTED MEAT, NOR
CABBAGE, NOR CORN, NOR BEANS, NOR
FLUID FOOD HALF AS SWEET AS THAT
FIRST MESS OF GREENS.”
James T. Cotton Noe, 1912
COLLARD GREENS
Enjoyed since prehistoric times
One of the oldest members of the
cabbage family
African tradition of cooking down
greens and using the juices
AFRICAN INTERPRETATIONS
Ayib Be Gomen Ye’abeshaGomen
COLLARD GREENS
FIELD GREENS
Serves 6 to 8
Try these greens with freshly baked corn bread to complement this Southern-style specialty.
1 garlic clove, minced
1 large onion, diced
2 fresh hot peppers, stemmed, seeded, and diced
1 tablespoon seasoned salt
1 teaspoon kosher salt
Vegetable oil, for sautéing
1/2 cup vegetable broth
1/4 teaspoon freshly ground black pepper
1 large bunch collard greens
1 large bunch beet greens
2 tablespoons nondairy margarine
CHILI
CHILI
1 large onion
2 tablespoons olive oil
3 cloves garlic, minced
1 chipotle chile
8 ounces baby bella mushrooms
4 cups seitan, chopped
3 tablespoons tomato paste
2 teaspoons smoked paprika
2 teaspoons chili powder1 cup chopped carrots
2 tablespoons tamari or soy sauce