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Soul food

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SLAVERY TO FREEDOM AT THE KITCHEN T ABLE Chef Wheeler del Torro
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Page 1: Soul food

SLAVERY TO FREEDOM AT THE

KITCHEN TABLEChef Wheeler del Torro

Page 2: Soul food

NECESSITY + CREATIVITY

Page 3: Soul food

Foods, recipes, tastes and

knowledge spread throughout the

African Diaspora

Page 4: Soul food

AFRICAN INSPIRATION

Soup bases

Greens

Vegetable dishes

Barbeque

Frying

Greens

Nuts

Melons

Yams

Techniques Ingredients

Page 5: Soul food

CONDITIONS VARIED WIDELY

Page 6: Soul food

EARLY RECIPES

Page 7: Soul food

COMMUNITY, EDUCATION & RESISTANCE

Page 8: Soul food

STAPLES

Page 9: Soul food

MIGRATION

Page 10: Soul food

“SOUL FOOD IS OUR PERSONAL

PASSPORT TO THE PAST.”

Sarah Buchanan

Page 11: Soul food

WESTWARD BOUND

Page 12: Soul food

URBAN NORTH

Page 13: Soul food

“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

Page 14: Soul food

THE JAZZ AGE

Page 15: Soul food

“SOUL” + FOOD

Celebrate and Reclaim

Page 16: Soul food

SOUL FOOD RESTAURANTS

Page 17: Soul food

MAINSTREAM SOUL FOOD

Special Occasions Fast Food

Page 18: Soul food

MODERN SOUL FOOD

Page 19: 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

Page 20: Soul food

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

Page 21: Soul food

AFRICAN INTERPRETATIONS

Ayib Be Gomen Ye’abeshaGomen

Page 22: Soul food

COLLARD GREENS

Page 23: Soul food

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

Page 24: Soul food

CHILI

Page 25: Soul food

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


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