How African Americans Played A Part In Atlanta's Culinary History
Photo: Dekalb History Center
The South is known for its phenomenal down home cooking. Some call it comfort food, others call it soul food. According to aaregistry.org, soul food is a term used for an ethnic cuisine, food traditionally prepared and eaten by African Americans of the Southern United States. Food like collard greens, cornbread, fried chicken, and the infamous chitterlings or "chitlins." Its mentioned on blackfoodie.com, that during the Transatlantic Slave Trade, enslaved African people were given meager food rations that were low in quality and nutritional value. However the case may be, that was some of the only food given to slaves by slave owners. It was the unwanted parts of the animal given to slaves for them to eat and they had to make due with what they had, which was very little. Hence the saying, "making nothing out of something." In my opinion, soul food came from slaves who turned those unwanted parts of the animal into meals for their families. But it wasn't only meals soul food provided, it was hope, strength, the legacy, and love.
The Dekalb History Center will be hosting a free event to the public on February 25, 2020 from 12:00-1:00pm and will be led by Atlanta culinary historian Akila Sankar McConnell. Atlanta is becoming the food mecca of the United States if you ask me. With so many African Americans in Atlanta and so many in the food and beverage industry, this event is should be nothing short of amazing and inspirational. Be sure to bring a lunch as you learn all about African American culinary history in Atlanta.