|
|
Article: COOKING WITH SOUL: SIMPLE TO PREPARE AND RICH IN CULTURAL AND CULINARY HISTORY, CLASSIC SOUL FOOD HOLDS A DISTINGUISHED PLACE AT THE HEAD OF AMERICA'S DINNER TABLE.(FLAVOR)
- Article from:
- The Virginian-Pilot (Norfolk, VA)
- Article date:
- February 23, 2000
- Author:
CopyrightCOPYRIGHT 2000 The Virginian Pilot-Ledger Star. All rights reserved. Reproduced with the permission of the Dialog Corporation by Gale Group. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
|
ON MOST SOUTHERN Sundays, you can smell the fried chicken and catfish. Almost taste the pork chops and gravy, the collard greens and candied yams. The aromas run all the way to yesteryear.
Sunday dinner in the South traditionally is the time to pull out the stops. The tablecloth is spread, the good china comes out, family and friends gather and favorite dishes are prepared.
Much of this cuisine is associated with soul food as well as Southern food. The distinction is sometimes hard to draw, because the two traditions are so undeniably intertwined.
As Black History Month draws to an end, it's a good time to reflect on the food history and heritage of black ...