Reblogged from The Unorthodox Epicure:

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Many of us in the U.S. know 'soul' food as greens, smothered pork chops or chicken and waffles. But there is more to it than that. Much more.

Soul food is to American Southern cuisine what 17th century Scottish folk songs are to Nashville-produced country music. They are the roots.

Washington D.C.-based Chef Dadisi Olutosin is a self-described griot (more on that later) who is also an expert on the topic.

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I had to reblog this post, is very interesting.