I had to reblog this post, is very interesting.
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. What better way to learn the skinny on ‘soul’ food in less than five minutes than a Q&A with one of the modern masters?
Can you tell us a little about the history of this food genre and how it came to be what it is today?
‘Soul food’ can be defined in many different ways, depending on who you’re talking to. I define ‘soul food’ as the foundational culinary style developed by West African slaves brought to…
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