This document provides an overview of the history and spread of soul food throughout the African diaspora and in America. It discusses how African cooking techniques and ingredients were brought over by slaves and evolved under conditions of slavery. Soul food then spread throughout the South and migrated north with African Americans. Soul food became an important part of African American culture and a way to celebrate heritage, though it was sometimes looked down upon by others. The document focuses on the history and cultural significance of collard greens as a staple soul food.

1. SLAVERY TO FREEDOM AT THE
KITCHEN TABLE
Chef Wheeler del Torro

2. NECESSITY + CREATIVITY

3. Foods, recipes, tastes and
knowledge spread throughout the
African Diaspora

4. AFRICAN INSPIRATION
Techniques Ingredients
 Soup bases  Greens
 Greens  Nuts
 Vegetable dishes  Melons
 Barbeque  Yams
 Frying

5. CONDITIONS VARIED WIDELY

6. EARLY RECIPES

7. COMMUNITY, EDUCATION & RESISTANCE

8. STAPLES

9. MIGRATION

10. “SOUL FOOD IS OUR PERSONAL
PASSPORT TO THE PAST.”
Sarah Buchanan

11. WESTWARD BOUND

12. URBAN NORTH

13. “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

14. THE JAZZ AGE

15. “SOUL” + FOOD
Celebrate and
Reclaim

16. SOUL FOOD RESTAURANTS

17. MAINSTREAM SOUL FOOD
Special Occasions Fast Food

18. MODERN SOUL FOOD

19. “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

20. 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

21. AFRICAN INTERPRETATIONS
Ayib Be Gomen Ye’abeshaGomen

22. COLLARD GREENS

23. 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

24. CHILI

25. 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