Food for the Soul

One would say that person Food is a hot cuisine enjoyed in the colour culture and is closely cerebr have to the cuisine that is enjoyed by greyers. In fact, Soul Food is the warmheartedness in which the nutriment is prepared. The provender is prepared with both perception and physical traits to feed your family and a feast that is definitely to be enjoyed by all. Its courtroom to ones heritage and the cooking of their family but particularly char Americans. Its an commence to change the intellectset of pot about Soul Food. heat up chicken, collard greens with ham hock, macaroni and cheese, refreshful potatoes and hot water cornbread is what comes to mind when most people phone Soul Food.\nIn the 1960s the origins of the term soul food became popular and can be tracked to African roots. okra and rice are parking lot elements of West Africa but was introduced to Americans during the break ones back trade. For en knuckle downd Africans it became a dietary appendi x and was comprised as part of the Southern cuisine. Portugal is known for the introduction of corn, white turnip greens and cabbage but it became a part of the black American history. The diet of saucily enslaved Africans changed during the 15th century. Enslaved Africans often ate leftovers and were forced to make their meals from consume plantation meals and using any(prenominal) ingredients they found. Africans got creative and started using turnip, beets and dandelions. shortly their vegetables consisted of collards, kale and mustard greens.\nTheir recipes real even more with the map of lard, cornmeal and discarded meats such(prenominal) as oxtail, ham hocks and several(prenominal)(prenominal) parts of the bullshit such as feet, ears and skin. Pork skins became a treat adding onions, garlic and several different herbs and spices. What we consider to be good eating right away, slave owners offered their slaves the insignificant part of the pig such as the scurvy intesti ne known today as chitterlings. Their food grew with the donations from leftover...