HomeCultureNecessity Turns into Soulfood|How Black Culture Has Defined American Cusine|CBS Sunday Morning

Necessity Turns into Soulfood|How Black Culture Has Defined American Cusine|CBS Sunday Morning


The History of Black Cooking
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@CBS Sunday Morning
Today we are reacting to CBS Sunday Morning where we highlight African American Cusines and Black culture influence in American Cusine.

Carters Eat is dedicated to showcasing, Cooking and eating Southern Cusine and sharing Southern recipes passed down for generations.

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Enslaved Africans brought to America helped fuel an agricultural revolution: Our people planted the crops. They tended the crops. They harvested the crops. They then cooked and served it. We did all of that for the founding fathers. We did all of that for the elite of the country that is beginning to establish what this country’s food and food ways are.

Since before we were a nation, African Americans have had an extraordinarily important, yet little understood, impact on the development of American cuisine. Correspondent Maurice DuBois talks with Houston chef Chris Williams, historian Jessica B. Harris, and food expert Charla Draper about Black culinary influencers; and visits a New York City museum exhibit on food history, “African/American: Making the Nation’s Table.”

European enslavers fed their captive workers as cheaply as possible, often with leftover/waste foods from the plantation, forcing slaves to make do with the ingredients at hand. This cuisine evolved and is also closely related to the cuisine of the Southern United States. The all familiar pigs’ feet, chitlins’ (pig small intestine), pig ears, ham hocks, tripe, oxtails, to name a few, became the African American slaves mainstay. And now oxtails have become the preferred meat of connoisseurs from all over the world and you will pay a hefty price to eat this delicacy that once was considered trash.

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