Mns wrote:
Soul food originates from the scraps that the slaves scrounged from their masters' kitchens.
That's as black as you can get, I'd think.
I know, but since I was born over a hundred years after Emancipation, and there weren't any slaves, that food was generally the cheap stuff/undesirable cuts of meat that poor people could afford. Soul Food takes it to a whole different level (I don't think I've seen many white people eat pig's feet or chitlins no matter how poor they were), but it's essentially the same stuff. Gristly meat that has to be roasted at low temps for a long time to soften it up, tough greens that have to be boiled for hours for the same reason, tripe, brains/organs, intestines, beans, and rice.
Your Pal,
Jubber
