FOOD WITH ROOTS
Southern food’s humble beginnings embarked when West Africans were taken from their home and were forced across the middle passage to North America. The term soul food originated during American slavery to not only describe a type of cuisine but also a period of time of oppression and overcoming hardships. It is traditionally cooked and eaten by African Americans of the Southern United States and merges influences from West Africa, Western Europe, and North America. As a result, America’s culinary history was built on corn, rice, peas, and the hog; many of the ingredients associated with Southern food.
Southern cuisine has always had and continues to have stereotypical connotations. Seen through the eyes of most Americans as inferior, unsophisticated, and unhealthy, Southern food reflects hard times and resourcefulness and is nothing short of beautiful. It is a cuisine to be respected and celebrated.
Use Promo Code: EARLYBIRD, and receive $25 off your ticket price. Join us for an evening with Soprano Saxman extraordinaire Marion Meadows. Marion started playing tenor sax in high school, and then migrated to soprano sax. His passion for various types of music led him down an eclectic musical path. After studying jazz at Rippowam High
Join us as Dr. Kelley illuminates the adversities and joys of the Black working class in America through a stunning narrative centered on her forebears. A tide of commentary has obscured the labor, and even the very existence, of entire groups of working people, including everyday Black workers. In this brilliant corrective acclaimed historian Blair
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