The History of Soul Food

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Kate: I feel like so much of what we consider Black American cuisine is things that maybe folks in the South might eat on New Year's. Where soul food comes into play, because if you recall, Southern food was okay when Paula Dean was talking about it, right? It's all about butter. Kate: Because of its political meaning, it became necessary to make the point that we do have a culture. And as the late Vernon May Grove nurse said, we cook by vibration. The moment they fell out of the radar for various reasons, then it became, these foods are just totally unhealthy for me.

What’s the difference between Southern cooking and “soul food?” Is there a correct type of mac and cheese? And whose business is it what you eat? (Hint: no one’s). Culinary historian, scholar of African American life and culture critic Dr. Psyche Williams-Forson is a professor at University of Maryland College Park and department chair in the Department of American Studies. She also authored the books “Eating While Black: Food Shaming and Race in America” and “Building Houses out of Chicken Legs: Black Women, Food, and Power.” We chat about everything from oral traditions to “soul food” in popular culture, gendered roles in cooking, hyperlocal produce, systemic oppression and why someone would make chicken without seasoning it. On national television.

Visit Dr. Psyche Williams-Torson’s website and follow her on Instagram and Twitter

Buy Dr. Williams-Torson’s books: Eating While Black: Food Shaming and Race in America and Building Houses out of Chicken Legs: Black Women, Food, and Power

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