This National Geographic article discusses the importance of slaves in the modern American culinary culture. The article begins by bringing up common food items and revealing their African roots. One of the food historians interviewed brought up the fact that slave traders brought over food from Africa to ensure the slave’s health and their independence when it came to food. The rest of the article details the struggle for historians to keep the African culture and history of these foods alive. They believe it to be very difficult as White slave owners tried their hardest to erase any evidence of slave culture, leading to a vacuum of works of the African American experience. Today, African Americans can touch their ancestor’s culture by cooking and consuming the same foods, which is one of the only ways to remember them.

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