Soul food is the ethnic cuisine of African Americans. It originated in the American South from the cuisines of enslaved Africans trafficked to the North American colonies through the Atlantic slave trade during the Antebellum period and is closely associated with the cuisine of the American South.
The expression "soul food" originated in the mid-1960s, when "soul" was a common word used to describe African-American culture. Soul food uses cooking techniques and ingredients from West African, Central African, Western European, and Indigenous cuisine of the Americas. Soul food came from the blending of what African Americans ate in their native countries in Africa and what was available to them as slaves. The cuisine had its share of negativity initially. Soul food was initially seen as low class food, and Northern African Americans looked down on their Black Southern counterparts who preferred soul food. The term evolved from being the diet of a slave in the South to being a primary pride in the African-American community in the North such as New York City.
Ham hock and black-eyed peas
Soul food restaurant in Texas
African Americans, also known as Black Americans or Afro-Americans, are an ethnic group consisting of Americans with partial or total ancestry from any of the Black racial groups of Africa. African Americans constitute the third largest racial or ethnic group in the U.S. after White Americans and Hispanic and Latino Americans. The term "African American" generally denotes descendants of Africans enslaved in the United States.
Slaves processing tobacco in 17th-century Virginia, illustration from 1670
The first slave auction at New Amsterdam in 1655; illustration from 1895 by Howard Pyle
Reproduction of a handbill advertising a slave auction in Charleston, South Carolina, in 1769
Crispus Attucks, the first "martyr" of the American Revolution. He was of Native American and African American descent.