The Many Roots of African American Cooking
In their cooking, African Americans, from the beginning, freely combined foods from Africa with foods they found in America. In each list, check the item that does not belong.
1. These foods from the Americas, spread via Portuguese contact, were cultivated widely in West Africa in the 18th and 19th centuries.
Select the item that does not belong:
a. Peanuts
b. Tomatoes
c. Apples
d. Peppers
2. Introduced to the Americas early in the transatlantic slave trade, these foods were particularly associated with the food preferences of African slaves.
Select the item that does not belong:
a. Okra
b. Watermelons
c. Pineapples
d. Bananas
3. These foods, common in Europe and Africa, were introduced to the Americas by the earliest generation of European colonists.
Select the item that does not belong:
a. Onions
b. Celery
c. Pork
d. Chicken
4. Grown in Europe but not Africa, these foods were introduced to the Americas by early Europeans colonists.
Select the item that does not belong:
a. Collards
b. Kale
c. Turnips
d. Potatoes
5. African slaves newly arrived in America adopted these American foods into their cooking.
Select the item that does not belong:
a. Sweet potatoes
b. Corn
c. Oats
d. Lima beans
If you're in Louisiana, the River Road African American Museum offers an exhibit on African American influence on local foodways—the museum offers tours for school groups.
Online, watch a short video clip in which Dianne Swann-Wright, Director of African American and Special Programs at the Thomas Jefferson Foundation, talks briefly about food culture among the slaves at Monticello.
For recipes compiled by an African American former slave, skim the full text of What Mrs. Fisher Knows about Old Southern Cooking at Michigan State University's Feeding America: The Historic American Cookbook Project. Published in 1881, after imported food plants and foodways had become an established part of U.S. culture, this cookbook includes recipes for Southern standbys like gumbo, corn fritters, and "jumberlie" (or jambalaya). Feeding America also includes four other texts, dating from 1827 to 1917, written by African Americans who worked in food-related positions.
- E.C. Eddy, "By the sand road, Southern Pines, N.C.," 1914, Library of Congress, Prints and Photographs Division (accessed January 27, 2010).
- Farm Security Administration and Office of War Information, "Madison County, Ala., 1941-1943(?)--Mrs. Frank Jacobs likes to can fruits and vegetables," Library of Congress, Prints and Photographs Division (accessed January 27, 2010).
- Abby Fisher, What Mrs. Fisher Knows about Old Southern Cooking (Bedford, MA: Applewood Books, 1995).
- Evan Jones, American Food: The Gastronomic Story (New York: E. P. Dutton, 1975).