Culinary Historians of Chicago
Announce First National Soul Food Month
© Charla L. Draper

June is National Soul Food Month. Though many foods have been recognized with month long celebrations and festivities this is the very first National Soul Food Month. National Soul Food Month is the time to recognize, celebrate, and educate the public about the culinary and cultural heritage of African-Americans. The culinary contributions of this group have had an indelible impact on the American table and on mainstream American life and culture.

Sponsored by the Culinary Historians of Chicago, the founding President of the group internationally recognized food historian and founding President Dr. Bruce Kraig said, "National Soul Food Month is a new opportunity to emphasize the culinary contributions of peoples from the African Diaspora. Our organization is educational, focusing on the study of the history of food and drink in human culture. We've hosted symposia and programs focusing on the contributions of African-Americans, National Soul Food Month is a continuation of those programs."

Soul food is a term that was coined during the 1960's to describe the hearty and wholesome foods many African-Americans consumed regularly. The list includes green leafy vegetables or "greens," okra, sweet potatoes, black-eyed peas, red beans, pork, poultry, corn and more. Historically, some of these foods were familiar and found in Africa. Some of the other foods were found in the American South and adapted by Africans brought to this country during the era of slavery.

Most families have special dishes and recipes that are known to show up on the buffet table during any gathering or celebratory meal. In recognizing National Soul Food Month it is important that folks in the family share heritage recipes to ensure that future generations can enjoy the flavors and foods that have helped season the menu of today's dining table.

In all cultures, food is linked to individuals, family, and community. In recognizing National Soul Food Month the culinary history and legacy of peoples descended from Africans will continue to gain recognition as an essential element on the table of American culture.

Celebrate National Soul Food Month

Source: Charla L. Draper
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