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Great Peasant Dishes of the World
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The preparations listed below are mainstays on the Soul Food Cuisine table. They are also part of the overall Southern Cuisine repertoire. Click the "Southern" button on the left for brief insights on them:
Soul Food goes back centuries, but didn't receive its "Soul Food" appellation until the 1960s.
Soul Food was born of hard times. Slaves received the culinary undesirables from their masters, who reserved the choice portions of the animals and vegetables for themselves. The slaves had to make do with animal parts like pig's feet, jowls, ears, and intestines - and vegetable parts like the fibrous green tops of turnips.
The vegetable-dominated diet of the slaves was often a healthier one than that of their oft-sedentary masters. The latter typically ate meals high in fat, sugar and calories. Slaves also consumed substantial calories, but they worked them off performing their strenuous, long-hour jobs.
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