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Innehåll tillhandahållet av Jack Dappa Blues Heritage Preservation Radio. Allt poddinnehåll inklusive avsnitt, grafik och podcastbeskrivningar laddas upp och tillhandahålls direkt av Jack Dappa Blues Heritage Preservation Radio eller deras podcastplattformspartner. Om du tror att någon använder ditt upphovsrättsskyddade verk utan din tillåtelse kan du följa processen som beskrivs här https://sv.player.fm/legal.
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Black Southern Food Tradition

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Manage episode 319686415 series 2283011
Innehåll tillhandahållet av Jack Dappa Blues Heritage Preservation Radio. Allt poddinnehåll inklusive avsnitt, grafik och podcastbeskrivningar laddas upp och tillhandahålls direkt av Jack Dappa Blues Heritage Preservation Radio eller deras podcastplattformspartner. Om du tror att någon använder ditt upphovsrättsskyddade verk utan din tillåtelse kan du följa processen som beskrivs här https://sv.player.fm/legal.

The term Soul Food and Southern Style food were not an initial naming convention for the meals eaten in the households I grew up in. We ate what grandma cooked. What granddad bought, for auntie and momma to prepare. As time went on, the meals of my family began popping up in stores around our community, then particular spaces across the nation by the name “Soul Food” or “Country Kitchen.” I remember Country Kitchen specifically, because it was on the route home from church, and on special occasions my family and I would stop there to order meals. The food was good, not as good as my grandma, or mother’s, but non the less we enjoyed. The irony is as I matured in the space of being a folklorist, I wondered why we paid for meals identical to what we ate at home. And when and why did my grandma’s and mother’s meals receive this name. To us it was just dinner. To many people, it’s just dinner, lunch or breakfast.

As I pondered this, I began to remember the great times we had as a family, either around the dinner table, or sprinkled around my grandparents home. My grandparents had five children, and their children had children. So it would be a full house. I began to think about the activities that took place during those times. As a folklorist these are the questions, research and interests we dive into, and in diving, I am introduced to Foodways.

As heard on WKU PUBLIC RADIO & NPR

  continue reading

96 episoder

Artwork
iconDela
 
Manage episode 319686415 series 2283011
Innehåll tillhandahållet av Jack Dappa Blues Heritage Preservation Radio. Allt poddinnehåll inklusive avsnitt, grafik och podcastbeskrivningar laddas upp och tillhandahålls direkt av Jack Dappa Blues Heritage Preservation Radio eller deras podcastplattformspartner. Om du tror att någon använder ditt upphovsrättsskyddade verk utan din tillåtelse kan du följa processen som beskrivs här https://sv.player.fm/legal.

The term Soul Food and Southern Style food were not an initial naming convention for the meals eaten in the households I grew up in. We ate what grandma cooked. What granddad bought, for auntie and momma to prepare. As time went on, the meals of my family began popping up in stores around our community, then particular spaces across the nation by the name “Soul Food” or “Country Kitchen.” I remember Country Kitchen specifically, because it was on the route home from church, and on special occasions my family and I would stop there to order meals. The food was good, not as good as my grandma, or mother’s, but non the less we enjoyed. The irony is as I matured in the space of being a folklorist, I wondered why we paid for meals identical to what we ate at home. And when and why did my grandma’s and mother’s meals receive this name. To us it was just dinner. To many people, it’s just dinner, lunch or breakfast.

As I pondered this, I began to remember the great times we had as a family, either around the dinner table, or sprinkled around my grandparents home. My grandparents had five children, and their children had children. So it would be a full house. I began to think about the activities that took place during those times. As a folklorist these are the questions, research and interests we dive into, and in diving, I am introduced to Foodways.

As heard on WKU PUBLIC RADIO & NPR

  continue reading

96 episoder

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