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Pastimes : Don't Ask Rambi -- Ignore unavailable to you. Want to Upgrade?

To: melinda abplanalp who wrote (29096)	6/16/1999 9:58:00 PM
From: Ilaine	Read Replies (2) \| Respond to of 71178

I never heard the term "soul food" until the Black Power days in the late 1960's. My perception was that black people who felt that they had been dumped on decided to get proud about their heritage. I felt a little confused because it was just cooking to me. If you want to talk about the origins of a particular dish, some things are more black, some more cajun, some more Creole, some more Southern white. In my opinion: Fried green tomatoes, grits, spoon bread, Virginia ham, are more white. Red beans and rice, crawfish etoufee, redfish courtbouillon, are more Creole. Collard greens, Hopping John, are more black, and obviously chittlins are black. Boiled crawfish, boiled crabs, boudin sausage, are more Cajun. But there is so much overlap. When I was at St. Mary of the Pines in Chattawa, Mississippi (Catholic boarding school), for breakfast the most nourishing thing we had was cornbread with molasses. The nuns did not have a lot of money, and the tuition supported a lot of old retired nuns and postulants (pre-nuns). I think that was just Southern cooking, the South was just a very poor place until recently.