While vast and overwhelming, yet diverse and inspirational, the history of Black food truly begins with the Black hands that have prepared it for centuries. From Africa to the Caribbean, the U.S., Canada and everywhere else worldwide, all foodways created by people of African descent tell the story of Black chefs and cooks and most importantly Black food.
But what is Black food? What we’re talking about here is not the color of food such as blackberries and black cherries. Here, when we are talking about Black foods as they relate to the mission of The Global Food and Drink Initiative—it’s in reference to the ingredients and dishes that are a part of Black communities’ culture and identity.
Historians such as Dr. Jessica B. Harris, Diane Spivey, Michael Twitty, Adrian Miller and Carolyn Tillery have passionately documented the history of Black food in their books and on the screen. Their work follows the journey of Black foods that have become the heartbeat of Black food cultures globally and created as a result of colonialism and slavery.
Ingredients such as black-eyed peas, okra, watermelon, cassava, collards and plantains —to name a few—all have a significant part in the history of Black food, creating dishes that connect their roots back to survival, resistance, familiarity and the Motherland.
While some may call Black food by another name, soul food, it is nevertheless the food that is made from the soul of those who cook it. Black food represents the strength and the make-something-out-of-nothing meals that nourished families, the U.S. and the world.
So when you think of Black food, think about foods (or dishes) that are at the heart of who Black people are. They are foods that are planted, harvested and soulfully cooked from the heart. Most importantly, they tell the stories of the hands who have prepared them, creating an undeniable link between food and culture.
Must-Read Books Preserving the History of Black Food
As we sit in a time where Black culinary professionals from all cultural backgrounds are thriving in their pursuits to honor their heritage and tell the stories about the foods that create the pulse of their communities, we know that there is still much to learn and share.
Looking to learn more about Black food through the African diaspora? Here is a sample of books to add to your reading collection with more 60 recommended on this list compiled by education Dr. Emily Controis.
- High on the Hog: A Culinary Journey From Africa to America – Jessica B. Harris
- At the Table of Power: Food and Cuisine in the African American Struggle for Freedom, Justice and Equity – Diane M. Spivey
- Once You Go Black, You Never Go Back: The National and International Impact of African American Cuisine in the Nineteenth and Twentieth Centuries – Diane Spivey
- Soul Food: The Surprising Story of an American Cuisine, One Plate at a Time – Adrian Miller
- The Cooking Gene – A Journey Through African American Culinary History in the Old South
- African-American Heritage Cookbook: Traditional Recipes And Fond Remembrances From Alabama’s Renowned Tuskegee Institute – Carolyn Quick Tillery
- Black Food: Stories, Art, and Recipes from Across the African Diaspora – Bryant Terry
- Africana – Treasured Recipes and Stories Across the Continent – Lerato Umah-Shaylor
- The Jemina Code: Two Centuries of African American Cookbooks
- Belly Full: Exploring Caribbean Cuisine through 11 Fundamental Ingredients and over 100 Recipes
- Building Houses Out of Chicken Legs: Black Women, Food, and Power – Psyche Williams-Forson
All books are available for purchase online at the Food Temptress Cookbook Store.
Please note that The Global Food and Drink Initiative does not receive commission or compensation for purchases.
