What Exactly is Soul Food?

“…herein lie buried many things which if read with patience may show the strange meaning of being black here in the dawning of the [Twenty-First] Century. This meaning is not without interest to you, gentle reader; for the problem of the [Twenty-First] Century is the problem of the color line.” — W.E.B. DuBois, The Souls of Black Folk

Thanksgiving has arrived and that can only mean one thing. African Americans across the nation are about to enjoy some delectable soul food. A colleague from seminary asked me a seemingly simple question one day: What is the soul? To really understand my struggle with this query you have to appreciate my background. While attending a majority white seminary, it’s safe to say that I had a bit more melanin than some others. My flesh tone was a hue that resembled many from our historical past who were considered African Americans or Negroes.

He asked a question that evoked thoughts of pride as I pondered my godly heritage. Soul (at least from my perspective) was inextricably interwoven in my DNA. Soul music from the Harlem Renaissance resounded within as I began to recount the great jazz artists of the time (ranging from Cab Calloway to Duke Ellington). I thought of the great James Brown, who is deemed the “Godfather of Soul.” If anybody knew soul, it was my people. And soul in the African American community wasn’t just limited to melodic harmony and sound. Soul had a significant role in food preparation. Soul food, as we know it in this country, originated in the African American community. This delectable culinary genre included a wide range of items including, but not limited to, collard greens, ham hocks, pig’s feet, pork neck bone, fat back, and chitterlings a.k.a. pig intestines. (If that last sentence didn’t make you hungry, please check your pulse.)

During an oppressive era beginning in the late 17th century, slaves were afforded the “opportunity” to have the leftover pig parts from their masters’ tables. This normally included the parts the slave masters felt were unfit for human consumption. The slaves took them, carefully cleaned them, salted them up to make them flavorful, and served them to their families. As a result, soul food became a staple in the African American slave community.

So an inquiry about my soul transposed the generally perceived idea of soul in society (and the Christian community generally). It involved retained customs and traditions that accompanied thousands on an infamous Trans-Atlantic journey hundreds of years ago. When my colleague asked that question about my soul, many images, tastes, and sounds came to mind.

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SOURCE: Urban Faith, John C. Richards Jr.