Getting What We Need Ourselves: How Food Has Shaped African American Life

Getting What We Need Ourselves: How Food Has Shaped African American Life explores the multi-faceted food story of African Americans, from West African food traditions during the transatlantic slave trade to black vegan activism in the twenty-first century. It examines the provenance and cultural resonance of emblematic foods, the experiences of African Americans who never embraced or rejected them, and the enduring struggle of impoverished eaters. It also highlights the experiences of culinary laborers who used their knowledge and skills to feed and educate others, making a lasting imprint on American food culture.

Format: Paperback / softback
Length: 236 pages
Publication date: 08 August 2022
Publisher: Rowman & Littlefield

Getting What We Need Ourselves: How Food Has Shaped African American Life is a comprehensive exploration of the multifaceted relationship between food and African American life,spanning from the era of the transatlantic slave trade to the present day. While the narrative commonly associates "soul food" with Southern cuisine, this book delves beyond that limited perspective to uncover the rich tapestry of culinary traditions that have shaped African American culture.

The book examines the origins and ongoing cultural significance of iconic foods like greens and cornbread, while also exploring the experiences of African Americans who either did not embrace or rejected these traditional foods in pursuit of new flavors and symbols that were less directly connected to the legacy of plantation slavery.

This book tells the story of generations of cooks and eaters who worked tirelessly to establish food habits that they perceived as sophisticated, economical, distinctly black, all-American, ethical, and healthful. These individuals aimed to benefit the black community by creating a culinary landscape that reflected their values and aspirations.

Furthermore, the book sheds light on the enduring struggle of impoverished eaters who prioritized having enough to eat over the specific types of food that filled their plates. It recognizes the challenges faced by individuals who were marginalized and exploited, often leading to limited access to nutritious and affordable food options.

Lastly, the book explores the experiences of culinary laborers, including enslaved individuals, poorly paid domestic servants, tireless entrepreneurs, and food activists and intellectuals. These individuals used their knowledge and skills to feed and educate others, leaving a lasting impact on American food culture. They played a crucial role in shaping the way African American cuisine has been perceived, celebrated, and consumed throughout history.

Throughout African American history, food has served as both a tool of empowerment and a weapon. During the era of slavery, African American food habits played a vital role in fostering community bonds through the creation of celebratory and affirming shared rituals. These traditions often centered around communal meals, where individuals gathered to share food, stories, and cultural practices, strengthening the social fabric of the black community.

In addition to its role in fostering community, food has also been used as a means of resistance and empowerment. During the civil rights movement, African American chefs and activists used their culinary skills to promote social justice and equality. They created restaurants and food trucks that served as hubs for activism and community building, providing nourishment and support to those who were fighting for civil rights.

Moreover, food has played a significant role in shaping African American identity and culture. The cuisine has evolved over time, incorporating influences from various African and Caribbean cultures, as well as traditional American cooking techniques. This fusion of flavors and ingredients has resulted in a unique and diverse culinary landscape that reflects the rich heritage of African Americans.

In recent years, there has been a growing movement among black vegans to promote plant-based diets and ethical eating practices. This movement is rooted in the historical and ongoing struggles of African Americans to access healthy and affordable food options, as well as the environmental and health benefits of a vegan lifestyle. Black vegan activists have used their platforms to raise awareness about the impact of food systems on marginalized communities, advocating for policies that promote sustainable agriculture, food justice, and animal welfare.

In conclusion, Getting What We Need Ourselves: How Food Has Shaped African American Life is a groundbreaking exploration of the multifaceted relationship between food and African American life. It challenges the conventional narrative of "soul food" as the sole expression of black food culture and reveals the rich tapestry of culinary traditions that have shaped African American history. The book explores the origins, cultural significance, and ongoing struggles of African American eaters, highlighting the ways in which food has been both a tool of empowerment and a weapon of resistance. It also sheds light on the experiences of culinary laborers and activists who have used their knowledge and skills to promote social justice, sustainable agriculture, and animal welfare. By examining the complex and enduring relationship between food and African American life, this book provides valuable insights into the complex and multifaceted nature of American food culture.

Weight: 318g
Dimension: 230 x 153 x 13 (mm)
ISBN-13: 9781538172261