Down home cooking, also known as soul food, is African American cuisine stemming from the days of enslavement, spread throughout the country through the Great Migration, and enjoyed everywhere as comfort food. This episode explores the complicated relationship between Black chefs and soul food. Chef & culinary historian Therese Nelson shares her thoughts on soul food as a concept, and then chefs Chris Scott and Mashama Bailey share their individual experiences with making soul food.
Setting the Table is part of Whetstone Radio Collective. Learn more about Setting the Table here.
Find show notes here.
And transcript here.
Yellow Cake, Biscuits, and the Legacy of Black Baking
Black Women in Activism and Food
Barbeque Legacies in Los Angeles
Virginia: The Birthplace of Barbeque
The Future of Black Food
Let's Talk about Black Brewing & Distilling
The Resurgence of Black Farming
What happened to Black farmers?
The Great Migration and Black Foodways
Trailer - Setting the Table
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