The Civil War Parlor

”The dead continue to live by way of the resurrection we give them in telling their stories” -Stories of Real Human Beings Make History Powerful, Photographs Make it Immediate. A Blog Remembering the Men and Women of the American Civil War, North & South, people, faces, and a unique culture we will never see again. Photos and stories about the people that lived it, including African American Photographs, pre civil war photos and the period in cultural history that began just after the civil war. The historical info, photos and documents in this blog reflect the attitudes, perspectives, and beliefs of different times. This blog does not endorse the views expressed in some posts, which may contain materials offensive to some readers, you cannot compare the beliefs and ethical values of the people of the 1800's to the standards of today. Every effort is taken to remember the men and women of the Union and Confederacy equally with dignity and respect. The events of the war, and the men of the war, are fast fading from the public attention. Its history is growing to be an “Old, Old Story.” Public interest is weakening day by day. The memory of march, and camp, and battle-field, of the long and manly endurance, of the superb and uncomplaining courage, of the mass of sacrifice that redeemed the Nation, is fast dying out. Those who rejoice in the liberty and peace secured by the soldier’s suffering and privation, accept the benefits, but deny or forget the benefactor-1877 National Tribune.

Soul Food is a term used for an ethnic cuisine, food traditionally prepared and eaten by African Americans of the Southern United States.

Many of the various dishes and ingredients included in “soul food” are also regional meals and comprise a part of other Southern US cooking, as well. The style of cooking originated during American slavery. African slaves were given only the “leftover” and “undesirable” cuts of meat from their masters (while the white slave owners got the meatiest cuts of ham, roasts, etc.).

They also had only vegetables grown for themselves. After slavery, many, being poor, could afford only off-cuts of meat, along with offal. Farming, hunting and fishing provided fresh vegetables, fish and wild game, such as possum, rabbit, squirrel and sometimes waterfowl. Africans living in America at the time (and since) more than made do with the food choices they had to work with. Dishes or ingredients commonly found in soul food include: Biscuits (a shortbread similar to scones, commonly served with butter, jam, jelly, sorghum or cane syrup, or gravy; used to wipe up, or “sop,” liquids from a dish). Black-eyed peas (cooked separately or with rice, as hoppin’ john). Catfish (dredged in seasoned cornbread and fried). Chicken (often fried with cornmeal breading or seasoned flour) Collard greens (usually cooked with ham hocks, often combined with other greens). Grits, often served with fish. Neckbones (beef neck bones seasoned and slow cooked). Okra: (African vegetable eaten fried in cornmeal or stewed, often with tomatoes, corn, onions and hot peppers). Turnip greens (usually cooked with ham hocks, often combined with other greens).

Though soul food originated in the South, soul food restaurants — from fried chicken and fish “shacks” to upscale dining establishments-are in every African-American community in the nation, especially in cities with large black populations, such as Chicago, New York, New Orleans, Los Angeles and Washington, DC.

Slave Women Processing Pork on Wessyngton Plantation Source:

Soul Food History:

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  • 2 months ago
  • Feb 08, 2014
    1. passdahotsauce reblogged this from jazn
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      Turn up greens
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      Brief cuisine history lesson for y’all ;)
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