Food for Soul, “Soul” for Food: The Tale of Blacks Told Through Soul Food

2020 ◽  
pp. 155-163
Author(s):  
Ved Prakash
Keyword(s):  
Soul Food

The Slaves’ Foods: A Gastronomy Analysis in Uncle Tom’s Cabin by Harriet Beecher Stowe

2020 ◽  
Vol 9 (1) ◽  
pp. 24-33
Author(s):  
Andy Amiruddin ◽  
Khairil Anwar ◽  
Ferdinal Ferdinal
Keyword(s):  
South America ◽  
Harriet Beecher Stowe ◽  
Power Relation ◽  
The Novel ◽  
Uncle Tom's Cabin ◽  
Soul Food

This paper discusses the foods eaten by the slaves from Uncle Tom’s Cabin about the nature of slavery that happens in South America. There are two contrast setting of places in the novel—Kentucky and Louisiana—that each has different food presentations for the slaves, and each presentation can reveal the power relation between masters and slaves. In gastronomy, when food is done right in writing, certain scenes from fiction can get the readers to experience it with all their senses and strange cravings. The finding in this writing is that the slaves creatively change the scraps and leftovers into finely soul foods of in the first set of the place, Kentucky. The second setting is a place in Louisiana, the slaves cannot have the soul food because the lack of food itself has chained them forever in the slavery. Each of this food presentations has directly revealed the nature of power relation between masters and slaves.

Soul Food Sunday by Winsome Bingham

2021 ◽  
Vol 75 (1) ◽  
pp. 4-5
Author(s):  
Deborah Stevenson
Keyword(s):  
Soul Food

scholarly journals Soul food or salsa: African American dietary patterns in the Southwest

2010 ◽  
Vol 24 (S1) ◽  
Author(s):  
Sharon V Thompson ◽  
Donna M Winham ◽  
Jessica R Wolven
Keyword(s):  
African American ◽  
Dietary Patterns ◽  
Soul Food

Soul-food

1862 ◽  
Vol s3-II (30) ◽  
pp. 76-76
Keyword(s):  
Soul Food

Soul Food and Eating Habits: What's at Steak in a Medieval Monk's Diet?

2006 ◽  
Vol 124 (436) ◽  
pp. 213-222 ◽  
Author(s):  
David Moses
Keyword(s):  
Eating Habits ◽  
Soul Food
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