African American Cuisine During Early 20th century

African American Cuisine During Early 20th century Nick DeLorenzo English 1A

Foods Used Everyday • Rice • Okra • Cornmeal • Yams

Meats • Under slavery, African Americans were not able to get good cuts of meat, so they had to use what they had. • The tradition carried far beyond slavery of using these certain meats. • African Americans were able to use inferior cuts of meat and make them good meals anyway.

Examples of Meats Used: • Chitterlings • Pig Intestines that were boiled and fried • Also known as “chitlins”. • Ham Hocks and neck bones were used to provide seasons in soups.

Other foods • Raccoon, squirrel, opossum, turtle, and rabbit were commonly used as food until around the 1950’s. • Ordinary meals today such as fried chicken, cornbread, macaroni and cheese all were influenced by the use of these foods during the early 20th century by African Americans.

African American Cuisine During Early 20th century

African American Cuisine During Early 20th century

Presentation Transcript

The Early 20th Century

20th Century Genocide

Chapter 13 Early 20th-Century Novels

20th Century China

20th Century

Early African American Missionaries

Abstraction in Early 20th Century European Architecture

20th Century Background

20th century American P oets (I) Imagism

Ferdinand de Saussure during the early part of the 20th Century

The 20th Century

Child Labour in the Early 20th Century

20th Century Disease

American Criminal Minds of the 20th Century

Early 20th Century Landscapes

Chapter 16 Conciliation, Agitation, and Migration: African Americans in the Early 20th Century

20th Century Architecture

Chapter 14 Early 20th-Century Drama

20th Century

Big Business in the early 20th century

20th Century

20th century pandemics