Being from Texas, it reminds me of the origin of brisket barbecue, which is considered the very best barbecue today. When the Texas cattlemen were working their herds North to the stockyards of Kansas and Chicago they would butcher one of the cattle for their meal on the open range. They gave the poorest cuts of beef to the black cowhands, who learned to prepare it to be the most tasty meal, resulting in today’s barbecue brisket, which is now the most desirable and most expensive barbecue.
I do not understand why all of the writers of this series are White. This may be an unfair comment as I am also white, but this particular essay borders on cultural appropriation. Read author/chef Edna Lewis on Southern Cooking. Read "The Cooking Gene" by Michael Twitty.
Hi Katherine. Thank you for your critique. One of the foundational motivations of our project is that since white people have benefited the most from Black enslavement, they also bear the burden of doing the work to remember why they have benefited. For that reason, we think it is fitting that the bulk of time and energy needed to research, craft, and emotionally invest in these posts is largely born by white authors. That said, we desire to have more Black writers. We also realize it's important to have Black pre-readers for our posts. We share your concern that our project needs to represent the Black voice.
To your other concern of cultural appropriation, it might be helpful to realize that today's author is not American, and her reflection is part of her broader self-education of America's culture. I sense her heart's desire to learn about Southern foods and appreciate the way that led her to understand and care about Lynchburg's food deserts. We do not endorse cultural appropriation and appreciate your concerns that we tread wisely. Those two authors you mention sound like excellent resources to further educate ourselves with!
In our efforts to serve through this project, we know we will misstep sometimes. I appreciate feedback like yours that helps us ask good questions.
“If Deetz is right, then without the (African) enslaved cook, the American cuisine, which we know today, would be entirely different.
If Washington is right, then without the African American community, the essence of America would be missing; lost. “. Perhaps celebrating July 4th should intentionally include soul food and all the rest of the melting pot.
This is a well written and interesting article.
Being from Texas, it reminds me of the origin of brisket barbecue, which is considered the very best barbecue today. When the Texas cattlemen were working their herds North to the stockyards of Kansas and Chicago they would butcher one of the cattle for their meal on the open range. They gave the poorest cuts of beef to the black cowhands, who learned to prepare it to be the most tasty meal, resulting in today’s barbecue brisket, which is now the most desirable and most expensive barbecue.
Thank you for this interesting information Vic.
I do not understand why all of the writers of this series are White. This may be an unfair comment as I am also white, but this particular essay borders on cultural appropriation. Read author/chef Edna Lewis on Southern Cooking. Read "The Cooking Gene" by Michael Twitty.
Hi Katherine. Thank you for your critique. One of the foundational motivations of our project is that since white people have benefited the most from Black enslavement, they also bear the burden of doing the work to remember why they have benefited. For that reason, we think it is fitting that the bulk of time and energy needed to research, craft, and emotionally invest in these posts is largely born by white authors. That said, we desire to have more Black writers. We also realize it's important to have Black pre-readers for our posts. We share your concern that our project needs to represent the Black voice.
To your other concern of cultural appropriation, it might be helpful to realize that today's author is not American, and her reflection is part of her broader self-education of America's culture. I sense her heart's desire to learn about Southern foods and appreciate the way that led her to understand and care about Lynchburg's food deserts. We do not endorse cultural appropriation and appreciate your concerns that we tread wisely. Those two authors you mention sound like excellent resources to further educate ourselves with!
In our efforts to serve through this project, we know we will misstep sometimes. I appreciate feedback like yours that helps us ask good questions.
“If Deetz is right, then without the (African) enslaved cook, the American cuisine, which we know today, would be entirely different.
If Washington is right, then without the African American community, the essence of America would be missing; lost. “. Perhaps celebrating July 4th should intentionally include soul food and all the rest of the melting pot.