Traditional African American foods and African Americans

Abstract

Traditional African American foods, also referred to as “soul food,” are often given a blanket label of “poor food choices.” The cultural value of these ethnic foods may be disregarded without sufficient study of their nutrient content. This study showed that of the various foods perceived as traditionally African American by the local sampled population, greens were the most often identified as such by 78% and the most frequently consumed (22%) by the subjects. 37% perceived chitterlings as a traditional food, yet only 30% consumed them, and only on an occasional basis. Okra, yams, and black-eyed peas had relatively high consumptions but were not often perceived as traditional African American foods. The latter may suggests a lack of historical food facts, relating to indigenous African foods or may indicate the mainstreaming of these foods. Cowpeas or black-eyed peas, okra, sesame seeds, and watermelon seeds were originally brought to North America from Africa. The literature contains scant information on this particular topic, which leaves unanswered: (1) the current consumption of traditional foods by African Americans, (2) certain availability of these foods; and (3) the positive contributions to the diet that these foods may contribute. The author recognizes that “African American” is the most appropriate and preferred term used widely today, to refer to African descendants in North America, however “Black” and “Black American” will be used interchangeably, to reflect consistency of literature cited herein. First, this article will define traditional African American foods and relate their historical significance. Secondly, it will present data on current food consumption from a sample population of African Americans surveyed in San Diego. Lastly, this article will explore possible applications of the research itself.