What the Slaves Ate: Recollections of African American Foods and Foodways from the Slave Narratives Good and what later became known

and what later became known as soul food

The family fortune

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Carefully documenting African American slave foods

Author/Artist:College of William & Mary

What the Slaves Ate: Recollections of African American Foods and Foodways from the Slave Narratives Good and what later became knownCarefully documenting African American slave foods, this book reveals that slaves actively developed their own foodways their customs involving family and food. The authors connect African foods and food preparation to the development during slavery of Southern cuisines having African influences, including Cajun, Creole, and what later became known as soul food, drawing on the recollections of ex slaves recorded by Works Progress Administration