"When it comes to exploring Black foods, cultures and histories in the U.S., author Anela Malik says her book, "American Soul: The Black History of Food in the United States" (National Geographic, $40) is just a starting point. Because while Black history is vital, the present and future are also important to understand, she says. In an effort to do that, the book highlights a range of recipes and introductions from some of the contemporary voices in Black culinary leadership today."
"The oyster industry was dominated by Black oystermen in the 18th and 19th centuries in New Orleans; first as a way for enslavers to profit from enslaved peoples' oyster sales, and after emancipation, as a means to pursue employment opportunities, Malik writes. Additionally, Thomas Downing, a freeborn son of enslaved parents, elevated the oyster to fine dining fare at his oyster house, which also served as a stop on the Underground Railroad."
Black foods, cultures and histories in the United States connect historical labor, culinary innovation, and contemporary leadership. Recipes were developed from historical records, oral histories and historic cookbooks to preserve techniques and stories. The oyster industry in New Orleans was dominated by Black oystermen in the 18th and 19th centuries, serving both enslavers' markets and post-emancipation employment. A freeborn Black entrepreneur elevated oysters to fine dining and used his establishment to aid freedom seekers. The recipe provided for Oyster and Salmon Croquettes combines potato, cornmeal, canned salmon and oysters with herbs and frying oil, served with rémoulade.
Read at The Mercury News
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