Nuwe resepte

The Daily Meal Hall of Fame: Amelia Simmons

The Daily Meal Hall of Fame: Amelia Simmons


The Daily Meal kondig die geïnduseerde persone aan Hall of Fame vir 2017. Ons sesde geïnduseerde is Amelia Simmons. Klik hier vir alle Daily Meal Hall of Fame -aanhangers.

Amelia Simmons (1760's? -?) Het die eerste Amerikaanse kookboek in druk geskryf, Amerikaanse kookkuns, gepubliseer in Hartford, Connecticut, in 1796. (Die lang subtitel lui: “Of die kuns om viands, vis, pluimvee en groente aan te trek en die beste maniere om pasta, poffertjies, pasteie, terte, poedings, vla en konserwe en allerhande soorte koeke, van die keiserlike loodgieter tot gewone koek.

Hierdie volume van slegs 50 bladsye is bedrieglik eenvoudig. Baie van Simmons se resepte bevat slegs twee of drie reëls - maar haar impak op Amerikaanse kookboekskrywers wat gevolg het, was beslis.

Simmons was die eerste wat woordeskat gebruik het wat Amerikaanse kookkuns in die vroeë dae van onafhanklikheid voorgestel het. Haar taal sou vreemd gewees het vir Engelse kokke. Simmons noem “verkorting” eerder as om “vet” te noem; wat 'n Engelse kok 'koekies' sou genoem het Simmons 'koekies' genoem het, en wat in Brittanje as 'scones' sou bekend gestaan ​​het, was eerder Amerikaanse 'koekies'. Nie net in haar taal nie, maar ook in die keuse van bestanddele in die boek , Het Simmons verskeie maniere getoon waarop Amerikaanse kookkuns reeds sy eie styl ontwikkel het, wat hom onderskei van sy Engelse koloniale erfenis.

Simmons het nie net in haar taal nie, maar ook in die keuse van bestanddele in die boek, verskeie maniere getoon waarop Amerikaanse kookkuns reeds sy eie styl ontwikkel het, wat hom onderskei van sy Engelse koloniale erfenis. Sy skryf gloeiend van Indiese koring en noem dit 'een van die aangenaamste en gesondste korrels ter wêreld', en verklaar later dat 'n mielie-gebaseerde johnnycake- of skoffelkoek beter is as 'n Yorkshire-poeding. Sy was ook die eerste skrywer wat die gebruik van 'n chemiese rysmiddel genoem "pêrelas" noem - die voorloper van bakpoeier, gemaak van die wit oorblyfsels van gebakte kalium (vandag staan ​​dit bekend as kaliumkarbonaat).

Simmons bly 'n geheimsinnige figuur in die kookkunsgeskiedenis, en baie min is oor haar lewe bekend. In Amerikaanse kookkuns sy verwys na haar weeskindige opvoeding en noem haar gebrek aan '' voldoende opleiding om die werk vir die pers voor te berei '. Haar deursettingsvermoë om 'n kookboek te publiseer, ondanks haar eie beperkings, is bewonderenswaardig, en sy het waarskynlik finansiële steun gehad toe sy dit geskryf het.

Ondanks die 'alle lewensgrader' in haar subtitel, is die resepte in haar kookboek duidelik gerig op gesinne met ruim hulpbronne. Sy gee byvoorbeeld aanwysings vir verskeie lekkers in 'n tyd toe suiker duur was en nie tot die beskikking van die gewone huishouding was nie. Haar resep vir 'Onafhanklikheidskoek' vereis verskeie eiers, twintig pond meel en goue blaar om te versier. Alhoewel dit bedoel was om net een keer per jaar vir "The Glorious Fourth" gemaak te word, sou 'n uitspattige koek soos hierdie nie deur laer kokke gebak gewees het nie.

Ons weet miskien nie veel van Amelia Simmons self nie, maar sy was 'n ware pionier wat die deur oopgemaak het vir mans en vroue in die Amerikaanse kookboek.


Pitmasters: die swart suidelike Amerikaners wat braai soos ons dit uitgevind het, uitgevind het

Deur die jare heen is die betekenis van braai vir baie Amerikaners verdraai. Dit het op die vierde Julie sinoniem geword met Lays and Pringles met braaigeriewe, te soet souse en worsbroodjies in die agterplaas, om maar net 'n paar te noem. Hierdie artikel is egter nie 'n kritiek op gebakte kos of tuisgemaakte franks nie. Ek is mal oor "braaivleis" -skyfies en kook gereeld hamburgers vir my gesin op die rooster. Maar hoe graag ek ook al hierdie kosse geniet, hulle bleek in vergelyking met die ware suidelike braai wat lank en stadig gekook word.

Barbecue is in die eerste plek 'n diep Afro -Amerikaanse kos. Ek gebruik die frase "Afro -Amerikaner" (eerder as net "Afrikaans", "Amerikaans" of "Swart") om die komplekse oorsprong van hierdie kombuis te beklemtoon. Barbecue het sy eerste asem gehaal in die vroeë 1500's, toe slawe van Afrikane inspirasie gevind het in die plaaslike inheemse Amerikaanse kombuis. Terwyl Afrikaners probeer het om hul outonomie te behou ten spyte van uiterste vervolging, het hulle 'n voedselkultuur ontwikkel wat nie anders is as die ander nie. As gevolg hiervan is braai intens polities, dit word 'n waardevolle hulpmiddel om die stryd van swart Amerikaners deur die geskiedenis op te spoor.

Soos soveel aspekte van die Amerikaanse kultuur - jazz, "straatstyl" en gewone slang - word barbecue se Afrika -wortels dikwels uitgevee terwyl wit Amerikaners die eer ontvang. Die Huffington Post wys daarop dat van die ses en dertig Barbecue Hall of Fame-aanhangers slegs vyf van hulle swart is. Boonop slaag die 'Epic Barbecue Tour of Texas' deur Eater nie daarin om selfs een braaiproses in swart besit op sy lys op te neem nie. Hierdie kritici is so verblind deur die eurosentriese houding dat hulle nie die oorspronklike uitvinders van barbecue in hul resensies herken nie.

Ondanks die kragte wat poog om die swart suidelike kokke - waarvan die beste bekend staan ​​as Pitmasters - te smoor, staan ​​baie op om hul tradisie te behou. Barbecue is honderde jare gelede gebore om individue se Afrikaanse wortels lewendig te hou deur te kook, en hierdie doelwit bly vandag nog sterk.

Amelia Clute, sonbydraer

As ons terugdink aan ons kinderjare of belangrike kulturele gebeurtenisse in ons verlede, dink ons ​​dikwels aan die kos wat ons vergesel het. As ons siek is, begeer die meeste van ons die vertroostende kos van die huis, en dit is 'n groot lof om te sê dat 'n gereg 'presies smaak soos die ma dit gemaak het'. Met ander woorde, kos herinner ons aan waar ons vandaan kom. Ons brein verbind smaak en geheue nou. In werklikheid soveel dat baie mense 'n reukverlies ervaar as hulle geheue beskadig is. Dit is logies dat ons ontwikkel het om geheue op hierdie manier te verwerk: dit sal goed wees as ons die kosse onthou wat ons siek gemaak het. Tog hou ons brein nie net die negatiewe herinneringe rondom voedsel vas nie - ons hou ook vas aan die positiewe gevoelens wat dit veroorsaak.

Dit is een van die redes waarom kos ons so baie aan die huis herinner, en waarom daar "troosvoedsel" bestaan, ons geheue van die kos word geberg in samehang met die liefde wat ons ontvang het toe ons dit as kinders geëet het. U het miskien 'n paar herhalings van die grap gehoor dat "die laaste plek wat u in die kombuis kan opneem," - en dit is heeltemal sinvol! As ons brein biologies bedraad is om sterk herinneringe aan voedsel op te slaan, kan u inheemse geregte troos, selfs in 'n vreemde omgewing. Met dit in gedagte, is dit geen wonder dat baie verslaafde Afrikaners probeer het om soveel as moontlik van hul tradisionele kooktegnieke te gebruik wanneer hulle in hul nuwe omgewing kook nie, deur hul maaltye op dieselfde manier voor te berei as die manier waarop 'n mens tuis kan kom, en dit dui op persoonlike onafhanklikheid selfs ten spyte van wrede onderdrukking.

Barbecue is vandag so kragtig en gewild, juis vanweë die hoop wat dit aan slawe -Afrikaners gegee het. Na emansipasie het baie nuut bevryde Afrikaners fees gevier met braai, wat dit as 'n "vryheidskos" gestol het. Vandag bestaan ​​die viering van braai nog steeds in baie swart gemeenskappe, wat dit 'n belangrike deel van die meeste Juneteenth -geleenthede maak.

Amelia Clute, sonbydraer

Pitmasters gebruik vandag braai om te onthou waar hulle vandaan kom en om die afwas van tradisioneel swart kookkuns te bekamp. Die Jones-susters van Jones Bar-B-Q in Kansas City, Kansas, kom tot die kern van waaroor barbecue eintlik gaan, as hulle sê dat die verstaan ​​van braai 'iets is wat jy kan doen om te weet hoe om te oorleef'. Verslaafde Afrikaners het begin braai om fisies en geestelik te oorleef, terwyl die kos hul liggaam gevoed het en hul siele gevoed het met herinneringe aan die huis. Hierdie geskiedenis kan nie verlore gaan nie, aangesien dit 'n intrinsieke deel is van wat braai verteenwoordig.

Michael Twitty, skrywer van Die kookgen, is een van die vele swart Amerikaanse pitmeesters wat besig is om die wortels van die braai te bewaar. Hy volg die evolusie van Afrika -voedsel deur die geskiedenis heen in 'n poging om die komplekse begin van die voedsel wat ons nou ken, oor te dra. Danksy die werk van aktiviste en historici soos Twitty, begin Amerikaners stadigaan die monumentale invloed van Afrika -kokke op die Amerikaanse kookkuns herken. Alhoewel swart sjefs nog nie ver is om hul krediet te ontvang nie, sien ons groot verbeterings. In 2019, byvoorbeeld, het sjef Mariya Russell die eerste swart vrou geword wat ook 'n Michelin -ster ontvang het, en die Barbecue Hall of Fame het John Bishop en Christopher Stubbfield in 2019 ook postuum ingewy ter erkenning van hul bydraes tot braai. Dit is klein, maar belowende stappe in die rigting van 'n meer universele waardering vir swart kookkuns. Een manier waarop ons kan help, is om by restaurante in swart besit te eet om 'n paar in u omgewing te vind. Ek beveel die app EatOakra aan, wat u kan wys op 'n magdom restaurante in swart besit in u omgewing. So gaan uit! Probeer 'n bietjie braai, geniet dit en waardeer die diep geskiedenis wat in elke hap gegrond is.

Amelia Clute is 'n tweede jaar aan die College of Arts and Sciences. Sy kan bereik word by [email protected]

The Sun, nou vir die iPhone

Klik hier om aan die son te skenk

Ons is 'n onafhanklike studentekoerant. Help ons om met 'n belastingaftrekbare skenking verslag te doen aan die Cornell Daily Sun Alumni Association, 'n nie-winsgewende doel om The Sun te help. Vir elke geskenk wat gedurende die tydperk 1 Maart tot 30 Junie 2021 ontvang is van enigiemand wat nog nooit voorheen tot die Alumni-vereniging bygedra het nie, sal 'n groep vrygewige alums dit dollar-vir-dollar pas.

Verwante

Van Madeira tot Smuckers Mosaics

Deur Sarah Austin, 22 Julie 2020

My gesin is berug daarvoor dat hulle tot die laaste minuut wag om ons somerreis te beplan, daarom was hierdie somer so verrassend. In November 2019 het ons kaartjies na Madeira gehad, en met die wintervakansie het ons baie informeel begin beplan.

Geniet Luna Inspired Street Food: Comfort Food Classics met 'n Fusion Twist

Deur Catherine Elsaesser, 24 September 2015

Luna sal 'n wonderlike plek wees om vriende te ontmoet vir 'n unieke en vertroostende maaltyd, hetsy vir middagete of net om 'n happie aan die einde van die aand te eet.


Pitmasters: die swart suidelike Amerikaners wat braai soos ons dit uitgevind het, uitgevind het

Deur die jare is die betekenis van braai vir baie Amerikaners verdraai. Dit het op die vierde Julie sinoniem geword met Lays and Pringles met braaigeriewe, te soet souse en worsbroodjies in die agterplaas, om maar net 'n paar te noem. Hierdie artikel is egter nie 'n kritiek op gebraaide kos of tuisgemaakte franks nie. Ek is mal oor "braaivleis" -skyfies en kook gereeld hamburgers vir my gesin op die rooster. Maar hoe graag ek ook al hierdie kosse geniet, hulle bleek in vergelyking met die ware suidelike braai wat lank en stadig gekook word.

Barbecue is in die eerste plek 'n diep Afro -Amerikaanse kos. Ek gebruik die frase "Afro -Amerikaner" (eerder as net "Afrikaans", "Amerikaans" of "Swart") om die komplekse oorsprong van hierdie kombuis te beklemtoon. Barbecue het sy eerste asem gehaal in die vroeë 1500's, toe slawe -Afrikaners inspirasie gevind het in die plaaslike inheemse Amerikaanse kombuis. Terwyl Afrikane probeer het om hul outonomie te behou ten spyte van uiterste vervolging, het hulle 'n voedselkultuur ontwikkel wat nie anders is as die ander nie. As gevolg hiervan is braai intens polities, dit word 'n waardevolle hulpmiddel om die stryd van swart Amerikaners deur die geskiedenis op te spoor.

Soos soveel aspekte van die Amerikaanse kultuur - jazz, "straatstyl" en gewone slang - word die Afrikaanse wortels van die barbecue gereeld uitgewis terwyl wit Amerikaners die eer ontvang. Die Huffington Post wys daarop dat van die ses en dertig Barbecue Hall of Fame-aanhangers slegs vyf van hulle swart is. Boonop slaag die 'Epic Barbecue Tour of Texas' deur Eater nie daarin om selfs een braaiproses in swart besit op sy lys op te neem nie. Hierdie kritici is so verblind deur die eurosentriese houding dat hulle nie die oorspronklike uitvinders van barbecue in hul resensies herken nie.

Ondanks die kragte wat poog om die swart suidelike kokke - waarvan die beste bekend staan ​​as Pitmasters - te smoor, staan ​​baie op om hul tradisie te behou. Barbecue is honderde jare gelede gebore om individue se Afrikaanse wortels lewendig te hou deur te kook, en hierdie doelwit bly vandag nog sterk.

Amelia Clute, sonbydraer

As ons terugdink aan ons kinderjare of belangrike kulturele gebeurtenisse in ons verlede, dink ons ​​dikwels aan die kos wat ons vergesel het. As ons siek is, begeer die meeste van ons die vertroostende kos van die huis, en dit is 'n groot lof om te sê dat 'n gereg 'presies smaak soos die ma dit gemaak het'. Met ander woorde, kos herinner ons aan waar ons vandaan kom. Ons brein verbind smaak en geheue nou. In werklikheid soveel dat baie mense 'n reukverlies ervaar as hulle geheue beskadig is. Dit is logies dat ons ontwikkel het om geheue op hierdie manier te verwerk: dit sal goed wees as ons die kosse onthou wat ons siek gemaak het. Tog hou ons brein nie net die negatiewe herinneringe rondom voedsel vas nie - ons hou ook vas aan die positiewe gevoelens wat dit veroorsaak.

Dit is een van die redes waarom kos ons so baie aan die huis herinner, en waarom daar "troosvoedsel" bestaan, ons geheue van die kos word geberg in samehang met die liefde wat ons ontvang het toe ons dit as kinders geëet het. U het miskien 'n paar herhalings van die grap gehoor dat "die laaste plek wat u in die kombuis kan opneem," - en dit is heeltemal sinvol! As ons brein biologies bedraad is om sterk herinneringe aan voedsel op te slaan, kan u inheemse geregte troos, selfs in 'n vreemde omgewing. Met dit in gedagte, is dit geen wonder dat baie verslaafde Afrikaners probeer het om soveel as moontlik van hul tradisionele kooktegnieke te gebruik wanneer hulle in hul nuwe omgewing kook nie, deur hul maaltye op dieselfde manier voor te berei as die manier waarop 'n mens tuis kan kom, en dit dui op persoonlike onafhanklikheid selfs ten spyte van wrede onderdrukking.

Barbecue is vandag so kragtig en gewild, juis vanweë die hoop wat dit aan slawe -Afrikaners gegee het. Na emansipasie het baie nuut bevryde Afrikaners fees gevier met braai, wat dit as 'n "vryheidskos" gestol het. Vandag bestaan ​​die viering van braai nog steeds in baie swart gemeenskappe, wat dit 'n belangrike deel van die meeste Juneteenth -geleenthede maak.

Amelia Clute, sonbydraer

Pitmasters gebruik vandag braai om te onthou waar hulle vandaan kom en om die afwas van tradisioneel swart kookkuns te bekamp. Die Jones-susters van Jones Bar-B-Q in Kansas City, Kansas, kom tot die kern van waaroor barbecue eintlik gaan, as hulle sê dat die verstaan ​​van braai 'iets is wat jy kan doen om te weet hoe om te oorleef'. Verslaafde Afrikaners het begin braai om fisies en geestelik te oorleef, terwyl die kos hul liggaam gevoed het en hul siele gevoed het met herinneringe aan die huis. Hierdie geskiedenis kan nie verlore gaan nie, aangesien dit 'n intrinsieke deel is van wat braai verteenwoordig.

Michael Twitty, skrywer van Die kookgen, is een van die vele swart -Amerikaanse pitmeesters wat besig is om die wortels van die braai te bewaar. Hy volg die evolusie van Afrika -voedsel deur die geskiedenis heen in 'n poging om 'n paar van die komplekse begin van die voedsel wat ons nou ken, oor te dra. Danksy die werk van aktiviste en historici soos Twitty, begin Amerikaners stadigaan die monumentale invloed van Afrika -kokke op die Amerikaanse kookkuns herken. Alhoewel swart sjefs nog nie ver is om hul krediet te ontvang nie, sien ons groot verbeterings. In 2019 het sjef Mariya Russell byvoorbeeld die eerste swart vrou geword wat ook 'n Michelin -ster ontvang het, en die Barbecue Hall of Fame het John Bishop en Christopher Stubbfield in 2019 ook postuum ingewy ter erkenning van hul bydraes tot braai. Dit is klein, maar belowende stappe in die rigting van 'n meer universele waardering vir swart kookkuns. Een manier waarop ons kan help, is om by restaurante in swart besit te eet om 'n paar in u omgewing te vind. Ek beveel die app EatOakra aan, wat u kan wys op 'n magdom restaurante in swart besit in u omgewing. So gaan uit! Probeer 'n bietjie braai, geniet dit en waardeer die diep geskiedenis wat in elke hap gegrond is.

Amelia Clute is 'n tweede jaar aan die College of Arts and Sciences. Sy kan bereik word by [email protected]

The Sun, nou vir die iPhone

Klik hier om aan die son te skenk

Ons is 'n onafhanklike studentekoerant. Help ons om met 'n belastingaftrekbare skenking verslag te doen aan die Cornell Daily Sun Alumni Association, 'n nie-winsgewende doel om The Sun te help. Vir elke geskenk wat gedurende die tydperk van 1 Maart tot 30 Junie 2021 ontvang is van enigiemand wat nog nooit tot die Alumni-vereniging bygedra het nie, sal 'n groep vrygewige alums dit dollar-vir-dollar pas.

Verwante

Van Madeira tot Smuckers Mosaics

Deur Sarah Austin, 22 Julie 2020

My gesin is berug daarvoor dat hulle tot die laaste minuut wag om ons somerreis te beplan, daarom was hierdie somer so verrassend. In November 2019 het ons kaartjies na Madeira gehad, en met die wintervakansie het ons baie informeel begin beplan.

Geniet Luna Inspired Street Food: Comfort Food Classics met 'n Fusion Twist

Deur Catherine Elsaesser, 24 September 2015

Luna sal 'n wonderlike plek wees om vriende te ontmoet vir 'n unieke en vertroostende maaltyd, hetsy vir middagete of net om 'n hap aan die einde van die aand te eet.


Pitmasters: die swart suidelike Amerikaners wat braai soos ons dit uitgevind het, uitgevind het

Deur die jare is die betekenis van braai vir baie Amerikaners verdraai. Dit het op die vierde Julie sinoniem geword met Lays and Pringles met braaigeriewe, te soet souse en worsbroodjies in die agterplaas, om maar net 'n paar te noem. Hierdie artikel is egter nie 'n kritiek op gebraaide kos of tuisgemaakte franks nie. Ek is mal oor "braaivleis" -skyfies en kook gereeld hamburgers vir my gesin op die rooster. Maar hoe graag ek ook al hierdie kosse geniet, hulle bleek in vergelyking met die ware suidelike braai wat lank en stadig gekook word.

Barbecue is in die eerste plek 'n diep Afro -Amerikaanse kos. Ek gebruik die frase "Afro -Amerikaner" (eerder as net "Afrikaans", "Amerikaans" of "Swart") om die komplekse oorsprong van hierdie kombuis te beklemtoon. Barbecue het sy eerste asem gehaal in die vroeë 1500's, toe slawe -Afrikaners inspirasie gevind het in die plaaslike inheemse Amerikaanse kombuis. Terwyl Afrikane probeer het om hul outonomie te behou ten spyte van uiterste vervolging, het hulle 'n voedselkultuur ontwikkel wat nie anders is as die ander nie. As gevolg hiervan is braai intens polities, dit word 'n waardevolle hulpmiddel om die stryd van swart Amerikaners deur die geskiedenis op te spoor.

Soos soveel aspekte van die Amerikaanse kultuur - jazz, "straatstyl" en gewone slang - word die Afrikaanse wortels van die barbecue gereeld uitgewis terwyl wit Amerikaners die eer ontvang. Die Huffington Post wys daarop dat van die ses en dertig Barbecue Hall of Fame-aanhangers slegs vyf van hulle swart is. Boonop slaag die 'Epic Barbecue Tour of Texas' deur Eater nie daarin om selfs een braaiproses in swart besit op sy lys op te neem nie. Hierdie kritici is so verblind deur die eurosentriese houding dat hulle nie die oorspronklike uitvinders van barbecue in hul resensies herken nie.

Ondanks die kragte wat poog om die swart suidelike kokke - waarvan die beste bekend staan ​​as Pitmasters - te smoor, staan ​​baie op om hul tradisie te behou. Barbecue is honderde jare gelede gebore om individue se Afrikaanse wortels lewendig te hou deur te kook, en hierdie doelwit bly vandag nog sterk.

Amelia Clute, Sun Contributor

As ons terugdink aan ons kinderjare of belangrike kulturele gebeurtenisse in ons verlede, dink ons ​​dikwels aan die kos wat ons vergesel het. As ons siek is, begeer die meeste van ons die vertroostende kos van die huis, en dit is 'n groot lof om te sê dat 'n gereg 'presies smaak soos die ma dit gemaak het'. Met ander woorde, kos herinner ons aan waar ons vandaan kom. Ons brein verbind smaak en geheue nou. In werklikheid soveel dat baie mense 'n reukverlies ervaar as hul geheue beskadig is. Dit is logies dat ons ontwikkel het om geheue op hierdie manier te verwerk: dit sal goed wees as ons die kosse onthou wat ons siek gemaak het. Tog hou ons brein nie net die negatiewe herinneringe rondom voedsel vas nie - ons hou ook vas aan die positiewe gevoelens wat dit veroorsaak.

Dit is een van die redes waarom kos ons so baie aan die huis herinner, en waarom daar "troosvoedsel" bestaan, ons geheue van die kos word geberg in samehang met die liefde wat ons ontvang het toe ons dit as kinders geëet het. U het miskien 'n paar herhalings van die grap gehoor dat "die laaste plek wat u in die kombuis kan opneem," - en dit is heeltemal sinvol! As ons brein biologies bedraad is om sterk herinneringe aan voedsel op te slaan, kan u inheemse geregte troos, selfs in 'n vreemde omgewing. Met dit in gedagte, is dit geen wonder dat baie verslaafde Afrikaners probeer het om soveel as moontlik van hul tradisionele kooktegnieke te gebruik wanneer hulle in hul nuwe omgewing kook nie, deur hul maaltye op dieselfde manier voor te berei as die manier waarop 'n mens tuis kan kom, en dit dui op persoonlike onafhanklikheid selfs ten spyte van wrede onderdrukking.

Barbecue is vandag so kragtig en gewild, juis vanweë die hoop wat dit aan slawe -Afrikaners gegee het. Na emansipasie het baie nuut bevryde Afrikaners fees gevier met braai, wat dit as 'n "vryheidskos" gestol het. Vandag bestaan ​​die viering van braai nog steeds in baie swart gemeenskappe, wat dit 'n belangrike deel van die meeste Juneteenth -geleenthede maak.

Amelia Clute, sonbydraer

Pitmasters gebruik vandag braai om te onthou waar hulle vandaan kom en om die afwas van tradisioneel swart kookkuns te bekamp. Die Jones-susters van Jones Bar-B-Q in Kansas City, Kansas, kom tot die kern van waaroor barbecue eintlik gaan, as hulle sê dat die verstaan ​​van braai 'iets is wat jy kan doen om te weet hoe om te oorleef'. Verslaafde Afrikaners het begin braai om fisies en geestelik te oorleef, terwyl die kos hul liggaam gevoed het en hul siele gevoed het met herinneringe aan die huis. Hierdie geskiedenis kan nie verlore gaan nie, aangesien dit 'n intrinsieke deel is van wat braai verteenwoordig.

Michael Twitty, skrywer van Die kookgen, is een van die vele swart Amerikaanse pitmeesters wat besig is om die wortels van die braai te bewaar. Hy volg die evolusie van Afrika -voedsel deur die geskiedenis heen in 'n poging om 'n paar van die komplekse begin van die voedsel wat ons nou ken, oor te dra. Danksy die werk van aktiviste en historici soos Twitty, begin Amerikaners stadigaan die monumentale invloed van Afrika -kokke op die Amerikaanse kookkuns herken. Alhoewel swart sjefs nog nie ver is om hul krediet te ontvang nie, sien ons groot verbeterings. In 2019, byvoorbeeld, het sjef Mariya Russell die eerste swart vrou geword wat ook 'n Michelin -ster ontvang het, en die Barbecue Hall of Fame het John Bishop en Christopher Stubbfield in 2019 ook postuum ingewy ter erkenning van hul bydraes tot braai. Dit is klein, maar belowende stappe in die rigting van 'n meer universele waardering vir swart kookkuns. Een manier waarop ons kan help, is om by restaurante in swart besit te eet om 'n paar in u omgewing te vind. Ek beveel die app EatOakra aan, wat u kan wys op 'n magdom restaurante in swart besit in u omgewing. So gaan uit! Probeer 'n bietjie braai, geniet dit en waardeer die diep geskiedenis wat in elke hap gegrond is.

Amelia Clute is 'n tweede jaar aan die College of Arts and Sciences. Sy kan bereik word by [email protected]

The Sun, nou vir die iPhone

Klik hier om aan die son te skenk

Ons is 'n onafhanklike studentekoerant. Help ons om met 'n belastingaftrekbare skenking verslag te doen aan die Cornell Daily Sun Alumni Association, 'n nie-winsgewende doel om The Sun te help. Vir elke geskenk wat gedurende die tydperk van 1 Maart tot 30 Junie 2021 ontvang is van enigiemand wat nog nooit tot die Alumni-vereniging bygedra het nie, sal 'n groep vrygewige alums dit dollar-vir-dollar pas.

Verwante

Van Madeira tot Smuckers Mosaics

Deur Sarah Austin, 22 Julie 2020

My gesin is berug daarvoor dat hulle tot die laaste minuut wag om ons somerreis te beplan, daarom was hierdie somer so verrassend. In November 2019 het ons kaartjies na Madeira gehad, en met die wintervakansie het ons baie informeel begin beplan.

Geniet Luna Inspired Street Food: Comfort Food Classics met 'n Fusion Twist

Deur Catherine Elsaesser, 24 September 2015

Luna sal 'n wonderlike plek wees om vriende te ontmoet vir 'n unieke en vertroostende maaltyd, hetsy vir middagete of net om 'n hap aan die einde van die aand te eet.


Pitmasters: die swart suidelike Amerikaners wat braai soos ons dit uitgevind het, uitgevind het

Deur die jare heen is die betekenis van braai vir baie Amerikaners verdraai. Dit het op die vierde Julie sinoniem geword met Lays and Pringles met braaigeriewe, te soet souse en worsbroodjies in die agterplaas, om maar net 'n paar te noem. Hierdie artikel is egter nie 'n kritiek op gebakte kos of tuisgemaakte franks nie. Ek is mal oor "braaivleis" -skyfies en kook gereeld hamburgers vir my gesin op die rooster. Maar hoe graag ek ook al hierdie kosse geniet, hulle bleek in vergelyking met die regte suidelike braai wat lank en stadig gekook word.

Barbecue is in die eerste plek 'n diep Afro -Amerikaanse kos. Ek gebruik die frase "Afro -Amerikaner" (eerder as net "Afrikaans", "Amerikaans" of "Swart") om die komplekse oorsprong van hierdie kombuis te beklemtoon. Barbecue het sy eerste asem gehaal in die vroeë 1500's, toe slawe van Afrikane inspirasie gevind het in die plaaslike inheemse Amerikaanse kombuis. Terwyl Afrikaners probeer het om hul outonomie te behou ten spyte van uiterste vervolging, het hulle 'n voedselkultuur ontwikkel wat nie anders is as die ander nie. As gevolg hiervan is braai intens polities, dit word 'n waardevolle hulpmiddel om die stryd van swart Amerikaners deur die geskiedenis op te spoor.

Soos soveel aspekte van die Amerikaanse kultuur - jazz, "straatstyl" en gewone slang - word die Afrikaanse wortels van die barbecue gereeld uitgewis terwyl wit Amerikaners die eer ontvang. Die Huffington Post wys daarop dat van die ses en dertig Barbecue Hall of Fame-aanhangers slegs vyf van hulle swart is. Boonop slaag die 'Epic Barbecue Tour of Texas' deur Eater nie daarin om selfs een braaiproses in swart besit op sy lys op te neem nie. Hierdie kritici is so verblind deur die eurosentriese houding dat hulle nie die oorspronklike uitvinders van barbecue in hul resensies herken nie.

Ondanks die kragte wat poog om die swart suidelike kokke - waarvan die beste bekend staan ​​as Pitmasters - te smoor, staan ​​baie op om hul tradisie te behou. Barbecue is honderde jare gelede gebore om individue se Afrikaanse wortels lewendig te hou deur te kook, en hierdie doelwit bly vandag nog sterk.

Amelia Clute, sonbydraer

As ons terugdink aan ons kinderjare of belangrike kulturele gebeurtenisse in ons verlede, dink ons ​​dikwels aan die kos wat ons vergesel het. As ons siek is, begeer die meeste van ons die vertroostende kos van die huis, en dit word geprys om te sê dat 'n gereg 'presies smaak soos die ma gemaak het'. Met ander woorde, kos herinner ons aan waar ons vandaan kom. Ons brein verbind smaak en geheue nou. In werklikheid soveel dat baie mense 'n reukverlies ervaar as hul geheue beskadig is. Dit is logies dat ons ontwikkel het om geheue op hierdie manier te verwerk: dit sal goed wees as ons die kosse onthou wat ons siek gemaak het. Tog hou ons brein nie net die negatiewe herinneringe rondom voedsel vas nie - ons hou ook vas aan die positiewe gevoelens wat dit veroorsaak.

Dit is een van die redes waarom kos ons so baie aan die huis herinner, en waarom daar "troosvoedsel" bestaan, ons geheue van die kos word geberg in samehang met die liefde wat ons ontvang het toe ons dit as kinders geëet het. U het miskien 'n paar herhalings van die grap gehoor dat "die laaste plek wat u in die kombuis kan opneem," - en dit is heeltemal sinvol! As ons brein biologies bedraad is om sterk herinneringe aan voedsel op te slaan, kan u inheemse geregte troos, selfs in 'n vreemde omgewing. Met dit in gedagte, is dit geen wonder dat baie verslaafde Afrikaners probeer het om soveel as moontlik van hul tradisionele kooktegnieke te gebruik wanneer hulle in hul nuwe omgewing kook nie, deur hul maaltye op dieselfde manier voor te berei as die manier waarop 'n mens tuis kan kom, en dit dui op persoonlike onafhanklikheid selfs ten spyte van wrede onderdrukking.

Barbecue is vandag so kragtig en gewild, juis vanweë die hoop wat dit aan slawe -Afrikaners gegee het. Na emansipasie het baie nuut bevryde Afrikaners fees gevier met braai, wat dit as 'n "vryheidskos" gestol het. Vandag bestaan ​​die viering van braai nog steeds in baie swart gemeenskappe, wat dit 'n belangrike deel van die meeste Juneteenth -geleenthede maak.

Amelia Clute, Sun Contributor

Pitmasters gebruik vandag braai om te onthou waar hulle vandaan kom en om die afwas van tradisioneel swart kookkuns te bekamp. Die Jones-susters van Jones Bar-B-Q in Kansas City, Kansas, kom tot die kern van waaroor barbecue eintlik gaan, as hulle sê dat die verstaan ​​van braai 'iets is wat jy kan doen om te weet hoe om te oorleef'. Verslaafde Afrikaners het begin braai om fisies en geestelik te oorleef, terwyl die kos hul liggaam gevoed het en hul siele gevoed het met herinneringe aan die huis. Hierdie geskiedenis kan nie verlore gaan nie, aangesien dit 'n intrinsieke deel is van wat braai verteenwoordig.

Michael Twitty, skrywer van Die kookgen, is een van die vele swart Amerikaanse pitmeesters wat besig is om die wortels van die braai te bewaar. Hy volg die evolusie van Afrika -voedsel deur die geskiedenis heen in 'n poging om 'n paar van die komplekse begin van die voedsel wat ons nou ken, oor te dra. Danksy die werk van aktiviste en historici soos Twitty, begin Amerikaners stadigaan die monumentale invloed van Afrika -kokke op die Amerikaanse kookkuns herken. Alhoewel swart sjefs nog nie ver is om hul krediet te ontvang nie, sien ons op groot skaal verbeterings. In 2019, byvoorbeeld, het sjef Mariya Russell die eerste swart vrou geword wat ook 'n Michelin -ster ontvang het, en die Barbecue Hall of Fame het John Bishop en Christopher Stubbfield in 2019 ook postuum ingewy ter erkenning van hul bydraes tot braai. Dit is klein, maar belowende stappe in die rigting van 'n meer universele waardering vir swart kookkuns. Een manier waarop ons kan help, is om by restaurante in swart besit te eet om 'n paar in u omgewing te vind. Ek beveel die app EatOakra aan, wat u kan wys op 'n magdom restaurante in swart besit in u omgewing. So gaan uit! Probeer 'n bietjie braai, geniet dit en waardeer die diep geskiedenis wat in elke hap gegrond is.

Amelia Clute is 'n tweede jaar aan die College of Arts and Sciences. Sy kan bereik word by [email protected]

The Sun, nou vir die iPhone

Klik hier om aan die son te skenk

Ons is 'n onafhanklike studentekoerant. Help ons om met 'n belastingaftrekbare skenking verslag te doen aan die Cornell Daily Sun Alumni Association, 'n nie-winsgewende doel om The Sun te help. For each gift received during the March 1 to June 30, 2021 period from anyone who has never previously contributed to the Alumni Association, a group of generous alums will match it dollar-for-dollar.

Verwante

From Madeira to Smuckers Mosaics

By Sarah Austin July 22, 2020

My family is notorious for waiting until the last minute to plan our summer trip that’s why this summer was so surprising. In November 2019 we had tickets to Madeira, and over winter break we began to very informally plan.

Indulging at Luna Inspired Street Food: Comfort Food Classics with a Fusion Twist

By Catherine Elsaesser September 24, 2015

Luna would be a great place to meet up with friends for a unique and comforting meal, whether for lunch or just to grab a bite to eat at the end of the night.


Pitmasters: The Black Southern Americans Who Invented Barbecue As We Know It

Over the years, the meaning of barbecue has been distorted for many Americans. It has become synonymous with barbecue flavored Lays and Pringles, overly sweet sauces and backyard hot dogs on the Fourth of July, just to name a few. This article is not a critique of fried food or home-grilled franks, however. I love “barbecue” chips and frequently cook up hamburgers for my family on the grill. Yet however much I may enjoy these foods, they pale in comparison to true Southern barbecue cooked long-and-slow.

Barbecue is, first and foremost, a deeply African American food. I use the phrase “African American” (rather than just “African”, “American”, or “Black”) in order to emphasize the complex origins of this cuisine. Barbecue took its first breath in the early 1500s, when enslaved Africans found inspiration in the local Native American cuisine. As Africans sought to preserve their autonomy in the face of extreme persecution, they developed a food culture unlike any other. Because of this, barbecue is intensely political it becomes an invaluable tool for tracing the struggles of Black Americans throughout history.

Like so many aspects of American culture — jazz, “street style” and common slang — barbecue’s African roots are often erased while white Americans receive the credit. The Huffington Post points out that of the thirty-six Barbecue Hall of Fame inductees, only five of them are Black. Additionally, the “Epic Barbecue Tour of Texas” by Eater fails to include even one Black-owned barbecue joint on its list. So blinded are these critics by eurocentric attitudes that they fail to recognize the original inventors of barbecue in their reviews.

Despite the forces which attempt to stifle Black Southern cooks — the best of whom are known as Pitmasters — many are rising up to preserve their tradition. Barbecue was born hundreds of years ago to keep individuals’ African roots alive through cooking, and this goal holds strong even today.

Amelia Clute, Sun Contributor

Oftentimes, when we think back on our childhood or important cultural events in our past, we think of the food which accompanied us. When we’re sick, most of us desire the comforting food of the home, and it is high praise to say that a dish tastes “just like Mom used to make.” In other words, food reminds us of where we came from. Our brains link taste and memory closely. So much so, in fact, that many people experience a loss of smell when their memory is damaged. It makes sense that we have evolved to process memory in this way: We would do well to remember the foods which made us sick. Yet our brains do not solely hold onto negative memories surrounding food — we hold onto the positive feelings which it invokes, as well.

This is one of the reasons why food reminds us so much of home, and why “comfort foods” exist our memory of the food is stored in conjunction with the love which we received while eating it as kids. You may have heard some iteration of the joking claim that “the last place you’ll assimilate is in the kitchen,” — and it makes perfect sense! If our brains are biologically wired to store strong memories about food, then eating one’s native dishes can provide solace even in a foreign setting. With this in mind, it is no wonder that many enslaved Africans sought to use as many of their traditional cooking techniques as possible when cooking in their new environment by preparing their meals similarly to how one might back home, the food comes to symbolize personal independence even in the face of cruel oppression.

Barbecue is so powerful and popular today exactly because of this hope which it gave to enslaved Africans. After emancipation, many newly freed Africans celebrated with barbecue, thus solidifying it as a “freedom food.” Today, the celebratory nature of barbecue still exists in many Black communities, making it a quintessential part of most Juneteenth events.

Amelia Clute, Sun Contributor

Pitmasters today are using barbecue to remember where they came from and to combat the whitewashing of traditionally Black cooking. The Jones sisters of Jones Bar-B-Q in Kansas City, Kansas, get down to the core of what barbecue is truly about when they state that understanding barbecue is “something you could do to know how to survive.” Enslaved Africans began barbecuing in order to survive both physically and spiritually, as the food fed their bodies and nourished their souls with memories of home. This history cannot be lost as it is an intrinsic part of what barbecue represents.

Michael Twitty, author of The Cooking Gene, is one of many Black American Pitmasters working to preserve barbecue’s roots. He traces the evolution of African food throughout history in an effort to convey some of the complex beginnings of the food we are now familiar with. Thanks to the work of activists and historians like Twitty, Americans are slowly beginning to recognize the monumental influence of African cooks on American cuisine. Though Black chefs are still a long way away from receiving their due credit, we are seeing some improvements on a large scale. In 2019, for example, chef Mariya Russell became the first Black woman to receive a Michelin Star additionally, the Barbecue Hall of Fame also posthumously inducted John Bishop and Christopher Stubbfield in 2019 in recognition of their contributions to barbecue. These are small but promising steps towards a more universal appreciation of Black cooking. One way we can help is by eating at Black-owned restaurants to find some in your area, I recommend the app EatOakra, which can point you towards a plethora of Black-owned restaurants near you. So go out! Try some barbecue, enjoy it and appreciate the deep history entrenched in every bite.

Amelia Clute is a sophomore in the College of Arts and Sciences. She can be reached at [email protected]

The Sun, now for iPhone

Click Here to Donate To The Sun

We are an independent, student newspaper. Help keep us reporting with a tax-deductible donation to the Cornell Daily Sun Alumni Association, a non-profit dedicated to aiding The Sun. For each gift received during the March 1 to June 30, 2021 period from anyone who has never previously contributed to the Alumni Association, a group of generous alums will match it dollar-for-dollar.

Verwante

From Madeira to Smuckers Mosaics

By Sarah Austin July 22, 2020

My family is notorious for waiting until the last minute to plan our summer trip that’s why this summer was so surprising. In November 2019 we had tickets to Madeira, and over winter break we began to very informally plan.

Indulging at Luna Inspired Street Food: Comfort Food Classics with a Fusion Twist

By Catherine Elsaesser September 24, 2015

Luna would be a great place to meet up with friends for a unique and comforting meal, whether for lunch or just to grab a bite to eat at the end of the night.


Pitmasters: The Black Southern Americans Who Invented Barbecue As We Know It

Over the years, the meaning of barbecue has been distorted for many Americans. It has become synonymous with barbecue flavored Lays and Pringles, overly sweet sauces and backyard hot dogs on the Fourth of July, just to name a few. This article is not a critique of fried food or home-grilled franks, however. I love “barbecue” chips and frequently cook up hamburgers for my family on the grill. Yet however much I may enjoy these foods, they pale in comparison to true Southern barbecue cooked long-and-slow.

Barbecue is, first and foremost, a deeply African American food. I use the phrase “African American” (rather than just “African”, “American”, or “Black”) in order to emphasize the complex origins of this cuisine. Barbecue took its first breath in the early 1500s, when enslaved Africans found inspiration in the local Native American cuisine. As Africans sought to preserve their autonomy in the face of extreme persecution, they developed a food culture unlike any other. Because of this, barbecue is intensely political it becomes an invaluable tool for tracing the struggles of Black Americans throughout history.

Like so many aspects of American culture — jazz, “street style” and common slang — barbecue’s African roots are often erased while white Americans receive the credit. The Huffington Post points out that of the thirty-six Barbecue Hall of Fame inductees, only five of them are Black. Additionally, the “Epic Barbecue Tour of Texas” by Eater fails to include even one Black-owned barbecue joint on its list. So blinded are these critics by eurocentric attitudes that they fail to recognize the original inventors of barbecue in their reviews.

Despite the forces which attempt to stifle Black Southern cooks — the best of whom are known as Pitmasters — many are rising up to preserve their tradition. Barbecue was born hundreds of years ago to keep individuals’ African roots alive through cooking, and this goal holds strong even today.

Amelia Clute, Sun Contributor

Oftentimes, when we think back on our childhood or important cultural events in our past, we think of the food which accompanied us. When we’re sick, most of us desire the comforting food of the home, and it is high praise to say that a dish tastes “just like Mom used to make.” In other words, food reminds us of where we came from. Our brains link taste and memory closely. So much so, in fact, that many people experience a loss of smell when their memory is damaged. It makes sense that we have evolved to process memory in this way: We would do well to remember the foods which made us sick. Yet our brains do not solely hold onto negative memories surrounding food — we hold onto the positive feelings which it invokes, as well.

This is one of the reasons why food reminds us so much of home, and why “comfort foods” exist our memory of the food is stored in conjunction with the love which we received while eating it as kids. You may have heard some iteration of the joking claim that “the last place you’ll assimilate is in the kitchen,” — and it makes perfect sense! If our brains are biologically wired to store strong memories about food, then eating one’s native dishes can provide solace even in a foreign setting. With this in mind, it is no wonder that many enslaved Africans sought to use as many of their traditional cooking techniques as possible when cooking in their new environment by preparing their meals similarly to how one might back home, the food comes to symbolize personal independence even in the face of cruel oppression.

Barbecue is so powerful and popular today exactly because of this hope which it gave to enslaved Africans. After emancipation, many newly freed Africans celebrated with barbecue, thus solidifying it as a “freedom food.” Today, the celebratory nature of barbecue still exists in many Black communities, making it a quintessential part of most Juneteenth events.

Amelia Clute, Sun Contributor

Pitmasters today are using barbecue to remember where they came from and to combat the whitewashing of traditionally Black cooking. The Jones sisters of Jones Bar-B-Q in Kansas City, Kansas, get down to the core of what barbecue is truly about when they state that understanding barbecue is “something you could do to know how to survive.” Enslaved Africans began barbecuing in order to survive both physically and spiritually, as the food fed their bodies and nourished their souls with memories of home. This history cannot be lost as it is an intrinsic part of what barbecue represents.

Michael Twitty, author of The Cooking Gene, is one of many Black American Pitmasters working to preserve barbecue’s roots. He traces the evolution of African food throughout history in an effort to convey some of the complex beginnings of the food we are now familiar with. Thanks to the work of activists and historians like Twitty, Americans are slowly beginning to recognize the monumental influence of African cooks on American cuisine. Though Black chefs are still a long way away from receiving their due credit, we are seeing some improvements on a large scale. In 2019, for example, chef Mariya Russell became the first Black woman to receive a Michelin Star additionally, the Barbecue Hall of Fame also posthumously inducted John Bishop and Christopher Stubbfield in 2019 in recognition of their contributions to barbecue. These are small but promising steps towards a more universal appreciation of Black cooking. One way we can help is by eating at Black-owned restaurants to find some in your area, I recommend the app EatOakra, which can point you towards a plethora of Black-owned restaurants near you. So go out! Try some barbecue, enjoy it and appreciate the deep history entrenched in every bite.

Amelia Clute is a sophomore in the College of Arts and Sciences. She can be reached at [email protected]

The Sun, now for iPhone

Click Here to Donate To The Sun

We are an independent, student newspaper. Help keep us reporting with a tax-deductible donation to the Cornell Daily Sun Alumni Association, a non-profit dedicated to aiding The Sun. For each gift received during the March 1 to June 30, 2021 period from anyone who has never previously contributed to the Alumni Association, a group of generous alums will match it dollar-for-dollar.

Verwante

From Madeira to Smuckers Mosaics

By Sarah Austin July 22, 2020

My family is notorious for waiting until the last minute to plan our summer trip that’s why this summer was so surprising. In November 2019 we had tickets to Madeira, and over winter break we began to very informally plan.

Indulging at Luna Inspired Street Food: Comfort Food Classics with a Fusion Twist

By Catherine Elsaesser September 24, 2015

Luna would be a great place to meet up with friends for a unique and comforting meal, whether for lunch or just to grab a bite to eat at the end of the night.


Pitmasters: The Black Southern Americans Who Invented Barbecue As We Know It

Over the years, the meaning of barbecue has been distorted for many Americans. It has become synonymous with barbecue flavored Lays and Pringles, overly sweet sauces and backyard hot dogs on the Fourth of July, just to name a few. This article is not a critique of fried food or home-grilled franks, however. I love “barbecue” chips and frequently cook up hamburgers for my family on the grill. Yet however much I may enjoy these foods, they pale in comparison to true Southern barbecue cooked long-and-slow.

Barbecue is, first and foremost, a deeply African American food. I use the phrase “African American” (rather than just “African”, “American”, or “Black”) in order to emphasize the complex origins of this cuisine. Barbecue took its first breath in the early 1500s, when enslaved Africans found inspiration in the local Native American cuisine. As Africans sought to preserve their autonomy in the face of extreme persecution, they developed a food culture unlike any other. Because of this, barbecue is intensely political it becomes an invaluable tool for tracing the struggles of Black Americans throughout history.

Like so many aspects of American culture — jazz, “street style” and common slang — barbecue’s African roots are often erased while white Americans receive the credit. The Huffington Post points out that of the thirty-six Barbecue Hall of Fame inductees, only five of them are Black. Additionally, the “Epic Barbecue Tour of Texas” by Eater fails to include even one Black-owned barbecue joint on its list. So blinded are these critics by eurocentric attitudes that they fail to recognize the original inventors of barbecue in their reviews.

Despite the forces which attempt to stifle Black Southern cooks — the best of whom are known as Pitmasters — many are rising up to preserve their tradition. Barbecue was born hundreds of years ago to keep individuals’ African roots alive through cooking, and this goal holds strong even today.

Amelia Clute, Sun Contributor

Oftentimes, when we think back on our childhood or important cultural events in our past, we think of the food which accompanied us. When we’re sick, most of us desire the comforting food of the home, and it is high praise to say that a dish tastes “just like Mom used to make.” In other words, food reminds us of where we came from. Our brains link taste and memory closely. So much so, in fact, that many people experience a loss of smell when their memory is damaged. It makes sense that we have evolved to process memory in this way: We would do well to remember the foods which made us sick. Yet our brains do not solely hold onto negative memories surrounding food — we hold onto the positive feelings which it invokes, as well.

This is one of the reasons why food reminds us so much of home, and why “comfort foods” exist our memory of the food is stored in conjunction with the love which we received while eating it as kids. You may have heard some iteration of the joking claim that “the last place you’ll assimilate is in the kitchen,” — and it makes perfect sense! If our brains are biologically wired to store strong memories about food, then eating one’s native dishes can provide solace even in a foreign setting. With this in mind, it is no wonder that many enslaved Africans sought to use as many of their traditional cooking techniques as possible when cooking in their new environment by preparing their meals similarly to how one might back home, the food comes to symbolize personal independence even in the face of cruel oppression.

Barbecue is so powerful and popular today exactly because of this hope which it gave to enslaved Africans. After emancipation, many newly freed Africans celebrated with barbecue, thus solidifying it as a “freedom food.” Today, the celebratory nature of barbecue still exists in many Black communities, making it a quintessential part of most Juneteenth events.

Amelia Clute, Sun Contributor

Pitmasters today are using barbecue to remember where they came from and to combat the whitewashing of traditionally Black cooking. The Jones sisters of Jones Bar-B-Q in Kansas City, Kansas, get down to the core of what barbecue is truly about when they state that understanding barbecue is “something you could do to know how to survive.” Enslaved Africans began barbecuing in order to survive both physically and spiritually, as the food fed their bodies and nourished their souls with memories of home. This history cannot be lost as it is an intrinsic part of what barbecue represents.

Michael Twitty, author of The Cooking Gene, is one of many Black American Pitmasters working to preserve barbecue’s roots. He traces the evolution of African food throughout history in an effort to convey some of the complex beginnings of the food we are now familiar with. Thanks to the work of activists and historians like Twitty, Americans are slowly beginning to recognize the monumental influence of African cooks on American cuisine. Though Black chefs are still a long way away from receiving their due credit, we are seeing some improvements on a large scale. In 2019, for example, chef Mariya Russell became the first Black woman to receive a Michelin Star additionally, the Barbecue Hall of Fame also posthumously inducted John Bishop and Christopher Stubbfield in 2019 in recognition of their contributions to barbecue. These are small but promising steps towards a more universal appreciation of Black cooking. One way we can help is by eating at Black-owned restaurants to find some in your area, I recommend the app EatOakra, which can point you towards a plethora of Black-owned restaurants near you. So go out! Try some barbecue, enjoy it and appreciate the deep history entrenched in every bite.

Amelia Clute is a sophomore in the College of Arts and Sciences. She can be reached at [email protected]

The Sun, now for iPhone

Click Here to Donate To The Sun

We are an independent, student newspaper. Help keep us reporting with a tax-deductible donation to the Cornell Daily Sun Alumni Association, a non-profit dedicated to aiding The Sun. For each gift received during the March 1 to June 30, 2021 period from anyone who has never previously contributed to the Alumni Association, a group of generous alums will match it dollar-for-dollar.

Verwante

From Madeira to Smuckers Mosaics

By Sarah Austin July 22, 2020

My family is notorious for waiting until the last minute to plan our summer trip that’s why this summer was so surprising. In November 2019 we had tickets to Madeira, and over winter break we began to very informally plan.

Indulging at Luna Inspired Street Food: Comfort Food Classics with a Fusion Twist

By Catherine Elsaesser September 24, 2015

Luna would be a great place to meet up with friends for a unique and comforting meal, whether for lunch or just to grab a bite to eat at the end of the night.


Pitmasters: The Black Southern Americans Who Invented Barbecue As We Know It

Over the years, the meaning of barbecue has been distorted for many Americans. It has become synonymous with barbecue flavored Lays and Pringles, overly sweet sauces and backyard hot dogs on the Fourth of July, just to name a few. This article is not a critique of fried food or home-grilled franks, however. I love “barbecue” chips and frequently cook up hamburgers for my family on the grill. Yet however much I may enjoy these foods, they pale in comparison to true Southern barbecue cooked long-and-slow.

Barbecue is, first and foremost, a deeply African American food. I use the phrase “African American” (rather than just “African”, “American”, or “Black”) in order to emphasize the complex origins of this cuisine. Barbecue took its first breath in the early 1500s, when enslaved Africans found inspiration in the local Native American cuisine. As Africans sought to preserve their autonomy in the face of extreme persecution, they developed a food culture unlike any other. Because of this, barbecue is intensely political it becomes an invaluable tool for tracing the struggles of Black Americans throughout history.

Like so many aspects of American culture — jazz, “street style” and common slang — barbecue’s African roots are often erased while white Americans receive the credit. The Huffington Post points out that of the thirty-six Barbecue Hall of Fame inductees, only five of them are Black. Additionally, the “Epic Barbecue Tour of Texas” by Eater fails to include even one Black-owned barbecue joint on its list. So blinded are these critics by eurocentric attitudes that they fail to recognize the original inventors of barbecue in their reviews.

Despite the forces which attempt to stifle Black Southern cooks — the best of whom are known as Pitmasters — many are rising up to preserve their tradition. Barbecue was born hundreds of years ago to keep individuals’ African roots alive through cooking, and this goal holds strong even today.

Amelia Clute, Sun Contributor

Oftentimes, when we think back on our childhood or important cultural events in our past, we think of the food which accompanied us. When we’re sick, most of us desire the comforting food of the home, and it is high praise to say that a dish tastes “just like Mom used to make.” In other words, food reminds us of where we came from. Our brains link taste and memory closely. So much so, in fact, that many people experience a loss of smell when their memory is damaged. It makes sense that we have evolved to process memory in this way: We would do well to remember the foods which made us sick. Yet our brains do not solely hold onto negative memories surrounding food — we hold onto the positive feelings which it invokes, as well.

This is one of the reasons why food reminds us so much of home, and why “comfort foods” exist our memory of the food is stored in conjunction with the love which we received while eating it as kids. You may have heard some iteration of the joking claim that “the last place you’ll assimilate is in the kitchen,” — and it makes perfect sense! If our brains are biologically wired to store strong memories about food, then eating one’s native dishes can provide solace even in a foreign setting. With this in mind, it is no wonder that many enslaved Africans sought to use as many of their traditional cooking techniques as possible when cooking in their new environment by preparing their meals similarly to how one might back home, the food comes to symbolize personal independence even in the face of cruel oppression.

Barbecue is so powerful and popular today exactly because of this hope which it gave to enslaved Africans. After emancipation, many newly freed Africans celebrated with barbecue, thus solidifying it as a “freedom food.” Today, the celebratory nature of barbecue still exists in many Black communities, making it a quintessential part of most Juneteenth events.

Amelia Clute, Sun Contributor

Pitmasters today are using barbecue to remember where they came from and to combat the whitewashing of traditionally Black cooking. The Jones sisters of Jones Bar-B-Q in Kansas City, Kansas, get down to the core of what barbecue is truly about when they state that understanding barbecue is “something you could do to know how to survive.” Enslaved Africans began barbecuing in order to survive both physically and spiritually, as the food fed their bodies and nourished their souls with memories of home. This history cannot be lost as it is an intrinsic part of what barbecue represents.

Michael Twitty, author of The Cooking Gene, is one of many Black American Pitmasters working to preserve barbecue’s roots. He traces the evolution of African food throughout history in an effort to convey some of the complex beginnings of the food we are now familiar with. Thanks to the work of activists and historians like Twitty, Americans are slowly beginning to recognize the monumental influence of African cooks on American cuisine. Though Black chefs are still a long way away from receiving their due credit, we are seeing some improvements on a large scale. In 2019, for example, chef Mariya Russell became the first Black woman to receive a Michelin Star additionally, the Barbecue Hall of Fame also posthumously inducted John Bishop and Christopher Stubbfield in 2019 in recognition of their contributions to barbecue. These are small but promising steps towards a more universal appreciation of Black cooking. One way we can help is by eating at Black-owned restaurants to find some in your area, I recommend the app EatOakra, which can point you towards a plethora of Black-owned restaurants near you. So go out! Try some barbecue, enjoy it and appreciate the deep history entrenched in every bite.

Amelia Clute is a sophomore in the College of Arts and Sciences. She can be reached at [email protected]

The Sun, now for iPhone

Click Here to Donate To The Sun

We are an independent, student newspaper. Help keep us reporting with a tax-deductible donation to the Cornell Daily Sun Alumni Association, a non-profit dedicated to aiding The Sun. For each gift received during the March 1 to June 30, 2021 period from anyone who has never previously contributed to the Alumni Association, a group of generous alums will match it dollar-for-dollar.

Verwante

From Madeira to Smuckers Mosaics

By Sarah Austin July 22, 2020

My family is notorious for waiting until the last minute to plan our summer trip that’s why this summer was so surprising. In November 2019 we had tickets to Madeira, and over winter break we began to very informally plan.

Indulging at Luna Inspired Street Food: Comfort Food Classics with a Fusion Twist

By Catherine Elsaesser September 24, 2015

Luna would be a great place to meet up with friends for a unique and comforting meal, whether for lunch or just to grab a bite to eat at the end of the night.


Pitmasters: The Black Southern Americans Who Invented Barbecue As We Know It

Over the years, the meaning of barbecue has been distorted for many Americans. It has become synonymous with barbecue flavored Lays and Pringles, overly sweet sauces and backyard hot dogs on the Fourth of July, just to name a few. This article is not a critique of fried food or home-grilled franks, however. I love “barbecue” chips and frequently cook up hamburgers for my family on the grill. Yet however much I may enjoy these foods, they pale in comparison to true Southern barbecue cooked long-and-slow.

Barbecue is, first and foremost, a deeply African American food. I use the phrase “African American” (rather than just “African”, “American”, or “Black”) in order to emphasize the complex origins of this cuisine. Barbecue took its first breath in the early 1500s, when enslaved Africans found inspiration in the local Native American cuisine. As Africans sought to preserve their autonomy in the face of extreme persecution, they developed a food culture unlike any other. Because of this, barbecue is intensely political it becomes an invaluable tool for tracing the struggles of Black Americans throughout history.

Like so many aspects of American culture — jazz, “street style” and common slang — barbecue’s African roots are often erased while white Americans receive the credit. The Huffington Post points out that of the thirty-six Barbecue Hall of Fame inductees, only five of them are Black. Additionally, the “Epic Barbecue Tour of Texas” by Eater fails to include even one Black-owned barbecue joint on its list. So blinded are these critics by eurocentric attitudes that they fail to recognize the original inventors of barbecue in their reviews.

Despite the forces which attempt to stifle Black Southern cooks — the best of whom are known as Pitmasters — many are rising up to preserve their tradition. Barbecue was born hundreds of years ago to keep individuals’ African roots alive through cooking, and this goal holds strong even today.

Amelia Clute, Sun Contributor

Oftentimes, when we think back on our childhood or important cultural events in our past, we think of the food which accompanied us. When we’re sick, most of us desire the comforting food of the home, and it is high praise to say that a dish tastes “just like Mom used to make.” In other words, food reminds us of where we came from. Our brains link taste and memory closely. So much so, in fact, that many people experience a loss of smell when their memory is damaged. It makes sense that we have evolved to process memory in this way: We would do well to remember the foods which made us sick. Yet our brains do not solely hold onto negative memories surrounding food — we hold onto the positive feelings which it invokes, as well.

This is one of the reasons why food reminds us so much of home, and why “comfort foods” exist our memory of the food is stored in conjunction with the love which we received while eating it as kids. You may have heard some iteration of the joking claim that “the last place you’ll assimilate is in the kitchen,” — and it makes perfect sense! If our brains are biologically wired to store strong memories about food, then eating one’s native dishes can provide solace even in a foreign setting. With this in mind, it is no wonder that many enslaved Africans sought to use as many of their traditional cooking techniques as possible when cooking in their new environment by preparing their meals similarly to how one might back home, the food comes to symbolize personal independence even in the face of cruel oppression.

Barbecue is so powerful and popular today exactly because of this hope which it gave to enslaved Africans. After emancipation, many newly freed Africans celebrated with barbecue, thus solidifying it as a “freedom food.” Today, the celebratory nature of barbecue still exists in many Black communities, making it a quintessential part of most Juneteenth events.

Amelia Clute, Sun Contributor

Pitmasters today are using barbecue to remember where they came from and to combat the whitewashing of traditionally Black cooking. The Jones sisters of Jones Bar-B-Q in Kansas City, Kansas, get down to the core of what barbecue is truly about when they state that understanding barbecue is “something you could do to know how to survive.” Enslaved Africans began barbecuing in order to survive both physically and spiritually, as the food fed their bodies and nourished their souls with memories of home. This history cannot be lost as it is an intrinsic part of what barbecue represents.

Michael Twitty, author of The Cooking Gene, is one of many Black American Pitmasters working to preserve barbecue’s roots. He traces the evolution of African food throughout history in an effort to convey some of the complex beginnings of the food we are now familiar with. Thanks to the work of activists and historians like Twitty, Americans are slowly beginning to recognize the monumental influence of African cooks on American cuisine. Though Black chefs are still a long way away from receiving their due credit, we are seeing some improvements on a large scale. In 2019, for example, chef Mariya Russell became the first Black woman to receive a Michelin Star additionally, the Barbecue Hall of Fame also posthumously inducted John Bishop and Christopher Stubbfield in 2019 in recognition of their contributions to barbecue. These are small but promising steps towards a more universal appreciation of Black cooking. One way we can help is by eating at Black-owned restaurants to find some in your area, I recommend the app EatOakra, which can point you towards a plethora of Black-owned restaurants near you. So go out! Try some barbecue, enjoy it and appreciate the deep history entrenched in every bite.

Amelia Clute is a sophomore in the College of Arts and Sciences. She can be reached at [email protected]

The Sun, now for iPhone

Click Here to Donate To The Sun

We are an independent, student newspaper. Help keep us reporting with a tax-deductible donation to the Cornell Daily Sun Alumni Association, a non-profit dedicated to aiding The Sun. For each gift received during the March 1 to June 30, 2021 period from anyone who has never previously contributed to the Alumni Association, a group of generous alums will match it dollar-for-dollar.

Verwante

From Madeira to Smuckers Mosaics

By Sarah Austin July 22, 2020

My family is notorious for waiting until the last minute to plan our summer trip that’s why this summer was so surprising. In November 2019 we had tickets to Madeira, and over winter break we began to very informally plan.

Indulging at Luna Inspired Street Food: Comfort Food Classics with a Fusion Twist

By Catherine Elsaesser September 24, 2015

Luna would be a great place to meet up with friends for a unique and comforting meal, whether for lunch or just to grab a bite to eat at the end of the night.


Pitmasters: The Black Southern Americans Who Invented Barbecue As We Know It

Over the years, the meaning of barbecue has been distorted for many Americans. It has become synonymous with barbecue flavored Lays and Pringles, overly sweet sauces and backyard hot dogs on the Fourth of July, just to name a few. This article is not a critique of fried food or home-grilled franks, however. I love “barbecue” chips and frequently cook up hamburgers for my family on the grill. Yet however much I may enjoy these foods, they pale in comparison to true Southern barbecue cooked long-and-slow.

Barbecue is, first and foremost, a deeply African American food. I use the phrase “African American” (rather than just “African”, “American”, or “Black”) in order to emphasize the complex origins of this cuisine. Barbecue took its first breath in the early 1500s, when enslaved Africans found inspiration in the local Native American cuisine. As Africans sought to preserve their autonomy in the face of extreme persecution, they developed a food culture unlike any other. Because of this, barbecue is intensely political it becomes an invaluable tool for tracing the struggles of Black Americans throughout history.

Like so many aspects of American culture — jazz, “street style” and common slang — barbecue’s African roots are often erased while white Americans receive the credit. The Huffington Post points out that of the thirty-six Barbecue Hall of Fame inductees, only five of them are Black. Additionally, the “Epic Barbecue Tour of Texas” by Eater fails to include even one Black-owned barbecue joint on its list. So blinded are these critics by eurocentric attitudes that they fail to recognize the original inventors of barbecue in their reviews.

Despite the forces which attempt to stifle Black Southern cooks — the best of whom are known as Pitmasters — many are rising up to preserve their tradition. Barbecue was born hundreds of years ago to keep individuals’ African roots alive through cooking, and this goal holds strong even today.

Amelia Clute, Sun Contributor

Oftentimes, when we think back on our childhood or important cultural events in our past, we think of the food which accompanied us. When we’re sick, most of us desire the comforting food of the home, and it is high praise to say that a dish tastes “just like Mom used to make.” In other words, food reminds us of where we came from. Our brains link taste and memory closely. So much so, in fact, that many people experience a loss of smell when their memory is damaged. It makes sense that we have evolved to process memory in this way: We would do well to remember the foods which made us sick. Yet our brains do not solely hold onto negative memories surrounding food — we hold onto the positive feelings which it invokes, as well.

This is one of the reasons why food reminds us so much of home, and why “comfort foods” exist our memory of the food is stored in conjunction with the love which we received while eating it as kids. You may have heard some iteration of the joking claim that “the last place you’ll assimilate is in the kitchen,” — and it makes perfect sense! If our brains are biologically wired to store strong memories about food, then eating one’s native dishes can provide solace even in a foreign setting. With this in mind, it is no wonder that many enslaved Africans sought to use as many of their traditional cooking techniques as possible when cooking in their new environment by preparing their meals similarly to how one might back home, the food comes to symbolize personal independence even in the face of cruel oppression.

Barbecue is so powerful and popular today exactly because of this hope which it gave to enslaved Africans. After emancipation, many newly freed Africans celebrated with barbecue, thus solidifying it as a “freedom food.” Today, the celebratory nature of barbecue still exists in many Black communities, making it a quintessential part of most Juneteenth events.

Amelia Clute, Sun Contributor

Pitmasters today are using barbecue to remember where they came from and to combat the whitewashing of traditionally Black cooking. The Jones sisters of Jones Bar-B-Q in Kansas City, Kansas, get down to the core of what barbecue is truly about when they state that understanding barbecue is “something you could do to know how to survive.” Enslaved Africans began barbecuing in order to survive both physically and spiritually, as the food fed their bodies and nourished their souls with memories of home. This history cannot be lost as it is an intrinsic part of what barbecue represents.

Michael Twitty, author of The Cooking Gene, is one of many Black American Pitmasters working to preserve barbecue’s roots. He traces the evolution of African food throughout history in an effort to convey some of the complex beginnings of the food we are now familiar with. Thanks to the work of activists and historians like Twitty, Americans are slowly beginning to recognize the monumental influence of African cooks on American cuisine. Though Black chefs are still a long way away from receiving their due credit, we are seeing some improvements on a large scale. In 2019, for example, chef Mariya Russell became the first Black woman to receive a Michelin Star additionally, the Barbecue Hall of Fame also posthumously inducted John Bishop and Christopher Stubbfield in 2019 in recognition of their contributions to barbecue. These are small but promising steps towards a more universal appreciation of Black cooking. One way we can help is by eating at Black-owned restaurants to find some in your area, I recommend the app EatOakra, which can point you towards a plethora of Black-owned restaurants near you. So go out! Try some barbecue, enjoy it and appreciate the deep history entrenched in every bite.

Amelia Clute is a sophomore in the College of Arts and Sciences. She can be reached at [email protected]

The Sun, now for iPhone

Click Here to Donate To The Sun

We are an independent, student newspaper. Help keep us reporting with a tax-deductible donation to the Cornell Daily Sun Alumni Association, a non-profit dedicated to aiding The Sun. For each gift received during the March 1 to June 30, 2021 period from anyone who has never previously contributed to the Alumni Association, a group of generous alums will match it dollar-for-dollar.

Verwante

From Madeira to Smuckers Mosaics

By Sarah Austin July 22, 2020

My family is notorious for waiting until the last minute to plan our summer trip that’s why this summer was so surprising. In November 2019 we had tickets to Madeira, and over winter break we began to very informally plan.

Indulging at Luna Inspired Street Food: Comfort Food Classics with a Fusion Twist

By Catherine Elsaesser September 24, 2015

Luna would be a great place to meet up with friends for a unique and comforting meal, whether for lunch or just to grab a bite to eat at the end of the night.


Kyk die video: Hall of Fame Induction 2012