Black Chef's, hook up with Black Restaurant's & Caterer's, who hook up with Black Farmer's...nice concept.
Maybe we will see more African-American cuisine's in the future...if we seize the moment now...
Not an attempt to be argumentative but,
"In New Orleans, La. for example Black People have been making Tamales for centuries, partly due to the fact that at one time Louisiana was part of the Spanish empire. We took spices and herbs and created a tamale that is totally unique to Louisiana and America"
Thats just it! its a fusion of " 10-40% African" and " 60-80% some other" cuisine...and seen as just "american"-
there isn't a "purity example" out there for chefs to fusion " 10% American" with " 90 %African"
i've eaten at an Authentic Ethiopian restaurant in Houston that was out of this world! Rich vibrant flavors & fragrant! its a shame that more of that is not available ;-(
I've also Had "POTJI" prepaired by some friends from Joburg- it was spiced to the hilt...Awesome !
(to be fair i later learned that that was a fusion of SouthAfrican & Indian)
Bri'on has it right "Black Chef's, hook up with Black Restaurant's & Caterer's, who hook up with Black Farmer's..." and to the Airways to educate Americans about the wonders of African & African american food culture. I would Buy it.
i don't think the push for healthier foods in inner cities is that sinister- regentrification hasn't happened in such a large scale - if any thing i saw a report on ABC about inner city's being left behind for life in the "burbs" where there is more choices "food wise" ..
Maybe that is the reason for healthier food options at inner city grocers (to hault the ove out to the burbs) .... OK, now i sound like Glen Beck ....ugh!
But yes more needs to be done! Bring it !!
R LaChaux said:
French,German, Italian, Mexican cuisines were first introduced into Louisiana beginning as early as the late 1600s. I am African American with Creole ancestry, my ancestors along with other African's ancestors worked in kitchens of the slave owners who were French, German, Italian and Mexican, Portuguese and others and created flavors and recipes that would be accepted as the standard. In New Orleans, La. for example Black People have been making Tamales for centuries, partly due to the fact that at one time Louisiana was part of the Spanish empire. We took spices and herbs and created a tamale that is totally unique to Louisiana and America. Although German, Italian and others came to America, few of them brought cooks. The cooks that did arrive were not familiar with the herbs and spices that were part of America and therefore Africans introduced their way of preparing food for others. When so-called freedom came along we kicked our shoes off and ran to the cities or larger communities. What we left behind was the foundation to what we now call the American Cuisine. We along with the Indians were the primary farmers and later the agricultural experts in America, we more than any other people new the end uses and benefits of agricltural products.
Gentrification is affecting the citizens in many ways.