|Tomahawk steak, recipe below|
|Tomahawk steak, recipe below|
Dandelion salad with beets and cheese, recipe below
Throughout the U.C. Civil War, some confederate armies depended on the labor of slaves and free blacks pressed into service to construct fortifications, transport materiel, tend cavalry horses, and cook mass camp meals for both officers and the rank and file soldiers. Historically enslaved Africans had learned how to hunt and cook wild game like turkey, raccoon, and rabbit, and also how to cook local plant foods like dandelion greens. Except for the turkey, most Africans had already hunted and cooked corresponding animals in West Africa. Similarly, Africans had also cooked with oysters before arriving in the Chesapeake Bay region and the Carolinas. The same is true with plants, but much of the knowledge of local edible plants in North America they had learned from Native Americans during the early colonial period. Here is recipe for a great dandelion salad with beets and cheese. I had this at a Southern Foodways Alliance Conference down in Oxford Mississippi and it was out of this world good.
Dandelion Green Salad with Beets and Goat Cheese recipe: http://flapperfood.blogspot.com/2009/07/dandelion-green-salad-with-beets-and.html
|Southern fried chicken, recipes below|
Nopalitos with Tomatoes and Onions, recipe below
In colonial Mexico City indigenous women gradually shaped the cookery and preferences of Iberian owned homes and eateries. This happened despite the attempt of Iberian born wives to teach their Indian cooks how to prepare meals according to Spanish culinary styles. In Mexico City the women servants who cooked for elite families slipped local ingredients like tomatoes into Spanish recipes believing no one would notice any difference in taste. However, Spanish women realized the change but also recognized that it “turned out much cheaper [and easier] to feed everyone” in a large household on meals made with available and less expensive local ingredients than scarce and expensive imported ones from Spain. In short, the culinary and economic savvy of Indigenous women, some free and some enslaved, resulted in the transformation that occurred in the diet of new arrivals from Europe. Here is a traditional Mexican recipe that is illustrative of the influence of indigenous women on Mexican cuisine.
Nopalitos with tomatoes and onions recipe: http://simplyrecipes.com/recipes/nopalitos_with_tomatoes_and_onions/
For those, like my wife, who can’t stand typos, watch out! I have severe ADD which kept me from moving forward with this blog for too long. My friend encouraged me to start blogging and just disclose my disability the same way I do on the first day of class as a college professor. Folks I regularly make spelling mistakes because of my disability. In order to get two books and several academic journal articles published I use a professional copy editor. To blog that would take too much time and money. So if you can overlook my typos, enjoy my musings.
Note: I am also on