Saturday, March 26, 2016

Seasoning Sacred Food


(Courtesy of the Library of Congress)
Easter Sunday is that time of the year in which Christians make sacred (set apart from everyday dishes) food full of soul for celebrating the ressurection of Jesus Christ. How do you season sacred food? In A Pinch of Soul in Book Form, published in 1969, Pearl Bowser delves into the essence of how to season food. According to Bowser, “Soul food is also food rich in taste. What is bland becomes exciting by the addition of our spices—garlic, pepper, bay leaf—and the other condiments which are always on the table along with the salt and pepper—hot pepper sauce, either from the West Indies or Louisiana, and vinegar to go on many meats and vegetables.” 

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