Collards were transported from Africa to the Americas during the trans-Atlantic slave trade. The main vegetable eaten by blacks on plantations was collard greens (King and Kipple 88). Plantation owners often gave cornmeal to enslaved blacks along with leftover scraps of pork or beef (King and Kipple 88). While scholars have contrasting views about the quantity of food that enslaved African-Americans ate, they agree that the diet of enslaved African-Americans was extremely limited. Soul food makes use of cooking techniques and ingredients from West Africa, Western Europe, and Native American cuisines. While these ideas about soul food are true, the cuisine’s origins are more diverse than many people realize. The cuisine is most commonly known as a style of cooking that was born through the struggles of enslaved and poor African-Americans throughout the south. Soul food’s identity is deeply rooted in both African-American and southern American culture.
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