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Every Nation Has Its DishBlack Bodies and Black Food in Twentieth-Century America$
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Jennifer Jensen Wallach

Print publication date: 2019

Print ISBN-13: 9781469645216

Published to North Carolina Scholarship Online: September 2019

DOI: 10.5149/northcarolina/9781469645216.001.0001

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PRINTED FROM UNIVERSITY OF NORTH CAROLINA PRESS SCHOLARSHIP ONLINE (www.northcarolina.universitypressscholarship.com). (c) Copyright University of North Carolina Press, 2021. All Rights Reserved. An individual user may print out a PDF of a single chapter of a monograph in NCSO for personal use.date: 20 September 2021

Culinary Nationalism beyond Soul Food

Culinary Nationalism beyond Soul Food

(p.173) 7 Culinary Nationalism beyond Soul Food
Every Nation Has Its Dish

Jennifer Jensen Wallach

University of North Carolina Press

This chapter discusses radical black critiques of the soul food tradition that emerged beginning in the late 1960s. Some began to associate the diet with bad health and criticized its linkages to the cuisine of slavery. These food reformers advocated for the rejection of both traditional American foods and the soul food menu. Their largely vegetarian diet was designed to dissociate themselves from the foodways of slavery as well as from the ethos of domination associated with carnivorism. They hoped that their healthful eating practices would strengthen their bodies to prepare themselves for a concerted program of black nation building.

Keywords:   Soul food, Carnivorism, Vegetarianism, Dick Gregory, Nation of Islam, Elijah Muhammad, African food, Amiri Baraka, Kawanzaa

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