Existing comment:
A Blending of Palates
African Americans adapted Indian, European, and African food traditions -- such as deep-fat frying, gumbo, and fricassee -- to feed their own families as well as those of white slaveowners. Pork and corn were the primary rations issued to slaves, but they were supplemented by plants and animals grown or raised or gathered from nearby rivers and fields.
Language, cuisine, music, and architecture in the United States are all heavily influenced by African traditions and are part of a uniquely American culture. |