Soul, Seasoning, and Sacred Food
Family gathered around the dinner table during the Great Depression, courtesy of the Library of Congress
Soul food is sacred food for those who remember growing up eating it with family and friends. In A Pinch of Soul in Book Form, published in 1969, Pearl Bowser delves into the essence of how to season soul food in the African American tradition. 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.”
