The Soul Food Issue

Soul food culinary traditions reflect the dishes and the people who make the staples of this cuisine.

There are certain categories of food that, when asked about, people have definite opinions on where to find “the best.” Fans of barbecue, pizza and sushi establishments, for instance, fiercely defend their stances on dishes that stand out among other options. As I learned through an informal survey on social media, soul food is another cuisine that generates diehard fans for particular restaurants. Respondents were unequivocal in their support of their favorite eatery, and no amount of public persuasion could change their minds.

This issue celebrates soul food as a cuisine that has influenced the South’s culture and culinary foodways for more than 200 years. While the name wasn’t assigned until the 1960’s, the dishes have come to be synonymous with traditional Southern cooking. Soul food is a history of African American cuisine, with many ingredients and cooking techniques originating in Africa. The dishes can be viewed as an amalgamation of Native American, Spanish, British and other culinary influences, creating a truly American cuisine that extends beyond the region. In many respects, soul food was ahead of its time. Out of necessity and resourcefulness, meals emphasized fresh, seasonal vegetables and entailed total utilization of animals such as cows, pigs and poultry – characteristics of modern day locavore dining.

To start off, we explore the definition and origins of soul food and how it might (or might not) be different from Southern food. Wonder what vegetarians might eat at a soul food restaurant? Read how vegan versions of common dishes are growing in availability and popularity at local eateries. Speaking of vegetables, if you’re interested in expanding your legume lexicon, our guide to field peas will come in handy, especially if you want to grow a few local favorites to your garden. We take you to some area soul food restaurants for a (virtual) taste of iconic dishes. Find recipes for traditional dishes such as chitterlings and sweet potato pie along with modern takes on mac and cheese and fried chicken, and much more.

This issue commemorates the start of our fifth year publishing Edible Northeast Florida. It’s been such an honor helping to highlight the importance of a sustainable regional food system. Much gratitude goes to our dedicated readers, subscribers and contributors who are such a critical part of a vibrant culinary community. Thanks also to our advertisers who share our commitment to telling the story of local food. It is with their support that enables us to bring you this publication free of charge. Please make sure to show them some love by patronizing these businesses, and let them know their friends at Edible Northeast Florida sent you.

Lauren Titus, Editor

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STORIES & RECIPES FROM THE SOUL FOOD ISSUE