The South is about the abundance, beauty, and richness of Southern culture, but also its dark underside. The history of Southern food reflects the history of slavery, of poverty, of the negotiation of power.

The study of foodways - the intersection of food and culture - addresses a central issue in the humanities: how we connect the great dramas of history with the lives of ordinary people.

Southern food derives its strength from many cultures. It's a melding of food cultures from Native Americans, enslaved African-Americans, and Europeans.

If there was ever a food that had politics behind it, it is soul food. Soul food became a symbol of the black power movement in the late 1960s. Chef Marcus Samuelsson, with his soul food restaurant Red Rooster in Harlem, is very clear about what soul food represents. It is a food of memory, a food of labor.

Most Southerners recognize when a story about their own experience feels off-kilter or offensive. But Southerners are also fascinated by the way their region is presented in popular culture. It is exciting to see how filmmakers take great care to present worlds in which race, region, and food are deeply intertwined.

The core cuisine of Southern food is established in the plantation South, within the world of slavery. To understand the plantation table, we must understand the relationship of enslaved people to Africa, to historical trauma, and their central role in food production. Their voice is the most poignant, expressive voice in Southern cuisine.