Thursday, February 4, 2010

anti-racist excess: traditional Southern cooking

First read NBC Cafeteria Celebrates Black History Month With Fried Chicken Special (Update)

Then read Cook defends fried chicken choice for Black History Month menu and play the video. The cook's a black woman. She came up with a menu of what's been called soul food.

Anti-racists, I realize this is hard for you to understand, but fried chicken is not racist.

ETA: I tweaked the title. See justified rudeness? and an apology.


  1. It's pretty much a southern US meal. In childhood, I was fed that meal (except for the collard greens) at least every couple of weeks. My family is very suburban, middle class and white. I read an article about a southern man's travels & he went to a 'soul food' dinner at a northern university and both he and his hosts were surprised by his reaction to the food - the hosts surprised by a white man enjoying soul food and he by the hosts not knowing that this was the same food he grew up eating. As far as 'racial' food, chitlins are pretty much an exclusively African-American food. As for collard greens, I know many white people who have vowed never to eat any more collard greens once they reached a certain level of income. This probably explains my husband's horrified/ amused reaction when I chose collard greens at a buffet. I suppose it's easier to get one's panties in twist over this than address bigger issues on how to build a more just society. Of course, this only makes it more difficult to take anti-racism seriously.

  2. Toonhead, I think (as I would) that there are a lot of class issues going on in this, 'cause yep, it's southern food associated with poor folks but enjoyed by southerners of all classes, the kind Martin Luther King would've loved.

    John, thanks for that!