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Black in Latin America is a documentary television series that aired on PBS on April 19, 2011, in the United States. [1] [2] The series is based on the 2011 book Black in Latin America by Henry Louis Gates Jr., who produced the four-episode series. Both the documentary and book explore the historical roots and influence of Afro-Latin Americans.
Most countries in Latin America acknowledge African Latinos in their census; however they are often discriminated against and are not granted social and political equality. Only until recently, 15 million African descendants were recognized in Latin America. Biological identity is a major factor in defining AfroLatinidad and their social status ...
Food historian Adrian Miller studied soul food's development in Maryland and in Northern American states. Soul food in Maryland's Black communities added local flavors from seafood from the Chesapeake Bay. People in Maryland fried chicken in shallow fat in a frying pan, covering it with a lid, thus frying and steaming the chicken, which was ...
A 2017 NIH study found that from 2000 to 2010, 25% of American Indians and Alaska Natives were consistently food insecure — twice the rate of white Americans.
Black American cuisine is varied and has deep roots in the U.S. Stacker used research from colleges and food historians to highlight 10 historic dishes.
Southeastern African American Farmers Organic Network. SAAFON is a nonprofit that connects Black farmers in the southeastern United States. Its mission revolves around a commitment to ...
Louisiana Creole cuisine (French: cuisine créole, Louisiana Creole: manjé kréyòl, Spanish: cocina criolla) is a style of cooking originating in Louisiana, United States, which blends West African, French, Spanish, and Native American influences, [1] [2] as well as influences from the general cuisine of the Southern United States.
This is a list of soul foods and dishes.Soul food is the ethnic cuisine of African Americans that originated in the Southern United States during the era of slavery. [1] It uses a variety of ingredients and cooking styles, some of which came from West African and Central African cuisine brought over by enslaved Africans while others originated in Europe.