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Enslavers gave field slaves weekly rations of food, including meat, corn, and flour. If enslavers permitted, enslaved people could have a garden to grow themselves fresh vegetables. [ 1 ] Otherwise, they could only make a meal from their rations and anything else they could find.
There are contrasting views on slave's diets and access to food. Some portray slaves as having plenty to eat, while others portray "the fare of the plantation [as] coarse and scanty". [2] For the most part, slaves' diet consisted of a form of fatty pork and corn or rice. [2] Cornbread was commonly eaten by slaves. [3]
While enslaved, people on plantations found ways to supplement their meager food rations by cultivating slave gardens. [5] These slave gardens were usually near the slave cabins or remote areas of the plantation, and provided slaves with three benefits: nourishment, financial independence, and medicinal uses.
House slaves ate the leftovers they prepared for white plantation families such as individual cuts from meats like chicken, turkey, or fish, along with pies and seasoned vegetables. Slaves working in the field ate leftover animal scraps, offal, and whatever food they could find in their environment. Some field slaves rarely ate regular hearty ...
Fogel and Engerman wrote: "[S]lave owners expropriated far less than generally presumed, and over the course of a lifetime a slave field hand received approximately ninety percent of the income produced."(p. 5-6) They were estimating the value of housing, clothing, food and other benefits received by the slaves and argued that they lived as ...
The Bureau of Refugees, Freedmen, and Abandoned Lands, usually referred to as simply the Freedmen's Bureau, [1] was a U.S. government agency of early post American Civil War Reconstruction, assisting freedmen (i.e., former slaves) in the South. It was established on March 3, 1865, and operated briefly as a federal agency after the War, from ...
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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.