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المحتوى المقدم من CulinaryHistory. يتم تحميل جميع محتويات البودكاست بما في ذلك الحلقات والرسومات وأوصاف البودكاست وتقديمها مباشرةً بواسطة CulinaryHistory أو شريك منصة البودكاست الخاص بهم. إذا كنت تعتقد أن شخصًا ما يستخدم عملك المحمي بحقوق الطبع والنشر دون إذنك، فيمكنك اتباع العملية الموضحة هنا https://ar.player.fm/legal.
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Black Women in the Kitchen with Sephira Bailey Shuttlesworth, PhD

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Manage episode 320067773 series 2359032
المحتوى المقدم من CulinaryHistory. يتم تحميل جميع محتويات البودكاست بما في ذلك الحلقات والرسومات وأوصاف البودكاست وتقديمها مباشرةً بواسطة CulinaryHistory أو شريك منصة البودكاست الخاص بهم. إذا كنت تعتقد أن شخصًا ما يستخدم عملك المحمي بحقوق الطبع والنشر دون إذنك، فيمكنك اتباع العملية الموضحة هنا https://ar.player.fm/legal.
Black Women in the Kitchen Presented by Sephira Bailey Shuttlesworth PhD A note from Scott Warner, President, Culinary Historians of Chicago: This past fall I had the joy of attending the International Association of Culinary Professionals Annual Conference held in Birmingham, Alabama. The conference offered a buffet of glorious foodwriters and speakers, all accessible and sharing. Among the most moving talks I attended was one by Dr. Sephira Bailey Shuttlesworth who spoke poignantly and personally about ‘Black Women in the Kitchen,’ and what they have contributed to America’s table. She even belted out a spiritual that her grandmother often sang in the kitchen as she cooked for her family. (Dr. Shuttlesworth got a standing ovation. There wasn’t a dry eye in the house.) As soon as the applause died down, I made a beeline to the front stage and asked her if she would share her tale (and throw in a song) for the Culinary Historians of Chicago. She took hold of my hand, smiled and in a nanosecond said yes. So do come “down by the riverside” and join Dr. Shuttlesworth as she serves and sings up a feast of remembrances and American Culinary History. A few highlights from her upcoming talk: “Where I come from, everybody had a Mama or Big Mama. She was most often one’s grandmother and was usually the best cook in the family. My own maternal grandmother held that position not only in our family but was revered as one of the best cooks in our community. When her food arrived at church gatherings, it was sure to be some of the first to disappear! From her double-crusted apple pie to potato salad, boiled cabbage sprouts, and baked chicken and cornbread dressing, she made magic with food! Mama became a widow in her late 40’s, left alone to finish raising 4 children ages 12 to 19. Papa left her a 30-acre farm where she and her children worked season in and season out, (oftentimes plowing the mules herself) to provide for her family! On that little farm, she grew market crops like cotton, corn, and later soybeans; but also, as many as 25 different varieties of fruits and vegetables.They grew (almost) everything they needed to sustain themselves and always enough to share with others. “One thing Black women over time have excelled at is “making something out of nothing,” especially in the kitchen. It is a skill passed down through the generations. My late husband, Rev. Fred Shuttlesworth, used to say that he could go into our kitchen and come out sure that there was nothing to eat and certain that it was time to head to the grocery store. Twenty minutes later, I could go into that same kitchen and have a “meat and three” on the stove and dessert in the oven. That’s because I can almost always see a meal where others might not! And I can take scraps and leftovers and make a new and wonderful “taste treat.” It is a skill that I believe has its roots in “slave food.” Slave food consisted of the leftover and discarded rations that slave owners made available to their chattel. From the pig, such parts as the liver, spleen or “light”, intestines (chitterlings), maw (stomach), head, neck bones, pig feet and tails were passed on. From the cow came the tripe, liver, tail, tongue, neck bones and back bones. Slaves were also allowed to scrap “seconds”; oftentimes inferior quality and/or leftover fruits and vegetables. Lard and sorghum molasses were also common.” Recorded via Zoom on February 9, 2022 www.CulinaryHistorians of Chicago
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Manage episode 320067773 series 2359032
المحتوى المقدم من CulinaryHistory. يتم تحميل جميع محتويات البودكاست بما في ذلك الحلقات والرسومات وأوصاف البودكاست وتقديمها مباشرةً بواسطة CulinaryHistory أو شريك منصة البودكاست الخاص بهم. إذا كنت تعتقد أن شخصًا ما يستخدم عملك المحمي بحقوق الطبع والنشر دون إذنك، فيمكنك اتباع العملية الموضحة هنا https://ar.player.fm/legal.
Black Women in the Kitchen Presented by Sephira Bailey Shuttlesworth PhD A note from Scott Warner, President, Culinary Historians of Chicago: This past fall I had the joy of attending the International Association of Culinary Professionals Annual Conference held in Birmingham, Alabama. The conference offered a buffet of glorious foodwriters and speakers, all accessible and sharing. Among the most moving talks I attended was one by Dr. Sephira Bailey Shuttlesworth who spoke poignantly and personally about ‘Black Women in the Kitchen,’ and what they have contributed to America’s table. She even belted out a spiritual that her grandmother often sang in the kitchen as she cooked for her family. (Dr. Shuttlesworth got a standing ovation. There wasn’t a dry eye in the house.) As soon as the applause died down, I made a beeline to the front stage and asked her if she would share her tale (and throw in a song) for the Culinary Historians of Chicago. She took hold of my hand, smiled and in a nanosecond said yes. So do come “down by the riverside” and join Dr. Shuttlesworth as she serves and sings up a feast of remembrances and American Culinary History. A few highlights from her upcoming talk: “Where I come from, everybody had a Mama or Big Mama. She was most often one’s grandmother and was usually the best cook in the family. My own maternal grandmother held that position not only in our family but was revered as one of the best cooks in our community. When her food arrived at church gatherings, it was sure to be some of the first to disappear! From her double-crusted apple pie to potato salad, boiled cabbage sprouts, and baked chicken and cornbread dressing, she made magic with food! Mama became a widow in her late 40’s, left alone to finish raising 4 children ages 12 to 19. Papa left her a 30-acre farm where she and her children worked season in and season out, (oftentimes plowing the mules herself) to provide for her family! On that little farm, she grew market crops like cotton, corn, and later soybeans; but also, as many as 25 different varieties of fruits and vegetables.They grew (almost) everything they needed to sustain themselves and always enough to share with others. “One thing Black women over time have excelled at is “making something out of nothing,” especially in the kitchen. It is a skill passed down through the generations. My late husband, Rev. Fred Shuttlesworth, used to say that he could go into our kitchen and come out sure that there was nothing to eat and certain that it was time to head to the grocery store. Twenty minutes later, I could go into that same kitchen and have a “meat and three” on the stove and dessert in the oven. That’s because I can almost always see a meal where others might not! And I can take scraps and leftovers and make a new and wonderful “taste treat.” It is a skill that I believe has its roots in “slave food.” Slave food consisted of the leftover and discarded rations that slave owners made available to their chattel. From the pig, such parts as the liver, spleen or “light”, intestines (chitterlings), maw (stomach), head, neck bones, pig feet and tails were passed on. From the cow came the tripe, liver, tail, tongue, neck bones and back bones. Slaves were also allowed to scrap “seconds”; oftentimes inferior quality and/or leftover fruits and vegetables. Lard and sorghum molasses were also common.” Recorded via Zoom on February 9, 2022 www.CulinaryHistorians of Chicago
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