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originally posted by: scojak
a reply to: StallionDuck
Collard greens, fried chicken and Kool-Aid.
As a white male, I feel pretty racist saying that, but a black woman said basically the same thing and it wasn't racist, so I'm good, right?
originally posted by: ketsuko
a reply to: NightSkyeB4Dawn
I get it, but at the same time, we live in a world where people who are in charge of what our kids learn publish scholarly articles and hold seminars on how to deconstruct white oppressive constructs in teaching mathematics.
Seriously, simply teaching that 2+2=4 is white oppressive, and the reason that conclusion is arrived at it because there aren't enough minorities in mathematics (well, Asians don't count ... there aren't enough of the *right* kinds of minorities in mathematics).
When that kind of thought permeates what constitutes modern academia, then it trickles out into everything else --- including the young idiot who decided this piece constituted news at HuffPo.
The end result is that if something is wrong, it's likely because something in your life is white oppressive (unless you're white that is).
There's a perception in the black community that eating healthy means eating like white people, but it doesn't have to be that way.
The French influence came when the Acadians moved down to Louisiana, the Carib/African/Spanish influence was already there. Acadian ingredients from Canada did not exist in Louisiana, hell even the name 'Acadian' became bastardized into 'Cajun'.
originally posted by: StallionDuck
Should brush up on your history. I know my heritage and ^^^^^ isn't correct at all.
If the nuns brought with them the rudiments of French cuisine, blacks can be credited with using what little was available locally to devise something edible. By 1744 the Compagnie des Indes had imported some two thousand slaves from the west coast of Africa and the West Indies. The 1724 Code Noir , French regulations for treatment of blacks, made Louisiana a pleasanter place for them to live than Britishruled areas. Also, the French were lax in enforcing regulations against miscegenation.
Black cooks had a sophisticated tradition of preparing food. Their African ancestors had traded with Arabs since the eighth century and had left a legacy of various cultivated Middle Eastern vegetables. By the sixteenth century West African farmers were growing corn, peanuts, yams, eggplant, garlic, and onions, which they had assimilated into their native diet of kidney beans, varieties of rice, green leafy vegetables, and okra. Foods were prepared by long, slow cooking and were served with delicate sauces.
It is thought that okra, called kingombo , was brought to the New World by slaves. The popular mainstay among Catholic families of Louisiana, gumbo z’herbes , is taken from a similar African dish made of various greens and herbs. An old saying states that a new friend will be made for each different green used in the soup. During the months when okra was in season, it was the key ingredient for thickening gumbo, replacing the Indian filé powder used the rest of the year. Read me
originally posted by: AugustusMasonicus
a reply to: StallionDuck
You even read your own source? It says the same thing I just told you. Acadians = Cajuns. Therefore no Acadians/Cajuns, no Cajun Cuisine. The blacks were there before the Cajuns and influenced the cooking.
When you're done re-reading your own link you can read the one I gave you which deals with cooking.
originally posted by: NightSkyeB4Dawn
a reply to: ketsuko
Do you really believe that?
If you do then I guess the BS actually works. That is why they do it.