Niagara Gazette — Perhaps more precisely, credit should go to the slaves in Jefferson’s kitchen who were trained to cook in this style and were producing meals for 12-25 people every day of the year.”
Might this combination of French and African influenced Southern culinary have been the root of what we call “Soul Food” today?
Historian Leni Sorensen connects the dots between Hemings and Fossett, writing that Jefferson brought Edith Fossett and Fanny Hern to Washington and Monticello in 1862 aged15 and 18 respectively when they were tasked with cooking for the president until his death in 1826.
Naturally, Niagara’s culinary history goes all the way back to the pre-Colonial period; long before Europeans stumbled across this place, Natives had already mastered their own crops and developed their very own cuisine, some of which, like many others from around the world, especially India, is now available in Niagara Falls today. Of course, the Revolutionary War, the War of 1812, even the World Wars and other military conflicts also introduced new foods and flavors to the palates of the masses, many of whom still remember and crave their unique tastes; fortunately, skilled chefs can replicate some of those experiences, keeping that part of our heritage alive.
A menu that can successfully combine our culinary choices and preferences together with the amazing natural and social history of the region might just cook up a recipe that truly serves up some serious food for thought.
Hungry?Contact Bill at email@example.com