Soulful 60s

Let's skip a few decades now and move onto one of my favourite period of time; the swinging 60s. More specifically the 60s in America. This was a revolutionary period of time all over the world with the rise of bands like the Beatles and hippie culture becoming popular, but it was particularly important in America as it was the time when the civil rights movement became widespread and was actively in full swing. Books like The Help by Kathryn Stockett were written about this time too to show the struggles that black working class folk had. As well as this, food is also a recurring theme within the book, highlighting how black women could gain control through food. One of the most famous scenes in the book is when one maid makes her previous mistress a pie made from human faeces in revenge for sacking her. However the mistress knowing what a competent cook Minnie is, continues to eat it until she finally realised what she is eating.

Food played a massive part in this time frame as it was in many restaurants that sit ins' and political demonstrations were made, but it also was a time when food from black cultures also became popular.  This food was often labelled as soul food as it gave the warm, comforting, safe feeling that many people  craved during a turbulent time. Although it was laden in calories from the heavy amount of carbs and sugar used it was there to do the job of sustaining people and keeping them going when days might be long from campaigning for freedom. Even though it would and could not do much for your waistline, soul food is meant to be some of the best food that will ever greet your mouth. 

Although it is the most stereotypical of choices, here is a recipe for fried chicken: 

Buttermilk Brined Fried Chicken.

INGREDIENTS:

• 3 cups buttermilk
• 1/3 cup coarse salt
• 2 tablespoons sugar
• 2-1/2 to 3 pounds meaty chicken pieces (breast halves, thighs, and drumsticks)
• 2 cups all-purpose flour
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 3/4 cup buttermilk
• Cooking oil

METHOD:
1. For brine, in a resealable plastic bag set in a bowl combine the 3 cups buttermilk, the coarse salt, and sugar. Cut chicken breasts in half crosswise. Add all chicken pieces to the brine; seal bag. Chill for 2 to 4 hours; remove chicken from brine. Drain chicken; pat dry with paper towels. Discard brine.
2. In a large bowl combine flour, the 1/4 teaspoon salt, and pepper. Place the 3/4 cup buttermilk in a
shallow dish. Coat chicken with flour mixture. Dip in the buttermilk; coat again with flour mixture.
3. Meanwhile, in a deep, heavy Dutch oven or kettle, or a deep-fat fryer, heat 1-1/2 inches oil to 350º degrees F. Using tongs carefully add a few pieces of chicken to Dutch oven. (Oil temperature will drop; maintain temperature at 325º degrees F.) Fry chicken for 12 to 15 minutes or until chicken is no longer pink (170º degrees F for breasts; 180º degrees F for thighs and drumsticks), and coating is golden, turning once. Drain on paper towels. Keep fried chicken warm in a 300º degree F oven while frying remaining chicken pieces.
Makes 6 servings.

It may seem odd to us Brits but the Americans happily put very savoury food like this with very sweet food like maple syrup on a regular basis which brings me to the argument of this post; food can be considered weird a lot of the time because we don't know where it comes from or we haven't experienced it before, but as we can see through history without tasting new things or allowing ourselves to be brave and try them we would only slow our pallettes down. Without opening ourselves to other cultures traditions and foods we are only hindering ourselves.