Virginia was a huge colony then commonwealth that played, with its neighbor Maryland, an extraordinary role in the development of proto – Southern cuisine.  Long before the Carolina-Georgia Lowcountry and Lower Mississippi Valley, the foodways of the Chesapeake,  Tidewater, Piedmont, Blue Ridge and Valley borne of a unique mix of cultures from the Southern Algonquins to Northwest European groups to successive waves if distinct African peoples created a version of Southern food that traveled further than any other Southern food culture before the 20th century. African Virginians spread a food culture that came to define the “soul food” we know today.

Come with me on that journey next Thursday, February 5th, at 7 pm in the Monroe bldg in room 240 at the University of Mary Washington in Fredericksburg, VA.



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