Speaking of Virginia Food History. .

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.




About michaelwtwitty

I am a Judaics teacher and Culinary Historian focusing on the foodways of Africa, enslaved African Americans, African America and the African and Jewish diasporas.
This entry was posted in African American Food History, African Food Culture, Diaspora Food Culture, Events and Appearances, Food and Slavery, Food People and Food Places, Food Philosophy at Afroculinaria, The Cooking Gene and tagged , , , , , , , , . Bookmark the permalink.

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