©2018 All Rights Reserved Carole Copeland Thomas • (508) 947-5755 • Carole@mssconnect.com
Click Here to register for the FREE Webinar with author Adrian Miller. It's a fun and engaging one our presentation you won't want to miss.
Here are Historical insights from Adrian Miller’s new book, Soul Food:
Following the example of the Caribbean planters, southern planters realized they could save money by feeding their slaves fish. The use of fish as slave rations served as the second conscious linking of fish and blackness in the slaving South. Planters like Thomas Jefferson often found fish a cheaper alternative to other meats. Other planters followed suit, and enslaved people fished on their own time to supplement their rations. Todd Savitt notes in his study of slavery, “Slaves also fished for their own meals in nearby streams, with or without the permission of overseer and master.” (Page 73)
And this excerpt:
Fried chicken’s long preparation time played a role in the gradual development of the Gospel Bird. Slaves, including the field cooks, had the most leisure time on weekends and holidays, which coincided with the observances of the Christian Sabbath and other days of religious importance. (Page 55)
And this excerpt:
Since bananas were cheap in that region, British Caribbean cooks experimented with putting bananas in their traditional desserts at a much earlier date than those in British North America. The British trifle was one such dessert that got a makeover. Banana pudding’s acknowledged immediate ancestor is the British trifle - a dessert in which a bread element (cake, shredded break, or cookies) was covered with a boiled custard and then topped off with a meringue. (Page 246)
Join us for a facinating hour of food, culture and traditions with award winning writer, attorney and certified barbecue judge Adrian Miller. Even if you grew up on fried chicken, macaroni and cheese and collard greens, there is something new that you'll learn from this webinar. Insightful, eclectic and historical, Adrian Miller delves into the influences, ingredients and innovations that make up the soul food tradition. Focusing each chapter on the culinary and social history of foods--such as fried chicken, chitlins, yams, greens and "red drinks"--Miller uncovers how they got on the soul food plate and what it means for African American culture and history.
Invite your friends and colleagues to this FREE one hour webinar set for July 28th at 12 Noon Eastern. After the program you'll need to be a member of the Multicultural Symposium Series to access the archive version. (www.mssconnect.com)
Bring your questions about that special soul food and Adrian will answer them.
From Grandma's favorite recipe to Uncle Joe's famous barbecue sauce, Soul Food will make you hungry and happy at the same time.
Join our webinar by smart phone, landline, laptop or desktop computer. We'll send you complete instructions how to join the presentation as soon as you REGISTER for the webinar.
For more information email firstname.lastname@example.org or call Carole Copeland Thomas at 508 947-5755.
Call In or Log On From Your Beach Chair, Kitchen Table or Office Cubicle
About The Author:
Adrian Miller is a graduate of Stanford University and Georgetown University Law School. After practicing law in Denver for several years, Adrian became a special assistant to President William Jefferson Clinton and the Deputy Director of the President’s Initiative for One America. The President’s Initiative for One America was the first free-standing White House office in history to examine and focus on closing the opportunity gaps that exist for minorities in this country. The One America office built on the foundation laid by the President’s Initiative on Race by promoting the President’s goals of educating the American public about race, and coordinating the work of the White House and federal agencies to carry out the President’s vision of One America.
After his White House stint, Adrian returned to Colorado and served as the General Counsel and Director of Outreach at the Bell Policy Center—a progressive think tank dedicated to making Colorado a state of opportunity for all. In 2007, Adrian became the Deputy Legislative Director for Colorado Governor Bill Ritter, Jr. By the end of Gov. Ritter’s first term, Adrian was a Senior Policy Analyst for Gov. Ritter where he handled homeland security, military and veterans’ issues. Adrian was also Governor Ritter’s point person on the Colorado Campaign to End Childhood Hunger which significantly increased participation in the summer food and school breakfast programs.
Adrian is currently the Executive Director of the Colorado Council of Churches. He is the first African American and the first layperson to hold that position.
Adrian is also a culinary historian and a certified barbecue judge who has lectured around the country on such topics as: Black Chefs in the White House, chicken and waffles, hot sauce, kosher soul food, red drinks, soda pop, and soul food. Adrian’s book, Soul Food: The Surprising Story of an American Cuisine, One Plate at a Time was published by the University of North Carolina Press in August 2013. Soul Food won the 2014 James Beard Foundation Book Award for Reference and Scholarship.
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