User:Banff33/Culture of Chicago/Bibliography

Bibliography

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Bibliography

This is where you will compile the bibliography for your Wikipedia assignment. Add the name and/or notes about what each source covers, then use the "Cite" button to generate the citation for that source

Poe, Tracy N. (1999). "The Origins of Soul Food in Black Urban Identity: Chicago, 19125-1947". American Studies International.^[1]
- Food businesses that sold ingredients and goods that are considered Soul Food helped to unite African Americans whose heritage comes from slaves, sharecroppers, and industrial workers.
- African American cooks' expertise in the kitchen comes from resources and preparations that African, Euroopean, and early Americans had and used. This collective knowledge is the foundation of Southern cuisine.
- The communal style of eating stems from African and slave roots when extended kinship groups would gather to eat large meals together on Sundays and holidays. Many habits such as having large dinners and picnics and seasonal eating carried over even when freed slaves migrated to the North. These habits made it easy for African Americans to remember that these traditions done in an urban setting come from their rural Southern roots.
- African Americans from the South have a distinct taste, and restuarants adapted to that by altering their marketing to say slogans such as "Freshest Fish Received Daily, Live Shrimp an Crabs."
- Many African American migrants who were entrepreneurs would open food-related businesses, female entrepreneurs especially. Food-related businesses had a low threshold for entry because many African Americans were raised in environments where food was a central part of life. Additionally, opening groocery stores, restaurants, lunch counters, and more did not require specialized training or a lot of starting capital.
Chicago Black Restaurant Week: Steeped in history, the event is ever-evolving ^[2]
- Beginning in 2015, Chicago Black Restaurant Week is an annual celebration of various Black cuisines where more than 20 different restaurants come together in February during Black History Month to share their foods.
Grits And Greens Conference ^[3]
- In 2001, the Culinary Historians of Chicago held a ‘Grits and Greens’ conference at Harold Washington College. The conference was focused on highlighting the contribution of African-American women in shaping the culinary culture of Chicago's black community. Over the course of two days, the event brought together an array of people, including authors, chefs, and professors. The programming of the event featured a variety of activities, such as a gala held at Roosevelt University and tours of the southwest neighborhoods of Chicago.

References

^ Poe, Tracy N. (1999). "The Origins of Soul Food in Black Urban Identity: Chicago, 1915-1947". American Studies International. 37 (1): 4–33. ISSN 0883-105X.
^ "Chicago Black Restaurant Week: Steeped in history, the event is ever-evolving". Chicago Sun-Times. 2023-02-12. Retrieved 2023-03-30.
^ Smith-Colin, Mattie (June 20, 2001). "`Grits And Greens' conference celebrates African American women". Chicago Defender. No. 33. Real Times, Inc. p. 13. ISSN 0745-7014.

[1] Poe, Tracy N. (1999). "The Origins of Soul Food in Black Urban Identity: Chicago, 1915-1947". American Studies International. 37 (1): 4–33. ISSN 0883-105X.

[2] "Chicago Black Restaurant Week: Steeped in history, the event is ever-evolving". Chicago Sun-Times. 2023-02-12. Retrieved 2023-03-30.

[3] Smith-Colin, Mattie (June 20, 2001). "`Grits And Greens' conference celebrates African American women". Chicago Defender. No. 33. Real Times, Inc. p. 13. ISSN 0745-7014.

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