Coutesy of Marcus Hill Sophomore Marcus Hill hosted the First Annual Soul Food Celebration in Emerson Hall, where approximately 150 guests were treated to taste various soul food dishes. Some of the dishes included Hill's own family recipes, including yams and collard greens.

Fried chicken. Corn pudding. Sweet potato pie. Collard greens. Those are just some of the dishes that make up what is known as soul food.

According to Cultural Communication Professor Dr. Debra Sequiera, soul food originated from the cuisine developed by African slaves in the American South.

"It was fashioned after meager ingredients," she said. "If you have meat at all, it's from the most undesirable parts."

A few examples of those "undesirable parts" include chitlins (pig intestines) and maw (pig stomach).

However unappetizing those foods may seem to those outside the culture, African-American families have built their communities around shared meals.

"Soul food is central to community," said Joe Snell, assistant director of Student Programs and Intercultural Student Programs.

Sophomore Marcus Hill echoes that sentiment. "Soul food is a way that people come together ... It's a time of celebration and a way to fellowship."

"The food is so good that it soothes your soul," Snell said. "It's food that makes you feel good to the depths of your being ... It's food that makes you smile, that comforts you."

Snell enjoys eating friend chicken, collard greens, black eyed peas and cornbread.

Hill said that some of his favorite soul food dishes are yams, corn pudding and potato salad. He said that whenever there are family gatherings, his mom and "granny" make sure that there's always some potato salad and corn pudding for him.

Although his family isn't able to get together every Sunday night for dinner like the African-American families of the past would, Hill does enjoy traditional soul food meals on holidays like Christmas and Thanksgiving. During those meals, the family usually enjoys Butterball honey baked ham, collard greens mixed with mustard greens, white potato salad, macaroni and cheese, yams, fried chicken, corn pudding, rolls and baked beans.

Hill's mother and "granny" taught him to cook soul food, and he's used that knowledge to teach other students about his culture through food. Last quarter, Hill held the First Annual Soul Food Celebration in Emerson Hall's main lounge. Approximately 150 people attended to try some of the Hill family recipes.

"Some people [that came to the Soul Food Celebration] had never had a black friend before, so they probably hadn't tried soul food before either," he said.

For those who have never tried soul food before, Hill suggests they start with the yams. Although he makes homemade yams, Hill said that the ones that come in the purple can at the supermarket "taste pretty good too."

Soul Food to Try at Home

Yams
Recipe by Martha J. Small

Ingredients:
Yams
Vanilla flavor
Brown sugar
White sugar
Cinnamon
Nutmeg

Instructions:
Peel, cut (into medium sized pieces) and wash yams. Put yams into pot, add desired amount of all ingredients to fit taste. Evenly stir; slow simmer for 30-40 minutes over low heat.

Corn Pudding
Recipe by Marcus A. Hill

Ingredients:
1 large can or 4 cans of cream style corn
1 egg (per can of corn)
Seasoning salt (such as Lawry's brand)
Pepper
1/2 cup flour
1/2 stick butter

Instructions:
Preheat oven to 350 degrees. Pour cans of corn into a mixing bowl, add uncooked eggs, seasoning salt, pepper and melted butter. Stir while gradually adding flour until the mixture is thickened. Pour into greased or non-stick baking dish. Bake for 30 - 45 minutes.