Axia College In the early nineteenth century, the African American went from slavery to the struggle for freedom. They had to do several activities in order to survive. Even though food affected the lifestyle during slavery, with religion, soul food like greens, and hamburger meat was prepared and grown to help families survive. There were several kinds of slaves during the nineteenth century. The African Americans were the most popular among all the slaves and had the hardest time for survival. They reported in mid-2003 that today: "Millions of men, women and children around the world are forced to lead lives as slaves. Although this exploitation is often not called slavery, the conditions are the same. People are sold like objects, forced to work for little or no pay and are at the mercy of their 'employers'....Women from Eastern Europe are bonded into prostitution, children are trafficked between West African countries and men are forced to work as slaves on Brazilian agricultural estates. Contemporary slavery takes various forms and affects people of all ages, sex and race."(Katz, Solomon H, Smith, Andrew). The European was the second set of slaves, which joined the African American to provide life for them and the African Americans. The African Americans made it easy for them to survive. They knew how to pray, how to get rivalry solved, and learned how to cook all parts of animals in order to have good dinner meals. [pic]
Group of “Contrabands” at a plantation.
The African American slaves were conditions to hard work for wages. They had to encounter many tasks in order to stay with their slave master’s. The slave master’s decided whether they had earned enough wages for a day’s meal or place to stay. Many of the slave master’s had plantations which the African Americans could do a variety of jobs like crop pulling, planting, weeding, building and carpentering work. Most of this work was manual labor in today’s terminology. Slavery was a legacy in Baltimore and Maryland. “In Baltimore, early seventeenth century the African population has been making contributions to its growth and development both physically and spiritually.” “Slavery was legal in Maryland; there were more free blacks in Baltimore than there were slaves.” (Ira Berlin; Herbert Brewer, 2008) Maryland now has a university that was built on the plantation of Charles Calvert, who was a slaveholder. Most of this land is used for agricultural and will continue the legacy that Maryland has produce. Many of the women slaves sold their goods on corners to help with the cost of their establishments or place of residents.
Women that were slave and sold their good on street corners.
“African cooks in the "Big House" and the slave quarters introduced their native African crops and foods to white planters and farmers, thus linking African and European culinary cultures.” (Sara Roahen, 2009). Watermelons, known affectionately as "August hams," were especially popular in Africa and remained a common food among southern blacks and whites in the summer months. . Enslaved Africans sometimes planted watermelons in the cotton or cornfields and enjoyed them during breaks from their work on hot summer days. “Another important African dish popular in the slave South was fufu, a type of pancake prepared by boiling water and stirring in flour and other ingredients.” (Sara Roahen, 2009). In South Carolina, this dish is still called "turn meal and flour." Africans prepare fufu by mixing palm oil while turning in flour. From this fufu mixture, slaves made hoecakes in the fields by using the blades of their hoes as frying pans. Over time, these African foods, grains, and spices helped fashion a form of southern cuisine...