Cookbook Club

Belinda Smith-Sullivan Talks Soul Food

By: The Local Palate

The African American diaspora launched a wave of cooking traditions and styles throughout the United States that became synonymous with “Southern,” “comfort,” or “down-home” food. As descendants of enslaved people moved throughout and beyond the South, they adapted old family recipes to meet the changing ingredients and socioeconomic conditions. In the mid-20th century, the term “soul food” became broadly used to describe the style of food found in Black communities—a style reflected in many food traditions found in the South.

The 2021 Gather ‘Round event in Atlanta invited a panel of chefs and recent cookbook authors to discuss their thoughts on soul food and its influences on their cooking. Panelists included chef and spice entrepreneur Belinda Smith-Sullivan, who released her new cookbook Southern Sugar in September.

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Date Published: 10.20.21
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