Have you ever wondered what a sandwich sounds like?

Not much to it is there?

Unless of course it's a Walker's sandwich.

Mmm, that is good.

Now that's what Asani should sound like.

Go all crisp in with walkers.

Delicious.

In the words of culinary with Walters. Delicious.

In the words of culinary historian Michael Twitty,

our food was never just food.

It was medicine, a gateway to good fortune,

and a mystical lubricate between the living and the dead.

Because our cuisine has always been worthy of praise and gratitude.

Check out this delicious timeline of Soul Food History.

I'm Sydney and this is Two Minute Black History, What You Didn't Learn in School. school. Our food belongs to a culinary legacy that encompasses centuries of creativity,

resourcefulness, and community. During enslavement, we weren't free to choose what we consumed.

According to Soul Food Scholar Adrian Miller, enslaved people received a five-pound starch allotment,

small portions of salted or smoked meat, and a jug of molasses each week.

They had to supplement their diets by fishing, foraging, hunting, and raising livestock. They also grew transplanted vegetables like okra and leaned on ancestral farming knowledge to get by.

With the Reconstruction era came sharecropping. Then Soul Food became part of church fellowship, where food was as much prayer as sustenance.

Special occasion foods like fried fish and sweet potato pie were for Sundays, while weekday diets mirrored enslavement ones, including seasonal vegetables, small amounts of meat, and cornbread.

Food patterns changed with the Great Migration.

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