This June join food and grill enthusiasts, food editors, chefs, historians, authors and more for the virtual celebration of 23 years of National Soul Food Month.™ Launched in 2001, National Soul Food Month™ has been touted online, in print and via word-of-mouth. This is the 23rd-year celebration in partnership with the Museum of Food and Drink(MOFAD) at DUMBO, Brooklyn, New York.
National Soul Food Month celebrates the heritage and history of foods and foodways of African Americans and peoples from the African diaspora. The culinary contributions of this group have had an indelible impact on the American menu.
Food is culture and the culture of African Americans is woven into the fabric of the American menu. From the innumerable folks whose creativity, skills and mother wit led to industry changing industrial innovations such as Norbert Rillieux, Edmond Albius, or Frederick McKinley Jones; media personalities like Nancy Green or Lena Richards, the first Black woman to host her own television cooking show or Lucille B. Smith who created the first hot roll biscuit mix. The list of those who contributed to this American cuisine is long and in June we will celebrate some of them as we mark 23 years of National Soul Food Month, looking at the past, the present and the future.
Special thanks and appreciation to our 2024 Sponsors
Presenting Sponsors
Supporting Sponsors
How It Started
Food expert, writer and HistoryMaker®… Charla L. Draper realized traditional soul foods were foods that deserved celebration and needed to be celebrated. So, in 2001, Draper christened June National Soul Food Month. National Soul Food Month appeared for the first time in that year's Chases’ Annual Calendar of Events. The entry in Chases’ Calendar reads:
National Soul Food Month, June 1-30 is a month to recognize, convey and celebrate the heritage and history of the foods and foodways of African Americans and peoples from the African diaspora. The culinary contributions of this group have had an indelible impact on the American menu and on mainstream American life and culture.
From Charla:
My appetite and interest in food was nurtured in a family of great cooks— both of my grandmothers had skills. Our house was always filled with the aroma of good cooking–soul foods, and scratch baking of the buttery, moist melt in your mouth pound cake created by Mom’s mother Gonga. Dad’s mother —Big Mama honed her skills in Shreveport, Louisiana and her menus included seafood gumbo, braised rabbit, and pear preserves. All of these foods were essential in creating our family food legacy.
We appreciate your interest, feedback and suggestions. Thank you for supporting National Soul Food Month.
EVENTS
Wed. June 5, 2024, 6:00pm (CST)-7:30pm (CST) “Bronzeville—Culture, Community and Cuisine,” with Chef Cliff Rome. Rome knows this community and its historic role as a Black Metropolis and cultural powerhouse. The area was the mecca for culture---- residents included Ida B. Wells, Nat King Cole, Muddy Waters, and Quincy Jones to name a few. Today Rome is giving back, building sustainable businesses in this iconic neighborhood. Chef Rome will share his insights, “recipe,” and vision for helping to revitalize Bronzeville celebrating the community, culture and cuisine.
ALERT
CELEBRATE JUNETEENTH! is postponed due to technical difficulties.
Please accept our apology for the snafu.
The NEW date: Tuesday, June 11, at
6:00PM CST
We will follow up with you with updated information for the new date. Please accept our apologies for this inconvenience.
“Who Has the Recipe?” Wednesday, June 26, with Donna Battle Pierce, author of the “Skillet Diaries.” This is the question often asked when the family plans to celebrate. Pierce will share the importance of recipes to maintain and continue traditions creating a family food legacy. Food is important and connections with elders, learning the “secrets and how to,” is key to keeping soul food on the table.
Dr. Bruce Kraig, is an internationally recognized historian and co-founder of the Culinary Historians of Northern Illinois (CHNI). Kraig earned a PhD from Roosevelt University in Chicago and will share the importance of recipes as a research tool and an overview of the CHNI Recipe/Manuscript Project.
