Afro-Brazilian Cuisine: A Search for the Roots of Soul Food

In a recent blog post, Afroculinarian Michael Twitty describes how the book, The Masters and the Slaves (titled Casa-Grande & Senzala in Portuguese), by Gilberto Freyre, introduced him to the historical beginnings and sociological influences that produced a significant part of the food culture in Brazil through traditional Afro-Brazilian cuisine. Twitty also credits the book as what inspired him in his own search for the “roots of soul food” from his own ancestral past.

How a Brazilian Scholar Inspired My Search for the Roots of Soul Food

_{(The photo above is a Bahian dish called Vatapa. Photo from Afroculinaria)}