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Oral Traditions and Sacred Food Part 1

Georgia Syrup Bread, recipe below
Oral traditions pass down cooking techniques and dishes considered sacred when eaten on religious days like Easter. In rural communities for example, a family might have freshly hunted wild game, garden raised greens and potatoes, and something like this  old Georgia syrup bread for dessert. Holiday meals are often good simple dishes passed on from one generation to the other.

Georgia Syrup Bread
1/2 cup granulated sugar
1/2 cup butter (or butter substitute)
1 cup molasses
2 cups spelt (or white) flour
1/2 teaspoon baking sodahttp://kona.kontera.com/javascript/lib/imgs/grey_loader.gif
1 1/2 teaspoons ginger
1/2 teaspoon cinnamon
1/2 cup sour milk (or sour soy milk)
1/2 cup nuts and/or raisins, if desired

Combine all ingredients together and put into a large greased 9 x 5-inch loaf pan. Bake at 350 degrees for about 1 hour.

Oral Histories and Foodways: http://www.foodasalens.com/search?q=Oral+Histories

Oral Traditions and Sacred Food Part 2

This Week’s Best Foodways and Food History