Seasoning and Sacred Food
In A Pinch of Soul in Book Form, published in 1969, Pearl Bowser delves into the essence of how to season food in the African American tradition. According to Bowser, “Soul food is also food rich in taste. What is bland becomes exciting by the addition of our spices—garlic, pepper, bay leaf—and the other condiments which are always on the table along with the salt and pepper—hot pepper sauce, either from the West Indies or Louisiana, and vinegar to go on many meats and vegetables.”