Please note that the content of this book primarily consists of articles available from Wikipedia or other free sources online. Soul food cuisine consists of a selection of foods traditional in the cuisine of African Americans. It is closely related to the cuisine of the Southern United States. The descriptive terminology may have originated in the mid-1960s, when soul was a common definer used to describe African-American culture (for example, soul music). Southern Native American culture (Cherokee, Chickasaw, Choctaw, Creek) is the cornerstone of the American south's cuisine. From their cultures came one of the main staples of the Southern diet: corn (maize) -- either ground into meal, or, limed with an alkaline salt to make hominy (a.k.a., masa), in a Native American technology known as nixtamalization.

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