22 Apr

As noted in the earlier post, the diet of slaves varied widely depending on where they lived, the type of plantation they lived on, and even the years they lived. Here are some excerpts from books written by former slaves detailing their diets.

“The food of the slave is this: Every Saturday night they receive two pounds of bacon, and one peck and a half of corn meal, to last the men through the week. The women have one half pound of meat, and one peck of meal, and the children one half peck each. When this is gone, they can have no more till the end of the week. This is very little food for the slaves. They have to beg when they can; when they cannot, they must suffer. They are not allowed to go off the plantation; if they do, and are caught, they are whipped very severely, and what they have begged is taken from them.”
—Peter Randolph, Sketches Of Slave Life: Or,Illustrations
Of The ‘Peculiar Institution.’ 
Boston: published for the author, 1855.

“Slaves every Monday morning have a certain quantity of Indian corn handed out to them; this they grind with a handmill, and boil or use the meal as they like. The adult slaves have one salt herring allowed for breakfast, during the winter time. The breakfast hour is usually from ten to eleven o’clock. The dinner consists generally of black-eyed peas soup, as it is called. About a quart of peas is boiled in a large pan, and a small piece of meat, just to flavour the soup, is put into the pan. The next day it would be bean soup, and another day it would be Indian meal broth. The dinner hour is about two or three o’clock; the soup being served out to the men and women in bowls; but the children feed like pigs out of troughs, and being supplied sparingly, invariably fight and quarrel with one another over their meals.”
—Francis Fredric, Slave Life in Virginia and Kentucky; or, Fifty Years of Slavery in the Southern States of America. London: Wertheim, Macintosh, and Hunt, 1863.

“The supply of food given out to the slaves, was one peck of corn a week, or some equivalent, and nothing besides. They must grind their own corn, after the work of the day was performed, at a mill which stood on the plantation. We had to eat our coarse bread without meat, or butter, or milk. Severe labor alone gave us an appetite for our scanty and unpalatable fare. Many of the slaves were so hungry after their excessive toil, that they were compelled to steal food in addition to this allowance.
During the planting and harvest season, we had to work early and late. The men and women were called at three o’clock in the morning, and were worked on the plantation till it was dark at night. After that they must prepare their food for supper and for the breakfast of the next day, and attend to other duties of their own dear homes. Parents would often have to work for their children at home, aftereach day’s protracted toil, till the middle of the night, and then snatch a few hours’ sleep, to get strength for the heavy burdens of the next day. “
—Thomas H. Jones, The Experience Of Thomas H. Jones, Who Was A Slave For Forty-three Years.Boston: Bazin & Chandler, 1862.

“The slaves got their allowance every Monday night of molasses, meat, corn meal, and a kind of flour called “dredgings” or “shorts.” Perhaps this allowance would be gone before the next Monday night, in which case the slaves would steal hogs and chickens. Then would come the whipping-post. Master himself never whipped his slaves; this was left to the overseer.

We children had no supper, and only a little piece of bread or something of the kind in the morning. Our dishes consisted of one wooden bowl, and oyster shells were our spoons. This bowl served for about fifteen children, and often the dogs and the ducks and the peafowl had a dip in it. Sometimes we had buttermilk and bread in our bowl, sometimes greens or bones.”
—Annie L. Burton, Memories of Childhood’s Slavery Days. Boston: Ross Publishing Company, 1909.

18 Jul

If you are serious about playing pool, you may have come to the understanding that playing pool is more than just hitting a ball with the pointed end of a stick. It needs skill, finesse, practice. Unfortunately, one factor that has always to is that of nutrition after many think time spent on nutrition choices can be used more on practicing. Check out propooltable site, and you will see that those ranked on top, seasoned professional players do not rubbish what they feed their bodies. Below is a list of power food for billiard players that you should include if you were serious about increasing your performance.


Whole grains

Cognitive skills, imagination, visualization and overall, problem-solving skills are needed in playing pool. From employing geometrical solutions to a shot to analyzing an opponent’s shot you need to have the strong brain power. To do this and avoid mental drain, carbohydrates are something you should include in your diet. Take a liking to whole grains as a power food for billiard players to push through even the most tiresome games as it provides fast energy when needed. With whole grains, you also have an added advantage of releasing serotonin a calming hormone that works wonders in keeping you in control throughout a game.


To up to your pool game, it’s imperative to have clear-cut eye-hand coordination. To do this, however, you need to take in vitamins in recommended amounts to keep your nerves and overall body in peak performance. As much as you can’t go on eating carrots throughout, you need to make it a point to add it in your diet. Ensure that you also add foods high in magnesium for better sleep as sleep deprivation also affects sleep performance. In all include lots of kale, spinach, and fruits for steady and perfect aim


mixedveggiesThese are the choices of billiard table in leagues, and you will realize that power food for billiard players is not just a myth. This check of reviews is excellent when it comes to proteins as it goes without saying to say you need to have a few muscles as its necessary in providing back support that allows you to stay bend and in uncomfortable angles when aiming a shot. Stay away from red meats if you can and add lots of chicken and fish in your diet for a healthy dose of protein.


Ideally, though water is not a food, it’s important to list it in power foods for billiard players as it plays a significant role in a player’s performance. Being dehydrated during a game has proven detrimental to many players as it adversely affects concentration and aims. As you will also sweat a lot, it’s essential to replenish the electrolytes lost during a game to ensure that you are physically up to it to play.

Foods to avoid

There are certain foods to avoid before a game. As much as you like fries, burgers and the likes, try as much as possible to prevent this. They not only take long periods to digest but they slow you down a great deal. If you starting on playing pool make sure you look at fun games at home section for a list of different plays you can employ for maximum fun and learning.

4 Jul

If you are a fan of sports, you must have eaten and watched football or other games in a restaurant. This type of restaurant is best described as a sports bar where people can eat nice food, drink and have a good time while watching latest sports games. These types of bars are designed to fit specific customers, which are sports fans. Therefore, this type of business must meet specific standards for a bar as well as a restaurant. Since there are so many sports fanatics, these bars are mushrooming at a rapid rate. This is because most people prefer watching games in a restaurant so that they can socialize and analyze the game rather than watching alone in the house.


However, there are some characteristics that these types of restaurants have that make them attractive to customers. It does not matter how many televisions you have in your bar. What matters most is understanding the critical elements that will make your customers come back to your bar again and again.

Take chef’s table Los Angeles for example. This is a restaurant with exclusive services where customers can watch FIFA Worldcup and enjoy a great meal. Chef’s table is one of the most visited restaurants because of the food that is deliciously prepared and the TVs that display latest sports events. The service offered in this restaurant is on another level and customers who visit this place for the first time will go back for a second and a third time.

Features of these bars:
Technology is what keeps this kind of business to bloom. This is because people enjoy being in a place that uses the latest technology. Customers need to feel that you have a sense of technology even if you will just be discussing which athletes are likely to participate in the upcoming Olympics.

•TV placement
Additionally, the placement of the Televisions around this restaurant is crucial. Restaurants that have only three well-placed TVs might and up attracting more guests than a bar having more than ten TVs that are placed anyhow.

•Types of Games offered
Also, guests like knowing what the restaurant offers before they decide to go there. Customers go to these restaurants specifically to watch sports. Therefore, it is important to post a list of games you can show to let the guests know that games are a priority.

The Seats
These restaurants cannot function without comfortable seats. Since this is not a regular food joint where you sit to eat for thirty to forty minutes and leave, the seats in this type of restaurant should be comfortable. This is because guests will spend hours watching game after game, socializing, eating and having a good time Comfortable cushioned seats with backs and arms will make customers feel relaxed and comfortable. Thus they will pick your restaurant again and again.

Internet Connection
Another feature that this type of bar has is free and fast and steady WI-FI connection. People like browsing thus installing internet in your bar will attract more and new customers to your joint.
There are so many games-fans who want to pass the time watching current games as they enjoy a great meal with friends. Therefore, if you have been thinking of this kind of business, or you have been looking for the best restaurant to pass your evening watching football, the features mentioned above will be an excellent guide.

15 May

All athletes know that training is important and that hard work, when done right, pays off with results. This hard work can be sabotaged by the foods that flow in your body. For every fitness goal, whether weight loss, weight gain or performance, 70% or more depends on the diet. For an athlete, it does not just depend on what food you eat, but also on the time you eat. It is such a good balance between repair and injury, illness and health, performance or outgassing and food can be the trigger. The first part that creates the basis for optimal nutrition is calorie intake. To get good performance and recovery, an athlete has to eat enough and right. To begin with, the easiest way to get an accurate estimate is to use a simple equation (taken from Sports Nutrition by Fink, Burgoon, and Mikesky). AF = activity factor of 1.5-2.4, depending on the estimated activity.

For men: calorie amount = ((15.30 body weight) .679)AF. For women: calorie consumption = )(14.70 body weight) +496)AF. After this basic calorie calculation is about trial and error. If the athlete is lethargic/tired or loses too much weight, calories need to be increased. If the athlete gains unwanted weight, the calories must be reduced. Do not increase or decrease by more than 150 calories at a time.


The second part is the nutrient timing. Athletes have to eat every three to four hours a day. This could mean eating 6 or more small meals a day plus diet during exercise. It highly recommended having a bigger breakfast if it’s one to two hours before the first workout and something like a smoothie when it’s closer to exercise time. If the workout lasts more than an hour, consume 30g of carbohydrate per hour activity in the form of a drink or slightly digestible snack. It is important to choose things that do not cause the gastrointestinal upset but still get enough calories to deliver high-intensity performance. A meal or snack after exercise should be consumed within 20-30 minutes. This time is a window of opportunity for muscle recovery and repair and should contain both carbohydrates and protein. The pattern of calorie intake before exercise, during exercise for one hour, and after exercise should also be maintained for several sessions a day. This should also be done with competition. If a competition or tournament is a short fight, it is not necessary to consume carbohydrates, but if the competition takes longer or the athlete has to compete in several fights, he should consume calories with carbohydrates in the form of easily digestible foods and drinks.

An athlete also has to deal with the depletion of nutrients. Carbs are incredibly important to the kind of athletes who compete in MMA. The high intensity of exercise means that glycogen is often depleted. When these glycogen stores are not replenished, the body gets energy from the next easiest place, the muscle. Muscle breakdown is something that must be avoided for an athlete in a high-performance tournament at all costs.

I recommend 8 to 10 grams of carbs per kilogram of body weight per day and it should contribute 55-65% of the total daily calories. Protein is also important for repairing and building muscle. Protein should be calculated as 1.4-2.0 g per kilogram of body weight and should account for 15-20% of total calories. Quality fats should make up the rest of the calorie intake.

Eating is an important part of an athlete’s workout plan, and it pays to spend time developing a plan that works and helps improve performance especially when joining tournaments. But eating is just one preparation, athletes need to prepare physically by working out too and of course prepare the equipment that they will use during the tournament. There are some awesome sports equipment for table tennis players out there on PPP.  Preparation is indeed a very important thing in sports.

3 Oct

maxresdefault (1)There are four things without which humans can’t survive: water, air, adequate sleep and most importantly, food. Food is a broad term that is used to describe every substance or item that is fit for human consumption. Food gives us many important things. It’s our source of energy, the same energy that we require to carry out daily tasks. Without eating, we wouldn’t have the strength to do things like lift objects or climb flights of stairs. The energy that we get from food comes from carbohydrates. Carbohydrates exist in the form of starch in plants and fat in animals.

Besides energy, food is also the source of proteins. Proteins, which are made up of Amino acids, constitute the building blocks of the body. We need proteins to maintain the muscles and different organs such as the lungs and heart present in the body. Proteins are especially important for bodybuilders who need it to bulk up and grow their muscles.

Food also gives us vital nutrients that are required to carry out regular body functions that as transferring oxygen from the blood to different cells in the body. The vitamins present in food play a huge role in warding off certain diseases and strengthen our immune system.

It’s easy to see that all humans require food organized in the form of a balanced and healthy diet to remain fit and survive. It must be noted that even animals, such as dogs, cats and cows, also require food just as much as we do. However, what constitutes as food for them can differ from what constitutes as food for us since their digestive systems are very different from ours.

Our digestive system isn’t designed to absorb the food completely. It absorbs as many nutrients and as much of useful matter as it can and excretes the rest in the form of stools and urine. As a civilized species, humans don’t excrete just about anywhere, we have specially designated places for this purpose, called toilets.

A toilet is a place where a person can carry out all activities which relate to the maintenance of his body. Most typically, it’s used for taking showers and excreting. It’s the place where a lot of people start their day from. They wake up, splash water from the sink on their face and then brush their teeth. Then they take a shower using warm water and prepare themselves for the day ahead at school or work by wearing appropriate clothes and eating breakfast.

Given the relevance and requirement of toilets in our daily lives for regular activities, it makes sense to invest in a good toilet. The first step towards this end is to buy some high-quality fittings. Toto and Kohler are currently two of the most popular brands which sell sinks, taps, toilets, and showers. Looking at Toto toilets reviews should help you to understand why. Customers are regularly pleased with the quality and sturdiness of their products. Kohler comparisons to Toto show that they aren’t behind at all. Kohler toilet fittings are just as highly rated and reviewed. You can’t go wrong choosing from either brand.

10 Jun

il_570xN.657333427_9vpxSeventy percent of the kitchen tools used by a chef are made from wood. Sawstop models are just an example. The fact that wood is a poor insulator of heat makes the operations of a chef faster and easier. Some of the utensils using wood include kitchen knife, wooden cooking stick, chopping board, rolling pins, table tops among others

Six main reasons why a chef like wooden tools

Temperature and heat regulation

Cooking is heat and heat are cooking because of the idea of increased temperature. As you stir your meal, wood is a poor regulator of heat making a chef to use it without feeling the heat in the body. In addition, it is not easy to break the wood molecules just through its exposure to temperature; instead, it absorbs the heat making a chef comfortable when using it when cooking. However, excess exposure to heat direct heat will burn the wood- wood fuel.

No reaction to metals

As you stir your ingredients to make a recipe, unlike metal wood is smooth and does not scratch the cooking pans which might make you cook with metallic particles in your meal very detrimental when consumed in food due to the chemical reactions.

They can also withstand the frequent friction with cooking pans making it the best tool for a chef.

Defines class and elegance

Wood is an ancient material which when used in the modern kitchen it brings creativity and innovation to a modern kitchen. Although they do not use the old versions, the use of various wooden equipment brought about during the industrial era allows one to make different shapes of kitchen wooden tools to bring out the elegance for a chef. The works of a chef require a touch of style and modernity through the use of old materials.

Sculptured to difference sizes and shapes

You can get different shapes and sizes to suit cooking of diverse quantities.s That is the power of wood. Using lathe machine, grooving machine and planning machine you can always instruct a woodworker to make kitchen tools of different shapes and sizes to suit the kitchen work of a chef.

Can withstand pressure

You have to mix a cake for a function, you need to mix different ingredients to make a smooth dough; unlike wood Plastic and metal and prone to bend and breakage. Although wood also breaks but if the thickness is of the desired width, it will serve a chef for a longer time.

A woodworker and a chef conform to the Dame norm in using tools at their disposal to produce unique designs acceptable in the society. You have a wooden knife, a chef will use different skills to come up with amazing food cuttings presentable in a hygienic and uniform manner.

A chef will use the wooden table that you feel is old fashioned but use his food presentation skills to prepare the table and add some interior decor ideas using the most common kitchen and home tools to display the high level of creativity in his work.original_olive-wood-kitchen-utensil-set

7 Jun

showering Many of the readers reading this may have grown up hearing about the old wives’ tale that you should not bathe or take a shower right a meal, rather you should wait at least thirty minutes. Many do actually wait at least thirty minutes before they take a bath or shower after a meal, but there are also those who think this is nothing more than a myth or superstition. However, there is actually science behind this old wives’ tale, which explains why it is unhealthy to bathe or shower immediately after eating.

If you take a bath or shower after eating, vasodilatation will occur, i.e. your blood vessels become dilated, decreasing blood pressure. At the same time, a far greater amount blood flows to your skin. When you take a bath, especially if the water is cool, it causes your body to release a chemical substance of sorts. This chemical substance causes the contracted or dilated blood vessels to expand so that more blood can be transported to the nerves and micro nerves.

bath-shower-opt-copyTaking a bath or shower, especially with cold water, causes excess blood to flow to the skin in order to keep in for as long as the cold water comes in contact with it. The stomach also needs a high percentage of blood in order to digest food. However, bathing or showering after eating causes the blood from the stomach to also be transported to the skin and stays there to maintain the temperature of the skin. This actually delays digestion and food is not adequately digested. Even if you bathe or shower with warm water, your blood vessels will still get dilated so that heat can be released from your blood to your skin so that your body may cool down.

Under normal circumstances, you end up suffering indigestion if you bathe or shower after a meal, but you have blood circulation problems or other health concerns, it may be worse. With most of the blood in your body flowing towards your skin, you may even end up fainting since your brain may end up lacking blood. Of course, not everyone may experience this, but it is better to be safe. It is for a similar reason that heavy exercise or workouts are also not advised after eating. If you really feel like you need to bathe or shower after a meal, you may alternatively just use a handheld shower to wash your hair and wait for at least thirty minutes to take a full-body shower.

Modern handheld showers with a non-standard rain shower head have a lot of benefits to offer. Handheld showers are versatile enough that you can use them both as they are meant to be used and just like a traditional mounted shower since they can also be mounted onto a wall. Using a handheld shower also makes bathing or showering less strenuous because you do not have to maneuver around as much in order to rinse off the soap. Using a handheld shower, you can also easily rinse off shampoo and soap from hard to reach places.

In conclusion, avoid taking a bath or shower immediately after you have had something to eat, especially it is an entire meal because you could end up suffering from indigestion or worse. While you wait for thirty minutes to pass, you may just wash your hair using a handheld shower for convenience, and once thirty minutes have fast, feel free to bathe or shower for as long as you would like. If you are now considering getting a handheld shower installed in all the bathrooms in your house, you should check out these handheld shower reviews by this site.

22 Apr

An excerpt from An Irresistible History of Southern Food, copyright 2011by Rick McDaniel

Barbecue: Nature’s Most Perfect Food

Barbecue is one of the South’s most beloved foods and has long played an important role in the foodways of the region.

As much as we Southerners love our country ham, tenderloin biscuits and smothered pork chops, we will run over them all to get to a plate of barbecue. It is a subject that is guaranteed to get two people from different parts of the South into a spirited discussion ending in either a lifelong friendship or a fistfight.

Almost everywhere in the region, but especially in North Carolina, barbecue is spoken of in the reverential tone usually reserved for ’65 Mustang convertibles, large bass that slipped the line and the cheerleader everyone was in love with in high school.

The word barbecue more than likely entered the English language via the Spanish, who observed native people in the West Indies using a method of slowly cooking meat over coals they called barbacoa. Native Americans were cooking meat over coals using essentially the same method as the West Indian peoples, and the English settlers who set up shop in the South were soon happily cooking pigs over hot coals.

The typical method for barbecuing a hog was to dig a pit or trench and build a hardwood fire in it. After the fire had burned down to coals, the hog was placed on poles or a sheet of corrugated iron laid across the trench. Barbecue made by this method came to be known as “pit cooked,” and the term is still in use today. Even in modern barbecue restaurants where the hole in the ground has been replaced with concrete block cookers, they are still called pits, and the person who is the head cook is called the pit master or pit boss.

In the modern South, the word barbecue is most often used as a noun, as in a plate of barbecue. It is rarely used as a verb, as in “we barbecued a pig.” Most people who do so simply say they cooked a pig, with the cooking method implied. In a final note on usage, nothing will mark someone as a barbecue novice and possible Yankee spy quicker than referring to a grill as a barbecue or using the term in any connotation when referring to cooking hamburgers or hot dogs.

15 Apr

An Irresistible History of Southern Food is the first book by Southern food historian, chef and author Rick McDaniel. The book examines how European, Native American and African influences, foods and cooking techniques combined to form the unique blend that is Southern cooking.

From the earliest interactions between Spanish explorers and Native Americans to the Farm to Table movement of the 21st century, An Irresistible History of Southern Food is a history lesson that will make your mouth water.

The 240 page hardback features more than 150 recipes for traditional Southern favorites from whole hog barbecue to jambalaya to brunswick stew, with an extensive chapter on elegant Southern desserts. The book features color photographs of many of the recipes as well as rare archival photos, many of them seen for the first time in print.

An Irresistible History of Southern Food is available at bookstores nationwide. For a hardback copy signed by the author, use the buy now button to order by credit card, debit card or PayPal.