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.
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.
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.
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.
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.
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.
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.
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.
When you hear someone say “Southern Food” you get the idea of something sticky and greasy, oil dipping as you take a bite of a chicken fried steak and that is the misconception of the year. Because not all southern food outlets out there supply greasy and sticky food, actually only a handful of them do and a handful of them do not really define the other 90%. And regardless of how northern or western you are, you can’t deny it makes your mouth water as you read this. A lot of people would tell you to avoid southern food if you happen to be an athlete but we all have our cravings, unavoidable cravings.
You don’t even have to worry about gaining weight as there definitely are some healthier ways of giving in to your southern cravings. So here’s to those cravings. No-Mayo Coleslaw This veggie dish which is more of a salad is 100% healthy because vegetables come without harm.
You have to try this slaw and athletes need not worry as it is mayo-less. All you need is some distilled vinegar, kosher salt, black pepper, grind sugar and green cabbage, chopped or shredded, you have it your way. And trust me, this is actually very healthy and good for one’s thighs. Juicy Faux Fried Chicken Simply the words will make your taste-buds go berserk for who wouldn’t wish to have their tongues wrapped around those juicy chicken pieces.
This one’s a classic. You are probably worried about obtaining fat along with its divine taste. Worry not because this one comes without fat because this juicy faux fried chicken isn’t exactly fried but one could never tell if it is or if it is not. Chicken and Waffles with Greens Crispy chicken and ravishing waffles, the best combination ever. Two of your most favorite served together and served healthily. Not only is it beautiful to look at but divine at the taste. Sugar-Free Whole Wheat Apple Cake As the name suggests, it is the epitome of healthy desserts. As an pingpong athlete, it is a perfect choice to fulfill your southern sweet-cravings. Besides, we all grew up hearing “an apple a day, keeps the doctor away.” Selecting Food is like selecting the leading choice for a table tennis racket and ping pong robot: http://www.pingpongperfect.com/best-table-tennis-robot/.
All the more reasons to try this amazing cake and as for wheat, it comes with 0 cholesterol and very little fat, hence, a healthy southern dessert! Skinny Mini Banana Pudding Everybody loves pudding. And this one here is made up of fresh bananas. Being an athlete you obviously avoid many of your favorite foods but no longer, you can actually enjoy them without deprivation.
The recipe includes fresh bananas, almonds and coconut sweetened palm sugar. So, whether you’re an athlete who plays ping pong, with southern cravings or a normal human being who doesn’t, you have got to try this.
According to New Yorkers, Burger King is the best and if you had the Burger King’s cheeseburger in front of you, you would not only be conforming to its high-tastiness but also drool over it. Not only amidst the expensiveness it is cheap but it is as tasty as it is cheap. Man and Burger King has always been the best love story. But what makes it special?
And why are the Southerners going gaga over it?
Here is why!
Promotions and discounts
In the world of fast-food, the magical words “Discount” and “Promotion” are enough to drive the foodies all over the world insane. Discount takes the madness to the next level. That’s just how powerful discounts are. It makes the wheels in your head turn the other way. If discounts are powerful beings one can only imagine how powerful Burger King discounts must be. In many countries such as Pakistan, it is giving 40% discount.
Remember the Whopper deal? Or the e-coupons? Well, Burger King has also happened to launch a “5 for $4 deal”. Yes, a 5 for $4 deal that you wouldn’t hesitate selling your soul for because amidst this food apocalypse a bacon cheeseburger, four chicken nugget pieces, French fries, a chocolate cookie and a drink is the best you could feed those food zombies.
Fewer items, Simple Menus-Epic Deals
Albeit, the Burger King doesn’t always come with a lot of new deals like McDonald’s. Burger King goes with fewer yet mouth watering foods you don’t regret emptying your pockets on, in their menus. Simplified menus mean faster service, the more items you put on the list the harder it gets to make a choice. This also simplifies kitchen work. Also, why not make better quality food than increasing the quantity or variety? Surely, everyone loves variety but who needs the variety which doesn’t make your mouth water? Or variety not worth spending your money on?
McDonald’s is always coming up wonderful new items to try but remember McDonald’s, Big Mac? Was it big? Yes perhaps for an ant. Now, recall Burger King’s Whopper. Whopper is something you call big and yet how humble of Burger King because they didn’t call whopper “The Big Whopper”.
Healthy & Economical
Everyone knows of how Wendy’s, McDonald’s and Burger King are forever rivals hence, the price wars and epic discounts. A benefit for the customers, these fast-food price wars make these brands economical and affordable.
Burger King has further lowered their prices in case you haven’t heard it yet it’s 5 for 4. Yes, 5 for 4 leaving far behind McDonald’s and Wendy’s. Anyhow, regardless of who is involved in these price wars the customers win either way with a very economical and tasty Burger King Burger down their tummies.
Also, Burger King has the healthiest cheeseburger that makes you want to nibble on to your fingers. Not only are they juicy ladies and gentlemen but they have less fat than both Wendy’s and McDonald’s. Fast Food Prices Compared here
Chicken Fries, More Veggies, Smoky Meat
Yes, you read it right chicken fries. Their chicken always tasted better and now, so do those chicken fries. They literally take you to a 5-minute heaven and there are glory and bliss in it. Also, you must have noticed or better yet tasted fewer veggies in McDonald’s Burgers but we all know how real burgers have tomato and lettuce slices too. Not only does it have lettuce and tomatoes and Onion rings but it also has the best meat and chicken that has a smoky tinge to it.