Southern chicken and rice soup, recipe below
In the midst of a series on school food (see previous post in the blog archive) Several theories explain why African American students have historically complained about the food at Historical Black Colleges and Universities (HBCUs). Most college students white or black complain now and then about college cafeteria food. The chief complaint of HBCU students was the bland taste of the food and repetitive menu. Southern students were raised on elaborately seasoned traditional down home food, food that far different than the cuisine that black students with parents native to the north or acculturated to the north grew up on. A lot of the complaints of southern students at HBCUs were related to school funding. Students wanted more variety in cafeteria menus but college budgets were quite restricting. As Lamenta Watkins Crouch a 1970 Virginia State alum recalled, “If there was chicken and vegetables served one day, we knew there was going to be chicken vegetable soup the next day.” Most scholars accept the argument that HBCU’s like other colleges and universities, before the end of Jim Crow customs and traditions, depended on government funding but do to racist state legislators they received far less than white institutions in their same state. As a result HBCU administrators had to use leftovers in soups and stews to reduce their expenditures. Here are some recipes that go well with this post:
Southern chicken and rice soup recipe: http://www.tasteofhome.com/Recipes/Southern-Chicken-Rice-Soup
Vegetarian chicken and rice soup recipe: http://recipes.sparkpeople.com/recipe-detail.asp?recipe=576785
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