User:Generalissima/Diet of American slaves
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The diet of American slaves varied depending on region and the conditions of where they were held in bondage. Slaves rarely starved, but malnutrition was endemic in some regions. Slaves were typically dependent on rations from slaveholders, usually in the form of cornmeal and pork. While of varying quantity, these rations were almost universally of poor quality. Slaves often supplemented this with produce from herb and vegetable gardens, as well as various other food sources foraged, hunted, or bartered for. The withholding of food was often used as a punishment or form of control by slave owners, although consistently poor rations often led to resistance such as slowdowns, theft, and escape attempts.
The cooking and foodways of slaves drew significantly from West African cuisine, as well as the cuisine of Native Americans. Adaptations to the hardships of slavery heavily influenced later traditions of soul food and the broader cuisine of the Southern United States.