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Soul food and Southern food are undeniably rooted in the African-American experience, but Black food in America can’t be defined by just these two categories. The movements that mark the African diaspora mean that Black culinary influence in this country is much farther ranging: Enslaved Africans brought with them crops and agricultural skills, which they adapted to the American South; later, African Americans migrated north and west, taking the culinary traditions they developed in the South to these regions, shaping culinary styles across the country. More recently, immigrant communities from Africa and the Caribbean have brought ingredients and techniques to cities like New York and Miami, adding even greater diversity to the landscape of Black food in America.

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