Much said of this Juneteenth in the last days, so I will just link here to an explanation at The New York Times, and here to a favourite NYT opinion writer of recent times, Jamelle Bouie – a young, black man with a lot to say, and who says it well – who gives his particular slant upon the celebration, and its place in commemorating the struggle for emancipation and freedom of black Americans.
To whet one’s appetite. I receive a newsletter from Bouie every week, with interesting stuff beyond his Times column, and he usually signs off with a “what I’m eating” bit which includes a recipe; giving away his delight in good food. Thinking about this and then reading this piece entitled – and I write it out because its says something – “A Juneteenth of Joy and Resistance”, in which four African-American chefs share their thoughts about this day, it is interesting to contemplate the celebratory role payed by food, especially when influenced by traditional and regional flavours, within a community. As one of those four, is the recently spoken of Eduardo Jordan, and the very special emphasis he places on West African cuisine in the “diaspora”, and his commitment to imparting to his guests (predominately white) its broader cultural significance.
Should one be hungry for more – food, knowledge or both – a favourable review of Padma Lakshmi’s new Hulu series “Taste the Nation” sent me to YouTube for a bonus episode (for Juneteenth) which has unfortunately now been removed. It was really very well done, and while focusing on the the culinary delights, gave some very interesting insights into the Gullah Geechee people of South Carolina – their culture and language – and their efforts to preserve the traditions of their ancestors, West Africans forced into slavery.