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Wednesday, April 1, 2020

African-American culture

From Wikipedia, the free encyclopedia
 
African-American culture, also known as Black culture, refers to the contributions of African-Americans to the culture of the United States, either as part of or distinct from mainstream American culture. The distinct identity of African-American culture is rooted in the historical experience of the African-American people, including the Middle Passage. The culture is both distinct and enormously influential on American and global worldwide culture as a whole.

African-American culture is rooted in the blend between the cultures of West and Central Africa and the Anglo-Celtic culture that has influenced and modified its development in the American South. Understanding its identity within the culture of the United States, it is, in the anthropological sense, conscious of its origins as largely a blend of West and Central African cultures. Although slavery greatly restricted the ability of African-Americans to practice their original cultural traditions, many practices, values and beliefs survived, and over time have modified and/or blended with European cultures and other cultures such as that of Amerindians. African-American identity was established during the slavery period, producing a dynamic culture that has had and continues to have a profound impact on American culture as a whole, as well as that of the broader world.

Elaborate rituals and ceremonies were a significant part of African-Americans' ancestral culture. Many West African societies traditionally believed that spirits dwelled in their surrounding nature. From this disposition, they treated their environment with mindful care. They also generally believed that a spiritual life source existed after death and that ancestors in this spiritual realm could then mediate between the supreme Creator and the living. Honor and prayer were displayed to these "ancient ones", the spirit of that past. West Africans also believed in spiritual possession.

At the beginning of the 18th century, Christianity began to spread across North Africa; this shift in religion began displacing traditional African spiritual practices. The enslaved Africans brought this complex religious dynamic within their culture to America. This fusion of traditional African beliefs with Christianity provided a commonplace for those practicing religion in Africa and America.

After emancipation, unique African-American traditions continued to flourish, as distinctive traditions or radical innovations in music, art, literature, religion, cuisine, and other fields. 20th-century sociologists, such as Gunnar Myrdal, believed that African-Americans had lost most of their cultural ties with Africa. But, anthropological field research by Melville Herskovits and others demonstrated that there has been a continuum of African traditions among Africans of the diaspora. The greatest influence of African cultural practices on European culture is found below the Mason-Dixon line in the American South.

For many years African-American culture developed separately from American culture, both because of slavery and the persistence of racial discrimination in America, as well as African-American slave descendants' desire to create and maintain their own traditions. Today, African-American culture has influenced American culture and yet still remains a distinct cultural body.

African-American cultural history

From the earliest days of American slavery in the 17th century, slave owners sought to exercise control over their slaves by attempting to strip them of their African culture. The physical isolation and societal marginalization of African slaves and, later, of their free progeny, however, facilitated the retention of significant elements of traditional culture among Africans in the New World generally, and in the United States in particular. Slave owners deliberately tried to repress independent political or cultural organization in order to deal with the many slave rebellions or acts of resistance that took place in the United States, Brazil, Haiti, and the Dutch Guyanas.

African cultures, slavery, slave rebellions, and the civil rights movement have shaped African-American religious, familial, political, and economic behaviors. The imprint of Africa is evident in a myriad of ways: in politics, economics, language, music, hairstyles, fashion, dance, religion, cuisine, and worldview.

In turn, African-American culture has had a pervasive, transformative impact on many elements of mainstream American culture. This process of mutual creative exchange is called creolization. Over time, the culture of African slaves and their descendants has been ubiquitous in its impact on not only the dominant American culture, but on world culture as well.

Oral tradition

Slaveholders limited or prohibited education of enslaved African-Americans because they feared it might empower their chattel and inspire or enable emancipatory ambitions. In the United States, the legislation that denied slaves formal education likely contributed to their maintaining a strong oral tradition, a common feature of indigenous African cultures. African-based oral traditions became the primary means of preserving history, mores, and other cultural information among the people. This was consistent with the griot practices of oral history in many African and other cultures that did not rely on the written word. Many of these cultural elements have been passed from generation to generation through storytelling. The folktales provided African-Americans the opportunity to inspire and educate one another.

Examples of African-American folktales include trickster tales of Br'er Rabbit and heroic tales such as that of John Henry. The Uncle Remus stories by Joel Chandler Harris helped to bring African-American folk tales into mainstream adoption. Harris did not appreciate the complexity of the stories nor their potential for a lasting impact on society. Other narratives that appear as important, recurring motifs in African-American culture are the "Signifying Monkey", "The Ballad of Shine", and the legend of Stagger Lee.

The legacy of the African-American oral tradition manifests in diverse forms. African-American preachers tend to perform rather than simply speak. The emotion of the subject is carried through the speaker's tone, volume, and cadence, which tend to mirror the rising action, climax, and descending action of the sermon. The meaning of this manner of preaching is not easily understood by Euro-Americans or others of non-African origin. Often song, dance, verse, and structured pauses are placed throughout the sermon. Call and response is another pervasive element of the African-American oral tradition. It manifests in worship in what is commonly referred to as the "amen corner". In direct contrast to the tradition present in American and European cultures, it is an acceptable and common audience reaction to interrupt and affirm the speaker. This pattern of interaction is also in evidence in music, particularly in blues and jazz forms. Hyperbolic and provocative, even incendiary, rhetoric is another aspect of African-American oral tradition often evident in the pulpit in a tradition sometimes referred to as "prophetic speech".

Modernity and migration of black communities to the North has had a history of placing strain on the retention of black cultural practices and traditions. The urban and radically different spaces in which black culture was being produced raised fears in anthropologists and sociologists that the southern black folk aspect of black popular culture were at risk of being lost in history. The study over the fear of losing black popular cultural roots from the South have a topic of interest to many anthropologists, who among them include Zora Neale Hurston. Through her extensive studies of Southern folklore and cultural practices, Hurston has claimed that the popular Southern folklore traditions and practices are not dying off. Instead they are evolving, developing, and re-creating themselves in different regions.

Other aspects of African-American oral tradition include the dozens, signifying, trash talk, rhyming, semantic inversion and word play, many of which have found their way into mainstream American popular culture and become international phenomena.

spoken-word poetry is another example of how the African-American oral tradition has influenced modern popular culture. Spoken-word artists employ the same techniques as African-American preachers including movement, rhythm, and audience participation. Rap music from the 1980s and beyond has been seen as an extension of African oral culture.

Harlem Renaissance

Zora Neale Hurston was a prominent literary figure during the Harlem Renaissance

The first major public recognition of African-American culture occurred during the Harlem Renaissance pioneered by Alain Locke. In the 1920s and 1930s, African-American music, literature, and art gained wide notice. Authors such as Zora Neale Hurston and Nella Larsen and poets such as Langston Hughes, Claude McKay, and Countee Cullen wrote works describing the African-American experience. Jazz, swing, blues and other musical forms entered American popular music. African-American artists such as William H. Johnson and Palmer Hayden created unique works of art featuring African Americans.

The Harlem Renaissance was also a time of increased political involvement for African Americans. Among the notable African-American political movements founded in the early 20th century are the Universal Negro Improvement Association and the National Association for the Advancement of Colored People. The Nation of Islam, a notable quasi-Islamic religious movement, also began in the early 1930s.

African-American cultural movement

The Black Power movement of the 1960s and 1970s followed in the wake of the non-violent Civil Rights Movement. The movement promoted racial pride and ethnic cohesion in contrast to the focus on integration of the Civil Rights Movement, and adopted a more militant posture in the face of racism. It also inspired a new renaissance in African-American literary and artistic expression generally referred to as the African-American or "Black Arts Movement".

The works of popular recording artists such as Nina Simone ("Young, Gifted and Black") and The Impressions ("Keep On Pushing"), as well as the poetry, fine arts, and literature of the time, shaped and reflected the growing racial and political consciousness. Among the most prominent writers of the African-American Arts Movement were poet Nikki Giovanni; poet and publisher Don L. Lee, who later became known as Haki Madhubuti; poet and playwright Leroi Jones, later known as Amiri Baraka; and Sonia Sanchez. Other influential writers were Ed Bullins, Dudley Randall, Mari Evans, June Jordan, Larry Neal, and Ahmos Zu-Bolton.

Another major aspect of the African-American Arts Movement was the infusion of the African aesthetic, a return to a collective cultural sensibility and ethnic pride that was much in evidence during the Harlem Renaissance and in the celebration of Négritude among the artistic and literary circles in the US, Caribbean, and the African continent nearly four decades earlier: the idea that "black is beautiful". During this time, there was a resurgence of interest in, and an embrace of, elements of African culture within African-American culture that had been suppressed or devalued to conform to Eurocentric America. Natural hairstyles, such as the afro, and African clothing, such as the dashiki, gained popularity. More importantly, the African-American aesthetic encouraged personal pride and political awareness among African Americans.

Music

Thelonious Monk in 1947.
 
Composer Duke Ellington, pictured receiving the Presidential Medal of Freedom from Richard Nixon, is often held to be one of the most influential musical figures of the 20th century.

African-American music is rooted in the typically polyrhythmic music of the ethnic groups of Africa, specifically those in the Western, Sahelean, and Sub-Saharan regions. African oral traditions, nurtured in slavery, encouraged the use of music to pass on history, teach lessons, ease suffering, and relay messages. The African pedigree of African-American music is evident in some common elements: call and response, syncopation, percussion, improvisation, swung notes, blue notes, the use of falsetto, melisma, and complex multi-part harmony. During slavery, Africans in America blended traditional European hymns with African elements to create spirituals. The banjo was the first African instrument to be played and built in the United States. Slaveholders discovered African-American slaves used drums to communicate.

Many African Americans sing "Lift Every Voice and Sing" in addition to the American national anthem, "The Star-Spangled Banner", or in lieu of it. Written by James Weldon Johnson and John Rosamond Johnson in 1900 to be performed for the birthday of Abraham Lincoln, the song was, and continues to be, a popular way for African Americans to recall past struggles and express ethnic solidarity, faith, and hope for the future. The song was adopted as the "Negro National Anthem" by the NAACP in 1919. Many African-American children are taught the song at school, church or by their families. "Lift Ev'ry Voice and Sing" traditionally is sung immediately following, or instead of, "The Star-Spangled Banner" at events hosted by African-American churches, schools, and other organizations.

In the 19th century, as the result of the blackface minstrel show, African-American music entered mainstream American society. By the early 20th century, several musical forms with origins in the African-American community had transformed American popular music. Aided by the technological innovations of radio and phonograph records, ragtime, jazz, blues, and swing also became popular overseas, and the 1920s became known as the Jazz Age. The early 20th century also saw the creation of the first African-American Broadway shows, films such as King Vidor's Hallelujah!, and operas such as George Gershwin's Porgy and Bess.

Rock and roll, doo wop, soul, and R&B developed in the mid-20th century. These genres became very popular in white audiences and were influences for other genres such as surf. During the 1970s, the dozens, an urban African-American tradition of using rhyming slang to put down one's enemies (or friends), and the West Indian tradition of toasting developed into a new form of music. In the South Bronx the half speaking, half singing rhythmic street talk of "rapping" grew into the hugely successful cultural force known as hip hop.

Contemporary

Hip hop would become a multicultural movement, however, it still remained important to many African Americans. The African-American Cultural Movement of the 1960s and 1970s also fueled the growth of funk and later hip-hop forms such as rap, hip house, new jack swing, and go-go. House music was created in black communities in Chicago in the 1980s. African-American music has experienced far more widespread acceptance in American popular music in the 21st century than ever before. In addition to continuing to develop newer musical forms, modern artists have also started a rebirth of older genres in the form of genres such as neo soul and modern funk-inspired groups.

In contemporary art, black subject matter has been used as raw material to portray the Black experience and aesthetics. The way Blacks' facial features were once conveyed as stereotypical in media and entertainment continues to be an influence within art. Dichotomies arise from artworks such as Open Casket by Dana Schutz based on the murder of Emmett Till to remove the painting and destroy it from the way Black pain is conveyed. Meanwhile, Black artists such as Kerry James Marshall portrays the Black body as empowerment and Black invisibility. Mumble rap originated from African American Vernacular English. Another popular African-American genre is trap music.
African-American music influenced other countries such as Nigeria.

The arts

Dance

African-American dance, like other aspects of African-American culture, finds its earliest roots in the dances of the hundreds of African ethnic groups that made up African slaves in the Americas as well as influences from European sources in the United States. Dance in the African tradition, and thus in the tradition of slaves, was a part of both everyday life and special occasions. Many of these traditions such as get down, ring shouts, and other elements of African body language survive as elements of modern dance.

In the 19th century, African-American dance began to appear in minstrel shows. These shows often presented African Americans as caricatures for ridicule to large audiences. The first African-American dance to become popular with white dancers was the cakewalk in 1891. Later dances to follow in this tradition include the Charleston, the Lindy Hop, the Jitterbug and the swing.

During the Harlem Renaissance, African-American Broadway shows such as Shuffle Along helped to establish and legitimize African-American dancers. African-American dance forms such as tap, a combination of African and European influences, gained widespread popularity thanks to dancers such as Bill Robinson and were used by leading white choreographers, who often hired African-American dancers.

Contemporary African-American dance is descended from these earlier forms and also draws influence from African and Caribbean dance forms. Groups such as the Alvin Ailey American Dance Theater have continued to contribute to the growth of this form. Modern popular dance in America is also greatly influenced by African-American dance. American popular dance has also drawn many influences from African-American dance most notably in the hip-hop genre.

One of the uniquely African-American forms of dancing, turfing, emerged from social and political movements in the East Bay in the San Francisco Bay Area. Turfing is a hood dance and a response to the loss of African-American lives, police brutality, and race relations in Oakland, California. The dance is an expression of Blackness, and one that integrates concepts of solidarity, social support, peace, and the discourse of the state of black people in our current social structures.

Twerking is an African-American dance similar to dances from Africa in Cote d’Ivoire, Senegal, Somalia and the Congo.

Art

African-American sculpture

From its early origins in slave communities, through the end of the 20th century, African-American art has made a vital contribution to the art of the United States. During the period between the 17th century and the early 19th century, art took the form of small drums, quilts, wrought-iron figures, and ceramic vessels in the southern United States. These artifacts have similarities with comparable crafts in West and Central Africa. In contrast, African-American artisans like the New England–based engraver Scipio Moorhead and the Baltimore portrait painter Joshua Johnson created art that was conceived in a thoroughly western European fashion.

During the 19th century, Harriet Powers made quilts in rural Georgia, United States that are now considered among the finest examples of 19th-century Southern quilting. Later in the 20th century, the women of Gee's Bend developed a distinctive, bold, and sophisticated quilting style based on traditional African-American quilts with a geometric simplicity that developed separately but was like that of Amish quilts and modern art.

Midnight Golfer by Eugene J. Martin, mixed-media collage on rag paper

After the American Civil War, museums and galleries began more frequently to display the work of African-American artists. Cultural expression in mainstream venues was still limited by the dominant European aesthetic and by racial prejudice. To increase the visibility of their work, many African-American artists traveled to Europe where they had greater freedom. It was not until the Harlem Renaissance that more European Americans began to pay attention to African-American art in America.

During the 1920s, artists such as Raymond Barthé, Aaron Douglas, Augusta Savage, and photographer James Van Der Zee became well known for their work. During the Great Depression, new opportunities arose for these and other African-American artists under the WPA. In later years, other programs and institutions, such as the New York City-based Harmon Foundation, helped to foster African-American artistic talent. Augusta Savage, Elizabeth Catlett, Lois Mailou Jones, Romare Bearden, Jacob Lawrence, and others exhibited in museums and juried art shows, and built reputations and followings for themselves. 

In the 1950s and 1960s, there were very few widely accepted African-American artists. Despite this, The Highwaymen, a loose association of 27 African-American artists from Ft. Pierce, Florida, created idyllic, quickly realized images of the Florida landscape and peddled some 50,000 of them from the trunks of their cars. They sold their art directly to the public rather than through galleries and art agents, thus receiving the name "The Highwaymen". Rediscovered in the mid-1990s, today they are recognized as an important part of American folk history. Their artwork is widely collected by enthusiasts and original pieces can easily fetch thousands of dollars in auctions and sales.

The Black Arts Movement of the 1960s and 1970s was another period of resurgent interest in African-American art. During this period, several African-American artists gained national prominence, among them Lou Stovall, Ed Love, Charles White, and Jeff Donaldson. Donaldson and a group of African-American artists formed the Afrocentric collective AfriCOBRA, which remains in existence today. The sculptor Martin Puryear, whose work has been acclaimed for years, was being honored with a 30-year retrospective of his work at the Museum of Modern Art in New York in November 2007. Notable contemporary African-American artists include Willie Cole, David Hammons, Eugene J. Martin, Mose Tolliver, Reynold Ruffins, the late William Tolliver, and Kara Walker.

Literature

African-American literature has its roots in the oral traditions of African slaves in America. The slaves used stories and fables in much the same way as they used music. These stories influenced the earliest African-American writers and poets in the 18th century such as Phillis Wheatley and Olaudah Equiano. These authors reached early high points by telling slave narratives

During the early 20th century Harlem Renaissance, numerous authors and poets, such as Langston Hughes, W. E. B. Du Bois, and Booker T. Washington, grappled with how to respond to discrimination in America. Authors during the Civil Rights Movement, such as Richard Wright, James Baldwin, and Gwendolyn Brooks wrote about issues of racial segregation, oppression, and other aspects of African-American life. This tradition continues today with authors who have been accepted as an integral part of American literature, with works such as Roots: The Saga of an American Family by Alex Haley, The Color Purple by Alice Walker, Beloved by Nobel Prize-winning Toni Morrison, and fiction works by Octavia Butler and Walter Mosley. Such works have achieved both best-selling and/or award-winning status.

Museums

The African-American Museum Movement emerged during the 1950s and 1960s to preserve the heritage of the African-American experience and to ensure its proper interpretation in American history. Museums devoted to African-American history are found in many African-American neighborhoods. Institutions such as the African American Museum and Library at Oakland, The African American Museum in Cleveland and the Natchez Museum of African American History and Culture were created by African Americans to teach and investigate cultural history that, until recent decades, was primarily preserved through oral traditions. Other prominent museums include Chicago's DuSable Museum of African American History, and the National Museum of African American History and Culture, established in 2003 as part of the Smithsonian Institution in Washington, D.C.

Language

Generations of hardships imposed on the African-American community created distinctive language patterns. Slave owners often intentionally mixed people who spoke different African languages to discourage communication in any language other than English. This, combined with prohibitions against education, led to the development of pidgins, simplified mixtures of two or more languages that speakers of different languages could use to communicate. Examples of pidgins that became fully developed languages include Creole, common to Louisiana, and Gullah, common to the Sea Islands off the coast of South Carolina and Georgia.

African-American Vernacular English (AAVE) is a variety (dialect, ethnolect, and sociolect) of the American English language closely associated with the speech of, but not exclusive to, African Americans. While AAVE is academically considered a legitimate dialect because of its logical structure, some of both whites and African Americans consider it slang or the result of a poor command of Standard American English. Many African Americans who were born outside the American South still speak with hints of AAVE or southern dialect. Inner-city African-American children who are isolated by speaking only AAVE sometimes have more difficulty with standardized testing and, after school, moving to the mainstream world for work. It is common for many speakers of AAVE to code switch between AAVE and Standard American English depending on the setting.

Fashion and aesthetics

Attire

The Black Arts Movement, a cultural explosion of the 1960s, saw the incorporation of surviving cultural dress with elements from modern fashion and West African traditional clothing to create a uniquely African-American traditional style. Kente cloth is the best known African textile. These colorful woven patterns, which exist in numerous varieties, were originally made by the Ashanti and Ewe peoples of Ghana and Togo. Kente fabric also appears in a number of Western style fashions ranging from casual T-shirts to formal bow ties and cummerbunds. Kente strips are often sewn into liturgical and academic robes or worn as stoles. Since the Black Arts Movement, traditional African clothing has been popular amongst African Americans for both formal and informal occasions. Other manifestations of traditional African dress in common evidence in African-American culture are vibrant colors, mud cloth, trade beads and the use of Adinkra motifs in jewelry and in couture and decorator fabrics.

Another common aspect of fashion in African-American culture involves the appropriate dress for worship in the Black church. It is expected in most churches that an individual present their best appearance for worship. African-American women in particular are known for wearing vibrant dresses and suits. An interpretation of a passage from the Christian Bible, "...every woman who prays or prophesies with her head uncovered dishonors her head...", has led to the tradition of wearing elaborate Sunday hats, sometimes known as "crowns".

Hip hop fashion is popular with African Americans. Grillz were made popular by African American rapper Nelly. Sagging pants are a part of African American culture. Air Jordan, a shoe brand that's named after former African American basketball player Michael Jordan is very popular among the African-American community.

Hair

Hair styling in African-American culture is greatly varied. African-American hair is typically composed of coiled curls, which range from tight to wavy. Many women choose to wear their hair in its natural state. Natural hair can be styled in a variety of ways, including the afro, twist outs, braid outs, and wash and go styles. It is a myth that natural hair presents styling problems or is hard to manage; this myth seems prevalent because mainstream culture has, for decades, attempted to get African-American women to conform to its standard of beauty (i.e., straight hair). To that end, some women prefer straightening of the hair through the application of heat or chemical processes. Although this can be a matter of personal preference, the choice is often affected by straight hair being a beauty standard in the West and the fact that hair type can affect employment. However, more and more women are wearing their hair in its natural state and receiving positive feedback. Alternatively, the predominant and most socially acceptable practice for men is to leave one's hair natural.

Often, as men age and begin to lose their hair, the hair is either closely cropped, or the head is shaved completely free of hair. However, since the 1960s, natural hairstyles, such as the afro, braids, waves, fades, and dreadlocks, have been growing in popularity. Despite their association with radical political movements and their vast difference from mainstream Western hairstyles, the styles have attained considerable, but certainly limited, social acceptance.

Maintaining facial hair is more prevalent among African-American men than in other male populations in the US. In fact, the soul patch is so named because African-American men, particularly jazz musicians, popularized the style. The preference for facial hair among African-American men is due partly to personal taste, but also because they are more prone than other ethnic groups to develop a condition known as pseudofolliculitis barbae, commonly referred to as razor bumps, many prefer not to shave.

Body image

European-Americans have sometimes appropriated different hair braiding techniques and other forms of African-American hair. There are also individuals and groups who are working towards raising the standing of the African aesthetic among African Americans and internationally as well. This includes efforts toward promoting as models those with clearly defined African features; the mainstreaming of natural hairstyles; and, in women, fuller, more voluptuous body types.

Religion

While African Americans practice a number of religions, Protestant Christianity is by far the most prevalent. Additionally, 14 percent of Muslims in the United States and Canada are black.

Christianity

A river baptism in New Bern, North Carolina, near the turn of the 20th century

The religious institutions of African-American Christians commonly are referred to collectively as the black church. During slavery, many slaves were stripped of their African belief systems and typically denied free religious practice, forced to become Christian. Slaves managed, however, to hang on to some practices by integrating them into Christian worship in secret meetings. These practices, including dance, shouts, African rhythms, and enthusiastic singing, remain a large part of worship in the African-American church.

African-American churches taught that all people were equal in God's eyes and viewed the doctrine of obedience to one's master taught in white churches as hypocritical – yet accepted and propagated internal hierarchies and support for corporal punishment of children among other things. Instead the African-American church focused on the message of equality and hopes for a better future. Before and after emancipation, racial segregation in America prompted the development of organized African-American denominations. The first of these was the AME Church founded by Richard Allen in 1787.

After the Civil War the merger of three smaller Baptist groups formed the National Baptist Convention. This organization is the largest African-American Christian Denomination and the second largest Baptist denomination in the United States. An African-American church is not necessarily a separate denomination. Several predominantly African-American churches exist as members of predominantly white denominations. African-American churches have served to provide African-American people with leadership positions and opportunities to organize that were denied in mainstream American society. Because of this, African-American pastors became the bridge between the African-American and European American communities and thus played a crucial role in the Civil Rights Movement.

Like many Christians, African-American Christians sometimes participate in or attend a Christmas play. Black Nativity by Langston Hughes is a re-telling of the classic Nativity story with gospel music. Productions can be found in African-American theaters and churches all over the country.

Malcolm X, a notable African American Muslim, became a member of the Nation of Islam but later converted to Sunni Islam.

Islam

Generations before the advent of the Atlantic slave trade, Islam was a thriving religion in West Africa due to its peaceful introduction via the lucrative Trans-Saharan trade between prominent tribes in the southern Sahara and the Arabs and Berbers in North Africa. In his attesting to this fact the West African scholar Cheikh Anta Diop explained: "The primary reason for the success of Islam in Black Africa [...] consequently stems from the fact that it was propagated peacefully at first by solitary Arabo-Berber travelers to certain Black kings and notables, who then spread it about them to those under their jurisdiction". Many first-generation slaves were often able to retain their Muslim identity, their descendants were not. Slaves were either forcibly converted to Christianity as was the case in the Catholic lands or were besieged with gross inconveniences to their religious practice such as in the case of the Protestant American mainland.

In the decades after slavery and particularly during the depression era, Islam reemerged in the form of highly visible and sometimes controversial movements in the African-American community. The first of these of note was the Moorish Science Temple of America, founded by Noble Drew Ali. Ali had a profound influence on Wallace Fard, who later founded the Black nationalist Nation of Islam in 1930. Elijah Muhammad became head of the organization in 1934. Much like Malcolm X, who left the Nation of Islam in 1964, many African-American Muslims now follow traditional Islam.

Many former members of the Nation of Islam converted to Sunni Islam when Warith Deen Mohammed took control of the organization after his father's death in 1975 and taught its members the traditional form of Islam based on the Qur'an. A survey by the Council on American-Islamic Relations shows that 30% of Sunni Mosque attendees are African Americans. In fact, most African-American Muslims are orthodox Muslims, as only 2% are of the Nation of Islam.

Judaism

There are 150,000 African Americans in the United States who practice Judaism. Some of these are members of mainstream Jewish groups like the Reform, Conservative, or Orthodox branches of Judaism; others belong to non-mainstream Jewish groups like the Black Hebrew Israelites. The Black Hebrew Israelites are a collection of African-American religious organizations whose practices and beliefs are derived to some extent from Judaism. Their varied teachings often include, that African Americans are descended from the Biblical Israelites.

Studies have shown in the last 10 to 15 years there has been major increase in African-Americans identifying as Jewish. Rabbi Capers Funnye, the first cousin of Michelle Obama, says in response to skepticism by some on people being African-American and Jewish at the same time, "I am a Jew, and that breaks through all color and ethnic barriers."

Other religions

Aside from Christianity, Islam, and Judaism, there are also African Americans who follow Buddhism and a number of other religions. There is a small but growing number of African Americans who participate in African traditional religions, such as West African Vodun, Santería, Ifá and diasporic traditions like the Rastafari movement. Many of them are immigrants or descendants of immigrants from the Caribbean and South America, where these are practiced. Because of religious practices, such as animal sacrifice, which are no longer common among the larger American religions, these groups may be viewed negatively and are sometimes the victims of harassment. It must be stated, however, that since the Supreme Court judgement that was given to the Lukumi Babaluaye church of Florida in 1993, there has been no major legal challenge to their right to function as they see fit.

Irreligious beliefs

In a 2008 Pew Forum survey, 12% of African Americans described themselves as nothing in particular (11%), agnostic (1%), or atheist (<0 .5="" p="">

Life events

For most African Americans, the observance of life events follows the pattern of mainstream American culture. While African Americans and whites often lived to themselves for much of American history, both groups generally had the same perspective on American culture. There are some traditions that are unique to African Americans.

Some African Americans have created new rites of passage that are linked to African traditions. Some pre-teen and teenage boys and girls take classes to prepare them for adulthood. These classes tend to focus on spirituality, responsibility, and leadership. Many of these programs are modeled after traditional African ceremonies, with the focus largely on embracing African cultures.

To this day, some African-American couples choose to "jump the broom" as a part of their wedding ceremony. Sources claim that this practice can be traced back to either Ghana or Rural England Although, this tradition largely fell out of favor in the African-American community after the end of slavery, it has experienced a slight resurgence in recent years as some couples seek to reaffirm their African heritage.

Funeral traditions tend to vary based on a number of factors, including religion and location, but there are a number of commonalities. Probably the most important part of death and dying in the African-American culture is the gathering of family and friends. Either in the last days before death or shortly after death, typically any friends and family members that can be reached are notified. This gathering helps to provide spiritual and emotional support, as well as assistance in making decisions and accomplishing everyday tasks.

The spirituality of death is very important in African-American culture. A member of the clergy or members of the religious community, or both, are typically present with the family through the entire process. Death is often viewed as transitory rather than final. Many services are called homegoings or homecomings, instead of funerals, based on the belief that the person is going home to the afterlife; "Returning to God" or the earth. The entire end of life process is generally treated as a celebration of the person's life, deeds and accomplishments – the "good things" rather than a mourning of loss. This is most notably demonstrated in the New Orleans jazz funeral tradition where upbeat music, dancing, and food encourage those gathered to be happy and celebrate the homegoing of a beloved friend.

Cuisine

In studying of the African American culture, food cannot be left out as one of the medians to understand their traditions, religion, interaction, and social and cultural structures of their community. Observing the ways they prepare their food and eat their food ever since the enslaved era, reveals about the nature and identity of African American culture in the United States. Derek Hicks examines the origins of "gumbo", which is considered a soul food to many African Americans, in his reference to the intertwinement of food and culture in African American community. No written evidence are found historically about the gumbo or its recipes, so through the African American's nature of orally passing their stories and recipes down, gumbo came to represent their truly communal dish. Gumbo is said to be "an invention of enslaved Africans and African Americans" in Louisiana. By mixing and cooking leftover ingredients from their White owners (often less desirable cuts of meats and vegetables) all together into a dish that has consistency between stew and soup, African Americans took the detestable and created it into a desirable dish. Through sharing of this food in churches with a gathering of their people, they not only shared the food, but also experience, feelings, attachment, and sense of unity that brings the community together.

Kennedy Fried Chicken, which is known for serving soul food, has many outlets in African American communities.
 
The cultivation and use of many agricultural products in the United States, such as yams, peanuts, rice, okra, sorghum, indigo dyes, and cotton, can be traced to African influences. African-American foods reflect creative responses to racial and economic oppression and poverty. Under slavery, African Americans were not allowed to eat better cuts of meat, and after emancipation many were often too poor to afford them.

A traditional soul food dinner consisting of fried chicken with macaroni and cheese, collard greens, breaded fried okra and cornbread.
 
Soul food, a hearty cuisine commonly associated with African Americans in the South (but also common to African Americans nationwide), makes creative use of inexpensive products procured through farming and subsistence hunting and fishing. Pig intestines are boiled and sometimes battered and fried to make chitterlings, also known as "chitlins". Ham hocks and neck bones provide seasoning to soups, beans and boiled greens (turnip greens, collard greens, and mustard greens).

Other common foods, such as fried chicken and fish, macaroni and cheese, cornbread, and hoppin' john (black-eyed peas and rice) are prepared simply. When the African-American population was considerably more rural than it generally is today, rabbit, opossum, squirrel, and waterfowl were important additions to the diet. Many of these food traditions are especially predominant in many parts of the rural South.

Traditionally prepared soul food is often high in fat, sodium, and starch. Highly suited to the physically demanding lives of laborers, farmhands and rural lifestyles generally, it is now a contributing factor to obesity, heart disease, and diabetes in a population that has become increasingly more urban and sedentary. As a result, more health-conscious African Americans are using alternative methods of preparation, eschewing trans fats in favor of natural vegetable oils and substituting smoked turkey for fatback and other, cured pork products; limiting the amount of refined sugar in desserts; and emphasizing the consumption of more fruits and vegetables than animal protein. There is some resistance to such changes, however, as they involve deviating from long culinary tradition.

Other soul foods African Americans cook is chicken and waffles and desserts like banana pudding, peach cobbler, red velvet cake and sweet potato pie. Kool-Aid is considered a soul food beverage.

The roots of "Soul food" are spread up and down the West Coast of Africa (Senegal, Guinea, Sierre Leone, Liberia, Ivory Coast, Ghana, Togo, Cameroon, Gabon, Nigeria and Angola), but the "fruits" can be found across the face of America.  Okra came from Ethiopia and Eritrea. Rice was imported from the island of Madagascar. Soul food is similar to gypsy cooking in Europe.

Holidays and observances

As with other American racial and ethnic groups, African Americans observe ethnic holidays alongside traditional American holidays. Holidays observed in African-American culture are not only observed by African Americans but are widely considered American holidays. The birthday of noted American civil rights leader Martin Luther King, Jr has been observed nationally since 1983. It is one of four federal holidays named for an individual.

Black History Month is another example of another African-American observance that has been adopted nationally and its teaching is even required by law in some states. Black History Month is an attempt to focus attention on previously neglected aspects of the American history, chiefly the lives and stories of African Americans. It is observed during the month of February to coincide with the founding of the NAACP and the birthdays of Frederick Douglass, a prominent African-American abolitionist, and Abraham Lincoln, the United States president who signed the Emancipation Proclamation.

On June 7, 1979, President Jimmy Carter decreed that June would be the month of black music. For the past 28 years, presidents have announced to Americans that Black Music Month (also called African-American Music Month) should be recognized as a critical part of American heritage. Black Music Month is highlighted with various events urging citizens to revel in the many forms of music from gospel to hip-hop. African-American musicians, singers, and composers are also highlighted for their contributions to the nation's history and culture.

Less-widely observed outside of the African-American community is Emancipation Day popularly known as Juneteenth or Freedom Day, in recognition of the official reading of the Emancipation Proclamation on June 19, 1865, in Texas. Juneteenth is a day when African Americans reflect on their unique history and heritage. It is one of the fastest growing African-American holidays with observances in the United States. Another holiday not widely observed outside of the African-American community is the birthday of Malcolm X. The day is observed on May 19 in American cities with a significant African-American population, including Washington, D.C.

Another noted African-American holiday is Kwanzaa. Like Emancipation Day, it is not widely observed outside of the African-American community, although it is growing in popularity with both African-American and African communities. African-American scholar and activist "Maulana" Ron Karenga invented the festival of Kwanzaa in 1966, as an alternative to the increasing commercialization of Christmas. Derived from the harvest rituals of Africans, Kwanzaa is observed each year from December 26 through January 1. Participants in Kwanzaa celebrations affirm their African heritage and the importance of family and community by drinking from a unity cup; lighting red, black, and green candles; exchanging heritage symbols, such as African art; and recounting the lives of people who struggled for African and African-American freedom.

Negro Election Day is also another festival derived from rituals of African culture specifically West Africa and revolves around the voting of a black official in New England colonies during the 18th century.

Names

Although many African-American names are common among the larger population of the United States, distinct naming trends have emerged within African-American culture. Prior to the 1950s and 1960s, most African-American names closely resembled those used within European American culture. A dramatic shift in naming traditions began to take shape in the 1960s and 1970s in America. With the rise of the mid-century Civil Rights Movement, there was a dramatic rise in names of various origins. The practice of adopting neo-African or Islamic names gained popularity during that era. Efforts to recover African heritage inspired selection of names with deeper cultural significance. Before this, using African names was uncommon because African Americans were several generations removed from the last ancestor to have an African name, as slaves were often given European names and most surnames are of Anglo origin.

African-American names have origins in many languages including French, Latin, English, Arabic, and African languages. One very notable influence on African-American names is the Muslim religion. Islamic names entered the popular culture with the rise of The Nation of Islam among Black Americans with its focus on civil rights. The popular name "Aisha" has origins in the Qur'an. Despite the origins of these names in the Muslim religion and the place of the Nation of Islam in the civil rights movement, many Muslim names such as Jamal and Malik entered popular usage among Black Americans simply because they were fashionable, and many Islamic names are now commonly used by African Americans regardless of their religion. Names of African origin began to crop up as well. Names like Ashanti, Tanisha, Aaliyah, Malaika have origins in the continent of Africa.

By the 1970s and 1980s, it had become common within the culture to invent new names, although many of the invented names took elements from popular existing names. Prefixes such as La/Le-, Da/De-, Ra/Re-, or Ja/Je- and suffixes such as -ique/iqua, -isha, and -aun/-awn are common, as well as inventive spellings for common names.

Even with the rise of creative names, it is also still common for African Americans to use biblical, historic, or European names.

Family

When slavery was practiced in the United States, it was common for families to be separated through sale. Even during slavery, however, many African-American families managed to maintain strong familial bonds. Free African men and women, who managed to buy their own freedom by being hired out, who were emancipated, or who had escaped their masters, often worked long and hard to buy the members of their families who remained in bondage and send for them.

Others, separated from blood kin, formed close bonds based on fictive kin; play relations, play aunts, cousins, and the like. This practice, a holdover from African oral traditions such as sanankouya, survived Emancipation, with non-blood family friends commonly accorded the status and titles of blood relations. This broader, more African concept of what constitutes family and community, and the deeply rooted respect for elders that is part of African traditional societies, may be the genesis of the common use of the terms like "cousin" (or "cuz"), "aunt", "uncle", "brother", "sister", "Mother", and "Mama" when addressing other African-American people, some of whom may be complete strangers.

African-American family structure

Immediately after slavery, African-American families struggled to reunite and rebuild what had been taken. As late as 1960, when most African Americans lived under some form of segregation, 78 percent of African-American families were headed by married couples. This number steadily declined during the latter half of the 20th century. For the first time since slavery, a majority of African-American children live in a household with only one parent, typically the mother.

This apparent weakness is balanced by mutual-aid systems established by extended family members to provide emotional and economic support. Older family members pass on social and cultural traditions such as religion and manners to younger family members. In turn, the older family members are cared for by younger family members when they cannot care for themselves. These relationships exist at all economic levels in the African-American community, providing strength and support both to the African-American family and the community.

Politics and social issues

Since the passing of the Voting Rights Act of 1965, African Americans are voting and being elected to public office in increasing numbers. As of 2008 the United States had approximately 10,000 African-American elected officials. African Americans overwhelmingly associate with the Democratic Party. Only 11 percent of African Americans supported for George W. Bush in the 2004 Presidential Election.

Social issues such as racial profiling, racial disparities in sentencing, higher rates of poverty, lower access to health care and institutional racism in general are important to the African-American community. While the divide on racial and fiscal issues has remained consistently wide for decades, seemingly indicating a wide social divide, African Americans tend to hold the same optimism and concern for America as any other ethnic group.

African-Americans may express political and social sentiments through hip-hop culture, including graffiti, break-dancing, rapping, and more. This cultural movement makes statements about historical, as well as present-day topics like street culture and incarceration, and oftentimes expresses a call for change. Hip-hop artists play a prominent role in activism and in fighting social injustices, and have a cultural role in defining and reflecting on political and social issues.

African Americans in general differ from whites in their condemnation of homosexuality. Prominent leaders in the Black church have demonstrated against gay-rights issues such as gay marriage. This stands in stark contrast to the down-low phenomenon of covert male–male sexual acts. Some within the African-American community take a different position, notably the late Coretta Scott King and the Reverend Al Sharpton. Sharpton, when asked in 2003 whether he supported gay marriage, replied that he might as well have been asked if he supported black marriage or white marriage.

McDonald's has a campaign that celebrates their African-American consumers.

Many celebrities have appropriated African-American culture.

African-American population centers


African-American neighborhoods are types of ethnic enclaves found in many cities in the United States. The formation of African-American neighborhoods is closely linked to the history of segregation in the United States, either through formal laws, or as a product of social norms. Despite this, African-American neighborhoods have played an important role in the development of nearly all aspects of both African-American culture and broader American culture.

Wealthy African-American communities

Ghettos

Due to segregated conditions and widespread poverty, some African-American neighborhoods in the United States have been called "ghettos". The use of this term is controversial and, depending on the context, potentially offensive. Despite mainstream America's use of the term "ghetto" to signify a poor urban area populated by ethnic minorities, those living in the area often used it to signify something positive. The African-American ghettos did not always contain dilapidated houses and deteriorating projects, nor were all of its residents poverty-stricken. For many African Americans, the ghetto was "home", a place representing authentic "blackness" and a feeling, passion, or emotion derived from the rising above the struggle and suffering of being of African descent in America.

Langston Hughes relays in the "Negro Ghetto" (1931) and "The Heart of Harlem" (1945): "The buildings in Harlem are brick and stone/And the streets are long and wide,/But Harlem's much more than these alone,/Harlem is what's inside." Playwright August Wilson used the term "ghetto" in Ma Rainey's Black Bottom (1984) and Fences (1987), both of which draw upon the author's experience growing up in the Hill District of Pittsburgh, an African-American ghetto.

Although African-American neighborhoods may suffer from civic disinvestment, with lower-quality schools, less-effective policing and fire protection, there are institutions such as churches and museums and political organizations that help to improve the physical and social capital of African-American neighborhoods. In African-American neighborhoods the churches may be important sources of social cohesion. For some African Americans, the kind spirituality learned through these churches works as a protective factor against the corrosive forces of racism. Museums devoted to African-American history are also found in many African-American neighborhoods. 

Many African-American neighborhoods are located in inner cities, and these are the mostly residential neighborhoods located closest to the central business district. The built environment is often row houses or brownstones, mixed with older single-family homes that may be converted to multi-family homes. In some areas there are larger apartment buildings. Shotgun houses are an important part of the built environment of some southern African-American neighborhoods. The houses consist of three to five rooms in a row with no hallways. This African-American house design is found in both rural and urban southern areas, mainly in African-American communities and neighborhoods.

In Black Rednecks and White Liberals, Thomas Sowell suggested that modern urban black ghetto culture is rooted in the white Cracker culture of the North Britons and Scots-Irish who migrated from the generally lawless border regions of Britain to the American South, where they formed a redneck culture common to both blacks and whites in the antebellum South. According to Sowell, characteristics of this culture included lively music and dance, violence, unbridled emotions, flamboyant imagery, illegitimacy, religious oratory marked by strident rhetoric, and a lack of emphasis on education and intellectual interests. Because redneck culture proved counterproductive, "that culture long ago died out ... among both white and black Southerners, while still surviving today in the poorest and worst of the urban black ghettos", which Sowell described as being characterized by "brawling, braggadocio, self-indulgence, [and] disregard of the future", and where "belligerence is considered being manly and crudity is considered cool, while being civilized is regarded as 'acting white'."  Sowell asserts that white liberal Americans have perpetuated this "counterproductive and self-destructive lifestyle" among black Americans living in urban ghettos through "the welfare state, and look-the-other-way policing, and smiling at 'gangsta rap'".

Buffet

From Wikipedia, the free encyclopedia
Breakfast buffet of Japanese and Western-style breakfast foods at Nishimuraya Shogetsutei in Kinosaki Onsen, Japan (2011)

A buffet is a system of serving meals in which food is placed in a public area where the diners serve themselves.[1] A form of service à la française, buffets are offered at various places including hotels, restaurants, and many social events. Buffet restaurants normally offer all-you-can-eat food for a set price, but some measure prices by weight or by number of dishes. Buffets usually have some hot dishes, so the term cold buffet (see Smörgåsbord) has been developed to describe formats lacking hot food. Hot or cold buffets usually involve dishware and utensils, but a finger buffet is an array of foods that are designed to be small and easily consumed only by hand, such as cupcakes, slices of pizza, foods on cocktail sticks, etc. 

The essential feature of the various buffet formats is that the diners can directly view the food and immediately select which dishes they wish to consume, and usually also can decide how much food they take. Buffets are effective for serving large numbers of people at once, and are often seen in institutional settings, business conventions, or large parties.

Home entertaining

Since a buffet involves diners serving themselves, it has in the past been considered an informal form of dining, less formal than table service. In recent years, however, buffet meals are increasingly popular among hosts of home dinner parties, especially in homes where limited space complicates the serving of individual table places.

Origins

Swedish smörgåsbord buffet

In the 19th century, supper, a lighter meal some hours after the main dinner, was sometimes served as a buffet (and so called), especially late at night at grand balls, where not everyone present would want to eat, or at the same time, or in the same quantity. Even in a very large building, at a large ball there might not be enough space to seat all guests at the same time, or servants to serve them in the manner required by the prevailing customs. A large cooked English breakfast with various choices was also very often routinely served this way, for similar reasons. Even when many servants were on hand, there might be an element of self-service. The term buffet originally referred to the French sideboard furniture where the food was placed, but eventually became applied to the serving format.

At balls, the "buffet" was also where drinks were obtained, either by circulating footmen supplying orders from guests, but often by the male guests. During the Victorian period, it became usual for guests to have to eat standing up. In fact John Conrade Cooke's cookbook Cookery and Confectionery, (London: 1824) says it was already "the present fashion". In a report on a ball in 1904, a departure from "the usual stand-up buffet supper", with parties being able to reserve tables, was praised.

Scandinavians like to claim that the buffet table originates from the brännvinsbord (Swedish schnapps, or shot of alcoholic beverage) table from the middle of 16th century. This custom had its prime during the early 18th century. The smörgåsbord buffet did not increase in popularity until the expansion of the railroads throughout Europe.

The smörgåsbord table was originally a meal where guests gathered before dinner for a pre-dinner drink, and was not part of the formal dinner that followed. The smörgåsbord buffet was often held in separate rooms for men and women before the dinner was served.

Smörgåsbord became internationally known as "smorgasbord" at the 1939 New York World's Fair exhibition, as the Swedes had to invent a new way of showcasing the best of Swedish food to large numbers of visitors.

As displays of wealth

Modern sideboard furniture, used for serving food

While the possession of gold and silver has been a measure of solvency of a regime, the display of it, in the form of plates and vessels, is more a political act and a gesture of conspicuous consumption. The 16th-century French term buffet applied both to the display itself and to the furniture on which it was mounted, often draped with rich textiles, but more often as the century advanced the word described an elaborately carved cupboard surmounted by tiers of shelves. In England, such a buffet was called a court cupboard. Prodigal displays of plate were probably first revived at the fashionable court of Burgundy and adopted in France. The Baroque displays of silver and gold that were affected by Louis XIV of France were immortalized in paintings by Alexandre-François Desportes and others, before Louis' plate and his silver furniture had to be sent to the mint to pay for the wars at the end of his reign.

During the 18th century, more subtle demonstrations of wealth were preferred. The buffet was revived in England and France at the end of the century, when new ideals of privacy made a modicum of self-service at breakfast-time appealing, even among those who could have had a footman servant behind each chair. In The Cabinet Dictionary of 1803, Thomas Sheraton presented a neoclassical design and observed that "a buffet may, with some propriety, be restored to modern use, and prove ornamental to a modern breakfast-room, answering as the china cabinet/repository of a tea equipage."

20th century

Dinner buffet in Americus Hotel (1955)

In a 1922 housekeeping book entitled How to Prepare and Serve a Meal, Lillian B. Lansdown wrote:
The concept of eating a buffet arose in mid 17th century France, when gentleman callers would arrive at the homes of ladies they wanted to woo unexpectedly. Their surprise arrival would throw the kitchen staff into a panic and the only food that could be served was a selection of what was found in the cold room.
The informal luncheon or lunch — originally the light meal eaten between breakfast and dinner, but now often taking the place of dinner, the fashionable hour being one (or half after if cards are to follow) — is of two kinds. The "buffet" luncheon, at which the guests eat standing; and the luncheon served at small tables, at which the guests are seated...
The knife is tabooed at the "buffet" lunch, hence all the food must be such as can be eaten with fork or spoon. As a rule, friends of the hostess serve... The following dishes cover the essentials of a "buffet" luncheon. Beverages: punch, coffee, chocolate (poured from urn, or filled cups brought from pantry on tray); hot entrées of various sorts (served from chafing dish or platter) preceded by hot bouillon; cold entrées, salads, lobster, potatoes, chicken, shrimp, with heavy dressings; hot rolls, wafer-cut sandwiches (lettuce, tomato, deviled ham, etc.); small cakes, frozen creams and ices.
The informal luncheon at small tables calls for service by a number of maids, hence the "buffet" plan is preferable.

Variations

A small cold buffet at an art school exhibition

There are many different ways of offering diners a selection of foods that are called "buffet" style meals. Some buffets are "single pass only", but most buffets allow a diner to first take small samples of unfamiliar foods, and then to return for more servings if desired. To avoid misunderstandings in commercial eating establishments, the rules and charges are often posted on signs near the buffet serving tables.
  • One form of buffet is to have a display counter or table filled with plates containing fixed portions of food; customers select plates containing whichever dishes they want as they walk along. The food display may either be staffed, or the customers may pick up the food plates themselves. This form is most commonly seen in cafeterias. Another derivative of this type of buffet occurs where patrons choose food from a buffet style layout and then pay based on what was chosen (sometimes based on the weight of the food, or color-coded plates).
  • A variation occurs in a dim sum house, where seated patrons make their selections from wheeled carts containing different plates of food which the staff circulate through the restaurant. Another variation is a conveyor belt sushi restaurant, where seated patrons select dishes from a continuously-moving conveyor belt carrying a variety of foods. In another variation, Brazilian rodízio style buffets feature roving waiters serving churrascaria barbecued meats from large skewers directly onto the seated diners' plates.
  • The "all-you-can-eat" buffet is more free-form; customers pay a fixed fee and then can help themselves to as much food as they wish to eat in a single meal. This form is found often in restaurants, especially in hotels. In some countries, this format is popular for "Sunday brunch" buffets.
  • A so-called Mongolian barbecue buffet format allows diners to collect various thinly-sliced raw foods and add flavorings, which are then stir-fried on a large griddle by a restaurant cook.
  • Some hot pot restaurants offer all-you-can-eat buffets, in which diners order plates of thinly-sliced raw foods and flavorings, and cook them in boiling pots of soup at their tables.
  • A salad bar is commonly offered in delicatessens and supermarkets, in which customers help themselves to lettuce and other salad ingredients, then pay by weight. Sometimes only cold foods are offered, but often warmed or hot foods are available at a "hot foods bar", possibly at a different price by weight.
  • Open buffets are often associated with a celebration of some sort, and there may be no explicit charge or the cost may be included in an admission fee to the entire event. Art show openings at galleries and museums are often accompanied by a modest buffet for invited guests.
As a compromise between self-service and full table service, a staffed buffet may be offered: diners carry their own plate or tray along the buffet line and are given a portion by a server at each station, which may be selected or skipped by the diner. This method is prevalent at catered meetings where diners are not paying specifically for their meal.
Alternatively, diners may serve themselves for most prepared selections, but a carvery station for roasted meats is staffed. Some buffet formats also feature staffed stations where crepes, omelettes, noodle soups, barbecued meats, or sushi are custom prepared at the request of individual diners.

All-you-can-eat

The all-you-can-eat restaurant was introduced in Las Vegas by Herbert "Herb" Cobb McDonald in 1946.

Many boarding schools, colleges, and universities offer optional or mandatory "meal plans", especially in connection with dormitories for students. These are often in an "all-you-can-eat" buffet format, sometimes called "all-you-care-to-eat" to encourage dietary moderation. The format may also be used in other institutional settings, such as military bases, large factories, cruise ships, or medium-security prisons.

In 2007, the first all-you-can-eat seating section in Major League Baseball was introduced at Dodger Stadium. The trend spread to 19 of the 30 major league parks by 2010, and numerous minor league parks by 2012. The basic menu includes traditional ballpark food such as hot dogs, nachos, peanuts, popcorn, and soft drinks. In 2008 all-you-can-eat seats were also inaugurated in numerous NBA and NHL arenas.

Buffet etiquette

There are a few formal and informal rules for safe and courteous dining at buffets. Especially if repeat visits to the serving stations are permitted, diners are expected not to take too much food at one time, to avoid unnecessary food waste.

Some all-you-can-eat buffet restaurants have a "per plate" charge policy to discourage customers from wasting excessive amounts of food. Other buffet restaurants do not charge for extra food servings, but do impose a surcharge for food that is taken but not eaten by a customer.

Diners should not re-use plates and utensils when getting additional servings, and observe basic food hygiene rules.

Restaurant buffets

A small Chinese American buffet selection
 
North Indian-style buffet
 
Most buffets offer water and other soft drinks without limit, but charge extra for alcoholic drinks.

In Australia, buffet chains such as Sizzler serve a large number of patrons with carvery meats, seafood, salads and desserts. Cruise operators in Sydney, conduct Sydney Harbour sightseeing cruises with continental buffets having multiple seafood options. Buffets are also common in Returned and Services League of Australia (RSL) clubs and some motel restaurants. 

In Brazil, comida a quilo or comida por quilo — literally, "food by [the] kilo" — restaurants are common. This is a cafeteria style buffet in which diners are billed by the weight of the food selected, excluding the tare weight of the plate. Brazilian cuisine's rodízio style is all-you-can-eat, having both non-self-service and self-service variations.

In Hong Kong, the cha chaan teng buffet is a relatively new variation on traditional low-cost Chinese snack and coffee shops. 

In Japan, a buffet or smorgasbord is known as a viking (バイキング - baikingu). It is said that this originated from the restaurant "Imperial Viking" in the Imperial Hotel, Tokyo, which was the first restaurant in Japan to serve buffet-style meals. Dessert Vikings are very popular in Japan, where one can eat from a buffet full of desserts. 

In Sweden, a traditional form of buffet is the smörgåsbord, which literally means "table of sandwiches".

United States

In the US, there are numerous Chinese-American cuisine-inspired buffet restaurants, as well as those serving primarily traditional American fare. Also, South Asian cuisine (notably in Indian restaurants), pan-Asian cuisine, and Mediterranean cuisine are increasingly available in the buffet format, and sushi has also become more popular at buffets. In some regions of the US, Brazilian-style churrascaria barbecue buffets served rodízio style are becoming popular.

Las Vegas and Atlantic City are famous for all-you-can-eat buffets with a very wide range of foods on offer, and similar ones have also become common in casinos elsewhere in the US.

Gallery

Tuesday, March 31, 2020

Hors d'oeuvre

From Wikipedia, the free encyclopedia
A dish of mozzarella, olives and sun-dried tomatoes served alongside cured meats.

An hors d'oeuvre (/ɔːr ˈdɜːrv(rə)/ or DURV(-rə); French: hors-d'œuvre [ɔʁ dœvʁ] (About this soundlisten)), appetizer or starter is a small dish served before a meal in European cuisine. Some hors d'oeuvres are served cold, others hot. Hors d'oeuvres may be served at the dinner table as a part of the meal, or they may be served before seating, such as at a reception or cocktail party. Formerly, hors d'oeuvres were also served between courses.

Typically smaller than a main dish, an hors d'oeuvre is often designed to be eaten by hand.

Etymology

Hors-d'œuvre in French literally means "outside the work"—that is, "not part of the ordinary set of courses in a meal." In practice, a dish which stands on its own as a snack or supports the main course. The French spelling is the same for singular and plural usage; in English, the typographic ligature ⟨œ⟩ is usually replaced by the digraph ⟨oe⟩, with the plural commonly written hors d'oeuvres and pronounced /ɔːr ˈdɜːrvz/.

The hors d'oeuvre is also known as the starter or entrée.

Origins

A tray of canapés, a form of hors d'oeuvres, at a cocktail party

A small number of food historians believe that the tradition may have begun in Russia, where small snacks of fish, caviar and meats were common after long travels. However, it may be that the custom originated in China, possibly coming through Steppes, into Russia, Scandinavia, France and other European countries. The tradition may have reached Italy, Greece and the Balkan nations through Russia or Persia. Many national customs are related, including the Swedish smörgåsbord, Russian zakuska, Lebanese mezze, and Italian antipasto. During the Roman Period the meal practice was to have two main courses which were supplemented before the meal with small amounts of fish, vegetables, cheeses, olives and even stuffed dormice. These would be served at the start of the meal known as either gustatio or promulsis. The Greeks called the appetizer course propoma.

French service

During the Middle Ages formal French meals were served with entremets between the serving of plates. These secondary dishes could be either actual food dishes, or elaborate displays and even dramatic or musical presentations. In the 14th century, recipes for entremets were mostly made with meat, fish, pork and vegetables. By the 15th century the elaborate display and performances were served up between courses, and could be edible or displays of subjects relevant to the host, created in butter sculpture or other types of crafted work. With the introduction in the 17th century of service à la française, where all the dishes are laid out at once in very rigid symmetrical fashion, entremets began to change in meaning but were still mainly savoury. Along with this came elaborate silver and ceramic table displays as well as pièces montées. The entremets were placed between the other dishes within the main work of the meal.

Hors-d'oeuvres (1623) by Pieter Claesz
 
At about this time in the 17th century, smaller dishes began to be served by being placed outside the main work of symmetrically placed dishes. These were known as hors d'oeuvre. Hors d'oeuvres were originally served as a canapé of small toasted bread with a savoury topping before a meal. The first mention of the food item was by François Massialot in 1691, mentioned in his book: Le cuisinier roial et bourgeois (The Royal and Bourgeois Cook) and explained as "Certain dishes served in addition to those one might expect in the normal composition of the feast". In the French publication Les plaisirs de la table, Edouard Nignon stated that hors d'oeuvres originated in Asia. He went on to state that the French considered hors-d'oeuvres to be superfluous to a well cooked meal. Service à la française continued in Europe until the early 19th century. After the 19th century the entremet would become almost exclusively a sweet dish or dessert with the British custom of the "savoury" being the only remaining tradition of the savoury entremet.

The style of formal dining changed drastically in the 19th century, becoming successive courses served one after the other over a period of time. Some traditional hors d'oeuvres would remain on the table throughout the meal. These included olives, nuts, celery and radishes. The changing, contemporary hors d'oeuvres, sometimes called "dainty dishes" became more complicated in preparation. Pastries, with meat and cream sauces among other elaborate items, had become a course served after the soup.

English savouries

Food in England is heavily influenced by other countries due to the island nation's dependence on importing outside goods and sometimes, inspiration. Many English culinary words and customs have been directly borrowed from the original French (some completely Anglicized in spelling) such as: cuisine, sirloin, pastry and omelette which came from the 18th century and earlier. In the late 19th and early 20th century, even more words, foods and customs from culinary France made their way into England, such as éclair, casserole, à la carte, rôtisserie and hors d'oeuvre.

The custom of the savoury course is of British origin and comes towards the end of the meal, before dessert or sweets or even after the dessert, in contrast to the hors d'oeuvre, which is served before the meal. The British favored the savoury course as a palate cleanser before drinking after the meal, which made the hors d'oeuvre before the meal unnecessary. The savoury is generally small, well spiced and often served hot, requiring cooking just before serving. In the Victorian and Edwardian periods, savouries included such toppings as fried oysters wrapped in bacon, and Scotch woodcock, which was a savoury made of scrambled eggs, ground black pepper and Gentleman's Relish on buttered toast, served hot. In France, cheese was often part of the savoury course or added with simple fruit as a dessert. A typical Edwardian dinner might consist of up to four courses that include two soups, two types of fish, two meats, ending with several savouries then sweets.

American appetizers and cocktail hors d'oeuvres

The term appetizer is a synonym for hors d'oeuvre. It was first used in the United States and England simultaneously in 1860. Americans also use the term to define the first of three courses in a meal, an optional one generally set on the table before guests were seated. Drinks before dinner became a custom towards the end of the 19th century. As this new fashion caught on, the British took inspiration from the French to begin serving hors d'oeuvres before dinner. A cocktail party is considered a small gathering with mixed drinks and light snacks. Hors d'oeuvres may be served as the only food offering at cocktail parties and receptions, where no dinner is served afterward. After the end of prohibition in the United States, the cocktail party gained acceptance. Prior to the First World War, American dinner guests would be expected to enter the dining room immediately where drinks would be served at the table with appetizers. This changed by the 1920s, when hors d'oeuvres were served prior to a non-alcoholic cocktail; however, after the repeal of Prohibition in the United States, cocktail parties became popular with many different hors d'oeuvres meant as something to help counter the stronger drinks. It is the cocktail party that helped transfer the hors d'oeuvres from the formal dining table to the mobility of the serving tray. These appetizers passed around the cocktail party may also be referred to as canapés.

Preparation

In restaurants or large estates, hors d'oeuvres are prepared in a garde manger which is a cool room. Hors d'oeuvres are often prepared in advance. Some types may be refrigerated or frozen and then precooked and then reheated in an oven or microwave oven as necessary before serving.

Use

Steward in a vintage 1920s railcar serving canapés on a tray as part of butler style service

If there is an extended period between when guests arrive and when the meal is eaten, for example during a cocktail hour, these might serve the purpose of sustaining guests during the wait, in the same way that apéritifs are served as a drink before meals.

It is also an unwritten rule that the dishes served as hors d'oeuvres do not give any clue to the main meal. They are served with the main meal menu in view either in hot, room temperature or cold forms; when served hot they are brought out after all the guests arrive so that everyone gets to taste the dishes.

Hors d'oeuvres before a meal may be rotated by waiters or passed. Stationary hors d'oeuvres served at the table on a tray may be referred to as table hors d'oeuvres or as buffet-style. Passed hors d'oeuvres provided by servers are part of butler-style service. or butlered hors d'oeuvres.

Examples

A tray of hors d'oeuvres

Though any food served before the main course is technically an hors d'oeuvre, the phrase is generally limited to individual items, such as cheese or fruit. A glazed fig topped with mascarpone and wrapped with prosciutto is an hors d'oeuvre, and plain figs served on a platter may also be served as hors d'oeuvres. It could be pickled beets or anchovy eggs as topping over tomatoes as part of the initial "drinks" session such as of alcoholic or non-alcoholic beverages. They are also served in the forms of dips, spreads, pastries, olives or nuts with or without a base of egg, cheese, meats, vegetables, seafood or breads. Single cold items served are smoked salmon, avocado pear, caviar, pâté, shellfish cocktails and melon with garnishes and decorations. Seasoned hot dishes served are of vegetables, meat, fish, egg, pasta, cheese, soufflés, tartlets, puff pastry or choux pastry.

By culture and language

In the Americas

In Mexico botanas refers to the vegetarian varieties commonly served in small portions in wine bars. In many Central American countries, hors d'oeuvres are known as bocas (lit. "mouthfuls"). Pasapalos (lit. "drink passer") is Venezuelan for an hors d'oeuvre.

In Asia


In Arabic moqabbelat (مقبلات, "things which make one accept what is to come". From root قبل lit. "to accept") is the term for an hors d'oeuvre. In India it is known as chaat which is served throughout the day. Dahi puri is another snack from India which is especially popular from the city of Mumbai in the state of Maharashtra. Chaat is the snack food consumed separately and not part of main course meals.

Zensai (前菜, lit. before dish) is Japanese for an hors d'oeuvre; more commonly, ōdoburu (オードブル), which is a direct transcription of hors d'oeuvre, is used. In Korea, banchan (반찬) is a small serving of vegetables, cereals or meats. Additional Korean terms for hors d'oeuvres include jeonchae (전채), meaning "before dish" or epita-ijeo (에피타이저), meaning "appetizer".[53] In Vietnamese Đồ nguội khai vị ("cold plate first course") is the name for an hors d'oeuvre.[citation needed] In Mandarin, lěng pán 冷盘 ("cold plate") or qián cài 前菜 ("before dish") are terms used for hors d'oeuvres, which are served in steamer baskets or on small plates. Meze is a selection of small dishes served in Mediterranean cuisine, Middle Eastern cuisine, and Balkan cuisine. Mezedakia is a term for small mezes. Pembuka (lit. "opening") is Indonesian for an hors d'oeuvre. Yemekaltı is Turkish for an hors d'oeuvre. Zakuskis are hors d'oeuvres in Russian cuisine and other post-Soviet cuisines, served in the form of a buffet of cured meats and fishes. Caviar served in Iran and Russia is the traditional roe from wild sturgeon in the Caspian and Black Seas

In Europe


In England, devils on horseback is a hot hors d'oeuvre in different recipes, but in general they are a variation on angels on horseback, made by replacing oysters with dried fruit. The majority of recipes contain a pitted date (though prunes are sometimes used). Starters is the colloquial term for hors d'oeuvres in the UK, Ireland and India. Crudités from France are a blend of salads of raw vegetables and the serving has a minimum of three vegetables of striking colors. In Italian antipasto means it is served cold in the form of olive, cheese, pickled vegetables; other similar hors d'oeuvres can be found in the rest of Southern Europe under different names (entrada in Portuguese, entrante or entremés in Spanish). Voorgerecht in Dutch means the dish ("gerecht") before ("voor") the main course. Fattoush is a bread salad in Levantine cuisine made from toasted or fried pieces of pita bread (khubz 'arabi) combined with mixed greens and other vegetables. It belongs to the family of dishes known as fattat (plural) or fatta, which use stale flatbread as a base.

In the United States

Poke is a raw fish salad served as an appetizer in the cuisine of Hawaii

In the United States the custom appears to have come from California, where a foreign saloon owner may have put out trays of simple hors d'oeuvres to serve his customers. This tradition soon became the 5-cent beer and free lunch in early America before prohibition ended the custom.

In the U.S., appetizers, referring to anything served before a meal, is the most common term for hors d'oeuvres. Light snacks served outside of the context of a meal are called hors d'oeuvres (with the English-language pluralization).

Hawaii

In the Hawaiian language hors d'oeuvres and appetizers are called pūpū. Hawaiian culinary influences are very diverse due to the multiple ethnicities living in the islands. This diversity, along with the Americanization of entertaining in the mid 20th century led to the Hawaiian Cocktail and the pūpū (hors-d'oeuvre) served at the beginning of luaus. This invention of a faux Polynesian experience is heavily influenced by Don the Beachcomber, who is credited for the creation of the pūpū platter and the drink named the Zombie for his Hollywood restaurant. At Don's the food was traditional Cantonese cuisine served with a fancy presentation. The first pūpū platters were eggrolls, chicken wings, spare ribs as well as other Chinese-American foods. Eventually Trader Vic would create the Mai Tai in his restaurants in the San Francisco Bay Area and the Tiki bar would become an American cocktail tradition.

In Oceania


Hors d'oeuvres, also called amuse-bouches, served around bars in Australia are oysters and alsace foie gras. Appetizers in New Zealand are lamb skewer or blue cod sliders. In New Zealand the Māori call their snacks Kai Timotimo. Kiribati appetizers served include pastes made from chickpeas and eggplant, meat dishes with spices and wheat. Samoan foil chicken and roast pork, tidbits of meat in a smoky, spicy sauce are appetizers in Samoa. In Tonga, puu-puus or appetizers served are Waikiki shrimp and grilled pineapple with dipping sauce.

In other countries

Appetizers served in Kenya are raw and fresh vegetables and assorted dips with decorations. Before modern-day hors d'oeuvre were introduced from Europe into South Africa, starters served consisted of eastern fish sambals and cooked bone marrow served with bread.

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