So much of the food culture of the African diaspora in the U.S. was based on ingredients and cooking methods that give big flavor but also add unhealthy elements -- cured pig fats, salt, deep-frying. Over the last thirty years, there have been many cooking writers and educators who have substituted lower fat, lower salt ingredients for the traditional ones, to minimize the health risks while keeping the food delicious. How successful do you think this has been in general -- or has the success be limited to more educated middle- and upper-middle class African-Americans, while still leaving many who need "re-education" to the wiles of KFC and Frito-Lay?
(edited because I finally remembered my manners. )
Edited by Suzanne F, 08 September 2003 - 12:40 PM.