As a creator, Jacques Slade is always on the lookout for new and innovative things that can help take his life to the next level. Inspired by the technology, performance, and design found in the new 2019 Acura ILX, Slade is on a mission to upgrade his home, fitness, and food with the help of experts.
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The Next Generation of Soul Food Is Thoughtfully Designed
How to make shrimp and grits that’s both beautiful and heartfelt? Look to chefs shaking up African-American cuisine.
In 1962, the cultural and political critic LeRoi Jones published the seminal essay “Soul Food.” It was an exploration and exaltation of the African-American gastronomical tradition that was born in the South, highlighting dishes like fried chicken, collard greens, pig’s feet, and hush puppies. Jones — who later changed his name to Amiri Baraka — was responding to white food critics who claimed that there was no true African American cuisine. Jones’s rejoinder launched a food movement that has defined generations of American cooking and influenced chefs around the world.
So what does the next upgrade to soul food look like today? The same exceptional flavor in a more modern, thoughtfully designed presentation. Look at chef Jason Fullilove, of L.A.’s Barbara Jean, who uses experimental techniques on classic soul food dishes. The next level of soul food looks a bit more like fried okra with violet butter, or heritage pork chops with smoked apple sauce on his menu.
Watch Fullilove prepare his updated interpretation of shrimp and grits with Jacques Slade in the video above, a modern take on the dish inspired by the design of the Acura ILX. Soul food has come a long way since 1962 — but great flavor and craftsmanship never fade away.