Word: soule
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Dates: during 1960-1969
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...enemy. But in this century of total war, the prison camp has become an extension of the battlefield. Totalitarian nations are not content merely to extract information from a P.O.W. They often hound and harass a man for months and even years in order to win his mind and soul, to reduce him to an instrument of propaganda. It is, of course, a tactic that the Soviet Union devised for use against its own political prisoners, as dramatized with terrifying realism in Arthur Koestler's Darkness at Noon...
...Gaskins, a Negro from Alexandria, Va., who works as a federal clerk in Washington. Her A Good Heart and a Light Hand (Turnpike Press, $3) contains recipes for everything from possum casserole to potato wine, and is selling at the rate of 1,000 copies a month. The other, Soul Food Cookery, by a black public relations woman in Kansas City named Inez Kaiser (Pitman, $3.95), has 266 carefully indexed recipes that include "soul" sandwiches and "soul" TV snacks...
Marinated, Then Smothered. The big question is why soul food is so popular. It is cheap, simple fare that reflects the tawdry poverty of its origins. Forced to live on "discards from the big house on the hill," Negro slaves-as well as many poor white tenant farmers-learned to make edible meals out of the vegetables and meats that their masters regarded as waste. Turnips went up the hill; turnip greens stayed down. Whites slaughtered pigs for the ham, loin, bacon and spare ribs; Negroes made do with the pigs' feet ("trotters"), knuckles, tails, ears, snouts, neck, backbones...
Chewing on a chitterling, even after it has been carefully cleaned and cooked, is rather like chewing on a football bladder. So soul-food restaurants that cater to whites rarely carry chitlins on their menus, instead stick to more conventional dishes, such as shrimp gumbo, "smothered" pork chops and ham hocks. Even those have little appeal to a gourmet palate. Soul food is often fatty, overcooked and underseasoned. Vegetables are boiled with fatback for so long that their taste and nutritional value go up in steam; meats have to be sprinkled liberally with salt and pepper to give the eater...
...Robert Duncan, a member of the Black Mountain school, the poem is a universe in itself, and a soul. With his consciousness of poetry's epic and mythic nature, it is no wonder that Duncan's efforts to collect so much of living, thought and feeling into the world of one poem should be quite like Ezra Pound's Cantos and William Carlos Williams' Paterson. His concern, therefore, is most often with the poem itself, as in "Bending...