Abstract:

In the contents of blues and jazz music pieces which is belong to Black community mostly possible that seen many social elements. Some of food and beverage elements belong to Southern cuisine, soul food and American cuisine. In the years 1920-1970, when innovations were seen for African-Americans, two important innovations emerged, called the Harlem Renaissance and soul food. Understanding the relationship between these two areas that emerged in parallel periods is important in terms of seeing how cuisine, art and history affect each other. In this process, the fact that the food/drinks in jazz and blues pieces are an example of the reflection of the events that affect the societies and that there is no previous study in this context constitute the importance of the research. The aim of this study is to reveal how the food and drinks in the works created/interpreted by jazz and blues singers published in 1920-1970 reflect the soul food cuisine. Within the scope of this purpose, some points affecting African-Americans from the period of Great Migration until 1970 and the works of artists were examined via literature review, one of the qualitative research methods. As a result of the research, it was seen that the majority of the culinary elements in the works belong to the South, their main campus in America. In terms of variety, African origin food/drinks were encountered, also Soul food items stood out. The intense use of Southern and African products in the works in terms of variety showed that Blacks did not forget the food/drinks of their origin. However, the popular products of the research period were frequently repeated