The Slaves’ Foods: A Gastronomy Analysis in Uncle Tom’s Cabin by Harriet Beecher Stowe

Andy Amiruddin, Khairil Anwar, Ferdinal Ferdinal


This paper discusses the foods eaten by the slaves from Uncle Tom’s Cabin about the nature of slavery that happens in South America. There are two contrast setting of places in the novel—Kentucky and Louisiana—that each has different food presentations for the slaves, and each presentation can reveal the power relation between masters and slaves. In gastronomy, when food is done right in writing, certain scenes from fiction can get the readers to experience it with all their senses and strange cravings. The finding in this writing is that the slaves creatively change the scraps and leftovers into finely soul foods of in the first set of the place, Kentucky. The second setting is a place in Louisiana, the slaves cannot have the soul food because the lack of food itself has chained them forever in the slavery. Each of this food presentations has directly revealed the nature of power relation between masters and slaves.


Gastronomy; Slavery; Soul Food; Uncle Tom’s Cabin

Full Text:



Brown, Gillian. “Getting in the Kitchen with Dinah: Domestic Politics in Uncle Tom’s Cabin.” American Quarterly 36 (Fall 1984): 503-523.

Grant, Tim. 2006. Soul food: Scraps became cuisine celebrating African-American spirit. Accessed from the website:

Houston, Gillie. 2016. Inside the Real History of Southern Food: Historical accounts of Southern cooking often gloss over what slaves ate. Accessed from the website:

MacKethan, Lucinda H. “Domesticity in Dixie: The Plantation Novel and Uncle Tom’s Cabin.” Haunted Bodies: Gender and Southern Texts. Ed. Anne Goodwyn Jones and Susan V. Donaldson. Charlottesville: UP of Virginia, 1997. 223-239.

Martyris, Nina. 2017. Food For Thought: Frederick Douglass On How Slave Owners Used Food As A Weapon Of Control. Accessed from the website:

McCandless, Brandi. 1999. Slavery's Destruction of Domestic Life in Stowe's Uncle Tom's Cabin. Accessed from the website:

Miller, Adrian. 2015. An Illustrated History of Soul Food: James Beard Award-winning author and noted soul-food scholar Adrian Miller unpacks the complex origins of a cuisine rooted in both triumph and anguish. Accessed from the website:

Muther, Elizabeth. 1981. Griddle, corn cakes from the days of Uncle Tom's Cabin. Accessed from the website:

Stowe, Harriet Beecher. Uncle Tom’s Cabin or, Life Among the Lowly. New York: Penguin Books, 1981.



  • There are currently no refbacks.

Creative Commons License
This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.




Lisensi Creative Commons

Polingua distribute under Lisensi Creative Commons Atribusi-NonKomersial 4.0 Internasional.

StatCounter - Free Web Tracker and Counter