What Black people in the US eat is often stereotyped as rooted in scraps and unhealthy "soul food". Scholars like Psyche Williams-Forson and Joseph C. Ewoodzie Jr. challenge this narrative, exploring diverse food traditions and the social structures impacting Black food choices. They emphasize that stereotypes distort history and overlook systemic factors like "food deserts." African-American cuisine reflects resilience and cultural innovation, shaping culinary legacies far beyond scraps.