The term 'soul food' gained popularity in 1964, when a newspaper reported on the resurgence of "Black pride," according to Britannica. Although it had a cultural resurgence in the 1990s, soul food's roots date back several centuries. It originated in the 1800s in the rural South, after the emancipation of enslaved people.

Following emancipation, formerly enslaved cooks expanded upon their cooking techniques. Now with easier access to a wider range of ingredients, they were able to develop a cuisine that combined flavors of their African heritage with more American elements. Black-eyed peas, yams and collard greens are a few soul food staples, according to the Oxford African American Studies Center (OAASC). Even though many main dishes contain meat, plant-based soul food restaurants are on the rise nowadays.

"Soul food in the context of [the 1990s] revival was used to reinforce such themes as the need to build and maintain strong Black families, Black economic institutions and pride in things African-American," Charles L. Lumpkins writes for OAASC. "Soul food entered the 21st century as an expression of African-American ethnic pride and heritage, and as a prominent component of a genuinely American cuisine."

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