A lot of the food I found on the "American soul food" list http://www.thegutsygourmet.net/soul.html is no different from what whites of the area ate and passed down to their children. I grew up in northern cities and towns but also grew up eating fried bacon (and noodles) and cabbage, black-eyed peas and ham hocks, skillet corn bread, candied yams, and in fact at least half the food on the list. Both races at the same foods.
I think it's disengenuous to state that: "Soul Food" This term originated from the cuisine developed by the African slaves mainly from the American South. A dark and despicable period in the history of the United States resulted in a cuisine fashioned from the meager ingredients available to the slave and sharecropper black families. The meat used was the least desireable cuts and the vegetables, some bordering on weeds, were all that was available for the black slaves to prepare nutritious meals for their families. From these meager ingredients evolved a cuisine that is simple yet hearty and delicious. I wish to thank those who contributed their recipes for this page!
I think they need to be more clear that it wasn't just slaves and freed slaves who ate this food. I don't disagree that it's an important part of a culture and a cultural identity, just the implication that this was all that was available for one group to eat while the other obviously had enough and never ate these same foods.