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题目材料：
The concept of "soul food," popularized in northern and western American cities in the 1960s, presented a simplified narrative of African American cooking to unify diverse communities and inistill cultural pride. Traditionally explained by reciting its constituent recipes and ingredients, the cuisine became synonymous with foods such as catfish and black-eyed peas.But renowned African American chef and cookbook author Edna Lewis rebelled against the strictures of this invented tradition. Lewis was a proponent of the living custom of southern food, which emphasized the diversity of the cuisine of her southern childhood.For Lewis, soul food constituted a limited and static rendition of southern food; however. Americans who first encountered the cuisine in the North or the West lacked the same regional frame of reference.
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