Classifier Instance:

Anchor text: mustard
Target Entity: Brassica_juncea
Preceding Context: European enslavers fed their captive workers as cheaply as possible, often with leftover/waste foods from the plantation, forcing slaves to make do with the ingredients at hand. In slave households, 'vegetables' consisted of the tops of turnips, beets, and dandelions. Soon, African-American slaves were cooking with new types of "greens": collards, kale, cress,
Succeeding Context: , and pokeweed. They also developed recipes which used lard, cornmeal, and offal; discarded cuts of meat such as pigs' feet, oxtail, ham hocks, chitterlings/"chitlins" (i.e., pigs' small intestine), pig ears, hog jowls, tripe, and skin. Cooks added onions, garlic, thyme, and bay leaf as flavor enhancers. Some African-American slaves supplemented their meager diets by gardening small plots given to them for growing their own vegetables; many engaged in subsistence fishing and hunting, which yielded wild game for the table. Foods such as raccoon, squirrel, opossum, turtle, and rabbit were, until the 1950s, very common fare among the (then-still) predominantly rural and southern African-American population. It is known that in predominantly African-American households on holiday these foods are cooked. Chitlins and pigsfeet are cooked in celebration of the New Year, Collard greens and blackeyed peas seasoned with spices and big cutlets of meat are cooked for Christmas, and sweet potato or lemon meringue pies and peach cobbler are often cooked for Thanksgiving.
Paragraph Title: Origins
Source Page: Soul food

Ground Truth Types:

|---wordnet_entity_100001740
| |---wordnet_entity_100001740_rest

Predicted Types:

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