Chapter One
The Cuisine of the South
Southern hospitality: Big family Sunday dinners, fish frys and fish boils, barbecues, oyster
roasts, and public feasts. Throughout the region's history, Southern hospitality has
meant open doors, welcoming smiles, and a feast for family, friends, and strangers.
Southern cooking came from a blend of English, Native American, and African influences, with
a mix of French and Spanish. Today it represents the comfort food that has survived the conflicts
of an emerging nation.
Alabama "The Yellowhammer State," named after the nickname for the state bird, a colorful
woodpecker called the northern flicker. The blackberry is the state fruit, and the
State Barbeque Championship takes place in Demopolis at Christmastime.
Arkansas "The Natural State," where the state fruit and the state vegetable are the South
Arkansas vine-ripe pink tomato.
... read full excerpt from American Regional Cuisine ebook
