Southern Gastronomical Unity

We’ll Rally Round the Grits

Why don’t y’all try to guess—go ahead—which American region, in its unofficial anthem, celebrates food.  Answer?  The South.  Permit me, Suh:

Dar’s buckwheat cakes and Injun batter,

Makes you fat or a little fatter,

Look away! Look, away! Look away! Dixieland.

You see?  We have been in the eating business a long time down here, and even if the author of the song in question, one Daniel D. Emmett, was a damyankee, he was not a totally unenlightened one.  He sensed somehow or other what mattered in Dixieland.  Food mattered then and matters now.  All kinds of food, from buckwheat cakes to black-eyed peas, with stops along the way for ham hocks, cream gravy, collard greens, oysters, field corn, jambalaya, fried chicken, catfish, barbecue, pot liquor, hot buttered biscuits, rice, Tabasco sauce, spareribs, hush puppies, and she-crab soup.  To imagine even a celestial portion of it is to fill the nostrils with imaginary aromas and the eyes with genuine tears.  Eat away!  Eat away!

Living anywhere south of the Mason-Dixon Line means eating particular things particularly well.  At least that was our universal experience up to the advent of imports like the Big Mac and take-out Szechwan noodles.  Even these...

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