The cuisine of the Southern United States is defined as the historical regional culinary form of states generally south of the Mason Dixon Line dividing Pennsylvania from Maryland and Delaware as well as along the Ohio River, and extending west to southern Missouri, Oklahoma and Texas.
The most notable influences come from English, Scottish, Irish, German, French, Native American, and African American cuisines. Tidewater, Appalachian, Cajun, Creole, Lowcountry, and Floribbean are examples of types Southern cuisine. In recent history, elements of Southern cuisine have spread north, having an effect on the development of other types of American cuisine.
Many items such as squash, tomatoes, corn (and its derivatives, including grits), as well as the practice of deep pit barbecuing were inherited from the southeastern American Indian tribes such as the Caddo, Choctaw, and Seminole. Many foods associated with sugar, flour, milk, eggs (many kinds of baking or dairy products such as breads and cheeses) are more associated with Europe.
The South's propensity for a full breakfast (as opposed to a Continental one with a simple bread item and drink) is derived from the English fry up, although it was altered substantially. Much of Cajun or Creole cuisine is based on France, and on Spain to a lesser extent. Floribbean is more Spanish-based with obvious Caribbean influences, while Tex-Mex has considerable Mexican and Native American influences.
Read more about Cuisine Of The Southern United States: Traditional Southern Dishes, Southern Cuisine For The Masses, Southern Cuisine By Region
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“Thank God for the passing of the discomforts and vile cuisine of the age of chivalry!”
—Mason Cooley (b. 1927)
“Prior to the meeting, there was a prayer. In general, in the United States there was always praying.”
—Friedrich Dürrenmatt (1921–1990)
“Thank God for the passing of the discomforts and vile cuisine of the age of chivalry!”
—Mason Cooley (b. 1927)
“Thank God for the passing of the discomforts and vile cuisine of the age of chivalry!”
—Mason Cooley (b. 1927)
“When Abraham Lincoln penned the immortal emancipation proclamation he did not stop to inquire whether every man and every woman in Southern slavery did or did not want to be free. Whether women do or do not wish to vote does not affect the question of their right to do so.”
—Mary E. Haggart, U.S. suffragist. As quoted in History of Woman Suffrage, vol. 4, ch. 3, by Susan B. Anthony and Ida Husted Harper (1902)
“To the United States the Third World often takes the form of a black woman who has been made pregnant in a moment of passion and who shows up one day in the reception room on the forty-ninth floor threatening to make a scene. The lawyers pay the woman off; sometimes uniformed guards accompany her to the elevators.”
—Lewis H. Lapham (b. 1935)
“Sean Thornton: I don’t get this. Why do we have to have you along. Back in the states I’d drive up, honk the horn, a gal’d come runnin’ out.
Mary Kate Danaher: Come a runnin’. I’m no woman to be honked at and come a runnin’.”
—Frank S. Nugent (1908–1965)