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)
“I hate to do what everybody else is doing. Why, only last week, on Fifth Avenue and some cross streets, I noticed that every feminine citizen of these United States wore an artificial posy on her coat or gown. I came home and ripped off every one of the really lovely refrigerator blossoms that were sewn on my own bodices.”
—Carolyn Wells (1862–1942)
“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)
“No: until I want the protection of Massachusetts to be extended to me in some distant Southern port, where my liberty is endangered, or until I am bent solely on building up an estate at home by peaceful enterprise, I can afford to refuse allegiance to Massachusetts, and her right to my property and life. It costs me less in every sense to incur the penalty of disobedience to the State than it would to obey. I should feel as if I were worth less in that case.”
—Henry David Thoreau (1817–1862)
“It is said that the British Empire is very large and respectable, and that the United States are a first-rate power. We do not believe that a tide rises and falls behind every man which can float the British Empire like a chip, if he should ever harbor it in his mind.”
—Henry David Thoreau (1817–1862)
“With steady eye on the real issue, let us reinaugurate the good old “central ideas” of the Republic. We can do it. The human heart is with us—God is with us. We shall again be able not to declare, that “all States as States, are equal,” nor yet that “all citizens as citizens are equal,” but to renew the broader, better declaration, including both these and much more, that “all men are created equal.””
—Abraham Lincoln (1809–1865)