A word of why the south is fat
Hard to say when that became southern. Into the 60s a lot of southern families cooked and way back then the ‘holy trinity’ of traditional southern cooking was sugar, salt, and lard. bacon with a pinch of salt and a goodly amount of sugar was the norm. Back in the 1890s sugar and lard gave you quick energy and slow burning calories to get you through heavy physical labor. When the heavy labor went away the calorie count stayed the same and southern waistlines ballooned. Food has become a symbol of love and comfort. One thing that has, as far as I can tell, stayed the same is the idea that meat makes a meal. If money is tight it might be chicken necks, gizzards or pig’s feet fried or chitlins but some critter’s got to die if you don’t want to call it a snack.Read more: http://freethoughtblogs.com/ashleymiller/2012/09/13/the-food-of-my-childhood-the-food-of-southern-poor-white-trash/#ixzz3feGeOS82If you look at a lot of fad elitist-ish foodie foods, they are the poor cuisine of somewhere else, and are just “special” because whatever is usual for somewhere else is unusual here. There’s really no justification for holding some bright line between “good” food and “poor” food.Read more: http://freethoughtblogs.com/ashleymiller/2012/09/13/the-food-of-my-childhood-the-food-of-southern-poor-white-trash/#ixzz3feHaUyBK
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