Nor would you like our BBQ. Because in the South BBQ means pork!Originally Posted by Ellen;2979711;
I have lost 150 pounds and I still indulge in Southern favorites, but in moderation now.
I'm doing a lecture on the history of Southern Cooking and times were h ard for most of the South from the very beginning. Not all of the South was plantations. So a lot of our food culture and the foods we eat and the way we prepare them stem from what was available and what you could get into aq starving belly. Pigs and corn being the two major food groups. Pigs were easy, didn't require a lot of land like cows, were cheaper and dropped litters of pigs, instead of just one calf. Cows back then were scrawny and not generally well known for their meat. Since people used every single part of the pig because they had too, a lot of the lard was used for frying. Most people started out cooking over a hearth, so it was hard to cook things other than frying or stewing them.
Most people traded for flour, sugar and salt, so those things were not as plentiful and as a result, the majority of food was made from pigs, corn, sweet potatos, squash, beans and whatever wild game was available.
Since most farmers worked from sunup to sundown and the work was extremely hard, breakfast and dinner (lunch) usually were HUGE. But these people worked it off which is why you don't see photos of too many fat Southerns from the end of the (and actually from before the Revolution) Civil War to after WWII.
After close to 300 years, these types of foods tend to work themselves into our culture because this was the way "we always ate", b ut now, p eople don't work hard labor like they used too and the fried and fatty foods are a lot worse for us now.
I've read many accounts where cornbread or a form of it was the main source of food in many poor households until crops came in or until it got cold enough for hog killing time.