Lecture American regional cuisine – Chapter 3: The cuisine of the South
Lecture American regional cuisine – Chapter 3: The cuisine of the South
Southern hospitality: Big family Sunday dinners, fish frys and fish boils, barbecues, oyster roasts, and public feasts.Throughout the region’s history, Southern hospitality has meant open doors, welcoming smiles, and a feast for family, friends, and strangers. Southern cooking came from a blend of English, Native American, and African influences, with a mix of French and Spanish. Today it represents the comfort food that has survived the conflicts of an emerging nation.