Southern Foods

What we typically think of as "down-home" traditional Southern cuisine is actually the culmination of widely varied influences which were brought to our country and region by the influx of people from many parts of the world. Traditions in food preparation by different cultural groups have become intertwined along with the types of foods chosen for preparation and have evolved out of necessity and preference into what we take for granted today as standard Southern fare. Southern cooking originated with few written recipes. A pinch of this, a dash of that and tasting as we go along. Southern cooking was truly that of the senses. African slaves came to North Carolina, often through the Caribbean, and brought okra, yams, ground nuts and the tradition of spicy stews with them as silent reminders of their homeland. The native Carolina Indians ate corn, fish, game, tomatoes, peppers, squash, wild greens, herbs, beans, and berries. The European settlers learned to eat these foods and to blend them with their own hearty foods of wheat, barley breads, pork, beef, milk, butter, vegetables such as carrots, parsnips, beets and preserved fruits. These foods are still the foundations of traditional Carolina cooking. Our Southern ancestors had a much different lifestyle than we do today. They had to produce their own food and process it by drying, smoking, salting, and later on, by learning to can foods in hot water so they could get by in seasons of scarcity. They worded hard outdoors to make a living and produced many children who also worked hard. Their bodies were leaner, shorter, and needed more energy because of their hard work. Often their crops failed and their food spoiled. At times they were hungry and their diets were monotonous. They extended scarce supplies of food by making a small piece of pork meat go a long way by adding it to a pot of beans or greens. Extra salt and fat were added to dishes to cover spoiled flavors. Desserts rich in fat and sugar gave our ancestors the extra calories they needed for their hard work. The continuation of these cooking practices has persisted for a number of reasons...economics, climate, fellowship, and tradition. The ongoing need to be thrifty has caused people in eastern North Carolina to use every part of everything. Such is the practice of adding small pieces of pork to flavor and extend large quantities of dried beans and other vegetables. Perhaps of equal importance is the social aspect of sharing and partaking of meals and food items as a social event or fellowship. In predominantly rural areas, such events as hog killings not only helped to make hard work easier and faster, it also provided great community fellowship and strengthened friendships and loyalties. This practice has evolved into the pig pickings, barbecues, and covered dish suppers that are so popular today. Many people are afraid that if they tamper with the key flavor base of Southern cooking (fat) that the food will be tasteless and will dim its unique charm. The good news is we can still enjoy the wonderful Southern flavors that we love so much. By making a few adjustments in ingredients and cooking techniques, we can make these foods healthier without sacrificing the taste. We hope that you enjoy using this cookbook and that some of our lightened-up Southern favorites will become your favorites also.