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Food is more than just sustenance in the South. It's a way of life, an art form and spiritual experience for some.
Barbecue
- Border wars: When it comes to barbecue, everyone, it seems, has an opinion.
- Heavy-handed entrepreneur dishes out barbecue in a wild and wolly environment.
- Georgia's Big Pig Jig: . In Vienna (Vie-EN-ah), Ga., barbecue is a rough and tumble sport.
Grits
- True grit: The South's most familiar punchline makes a grand return.
- The Grits Page: How to cook 'em and how to tell when they're cooked just right.
- As Yanks descend, will grits vanish? The late Lewis Grizzard reflects on changes sweeping the South.
Fried food
- Iron skillets: are cast in Southern tradition.
- It's fried, but don't tell. The frying pan, is slipping into cultural oblivion.
- Finger-lickin' good: Oil and iron skillets have defined a whole region's taste.
Seafood
- From head to tail, Crawfish lend richness.
- The raw and the shucked: Oysters are like a briny kiss from the sea.
Veggies
- Collard greens highlight the unique flavor of the South.
- The South has a love affair with the odd little okra pod.
Sweets, sodas & secrets
- Krispy Kreme doughnuts: Put some South in your mouth.
- Regional sodas grab loyal fans.
- Edna Lewis's gospel: Greens, grits and a good lard pie crust.
- True Southerners are crazy about their corn bread.
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