History Of Southern Cooking

As people in other parts of the United States begin to appreciate southern cooking, there is little known, by northerners, about its history.

As people in the south are well acquainted with French and even Chinese food, history of southern cooking remains a mystery to most of the country. Traditional southern food remains a major part of the history of the region where economics and history are reflected in the food and how it is prepared. Without the wheat farms, for example, corn became a major staple, making corn bread one of the best known example of southern food.

With much of the land in the south used for growing cotton, farmers also grew crops they could eat and most southern cooking evolved from the harvest. Irish, English and German ancestors brought their cooking knowledge into the south with some influence of the French and Dutch. Many in the south in early times were economically disadvantaged and learned to cook with and eat their own harvest as well as whatever grew naturally.

Native Americans had a great influence on history of southern cooking as well and southerners learned to use wild crops and wild game in their main course meals. Early African-Americans also introduced other items into the southern cooking staple such as okra, black-eyed peas and sweet sorghum, and many other items that remain a major part of cooking in the south.

Early Settlers Provide Cooking Influence

Along coastal regions of the south, Spanish and French settlers has a tremendous influence on southern cooking and Canadian-French settlers brought their cooking style, referred to as Cajun into Louisiana. These influences are still strong in most of the south and many of the dishes conjured up in southern kitchens are considered comfort foods, as they provide as much psychological comfort as well as great taste.

The history of southern cooking also includes soul food, which is often a combination of food and spices from the difference influential factors that has made cooking in the south what it is today. Being able to cook by frying, roasting or deep-frying many of the natural foods was necessary in many parts of southern Appalachia, where buying food was simply out of the question in early times.

For many cooks in the northern part of the country, history southern cooking remains a mystery. Accomplished cooks in the south however, are often mystified how northern cooking is acceptable without using the many flavorful spices and herbs that are necessary in southern cooking recipes.