In the most rural and poor Southern areas, not just Appalachia but in
the Deep South (rural Ga, Ala, Miss), there really is no difference
between Southern "Black" and "white" food. In these areas it is common
to find neighbors of different races living next to each other --
poverty is one of those natural equalizers -- so that fatback, pork
feet, brain, sweetbread, super swet tea, okra, etc., are as common a
diet among poor Southern whites as within the more famously known "Soul
Food."


-L. wrote:
> PRNole wrote:
> > Funny how the article left out what I consider to be the most "ethnic"
> > or culture-bound regional cuisine in the country -- Southern cooking --
> > that includes not just that slice of pecan pie in Georgia but just
> > about anything put on the table by native Southerners throughout the
> > entire South.
> >
> > Prejudices and bigotry aside, I can't think of any other region in the
> > US where the style of cooking, including food choices, ingredients,
> > preparation, cooking, serving, etc., are equal across households.
>
> To some extent that is true although even within families, recipes are
> different. But I do agree that southern cooking - especially black
> southern cooking, "Soul Food" - is probably one of the oldest and
> best-established cuisines in the US.
>
> -L.