Recipes and Stories

26 February 2018: In Defense of Southern Cooking III

February 27, 2018

Tags: Classic Southern Cooking, Historical Southern Cooking, In Defense of Southern Cooking, Historical Virginia Cooking, Historical Lowcountry Cooking, Historical Creole Cooking, Historical Cajun Cooking, Historical Appalachian Cooking

Buttermilk Biscuits are as Southern as it gets, and yet historically, they weren't a part of all the old cuisines of the South
The Historical Cuisines

The loose regions into which the South has historically been divided, for the most part, follow the patterns of European colonization. They are: the Old South, the Atlantic coast from Maryland to North Florida; the Deep South, incorporating the Gulf states from West Georgia and the Florida panhandle to Eastern Texas; the Mountain South of Appalachia, including the Western portions of Virginia, the Carolinas, and northern edges of piedmont Georgia and Alabama as well as the interior states of West Virginia, Tennessee, and Kentucky; and the Central South, which includes parts of the “border states” of Missouri, Kentucky, and West Virginia as well as Arkansas, Eastern Oklahoma and North-east Texas.

You must understand that those loose regional boundaries are very loose indeed. (more…)