Poe- Southern Food Essay Edit
In times of famine, war, and economic hardship, 1930s and 1940s, the Southerners have been known to eat things unique and tasty due to a cultivated taste for blended flavors. People who had struggled to cook and put food on the table had option of purchasing lesser grades of meat, cheaper cuts of animal, and manufactured substitutes. The Southern foods are very different from the food we used to eat and enjoy in nowadays. Southerners used various kinds of food reserves to create lots of food combinations. The Southerners ate a meal of assorted dishes for breakfast, lunch, and dinner with limited kinds of groceries.
The Southerners ate their breakfast lightly and simply. Many southerners enjoyed eating Southern grits for their breakfast which looks like mashed potatoes and can be cooked in thirty-five minutes(K, Coonie). Ingredients are two cups of water, one and a quarter cups of milk, one teaspoon salt, one cup of stone-milled corn, and a quarter cup of butter which can be readily obtainable. To cook Southern grits, first slowly stir grits into boiling mixture of water, milk, and salt in a small pot until grits are well mixed, then, let the pot return to a boil, cover pot with a lid, lower the temperature, and cook for approximately 30 minutes stirring frequently, and, grits are done when they have the consistency of stiff cream of wheat and stirred with butter which is relatively straightforward to cook. The Southerners also made biscuits and gravy for their breakfast when they had enough ingredients(Olver). Southern biscuits require twenty minutes of cooking time and Southern gravy only requires ten minutes of cooking time which can be considered very short amount of cooking time. They both have about ten steps of recipes which are rated easy breakfast recipes. The Southerners ate breakfast which can be cooked quickly without any difficulties, but their families took pleasure in eating it.
The Southerners had a few options of delicious food for lunch and dinner such as chicken and barley stew, corn and bacon casserole, and corn chowder. Chicken and barley stew contains vegetables, chicken, and barley which means there are lots of hearty goodness in each bite(Michalski). It requires barley, chicken, and many kinds of vegetables to cook which didn't cost expensive in 1930s and 1940s, so that the Southerners could’ve enjoy their meal without feeling any financial burden. It also didn’t need people to stay in front of the stove for an hour because most of the preparation involves simmering the stew which means that people can also cook other food at the same time. The Southerners loved corn and bacon casserole, and it made the gathering to go fast(Taste of the South). It required bacon, cheese, butter, cream, salt, black pepper, and red bell pepper which could be obtained easily and cheaply. The recipe for this dish only took four steps and 35 to 45 minutes which could’ve been believed easy to cook. Southerners in the 1930s and 1940s took more time on cooking lunch and dinner than breakfast; therefore, the dishes were also more delicious than breakfast.
Southerners in the 1930s and 1940s had many economic difficulties, so the Southerners in that time period used inexpensive ingredients to cook dishes; however, they cooked diverse kinds and delicious dishes. “First we eat, then we do everything else,” as M.F.K Fisher, a preeminent American food writer said, the Southerners ate tasty food to make a living.
Works Cited Edit
F., Swirling. “Southern Grits.” Food.com, Food.com, United Kingdom, 1 May 2004, www.food.com/recipe/southern-grits-90322. Accessed 13 Apr. 2017.
K, Connie. “Southern Grits Recipe.” Recipe - Food.com, Food.com, 1 May 2004, www.food.com/recipe/southern-grits-90322. Accessed 13 Apr. 2017.
Michalski, Dara. “Chicken Barley Stew.” The Pioneer Woman, Ree Drummond, 6 Apr. 2016, thepioneerwoman.com/food-and-friends/chicken-barley-stew/. Accessed 17 Apr. 2017.
Olver, Lynne. “1930s Food.” The Food Timeline: Popular American Decade Foods, Menus, Products & Party Planning Tips, 2000, www.foodtimeline.org/fooddecades.html. Accessed 13 Apr. 2017.
Taste of the South. “Corn and Bacon Casserole .” Taste of the South, A Hoffman Media, 8 June 2015, www.tasteofthesouthmagazine.com/corn-and-bacon-casserole/. Accessed 14 Apr. 2017.
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