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Essay / Research Paper Abstract
This 5 page paper discusses food in the American South in the 1930s, including common types of foods and influences on the food in the region. Bibliography lists 4 sources.
Page Count:
5 pages (~225 words per page)
File: D0_HVsofood.rtf
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Unformatted sample text from the term paper:
California-well, nobodys really sure what Californias all about, since it includes Mexican, Asian, seafood and every possible combination under the sun. The South too is recognized for regional dishes, including
such favorites as grits, mint juleps and pecan pie. This paper discusses what type of food Southerners were cooking and eating in the 1930s. Discussion The 1930s, of course, were
the decade of the Great Depression, so the meals at the time were probably not typical of the fare that would have been served and eaten in more prosperous times.
That being said, lets look at what was on the menu at that time. The types of food served, and favorite foods: Several sources have pointed out that "Southern cooking"
or "Southern food" is generally better understood by considering it region by region than trying to encompass the entire South at once. The foods and recipes that are served in
the Carolinas differ from those in Louisiana and Texas. The student might want to consider following up on differences within the South. At any rate, some of the foods traditionally
associated with the South include fried chicken, corn bread, pecan pie, shoo-fly pie, and barbeque. In general, types of food tend toward fried and barbecued, though Southern meals tend to
emphasize a lot of vegetables and less meat than in other regions of the country (A Southern food primer). Diners "followed the quickening pace of society by creating a place
where customers could come inside, sit at a stool, and watch their food be prepared directly ahead of them" (Marcavich, 2000). In the South, diners served "barbecue and deep fried
foods" more frequently than diners in other regions of the country, which makes sense considering the popularity of these types of foods in the South (Marcavich, 2000). In the South,
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