I’m kind of a nerd. I start thinking about things and wonder how they started, where they came from, who made it, why, why is it called what it is– and then I study. Not because I have a project due or a deadline, but because I’m a curious person that likes to learn.

A few years ago, someone asked me about my favorite kind of food, and I jokingly replied, “The kind you eat.” The truth is, I’m far from a picky eater and love trying new and adventurous dishes. After laughing at my own cheeky response, I gave an honest answer: “home-style southern food.”

If you placed a fancy five-star restaurant dish with something exotic next to a plate of collard greens with ham hocks, fried fatback, cornbread, and black-eyed peas, I’d choose the southern comfort food without hesitation.

Of course, you will need a big ole glass of Southern Sweet Tea to wash it all down.

I started pondering why Southern cooking stands out from the rest of the country and where all those tasty traditions come from. So, being the food history geek that I am, I dove headfirst into the delicious world of Southern Cuisine history.

As I suspected, inspiration came from the melting pot of cultures, the bounty of crops, livestock, wild game, and, of course, good old necessity. After all, isn’t necessity just the mother who keeps inventing things we didn’t know we needed?

Southern cuisine is like a big family potluck, with African, English, Scottish, Irish, and Native American influences all bringing their own delicious dishes to the table. Their cooking styles and the ingredients they carried from their homelands simmered together to create the flavorful food we know today. But let’s not beat around the bush—Africans brought the main course, and I’ll be serving up more details on that in just a minute!

With the growing season bringing hot, sticky weather and the southern soil acting more like a pottery class than a farm, some crops flourished in the South while others had to pack their bags and travel in from nearby regions.

What really tickled my taste buds was learning about the massive impact slaves had on the dishes I adore. Apparently, slave owners handed over the piggy leftovers they didn’t want—ears, feet, ham hocks, etc.—and the enslaved Africans turned these scraps into culinary magic.

That’s why, even today, we cook down a mess of greens with a slab of pork fat. And let’s not forget their genius idea to coat veggies and fish like squash, okra, and catfish in cornmeal, then fry them up in pork grease. They also brought Southern staples like okra and black-eyed peas to the table. Thank goodness for their food-savvy brilliance!

Barbecue is another cherished Southern tradition with roots tracing back to Native American ancestors. Every region has its own unique take, and they’ll swear theirs is the only way to do it right! Seriously, people get hilariously competitive (and yes, a little snobby) about every detail—what wood to smoke it with, which sauce to baste it in, what rub to slather on, and even how to slice it.

Don’t even bring up the sauces unless you’re ready for a heated throw down! Oh, and let’s not forget the eternal question: bun or corncake? aka, hoe cake, johnny cake, cornbread—it’s all fair game!

Our love of pies and cobblers go back to our European ancestors that showed us amazing things that can be done with flour, butter, sugar, eggs, fruit, and imported vanilla and cocoa.

I enjoy knowing my Southern heritage. I like knowing why we do the things we do. I love being Southern. I’ve enjoyed sharing with you. And, as the southern comedienne, Minnie Pearl, would say “I’m just so proud to be here”.

God Bless,

Tangi