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Southern Food Quotes

There was nothing on the table, when I was invited to it, except some cold salt pork and pickled beets; but as long as I remained, at intervals of two or three minutes, additions would be made, till at last there had accumulated five different preparations of swine’s flesh, and two or three of corn, most of them just cooked; the only vegetable, pickled beets. — Frederick Law Olmsted, A Journey in the Seaboard Slave States, 1861

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November 2, 2008

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8 Comments »

  1. I like this site. I am a bit of a food knowledge collector more than I am a chef or cook, so it appeal to that side of me. I live in California and never eat these kinds of foods which also adds to the allure. Thanks for distracting me from my work this morning, it’s just what I needed!

    Comment by Greg — December 3, 2008 @ 10:09 am

  2. GREAT site! Love the recipes and history.

    Comment by Amber Hacker — January 27, 2009 @ 5:36 pm

  3. I’ve awarded you a blogging award — go to my blog “Gherkins & Tomatoes” to see the details.

    http://gherkinstomatoes.com/2009/02/07/fabulous-food-blogs-round-2/

    Cindy

    Comment by Cynthia Bertelsen — February 7, 2009 @ 7:59 am

  4. I mentioned your blog as being one of my favorites on my blog, Gherkins & Tomatoes, today. (12/16/09)

    Cynthia Bertelsen

    Comment by Cynthia Bertelsen — December 16, 2009 @ 8:43 am

  5. Just wanted to tell you that I featured a link to Hushpuppy Nation from my blog, The Culinary Historian, in my newest post, on Bible Cake. I think Culinary Historians of Atlanta is the only culinary history group in the South. Maybe you will join us sometime when you are in town!
    Deb
    ps - Culinary Historians of Atlanta is on Facebook

    Comment by Deb Duchon — November 14, 2010 @ 4:30 pm

  6. One more thing — I added Hushpuppy Nation to the Links I Like section of The CUlinary Historian. Check it out!

    Comment by Deb Duchon — November 14, 2010 @ 4:31 pm

  7. I found your site interesting and wanted to make your acquaintance as our sites are similar. I invite you to visit any time.

    Comment by Victoria Rumble — July 8, 2011 @ 1:44 pm

  8. Hi Rick, I enjoy reading your posts. I was just doing some background work and got curious about Ambrosia as a Southern dish. Do you have any information about that? I have to assume that it is considered “special” as at one time the ingredients would have been very seasonal and special around the holidays. Just curious if you have any thoughts about it.

    Comment by Jane Gaither — November 11, 2011 @ 9:57 am

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