November 6, 2008

It’s appropriate on many levels that the first post for Hushpuppy Nation be titled In The Begining, as it not only begins a new blog, but also looks at the origins of Southern foodways.

To understand where Southern food came from, it’s necessary to take a trip back to the 1400s. Columbus had just “discovered” the New World while trying to find an easy way to the spices of Asia. So, the very reason for Europeans being here was food-related. As soon as he noticed that the natives had lots of shiny gold jewelry, Columbus claimed the New World for Spain, setting off a power struggle between the French, Spanish and English for control of the New World and all that gold.

The Spanish established a settlement at St. Augustine, Florida in the late 1560s, prompting the English to make several attempts to colonize Virginia, culminating with the settlement of Jamestown in 1607.

The Melting Pot

Southern cooking is a unique blend of European, African and Native American foods and cooking techniques that is also influenced by geography and the nationality of the people who settled that particular piece of Southern real estate.

Louisiana is a good example of the geographic divisions. In south Louisiana, French and Spanish influences flavor the Cajun and Creole cuisine; in the rest of the state, the cuisine is the English-based, traditional Southern cooking.

Native Americans and Africans also played an important role in the development of Southern cooking. Native Americans gave us corn and grits, as well as showing the English how to effectively hunt wild game. Africans brought their skill at cultivating rice, deep fat frying and cooking one dish meals to the mix.

The role of Europeans, Native Americans and Africans will be covered in detail in future posts…