Southern Cooking

The Lowcountry is proud of its culinary heritage – and rightly so.

No matter what the name — country, farmhouse or down-home cooking — the appeal of Southern food crosses social, racial and geographic lines. Young and old, black and white, rich and poor flock to restaurants where fried chicken, collard greens, barbecue and cornbread dominate the menu.

Of course, the term “Southern” means different things to different people. Near the coast, folks gather for oyster roasts and Lowcountry boils, with seafood and rice as key ingredients in many meals. In upstate South Carolina, fish fries and pig roasts are reason for celebration. And in Louisiana, Cajun and Creole epitomize “Southern” cooking.

However, no matter what the name, all Southern cuisine shares certain qualities. First and foremost, fresh food is a defining characteristic of the Southern table. What began as a necessity — since food in the heat of a Southern summer would have spoiled without the benefit of refrigerators and ice boxes — has now become a core part of the cuisine.

Fresh Okra

Historically, Southern cooking is a blend of several distinct cultures, including Western European, African and Native American cuisine, all of which came together in the Southern antebellum kitchen of the ante South. Native Americans taught early settlers how to grow, process and cook corn, which was used to make cornbread, hoecakes, hushpuppies, grits and whiskey. Many foods typically considered “Southern,” such as field peas, okra, peanuts, yams and eggplant, were actually African in origin and were brought to America by slave traders.

Pigs were the other major food source in the South for several reasons. Requiring little maintenance, they were often allowed to roam wild and later caught for butchering. Lard, fatback and bacon were used to add flavor to cooked vegetables and the meat could be cured and eaten later. Barbecue continues to play an important role in the South’s regional identity.

Another distinguishing feature of Southern cooking is the sense of tradition and heritage inherent in popular dishes. Recipes are often handed down from generation to generation. Nostalgia plays a large part in “comfort food,” inspiring memories of Sunday dinner for many.

The final, and perhaps most important cornerstone of traditional Southern cuisine, is hospitality, which can be found in great abundance throughout the Lowcountry.