The South is well-known for its wide variety of regional cuisine. At the core of the diet is "standard" Southern food -- often known as "soul food" in other regions of the country. This typically includes local signatures such as collard greens, sweet potatoes (called yams), black-eyed peas, okra, watermelon, and corn bread. Grits, a corn meal or hominy paste, is a popular breakfast side. Note: grits are intended to be served with seasonings, especially salt, pepper, and butter. Plain grits are virtually tasteless, so ordering them that way will not give you a good impression and further draw attention to the fact that you are an outsider.
Due to its cultural diversity (especially at the coasts), the South is home to a number of unique culinary traditions. Perhaps the most famous is Cajun food, a zesty diet found in the Acadiana region of Louisiana. The crawfish, a shrimp-like shellfish, is a hallmark of this style of cooking. You may also encounter Low-country cuisine, which hails from the coastal area of South Carolina and focuses on seafood... particularly shrimp, crab, fish, and oysters. A more recent addition to the Southern palate is the advent of Latin food, especially in Florida and the region's larger cities. Barbecued pork is a staple on many Carolina dinner tables, often served with vinegar and cole slaw.
The Most Frequently Asked Travel Questions about South (United States of America)
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South (United States of America) Travel Guide from Wikitravel. Many thanks to all Wikitravel contributors. Text is available under Creative Commons Attribution-ShareAlike 3.0, images are available under various licenses, see each image for details.
