AMST 211 1st Edition Lecture 5Outline of Current Lecture II. Southern Food III. Derivation of Southern FoodIV. Early SouthV. Food of EnslavedVI. Eating in the Big HouseVII. War on Hunger and a Transition to StarvationVIII. Local Food Movement Current LectureGuest Speaker: Marcie Ferris The reality of "plenty" and “deprivation" of privilege and poverty resonates in food traditions. We eat history every day. Southern food has become untethered from a historical narrative that is responsible for the waywe eat in the South. There is a history to why we eat certain foods and even call them “Southern”.Kay Robertson and her banana pudding on Duck Dynasty. Real southern food is a distinctive and innovative cuisine rounded in the world of local agrarian traditions and influence of global cultures. Collard greens, preserves, oysters, shrimp, grits, sweet potatoes, corn bread… etc. Southern food derives it strength from many outside cultures. This process of creating southern food cultures was negotiated in the early South. This occurred when contact between Europeans and Native American began. There are many diverse types of cuisine in the South, whether it be Latino, Indian, Chinese, etc. Contrast and contradiction is at the heart of Southern Culture. We see the contradiction in racialsegregation, disease, etc. These notes represent a detailed interpretation of the professor’s lecture. GradeBuddy is best used as a supplement to your own notes, not as a substitute.“The truth of the south is found in moments of collision”. Early South- European arrival.South’s very first intensive farmers. Quantity of food had an abundance of food which allowed for community, growth, and a center for political organization. Corn was a major crop during this period. This was nutritionally devastating for share croppers in the new South. The corn of today is fast food. This is proof that there has beena sustainable downslide. Cultural negotiation between Native, African, and European Americans is what creates SouthernCuisine. Native American crop: corn/potatoes. Corn was easy to grow and can be grown much more often than tobacco. European contact was devastating and deadly to Native AmericansPigs arrived with European explorers. Southerners have chosen pork because they were easy and cheap to raise. Many varieties of collards and vegetables from Europeans that were sustainable in the new South. Enslaved cooks embraced these greens. When you cut these plants, they would grow exponentially. Field peas came to the new world from Africa. They are actually beans that represent good luck.These were great sources of nutritionFood of the Enslaved:Africans have the strongest expression in Southern Cuisine. Their typical meal consisted of field peas, fat back, corn bread. Slaves were given least desirable parts of food. African slaves could improvise and create tasty things out of scraps. This transformed cooking methods. Soul food is the food of the black power movement. It is food in honor of slaves. West African foldaways: Culinary grammar based in cereals like rice, millet, and field peas. Cultural identity doesn’t require freedom to create expression. Eating in the Big HouseWhat they eat is more abundant and elaborate than the core scene. Meats, fish, biscuits, desserts, and many different courses. Southern Hospitality was central in a plantation. It was a cultural performance that defined class, status, and power. It defined family, friends, or how many slaves you owned. After the Civil War you see more sharecropping because plantations couldn’t last without slaves.Here you start seeing the era of malnutrition. You were buying really poor quality foods, flour, pork. This led to a devastating cycle of poverty.Diet of the 3 M’s: Meat, mill, and molasses. These three foods did not contain enough niacin. This led to Pellagra. This caused major death because the diets were all starch based and had nolean protein. People moved from tenant farming. The Early 20’s brought about canned goods, commercial bread, etc. Stores began to fill with southern imagery and racist advertising. Men and women saw the appeal of telling the taste in the South. “Branding the South”. Selling the moonlight and magnolia South in order to help the South rejoin America and attract Northerners. The mountain South also contained Souther imaginaries. The Great Migration: Many African Americans left the South and took their food cultures with them. Black owned places were full of Southern foods in Northern places. Civil Rights Movement: segregated lunch counters. The Sit In movement began in Greensboro NC. “War on Hunger”- President Lyndon Johnson Americans were introduced to hunger in their own country. Johnson went to examine poverty in Appalachia. Robert Kennedy toured Mississippi and discovered raw hunger. Congressional hearing were held on hunger. In 1968 CBS aired “Hunger in America”. We see a transition in the 80’s from skin and bones to obesity. Local Food Movement: There is real optimism because people are becoming more empowered to buy local. This isn’t just in white upper class. In closing: Food is