Introduction
Without a doubt, the South has been a prime location for all kinds of foods since the seventeenth century. The explosion and cultural fusion between African, European, and Native American cultures in earlier times is responsible for the variety in the cuisines of the South. (Swanson).
The Historical Background of Southern Food
Food has always been a reflection of the landscape, connections between people from various walks of life, and ethnic diversity. Among other Southern states, such as Georgia, Mississippi, Alabama, Tennessee, and North Carolina, the disparity in the landscape serves as proof of potential agricultural fertility and food output. First and foremost, it is essential to acknowledge the historical background of the bountiful South, which can be traced back to plantation farming. A variety of crops ranging from sugarcane, corn, rye, cotton, peanuts, soybeans and so on thrive in the warm almost tropic climate of the South (Swanson). Most of the crops grown are as a result of agricultural prowess manifested by the likes of De Rennes and Jones of Wormsloe, Georgia. Importation of different types of crops and plantation farming by Jones plays a significant role in the variety of crops found in the south today.
The Impact of Modern Agriculture
The inception of modern day science in the traditional methods of farming has resulted in increased agricultural produce over the years in the South. Self-conscious explorations into the extreme limitations of production accompanied with major agrarian breakthroughs have led to the outcome of disease-resistant crops that can withstand high temperatures in the summer and low temperatures at winter. The popular culture and festivals in the South not only bring people together but also serve as a platform to showcase their food. Such traditional celebrations that have over the years evolved into beauty pageants are often all about consumption building the Southern Foodways.
Tourism and Cultural Diversity
Tourism has been a crucial aspect as part of the Southern foodways as the Southern States as depicted by the lucky dogs and oyster cafes in New Orleans (Wilson and Arnold). This serves to attract people to come and experience the new cuisines at lower prices, thus diversifying the trends in foods in the south. The cultural diversity in the South ranging from Hispanics, African Americans to Native Americans has had the upper hand in ensuring a varied cuisine, which when fused is authentic to the Southern people attracting more tourists. The large tracts of land in the South mean greater produce in harvest time. Right from the eighteen century, large tracts of land was translated to mean large produce and figuratively as a source of wealth.
Health Issues and Poor Eating Conditions
In the contemporary society, despite the diversity in food production in the south, a large number of the Southerners do not lead healthy and disease free life. Studies suggest that most people in the south suffer from obesity, diabetes, hypertension among other chronic illnesses (Suddath). These illnesses are brought about by poor eating conditions and lack of regular exercise. The prevalence of such diseases in the South can be attributed to the unhealthy foods consumed by the Southerners despite the plenty vegetables and fruit in the south.
The Impact of Poverty
This is the case as most of the people suffering from these ailments agree to the fact that they have a high intake of cholesterol and fat in their foods. This is because most vegetable and fruits stores are far from households, moreover, a significant number of people would prefer eating mac and cheeseburger that goes for a dollar or two than a five dollar vegetable meal. As a result, more people tend to be junk-food junkies opting for cheaper fries and fried chicken at a convenience store in a gas station contrary to an expensive healthy meal (Suddath). Therefore, poverty in the South states accompanied by lack of access to fresh food plays a significant role in shaping the Southern Foodways.
Conclusion
In a recap, it is evident that the scientific and agricultural revolution that resulted in the improvement of seed and crop production has ultimately led to the contemporary variety of food in the South. Accompanied by the scientific transformation in production is the historical background in production in the eighteenth century that resulted in the fusion and introduction of new crops in farming in the South by slaves and colonial masters from Europe. It clear that Southern foodways have grown and thrived over the years, and as such should be embraced despite the poverty that has made more people opt for cheap, unhealthy foods. Nevertheless, more and more people can access fresh food courtesy of Community Support agriculture at relatively low prices (Toner).
Works Cited
Suddath, Claire. "Breaking News, Analysis, Politics, Blogs, News Photos, Video, Tech Reviews." TIME.com, 9 July 2009, content.time.com/time/health/article/0,8599,1909406,00.html.
Swanson, Drew A. "Wormsloe's belly: the history of a southern plantation through food." Southern Cultures 15.4 (2009): 50-66.
Toner, Kathleen. "Creating an Oasis in a Southern 'food Desert'." CNN, 21 Oct. 2013, edition.cnn.com/2013/09/12/living/cnnheroes-emmons-food-deserts/.
Wilson, Charles R., and Sara C. Arnold. "Southern Food and Pop Culture." Southern Foodways Alliance, 21 Nov. 2014, www.southernfoodways.org/southern-food-and-pop-culture/.
