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PT6A posted:What's inherently wrong with southern cuisine? It's delicious and, just like plenty of other great cuisines, is fine when you balance portion size and activity levels. The real issue is that, like Mexican cuisine, it originated for people who do a fuckload of physical work during the day, and as that doesn't happen as much any more, obesity rates increase. I think "Southern" here mostly means "White Planter", ie massive quantities of flour, sugar, and animal fats with every meal. Vegetables are fodder for poors, negroes, and other beasts of burden, and for a landed white to eat one is surely a sign of poor racial hygiene, or perhaps even *gasp* Yankee sympathies. (No really, planter-aristocracy diets were unbalanced as gently caress; coupled with a stalwart belief that manual labor was beneath their dignity, obesity and related conditions were rampant.)
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Sep 25, 2016 22:07
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spacetoaster posted:Are you saying you think southern whites were/are not poor? I'm saying that what we think of when we discuss "Southern Cuisine" usually means dishes that originated as white planter comfort foods (biscuits, gravy, fried chicken, pork and related meats, BBQ, cane sugar, high-fat dairy products, etc) but which became far more available and widespread with the advent of industrialized farming. A more-comprehensive definition would include greens, beans, rice, corn, catfish and crawfish, fruits and nuts, and so forth. PT6A posted:Fat on its own is not the problem, it's portion size and activity levels. This is true though. To be clear, I wasn't blaming modern American obesity on Southern cuisine, merely explaining where "Southern Cuisine's" association with being fat and sedentary comes from (pre-war plantation owners, who were often fat and sedentary, but for different socioeconomic reasons than modern-day people who are fat and sedentary, and also largely poor). Thesaurasaurus fucked around with this message at 22:58 on Sep 25, 2016 |
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Sep 25, 2016 22:52
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spacetoaster posted:I'm pretty sure white farmers were very poor. Hmm, I did some more searching, and apparently I had it backwards. Planter cuisine was basically determined by slave cuisine, since slaves did virtually all the cooking, but cooking for the plantation owners meant access to fancier ingredients and in huge quantities. Also the planters could cherry-pick their preferred dishes to get made over and over, but apparently PT6A had the right of it, obesity came down to huge portions and sedentary lifestyles. Then factory farming and fast food came along and made the cheapest, calorie-densest of these foods ubiquitous and synonymous with "Southern Cuisine" in the public eye, and here we are, so hey, I learned something today. On the actual topic of the thread, no idea.
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Sep 26, 2016 03:28
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