Southern Cooking

[ronbutters at AOL.COM]

Obviously. This distinguishes the local vittals from Carpet-Bagger Cuisine (and perhaps Scaliwag Eats). Not sure where shrimp-and grits) fits in.

------Original Message------
From: Charles Doyle
Sender: ADS-L
To: ADS-L
ReplyTo: ADS-L
Sent: Aug 13, 2008 9:56 AM
Subject: Re: [ADS-L] "barbecue pit"

It's always perplexed me, though. In the American South, countless restaurants prominently feature their "Southern cooking."  Must have something to do with the apparent defeat in that war . . . .

--Charlie
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---- Original message ----
>Date: Tue, 12 Aug 2008 23:06:05 -0700
>From: Benjamin Barrett <gogaku at IX.NETCOM.COM>
>Subject: Re: "barbecue pit"
>
>I don't recall the name of the wag who noted that in China, they call Chinese food just "food". BB
>
>On Aug 12, 2008, at 11:03 PM, Wilson Gray wrote:
>
>> I didn't know that there was a Saint Louis style of barbecuing till I after I had moved away from there to the Northeast. When I lived in Saint Louis, all references were simply to "barbecue," no doubt because, in Saint Louis, the Saint Louis style is necessarily the default case.
>>

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