Southern Food Facts

Whether you fancy Southern food, soul food or both, be prepared for a hearty meal that will no­t only tantalize your taste buds but also is a testament to a region's rich and diverse cultural history. While you're dining, why not ponder the following interesting facts about Southern food:

• Sweet tea is a long-time staple of the South. It is made with black tea and is always served cold. Sugar is added while the tea is still hot, creating a sugar syrup that is diffused throughout the tea.
• Redeye gravy is made with pan drippings (usually from frying country ham) and leftover coffee.
• "Barbeque" varies across the South. It can consist of pulled pork shoulder (typical of the Carolinas) or ribs, either pork or beef. Texans might favor a mesquite-smoked brisket. Sauces are also influenced by location. In North Carolina, vinegar is a key sauce ingredient. In South Carolina, expect a mustard-based sauce [source: Hanson].
• Southern fried chicken breast typically has more than 400 calories in one 5.6-ounce piece. Twenty-seven percent of those calories come from fat [source: Diet Facts].
• Black-eyed peas are small beige beans that have a round black "eye" at the pea's inner curve. These can be bought fresh or dried.
• Peanuts, which are legumes, are grown from Virginia to Texas. Half the annual crop is used to make peanut butter [source; Hanson].
• Key lime pie dates back to the mid-1800s, when sweetened condensed milk was introduced. Milk was not readily available in the Florida Keys, but sweetened condensed milk could be combined with key limes to make a delicious pie.
• Pot likker is the liquid from cooked greens. This was drunk or made into a type of gravy.
• Bourbon is the key alcoholic ingredient in mint julep. It was created by a Kentucky Baptist minister [source: Hanson].

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