Date of Award
11-28-2016
Document Type
Thesis
Degree Name
Master of Arts (MA)
Department
Rhetoric and Writing
First Advisor
Charles Anderson
Abstract
Southern cooking is fluid–ever-changing, influential, and influenced by both Southerners and non-Southerners alike. In this thesis, I explore what constitutes Southern cooking. The foods, cooking methods, and acquisition of foodstuffs and ingredients influence Southerners as cooks and the communities we live in. In the following pages, I’ve connected primary research via interviews with existing literature about Southern foods, cooking, techniques, lifestyles, and cultures. My primary research is derived from authentic interviews with real Southerners. The results from my research are not groundbreaking, but they do serve to help Southerners understand their relationship to and with Southern food and Southern cooking.
Recommended Citation
Rogers, Alyssa, "We Are What We Ate: Southern Food and Southern Cooking" (2016). Theses and Dissertations. 712.
https://research.ualr.edu/etd/712
