A 1940 edition of The Atlanta Constitution (called The Atlanta Journal-Constitution now) says that “originally” barbecuing “meant roasting or broiling a whole animal or a very large part of it all in one piece.”
All in Southern Food
A 1940 edition of The Atlanta Constitution (called The Atlanta Journal-Constitution now) says that “originally” barbecuing “meant roasting or broiling a whole animal or a very large part of it all in one piece.”
Feasting at the Big Quarterly began early in the morning and continued throughout the day. The varied menus consisted of fried chicken, chicken pot pie, ham and cabbage, hot corn pone ....
Barbecue has its roots in Native American, Spanish, and African culinary heritage. The Arawak people of the Caribbean had a diet that included a lot of non-sauce barbecuing of meat on green wood grills they called brabacots.
Georgian native India Lee’s okra recipe had been so impressive that the food editor wrote a profile of her before sharing her recipe with readers.
Kindly disposed neighbors are invited in after the farmer’s day has drawn to an end. Housewives and daughters spent hours peeling apples with paring knives and pails. For days pie and cake making occurs and cider with a bite that brings a healthy . . . .
Natives of New Orleans also relished in eating a poor boy sandwich . . . One sandwich served as a complete meal
