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Eating While Poor, South Carolina

Grits, Sausage, and Soup, All You Need Here is cornbread and molasses  
For decades poor South Carolinians (and folks of other classes too!) have eaten molasses in one form or the other with almost every meal. But most often at the breakfast table with cornbread and pork. When poor folk ate a solid food and a liquid additive together, the solid was often used to soak up the liquid. The solid food, in this case cornbread, is known as the “sop.” The liquid was a greasy gravy consistency that usually contained molasses; the process is referred to as “sopping.” If you want to give sopping a try bake some corn bread and try sopping molasses and the liquid made from bacon, soup, or a gravy.

Corn Bread Stories and Recipes: http://www.foodasalens.com/search?q=Corn+Bread

Molasses and Atlantic Foodways Series: http://www.foodasalens.com/search?q=molasses+recipes

Childhood Through the Lens of Food

Eating While Poor, New Orleans