Sweeping generalizations about the South and southern food simply don't apply to this distinctive area. Lowcountry food is Creole cooking, but it is more heavily influenced by Africans than is the cuisine of Louisiana." (Taylor, p. 6)
In light of the wide range of influences that have entered into its creation, it is not surprising that a number of dishes central to lowcountry cuisine carry significant cultural importance to inhabitants of the region. Many dishes are considered staples of life in the region and are served to mark specific occasions. For instance, Taylor describes the importance of the "Hoppin' John" to cultural life in the lowcountry. This rice, bean and shrimp-based dish is simple, affordable and traditionally served on New Year's Day. It is intended to bring good financial fortune in the coming year to the individual consuming it. Taylor reports that the Hoppin' John is an excellent demonstration of the merging of ethnic and regional influences. Accordingly, Taylor tells that the dish "is daily fare in the rice lands of West Africa. Black cooks in plantation kitchens taught their mistresses about the dish." (Taylor, p. 6)
Another cultural attachment between cuisine and tradition is found in the Seafood Boil. Used to mark special occasions or simply to host a social gathering, the seafood boils will typically consist of dishes such as the turtle-based Cooter Stew, the crab-roe derived She-Crab Stew or a Shrimp and Grits dish. Often, these dishes will be paired with traditional southern sides such as collared greens, corn-breads, baked mac-n-cheese, cole-slaws and pork-based dishes. Like many of the traditions already discussed in lowcountry cuisine, the seafood boil is an African tradition adopted to mainstream use. The expedience with which the seafood boil style of cooking could feed impromptu gatherings would make it a favorite mode of feasting among slaves. Today,...
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