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In the South its Southern food. Up north its Soul Food.
No media type would dare "dis" Soul Food!
In the last two decades, blacks have been the leading "dissers" of Soul Food themselves because of it's lack of good dietary value and contribution to a myriad of diseases.
But of course, you wouldn't know that since Rush didn't say it in a broadcast.
Any one else see the irony in the OP use of the word "elitist" to describe the NYT when the gist of the article they are citing didn't use that word and the article was complaining about the author's questionable choice of words?
Why the use of an opinion 'steering' adjective?
A quick review of the NYT article itself I get the impression that the author didn't even write the word undignified, rather the word dignify was use thus;
"And he is part of a thriving movement of idealistic Southern food producers who have a grander plan than just farm-to-table cuisine. They want to reclaim the agrarian roots of Southern cooking, restore its lost traditions and dignity..."
Sounds as though the author paraphased the intent of the subjects of the article. As in it was their word!!!!!!
Last edited by buzzards27; 12-30-2011 at 05:58 PM..
We do appreciate the good things. They just do not come from NYC or any other northern city or State when it concerns food. All the northern States do is imitate the cuisine from other cultures or nations, they have none of their own.
If you want good Gumbo, New Orleans is the place to get it, not NYC. If you want good barbque, Texas us the place to get it (sorry Kansas, your barbque is good, but not as good as Texas), not NYC. If you want good pizza, Italy is the place to get it, not NYC. NYC has nothing but expensive knock-offs of the original recipes from other geographical areas. About the only thing NYC has any legitimate claim to, as far as food is concerned, is the Coney Island hotdog.
Nonsense...it never stops.
If i can't get Gumbo in New Orleans, then what i get in NYC would STILL be better than just about everywhere else i could get Gumbo from in the United States except for other towns in Louisiana. I can get some incredible BBQ in NYC and i can get it from a thousand different places. No other city in the U.S. can touch its pizza. No, it's not BETTER than what i can find in Padova, Italy, but it's pretty damn good.
And Kansas City BBQ is every bit as good as Texas BBQ. It's just more sauce oriented than Texas BBQ is. Texas, contrary to popular belief, doesn't make BBQ any better than most places that specializes in it. Memphis is straight off the chain, and the best BBQ i've ever had was in Central Arkansas. Detroit and Chicago is pretty incredible too.
wow. Nice posts earlier regarding different cuisines. Then someone has to start the South vs. North issue.... most would agree many varied cuisines are to be appreciated.
Love all the diversity, New Orleans Texas or NYC. Why cant people just appreciate the good things?.
You need to get different glasses, those that you have on are allowing you to read things that arent there.
I posted earlier in this thread that food is one of the few things I actually know quite a bit about.
Hardly a legend, but I'm sorry if that makes you feel inferior in some way.
You also failed to answer any of the questions in my last post.
Why is that, exactly?
Oh I read your bragging post about your daughters wedding and while it sounds nice, my daughters will far exceed yours. Is that what you wanted to hear? We are blue blood south and I do know good dining, manners, social etiquette, and how to throw a party.....it is a way of life for me. Don't know about you??
Let me be real clear...I do not feel inferior to you in ANY way. Understand?
I did some research and it seems most of the people on here who say southern food can't be founf somewhere else are lying or don't know what they are talking about.
At first I didn't know either,but most southern foods can be found in Africa,the birth place of soul food.
Collards,fried chicken,watermelon came from west Africa.
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most would agree many varied cuisines are to be appreciated. 
