A Quote by Marcie Cohen Ferris

Southern food that appears in contemporary popular culture is so exaggerated that it's hardly recognizable to most Southerners. This enriching of Southern food - fatter, richer, more over the top - is what we typically see on TV, in Hollywood films, and in Southern-style or country-themed chains like Cracker Barrel. Southern food becomes a caricature, like characters and props in a reality TV show.
For me, I love the flavors of Southern food, and people usually think of Southern food as heavy and fattening, but it doesn't have to be.
I like health-conscious cooking, but growing up in the South, I do love southern cooking; southern France, southern Italy, southern Spain. I love southern cooking.
I grew up with fantastic Southern food. In Southern California.
The South is about the abundance, beauty, and richness of Southern culture, but also its dark underside. The history of Southern food reflects the history of slavery, of poverty, of the negotiation of power.
One of the most singular facts about the unwritten history of this country is the consummate ability with which Southern influence, Southern ideas and Southern ideals, have from the very beginning even up to the present day, dictated to and domineered over the brain and sinew of this nation.
There are things I like about fancy Southern food and there are things I really love from just down-home Southern cooking. So mixing those two together would probably be right up my alley.
The core cuisine of Southern food is established in the plantation South, within the world of slavery. To understand the plantation table, we must understand the relationship of enslaved people to Africa, to historical trauma, and their central role in food production. Their voice is the most poignant, expressive voice in Southern cuisine.
Memories of my Southern upbringing in Richmond, Virginia, always include the smell of good southern food: fried chicken, cheese grits, Smithfield ham, and buttermilk biscuits.
Southern food certainly carries a stereotype, but I feel like that's turning around a little. There are great Southern chefs who are finding ways to showcase our traditional recipes in deliciously healthy ways. For me, the key is to use fresh fruits and vegetables and cut some of the butter and fat without sacrificing the yumminess of the dish.
I think that my interpretation of Italian was a lot more southern than what my husband cooks. You know, I grew up in Queens and in Brooklyn, and we - really, it's more southern. It's Naples and Sicily. It's heavier. It's over-spiced. And like most Americans, I thought spaghetti and meatballs was genius.
If there are greater activities in Vesuvius or Pelee, then the southern coast of California and the areas between Salt Lake and the southern portions of Nevada, we may expect, within the three months following same, inundation by the earthquakes. But these are to be more in the Southern than the Northern Hemisphere.
I've had battles with writers who live in L.A. and were writing southern characters, because they felt like if they wrote 'Sugar' and 'Honey' at the end of every sentence, that would make it southern.
I like being Southern; I like going to Cracker Barrel - I mean, that's just how I am.
If you go to Paris, try to speak French. If you go to the South, try to speak Southern. Southern isn't stupid. Southern is narrative; Southern is family.
I'm really drawn to comedy. I grew up in the South, so I'm drawn to all things southern, so my role in 'Getting On' has been fun for me to play something southern - I always feel like I understand those characters more because of where I was raised.
The Southern past, the Southern present, the Southern future, concentrated into Gertrude's voice, became one of red clay pine-barrens, of chain-gang camps, of housewives dressed in flour sacks who stare all day dully down into dirty sinks.
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