Our Southern American breakfast plate featured buttermilk biscuits generously covered with hot sausage gravy, grits, the corn porridge synonymous with Southern breakfasts, a fried egg, bacon, and apple slices with peanut butter. We also offered sides and desserts such as fried okra and pineapple upside-down cake, alongside Southern drinks including sweet tea and the Arnold Palmer.

This feature explored the American South, one region of the vast, fifty-state United States. The term refers to the southeastern states, including Georgia, Alabama and Mississippi, that seceded to form the Confederacy during the Civil War of 1861–1865. Southern cooking brings together British, French, African and Native American traditions, among others, and is deeply comforting food for many Americans. Discover a side of American food culture that may be less familiar than you expect.

With thanks to

Graham McMurray

Kristin Wilson