Introduction of a Southern Food - Essay Example

English 17 October Southern Foodways Southern food signifies the festivity and celebration of the Southern communities, revolving around the agrarian bounty that surrounds them. Although, Southern food pays homage to the past, yet it is continually evolving, ebbing in accordance with the seasons, and progressing with the development in the South. It exemplifies a foodway that accentuates the significance of vegetables rather than superfluous portions of protein. Southern foodways reflect a diversity of crops, healthy cuisines, and rich history. One such Southern food, black-eyed peas renowned for bringing fortune and luck, has been vastly recorded in the chronicles of history, avidly consumed over centuries, and all around the globe. Astoundingly, black-eyed peas do not fall under the category of peas at all. Instead, they fall under an array of beans such as the cowpea and regarded as legumes, that is they comprise edible seeds and pods. The earliest records at the Library of Congress reveal the cultivation of black-eyed peas in China and India that date back to pre-historic times. Furthermore, evidence points out that ancient Greeks and Romans also used to consume them. Similarly, the chronicles of history reveal black-eyed peas to symbolise fortune and luck even during the time of Pharaohs. They advanced that those who consumed black-eyed peas, a cheap and modest meal, demonstrated their humbleness and protected themselves against the wrath of hell, which they viewed to be a consequence of vanity. In addition, records from medieval times suggest the initial domestication of black-eyed peas to have occurred in West Africa. This is supported by evidence of the transportation of black-eyed peas from West Africa to West Indies by slaves. Later down the road, with the inception of slave trade in America, black-eyed beans reached the low-country areas including Carolinas and Georgia (Kittler, Sucher and Nelms 200). Soon after that, these were planted in Florida and Carolinas, and Texas. However, it was after the American Revolution that the crop took firmer hold in crop plantations. To this day, black-eyed pea ranks amongst the most consumed and popular ingredient in Southern cuisines. In particular, George Washington promoted cultivation of black-eyed peas, because being a legume meant that it offered nitrogen to the soil besides being high in nutrition. Nevertheless, black-eyed peas can only be planted in warm soil, as it is heat-loving crop. Moreover, seeds planted too early decay before germination. Due to their drought resistant nature, they should not be excessively watered. On the bright side, this crop is not much susceptible to pests or diseases. However, black-eyed pea crops should be regularly rotated or else they become prone to root-knot nematodes. Being an antirogen fixing crop, it has the capacity to thrive for three weeks without nitrogen-based fertilizers after germination. The blossom results in the production of a plethora of nectar and extensive plantations serve as a vital source of honey. Nonetheless, the bloom is a prime attraction for an array of pollinators; thus, insecticides must be applied cautiously to the crop. The chronicles of history are filled with illustrations of countless taboos, superstitions, practices associated with New Year’s Day. The vast majority of cultures believed there to be an affiliation between person’s doings on New Year’s Day and their luck in the subsequent year. Such a tradition of good luck by eating black-eyed peas at Rosh Hashana, which marks the beginning of Jewish New Year, has been found in Talmud, complied during the Babylonian times. It records that Horayot and Abaye instructed Jews to inculcate a habit to see ‘rubiya’ or black-eyed peas on every New Year in hope of good luck. Another corresponding text is dated back to Kritot that advocated the consumption of symbols of good fortune. This Jewish law from the sixteenth century is still adhered to by the Sephardi and Israeli Jews. The arrival of Sephardi Jews in Georgia can be traced back to the seventeenth century, where they live to this day. With the passage of time, the neighbouring non-Jews also adopted Jewish practices. Now, New Year in Southeast America is considered incomplete without black eyed-peas. Be it grandiose gourmet dinner or informal parties with friends and family, these flavoursome legumes are conventionally in accordance with Southern folk tales, the first meal to be consumed on New Year’s Day. This superstition is believed to result in a propitious and prosperous year ahead and can be traced back to the Civil War in America. Most Southerners narrate that in those times, black-eyed peas formed the staple diet for the livestock. Hence, this animal food was not considered to be worthy by the Union Army. Thereby, while raiding Confederate food supplies, Sherman along his troops paid no heed to the plantations of black-eyed peas and salted pork. Consequently, the humble yet nutritious black-eyed pea became the only hope for the surviving Confederates during winter. Since then, they have symbolised luck and fortune as Michael quotes, “On New Year’s Day, we remember our Southern ancestors and the American Civil War affected so many American lives. We usually eat black-eyed peas flavoured with hog jowl and collard greens for good luck and in remembrance of times of hardship and courage” (Michael). Another exposition behind this superstition relates to the African-American slaves. Several historical accounts record that black-eyed peas were introduced in Southern America with the advent of slavery (Walker 66). It is not astonishing that these slaves were fed what their white masters deemed as animal food. Therefore, according to a particular tradition the slaves had nothing but the black-eyed peas to celebrate the Emancipation Proclamation, passed on the first day of January 1863. From then onwards, this turned into an annual custom to consume peas on the first day of January to commemorate the great day. However, there are others who contend that South had has always been the hub of agriculture; thus, black-eyed peas were an excellent crop to be enjoyed during winter. This inexpensive crop’s growth is well suited to winters. In contemporary times, the custom of consuming black-eyed peas has evolved into a numerous distinct dishes and embellishments to bring luck. To begin with, it is often served with green foods such as collards, cabbages, spinach (Walker 67). The peas symbolise coins, whereas the greens signify paper money. In a similar tradition, cornbread is served along black-eyed peas, as it is thought to depict gold. Likewise, black-eyed peas served along stewed tomatoes are perceived to depict wealth and health. Interestingly, some regions go so far as to assign actual monetary values to black-eyed peas, ranging from a penny up to a dollar. The greens eaten alongside are deemed equivalent from a dollar to a thousand. Another fascinating tradition revolves around annexing a shinny penny or dime to a pot of black-eyed peas. Whoever is lucky enough to get the shinny dime in his bowl is then ranked as the luckiest person during the New Year, with the exception of the person swallowing the penny, which undoubtedly would be rather unfortunate of him. Another tradition holds that to receive best luck in the next year, one must consume at least three sixty-five black-eyed peas on New Year’s Day, each pea denoting each day of the following year. However, the catch of all the afore-mentioned superstitious customs is that the black-eyed peas are the most imperative ingredient for good fortune. In plain terms, consuming greens, tomatoes or anything without the black-eyed peas would not do the trick. As opposed to this, another custom dictates to leave a pea, in order to share good fortune with others, which in fact reflect humility. However, others are of the perspective that leaving even a single pea shall bring bad luck. The above customs are classic illustration of how beliefs interact with foods and traditions (Green 94). Undoubtedly, the black-eyed peas fans would concede that relishing the taste, often explained as nutty, earthy and rich, is in fact an acquired taste. Dishes comprising of black-eyed peas depend upon personal preferences of whether to enrich the already buttery flavour or disguise it. The vast majority of avid fans agree that black-eyed peas resemble the creamy taste of red beans. In addition, like red beans, cooked black-eyed beans are surrounded in a puddle of juice from the cooking process, which adds an extra earthly dimension to the dish. Normally, they range from white to yellow color with a tiny eye-shaped black dot on its base. This contrasting colour definitely adds to the visible appeal of the beans. The name black-eyed peas derive from the appearance of these beans. Prehistorically, these beans were confused as peas so that explains the word pea, while the small black circle near the base of the white beans led to the term, black-eyed. They are valued not only for taste, but also for their high nutrition. In modern times, there are numerous well-liked ways of serving black-eyed peas, rather than relegating it to a side dish. For instance, Hoppin’ John, which is a conventional New Year Eve or Day dish served in the South. However, it is not limited to only that day and is avidly consumed throughout the year. It comprises cooking black-eyed peas with rice, bacon, chopped pork, or hambones and seasonings. In order to give an extra edge, sliced onions and chilli sauces can also be added in. Another eminent casual alternative of cooking black-eyed peas that infuses Mexican flavours in Southern flavours is Texas or Black-Eyed Pea Caviar. Since it comprises Mexican cuisine, hence it is served along with tortilla chips. Ignoring Southern mania of black eyed-peas, they should still be consumed due to their nutritional value. Reports by the American Department of Agriculture have revealed that black-eyed peas do not contain any cholesterol, and are extremely low in sodium and fat. They primarily constitute of fiber, potassium, and iron. Only half a cup of cooked black-eyed peas can provide as much nutrition as an ounce of nuts, poultry, meat, and even fish. Likewise, they are rich in various other nutrients such as “calcium, folate, and vitamin A” (Siddiq and Uebersax 366). Hence, they rank amongst the most preferred options for side dishes and salads. The South is renowned for their distinct conventions, cuisines, and even accent. People born and brought up as Southerners tend to consider themselves only as Southerners throughout their lives, regardless of where they live. Perhaps, this can be explained in the light of their rich history, which reflects even in Southern foodways. Today, black-eyed peas signify not only abundance and fortune on New Year’s Day, but also Southern pride. More than that, they are a prime illustration of the escalating trend towards more healthy and nutritional Southern cuisine.   Works Cited Green, Thomas A. Folk Belief. Green, Thomas A. Folklore: An Encyclopedia of Beliefs, Customs, Tales, Music, and Art, Volume 1. Santa Barbara: ABC-CLIO Incorporation, 1997. Print. Kittler, Pamela Goyan, Kathryn P. Sucher, and Marcia Nelms. Food and Culture. Belmont: Cengage Learning, 2011. Print. Michael. Southern Nationalist Network. Friday Decemeber 2012. Web. 17 Oct. 2012 . Siddiq, Muhammad and Mark A. Uebersax. Dry Beans and Pulses: Production, Processing and Nutrition. Oxford: John Wiley & Sons Incorporation, 2012. Print. Walker, Sheila S. African Roots/American Cultures: Africa in the Creation of the Americas. Maryland: Rowman & Littlefield, 2001. Print. Read More