This pioneering effort in the field of geography of diet, an important segment of cultural geography, is replete with new information and bold conclusions. Far from being a plantation system concentrating on cash crops such as cotton and tobacco, Mr. Hilliard shows that the South produced huge amounts of foodstuffs for southern consumption. Not only self-sufficient, the South produced so abundantly that, except for wines and cordials, Southern tables were laden with veritable delicacies. Contrary to popular opinion, neither grits nor hominy ever came close to being universally used in the South prior to the Civil War.
Focusing on the eight states of North Carolina, South Carolina, Louisiana, Mississippi, Georgia, Alabama, Arkansas, and Tennessee, Mr. Hilliard analyzes the production, consumption, and movements of foodstuffs during the 1840–60 period. By comparing known data from census records with estimated food consumption and by investigating the food habits of the area as a means of analyzing consumption of various commodities, this pioneering work sets the record straight.
