Yes, we had a decoration weekend in Northwest Alabama also. On Saturday we
would have several local Gospel quartets providing entertainment while the
work was going on. That amounted to what was called an "All Day Singing and
Dinner on the Ground." And it was. On sheets and tablecloths spread out
picnic style. We young'uns had a wonderful time!
-----Original Message-----
From: Discussion of research and writing about Virginia history
[mailto:[log in to unmask]] On Behalf Of cagney
Sent: Sunday, January 14, 2007 2:51 PM
To: [log in to unmask]
Subject: Re: food and history
The communal meals at Southern churches -- what I've always heard referred
to as "eatin' on the grounds" -- is interesting. At some old rural churches
here in AL, you'll see actual "tables" built on the church grounds, made of
cinderblock and concrete -- all ready for everyone to spread their
tablecloths and food. Everyone contributed the usual -- fried chicken,
fried okra, greens, cornbread, potato salad, etc.
I'm sure all of you have heard of Decoration Day, too. With my family,
everyone went down to Bibb Co. and Perry Co. on a May weekend. Saturday was
for decorating the graves of your ancestors, and Sunday was for worship, and
meeting and eating with family and friends on the church grounds. Where my
Dad grew up, in Corner, Jefferson Co., the "First Sunday in May" was an
entire weekend of festivities. Friday night was a Homecoming banquet at the
high school, Saturday was decoration, and Sunday was preachin', meetin', and
eatin'!
Jean
----- Original Message -----
From: "Sunshine49" <[log in to unmask]>
To: <[log in to unmask]>
Sent: Sunday, January 14, 2007 11:46 AM
Subject: Re: food and history
> The first shiploads brought pigs with them, and I am sure the fat was
> used for flavoring [and cooking], as well as that "fat appeal" that
> humans crave. Wasn't pork so used back in England? Interesting that
> they had a communal meal. I have read that such communal meals,
> family get-togethers, pot lucks at church, etc. are so widely
> practiced in the south, but not so much so elsewhere in the US. The
> cafeteria style restaurant chain Morrisons was so successful in the
> south because it was more an accepted thing in the south. In other
> parts of the country, so I've read, such styles are less popular and
> seem to connote some sort of cheap or impoverished way of eating. But
> in the south, it was normal, a social and communal way to eat. The
> roots of that would be an interesting study.
>
> I had a book of recipes and meals from the James I era, it was so
> heavy on meats, some fruits usually prepared some sugary way, a few
> breads [they didn't seem very inventive in this regard], and little
> in the way of greens or veggies. A "sallat" was mostly what we'd call
> weeds. But it was probably more nutritious than iceberg lettuce and
> pale, plastic grocery store tomatoes.
>
> Nancy
>
> -------
> I was never lost, but I was bewildered once for three days.
>
> --Daniel Boone
>
>
>
> On Jan 14, 2007, at 12:35 PM, Anne Pemberton wrote:
>
>> Another question on the historical accuracy of "D'Arcy" by Donna Doe
>> Southall. In the first days D'Arcy arrives, about 1619, he is served a
>> communal meal (everyone in the community at the table), and it
>> mentions
>> roots flavored with pork fat. Did the early Jamestowners flavor their
>> veggies with pork? Was that type of seasoning brought from England?
>> Or was it a Virginia tradition of later origin?
>>
>> Anne
>>
>>
>>
>> Anne Pemberton
>> [log in to unmask]
>> http://www.erols.com/stevepem
>> http://www.erols.com/apembert
>> http://www.educationalsynthesis.org
>>
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