NCPI Workmark
Articles in regional publications that pertain to a wide range of North Carolina-related topics.

“Southern Breakfast” a Fading Tradition

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Traditional Southern breakfasts featured grits, homemade biscuits, country ham or sausage, red eye gravy, and eggs. This tradition, which appears to be fading, is now reserved for special occasions or holidays. Dr. Thomas K. Fitzgerald, a nutritional anthropologist at the University of North Carolina at Greensboro, discusses the history and evolution of Southern food culture.
Carolina Country (NoCar HD 9688 N8 C38x), Vol. 12 Issue 2, Feb 1980, p24