The following sections of this BookRags Literature Study Guide is offprint from Gale's For Students Series: Presenting Analysis, Context, and Criticism on Commonly Studied Works: Introduction, Author Biography, Plot Summary, Characters, Themes, Style, Historical Context, Critical Overview, Criticism and Critical Essays, Media Adaptations, Topics for Further Study, Compare & Contrast, What Do I Read Next?, For Further Study, and Sources.
(c)1998-2002; (c)2002 by Gale. Gale is an imprint of The Gale Group, Inc., a division of Thomson Learning, Inc. Gale and Design and Thomson Learning are trademarks used herein under license.
The following sections, if they exist, are offprint from Beacham's Encyclopedia of Popular Fiction: "Social Concerns", "Thematic Overview", "Techniques", "Literary Precedents", "Key Questions", "Related Titles", "Adaptations", "Related Web Sites". (c)1994-2005, by Walton Beacham.
The following sections, if they exist, are offprint from Beacham's Guide to Literature for Young Adults: "About the Author", "Overview", "Setting", "Literary Qualities", "Social Sensitivity", "Topics for Discussion", "Ideas for Reports and Papers". (c)1994-2005, by Walton Beacham.
All other sections in this Literature Study Guide are owned and copyrighted by BookRags, Inc.
Made from finely ground dried and hulled corn kernels, or hominy, grits are a central feature of Southern foodways. Grits are commonly eaten for breakfast and complimented by a wide variety of condiments; including red-eye gravy, butter, cheese, ham, bacon, salmon, shrimp, and sausage. While generally boiled to a porridge-like consistency, grits can also be served with milk and sugar or even cold-sliced and fried. Generations of Southerners have enjoyed grits since Native Americans first introduced Virginia colonists to unrefined hominy, but this Southern staple apparently has little culinary currency outside the region. Indeed, grits are an important element of Southern distinctiveness and celebrated in the region through festival, humor, literature, and song. Packaged instant or quick, grits are a key ingredient in Southern cooking and an enduring feature of Southern identity.
Egerton, John. Southern Food: At Home, on the Road, in History. Chapel Hill, University of North Carolina Press, 1993.
Wilson, Charles Reagan, and William Ferris, editors. Encyclopedia of Southern Culture. Chapel Hill, University of North Carolina Press, 1989.