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Message: [QUOTE="Bigboote, post: 4309438, member: 7631"] A lot of it is the US-centric way that people in the US tend to look at things. The red beans and rice that's alluded to is a Cajun dish originally popular in Louisians that's crept a little further afield. It's very different from the Caribbean or Central American beans and rice that I've had. It has a lot of gravy, including onions and peppers in addition to the Cajun spices. Souse/head cheese is another one that grew out of New Orleans/Louisiana, which have a heavy French cultural influence, whence the souse. Neither head cheese nor red beans and rice are common in the northern reaches of the US, so they're considered "Southern." I'm sure if they weren't popular in the south they'd be considered "world cuisine" or something. Deviled eggs being considered Southern still has me shaking my head two years later. All branches of my family, all from New England, some 12 generations in New England, make deviled eggs. [/QUOTE]