Successfully reported this slideshow.
We use your LinkedIn profile and activity data to personalize ads and to show you more relevant ads. You can change your ad preferences anytime.

Symrise Southern Revival eBook


Published on

Southern cuisine was born of a melting pot of ethnicities, food cultures, techniques and ingredients brought together within the region. And it continues to evolve, building on American favorites like fried chicken and buttermilk biscuits. Rediscover the South with Symrise and learn about the flavors that form the foundation of traditional Southern cuisine, as well as the flavor spins and global influences that represent this modern day cuisine.

Published in: Food
  • Be the first to comment

Symrise Southern Revival eBook

  1. 1. Of the many regional cuisines of North America, none has won hearts so easily – or transcended regional boundaries so readily – as Southern food. Synonymous with modern, craveable comfort food, dishes with Southern roots like fried chicken, biscuits, grits, waffles, macaroni and cheese and, of course, barbecue, have reigned among the top U.S. food trends for over a decade. Southern food graces today’s tables far beyond the Mason-Dixon line in the U.S., and now Southern American-style barbecue is also found all over the world, a testament to the power of the flavors and ingredients that give this cuisine its lasting impact and compels diners to ask for it again and again. Southern cuisine was born of a melting pot of ethnicities, foodways, techniques and ingredients brought together within the region. Preserving the traditions of this culinary legacy has become a focal point for communities across the South, where cuisine is almost micro- regional in nature, with seasonings, flavors and ingredients ranging from city to city and even home to home. Barbecue sauce styles, for example, range from a vinegary, spiced sauce served in Eastern North Carolina to a mayonnaise-based sauce in Alabama. In New Orleans, Cajun and Creole present a world of difference in cuisine and culture. In kitchens across the South, debates ramble on over whether to bake biscuits with lard or butter, make iced tea sweet or unsweet, or whether hot sauce or honey should be served fried chicken. The lines between food and culture are sometimes distinct in the South, but oftentimes blurred. Still, what makes the region so eternally compelling when it comes to food is that the evolution continues as new ethnic groups contribute to the pot and creative culinary minds put their own stamp on the cuisine. The New South A National Cuisine
  2. 2. Rediscovering the South One Plate at a Time Traveling through the South, the team at Symrise has immersed itself in the newest flavors and facets of Southern cuisine, resulting in the Southern Revival Initiative, a series of new concepts and flavors that speak to an evolving cuisine.Through chef interviews, tasting treks and ingredient mapping, the team revealed the ingredients at the heart of today’s Southern table – ingredients that complement and build on an already dynamic pantry of flavors. A growing Korean population in Auburn, Ala., for example, shines light on why a local chef might reach for fermented black beans in place of bacon when preparing collard greens. An Indian community in Memphis brings curry spices to the local mix, whileVietnamese cooks in New Orleans introduce new flavors and formats to local restaurant chefs. These are the many faces, flavors and stories heard in today’s Southern kitchens. Husk, Charleston, South Carolina Travis Grimes Kentuckyaki Pig’s ears lettuce wraps with Japanese togarashi The Grey, Savannah, Georgia Mashama Bailey Cheesecake Farmer’s cheese, sorghum caramel and candied pecans Empire State South, Atlanta, Georgia Hugh Acheson ESS Farm Egg Green curry, tamarind, chicken, broccoli, sweet potato and fried rice THE RESTAURANT THE RESTAURANT THE RESTAURANT THE CHEF THE CHEF THE CHEF THE DISH THE DISH THE DISH Here, Emmanuel Laroche, SymriseVice President of Marketing and Consumer Insights, shares the top dining destinations and dishes he’s discovered for fresh takes on Southern cuisine.
  3. 3. Two Ten Jack, Chattanooga,Tennessee Jess Benefield and Trey Burnette Okonomiage Tater tots with chasu pork, bonito flakes and Japanese Kewpie mayo Milkwood, Louisville, Kentucky  Edward Lee Gochujang Fried Chicken with pandan waffle and buttermilk dill dressing Snack Bar, Oxford,Tennessee Vishwesh Bhatt  Broccoli Fritters With chaat masala and yogurt dip Chef Alex Harrell of famed eatery The Elysian Bar in New Orleans explains,“The truth is, these days there really is no way to generalize Southern food. So many different cultures and traditions come in to play…It’s honest and pure and represents the area you grew up in and take pride in.” While miso is not native to the American THE RESTAURANT THE RESTAURANT THE RESTAURANT THE CHEFS THE CHEF THE CHEF THE DISH THE DISH THE DISH “Southern food has always been a fusion of foods with influences coming from all over the world.” – Chef Edward Lee South, the Symrise team discovered that the Japanese soybean paste is being used by chefs like Ian Boden of The Shack, a twenty-four seat restaurant in Staunton,Va., who sees Southern cuisine as an ongoing melting pot of constant evolution. Chef Boden uses native ingredients like sorghum in his hot sauce and barbecue sauce, but he also likes introducing unfamiliar ingredients like miso because
  4. 4. A Rich Gastronomic Heritage Agriculture and homesteading have long been the foundation for the South’s far-reaching culinary influence, providing a bountiful pantry of ingredients that have make the cuisine so extraordinary. Just as cooking techniques and foodways brought from Africa resulted in a vibrant melting-pot exchange that led to a new cuisine, the complex farming system of the Southern states established them as the agricultural heartland of the original thirteen colonies, and their bounty translated into a culture of appreciation for fresh produce alongside smoked, salted and pickled ingredients that still reigns the region today. From native heirloom ingredients like corn, to ingredients brought from Europe, Africa and Asia like collard greens, okra, and yams, high quality flavors and ingredients have always been at the he says they fit so well into the concept of the cuisine. Chef David Bancroft from Acre Restaurant in Auburn, Ala., is playing with technique, specifically fire and the concept of open-hearth cooking – usually reserved for Southern barbecue. Now, fresh corn is getting smoked treatment alongside foraged produce and hunted game. Likewise, Chef Edward Lee, a Brooklyn-born chef and restaurateur based in Louisville, Ky., is bringing global flavors to traditional Southern cuisine and embracing the diverse ethnic cuisines of today’s South, which includes his Korean heritage.“I am not from the South, so I didn’t have my grandmother’s recipes telling me what to do and I didn’t live in a community that demanded a one- dimensional version of Southern food. So, when I started experimenting with Korean ingredients, people didn’t protest and say you can’t do this because it’s not traditional Southern food.”
  5. 5. heart of Southern cooking. However, over the years some ingredients fell by the wayside due to changes in farming practices and culinary tastes, putting ingredients in danger of being entirely lost to cooks who prized them for both their flavor and historical value. Fortunately, companies like Anson Mills, Columbia, S.C. are working to revive heritage ingredients, like Sea Island red peas and Gourdseed grits, and organizations like the Southern Foodways Alliance, Oxford, Miss., are leading a movement among historians, chefs and food lovers that reclaims a rich history of flavors and ingredients. Not only has their work preserved a culinary legacy and put Southern food back on the map – they’re also championing a movement that encourages creativity in the kitchen with these newfound ingredients. Tasting the Low Country Traveling through the South in search of food and flavor insights is a daunting task given the scope and breadth of the cuisine, and the fact that it’s an ever-evolving element of American culture.The Symrise team led a series of food treks throughout the South to connect with Top Ingredients for Elevated Southern Bourbon Honey Brown Butter Rhubarb Sorghum Pecans Smoke/Char Apple Cider Pickles Corn the traditions and flavors that consumers love.“If you really want to connect with the food, you have to go there,”says Emmanuel Laroche.The treks focused on three key regional areas including: Tennessee and Mississippi (Nashville, Memphis and Oxford),The Low Country (Charleston to Savannah), and Appalachia (Atlanta to Asheville). In a recent trek to The Low Country, the team uncovered the region’s coastal“port city” influence, with seafood, ingredients, dishes, and traditions imported from many other parts of the world.“We saw a lot of global influences including Asian, French, Latin and African, both in the traditional form, and from Gullah-Geechee culture, which has a large influence here,”says Laroche.The team found that smoke, fire, and char reigned supreme throughout savory dishes, sweets, and beverages – including charred apple, charred satsuma orange, charred banana leaf, torched rosemary, and embered sweet potatoes.  In cocktails, it was all about ginger, sorghum, and bourbon with a heavy dash of bitters, including nut bitters like pecan and walnut. In sweets, Southern cakes seemed to be everywhere, from sticky sorghum cake, to buttered rum chai carrot cake, to coconut pecan cake. 
  6. 6. More In-Sights from Symrise Southern Revival is just one of many initiatives from Symrise North America, whose expertise covers a wide range of topics. For a closer look at everything happening in the food world, visit, an online information platform and news aggregation site developed and maintained by Symrise. The goal of in-sight is to provide information, innovation, and inspiration to members of the food and beverage industry, as well as anyone who has a passion for food and drink.Visit the in-sight portal and get ready for a whole new perspective on the world of food and beverage. Elevating the Everyday with Inspiring Flavors From buttermilk to barrel-aged to pimento cheese, Symrise is exploring the flavor trends that have the biggest impact for today’s consumers.With nearly 20 flavors in the Southern Revival collection – and in combination with the full Spice Exploration portfolio of Latin and Southeast Asian flavors – custom, complex tastes can be created that represent the best of America’s ever-changing palate. Curious about how ethnic and regional inspirations from locales such as Asia, India, Africa and the Middle East can elevate the taste experience of traditional favorites like sweet potatoes, smoked bacon or bourbon? Schedule a demo with Symrise to learn about the key drivers of Southern Revival and experience inspiring tastings.  Contact    Symrise Flavor Division North America