Taylor Mathis, author of “The Southern Tailgating Cookbook: A Game-Day Guide for Lovers of Food, Football, and the South,” has a passion for food and college towns.
Mathis, a Charlotte native, went to 35 football games around the country over a span of three years to do research on foods at college tailgating parties. His cookbook, the product of his culinary exploration, was released last month by UNC Press.
Part of his research included attending games at different times of the day in order to assess which types of foods would work best and when.
But he said climate is also an important aspect to consider when planning meals.
“When it’s super-hot, you don’t want hot chocolate, you want a more refreshing drink,” he said.
The book focuses on every aspect of the tailgating meal, starting with drink recipes like the lime cooler punch, and then different recipes for side dishes, main meals, such as jambalaya, and desserts, such as deep-fried cookie dough.
Food is an important aspect in Southern culture, said history professor Bill Ferris.
“They say you are what you eat,” he said. “The American South at every period in its history has been deeply defined by the kinds of foods that we eat. Southerners love to eat outside in picnics, so tailgating is a very natural part of Southern life that draws on our love of food and our association of food with sports events.”
History professor Harry Watson said football is a staple of Southern culture because of the male bravado that it epitomizes.
