As a native New Yorker ( 20 odd years) this is probably the first time I am stepping to bat in defense of southern food. Southern food is not the ingredient, but the technique. The South in question can easily be compared to any region in Europe. It's not the Fried tomato in question, it is the technique of frying in a certain fat, doing things in a certain way. This makes the south no different than Provence or Alsace. If you cook in a particular medium, do things a certain way, does it make the food regional ? Is confit regional, or is it French ? Is a tomato any more Italian then Southern, or Provencale ? No. ...If anything maybe more Southern. The South will always be linked to a more rustic, freeflowing cuisine. As will Provence, Alsace. No difference. I ate hot dogs growing up, but never questioned whether sauerkraut was German or New Yorkian. "Southern" is an American food style, similar to Alsacian, or Provencale. If you cook a piece of Turbot caught off the coast of Normandy and sautee it with tomatoes and garlic, it is Provencale. Same deal with any American ingredient handled, or cooked in a "southern" way. nb