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By JANET K. KEELER from staff and wire reports
© St. Petersburg Times
published December 29, 2002
deconstructing
explanations from the inside out
hoppin' john
Need a heapin' helpin' of good luck? Load up your plate on Wednesday -- New Year's Day -- with Hoppin' John and get a year of fortune in return. It's tradition in homes all over the South, especially those of African-Americans, to eat Hoppin' John and greens on New Year's Day.
Hoppin' John is a melange of black-eyed peas and rice, flavored with meat, onions, herbs and spices. The dish is cooked on the stove top and can vary from home to home. Some folks might use ham hocks; others sausage. Red pepper flakes spike some versions while others are more mild.
There are many stories about the origin of the name. John Mariani, in The Dictionary of American Food & Drink (Ticknor & Fields, 1985), writes that one story traces the name to the custom of inviting guests to eat with the request to "hop in, John." Another story suggests that the name derives from an old New Year's Day ritual in which the children hop once around the table before eating the dish.
Another story says the name came from the French-Creole word pois pigeon (pronounced pwah pee-zhohn) or pigeon peas, a native pea in the Caribbean that was also eaten mixed with rice.
Whatever the origin of the name, its history in the African-American community is clear. Black-eyed peas were brought to the United States by African slaves in the 1600s and by the mid 1700s they were growing abundantly in Georgia. The black-eyed pea is one of the world's ancient foods, originating in Northern Africa and introduced to India more than 3,000 years ago.
In the New World, many African slaves were forced to cook for white masters and their families and because of this they were able to express themselves through food, a slight freedom not enjoyed by other slaves. Hoppin' John was likely developed this way.
And by the way, black-eyed peas are not peas of the English variety. They are really beans, more like kidney or garbanzo. Best dishes for best wishes
 cooking class
To add a citrus note to sugar cubes, rub the cubes over the skin of an orange or lemon. These are a nice accompaniment for tea or coffee.
constant comment
"If we could give every individual the right amount of nourishment and exercise, not too little and not too much, we would have found the safest way to health." -- Hippocrates
this web site cooks
www.hometownfavorites.com
Here's a nifty Web site that answers the blast from the past call. We guarantee something -- most likely candy -- on this site will make you remember your childhood. The Internet retailer was born when founder Colleen Chapin couldn't get a favorite candy -- Wisconsin Candied Raisins -- in Florida. Some of the items you'll find include Clark Bars, Mary Janes, Necco Assorted Wafers, Sno-Cap Semi Sweet Nonpareils and Sugar Lips Wax Chewing Gum.
 eat your water
According to the January issue of Shape, eating water-filled foods may aid your weight control efforts by helping you to feel full.
"If you find it hard to drink the recommended eight glasses of water daily, there's plenty of tasty alternatives at your local grocery store," says Linda Shelton, fitness editor of Shape.
Water-packed foods include apples, celery, cucumbers, grapefruit, grapes, shellfish and watermelon.
the way we ate
Did you know that the hot fudge sundae has been around for 96 years? Or that the first box of Kraft mac 'n' cheese was rolled out in 1937 and cost 19 cents? These and a century's worth of other fascinating food facts can be found in The Century in Food: America's Fads and Favorites by Texas food writer Beverly Bundy (Collectors Press Books, $35). The book includes archival photos, historic advertisements and typical recipes from each era.
party soups
When designing a menu for a cocktail party or open house, don't overlook the potential of soups. They are easy to make ahead (most soups are better the next day), economical and simple to serve. A small espresso cup full of soothing soup elegantly passed on a tray, or ladled from a buffet, may be the perfect way to welcome your guests in from the cold. It's best to serve broths, purees or bisques that can be sipped without any utensils.
-- Compiled by Janet K. Keeler from staff and wire reports
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