Menu for a Delta Wedding

Food rarely plays a significant role in fiction, but when it does the part has a specific function. Adam Gopnik lists four kinds of fictional food: “Food that is served by an author to characters who are not expected to taste it; food that is served by an author to characters in order to show who they are; food that an author cooks for characters in order to eat it with them; and, last (and most recent), food that an author cooks for characters but actually serves to the reader.”

As an example for a writer who uses food in fiction to illuminate character, which seems to be predominant, Gopnik serves up Proust. “Proust will say that someone is eating a meal of gigot with sauce béarnaise, but he seldom says that the character had a delicious meal of gigot with sauce béarnaise—although he will extend his adjectives to the weather, or the view. He uses food as a sign of something else.”

This Faulkner does as well with the Thanksgiving meal at the Sartoris home he describes in Flags in the Dust, his first novel to be set in Yoknapatawpha County (called “Yocona”), as does Welty, whose novel Delta Wedding, in itself the most lyrical evocation of life in the Mississippi Delta on the eve of or in the 1920s, a delightful, warm-hearted and spellbindingly-written work, is a Southern (perhaps “the most Southern”) smorgasbord. Though three main meals are described–a rehearsal supper, the wedding feast itself and a picnic afterwards–people are eating all the time on almost every page of this book. This a listing could very well be offered as a textbook example of foods served in a well-to-do household in the South during the Coolidge administration. In both Faulkner and Welty, the food is a prop, a signature of their collective character, not a judgement.

Coconut cake, sugared almonds, cold biscuits with ham, sugar cane (likely left on the porch for the children to peel and chew), homemade fudge, wedding cake (made in Memphis), chicken salad, “Mary Denis demanded a cold lobster aspic involving moving the world . . . of course we moved it”, stuffed green peppers, hoe cakes and ash cakes, chicken broth, Coca-Cola, barbecue (most likely pork), the patty cake gift for George Fairchild (made with white dove blood, dove heart, snake blood and other things; he’s to eat it alone at midnight, go to bed and his love will have no rest till she comes back to him), licorice sticks, crusted-over wine balls, pink-covered ginger Stage Planks, bananas and cheese, pickles, a mousse (probably chocolate), chicken and ham, dressing and gravy, black snap beans, greens, butter beans, okra, corn on the cob, “all kinds of relish”, watermelon rind preserves, “that good bread” (likely yeast bread), mint leaves “blackened” (bruised) in the tea, whole peaches in syrup, cornucopia (horns of pastry filled with cream or fruit), guinea hen, roast turkey and ham, beaten biscuits (an “aristocratic” Eastern seaboard recipe: i.e. blistered biscuits), chicken salad, homemade green and white mints, fruit punch, batter bread and shad roe, ice cream, chicken and turkey sandwiches, caramel and coconut cakes, lemon chiffon pie, watermelons and greens.

As much as I want to call this a complete list, it likely is not. When it comes to Welty, who is not only subtle and understated, but knows food as few writers do, it’s easy to miss things; read Delta Wedding again, if for that reason alone.

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