In the lexicon of Brillat-Savarin, world-renowned gourmet, there is no such word as grits,* But in the U.S. South, from plantation mansion to tenant shack, grits has been part of a way of life for generations. Many Southerners eat grits with every meal, few understand why Yankees find it insipid.
But all understood one fact last week: there was hardly any grits to be bought anywhere in the South. With U.S. corn stocks depleted, and price ceilings making it more profitable for farmers to feed their corn to hogs than sell it to gristmills, the gastronomic customs of the South were...
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