Meat and three

Meat and three is a type of Southern United States cuisine that traditionally includes a choice of meat and three side dishes. The concept is most popular in the Southern United States, particularly in the states of Tennessee, Kentucky, and Alabama. The term "meat and three" is derived from the way customers order from the menu: choosing one meat from a list of options, and then three side dishes to accompany it.

History

The origins of the meat and three meal are rooted in the Southern United States, where it has been a staple of the regional cuisine for many years. The concept is believed to have originated in Nashville, Tennessee, where it remains a popular choice for lunch and dinner today. The meal is typically served in a cafeteria-style setting, where customers can see and choose their dishes from a display.

Components

The main component of a meat and three meal is the meat, which can vary widely depending on the restaurant or cafeteria. Common options include fried chicken, meatloaf, pork chops, and catfish. The three side dishes are typically vegetables, but can also include other items such as macaroni and cheese, mashed potatoes, or cornbread. Desserts and beverages are usually available as well, but are not included in the "three" count.

Cultural Significance

The meat and three meal is a significant part of Southern culture and cuisine. It is often associated with comfort food and home cooking, and many Southern families have their own favorite meat and three combinations. The meal is also a common feature in Southern literature and media, often used to evoke a sense of nostalgia or familiarity.

See Also

• Southern United States cuisine
• Cafeteria
• Comfort food