Yesterday, we said goodbye to former President Jimmy Carter, a man whose life and presidency were deeply intertwined with the values of humility and simplicity. Today, we look back at his legacy through the lens of the food he loved.
Carter’s love for Southern comfort food played a significant role in shaping his public image. During his 1976 presidential campaign, he proudly shared his culinary preferences: “I like Southern foods, corn on the cob, collard greens and turnips, grits, fried chicken. I like plain food.” This focus on unpretentious, traditional fare resonated with voters who saw him as relatable and grounded.
At the White House, Carter’s culinary tastes remained true to his Southern heritage. Meals often included dishes like ambrosia, spoonbread, and cheese straws. Friday fish dinners—a Southern staple—frequently appeared on the menu, featuring fried fish, hush puppies, and coleslaw. Even barbecue, whether ribs, chicken, or pork, made its way to the presidential table, blending family tradition with political diplomacy, as seen in a 1979 barbecue hosted for Japanese Prime Minister Masayoshi Ōhira.
While Carter’s diet reflected his Southern roots, it also adapted to broader national food trends of the 1970s. The Carters embraced lighter options like salads, with Rosalynn Carter penning a memo listing Jimmy’s favorite varieties. International influences, such as chicken chop suey and egg rolls, also appeared on menus, showcasing America’s expanding culinary palate.
In times of stress, such as during the Iran hostage crisis, the Carters turned to comforting, familiar meals like fried chicken and hot biscuits. These moments remind us of the human side of a president whose simple tastes reflected a deep connection to home and family.