"Everyone had a place at her tables"
Yates, Hollis Patricia
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“Meat and threes”, restaurants that serve a main dish of meat with the option of two vegetable sides and various breads, are a staple in many southern towns. The societal factors that let places like “meat and threes” develop and remain popular are indicative of a changing society, hence these restaurants have historical significance. Yet the interplay between food, place, race and women in the South has not been fully researched. These restaurants are relevant to the evolution of women (black and white) in two main ways: they served food that was typically prepared by women at home; and provided women with the opportunity to own a business, a venture that was previously unavailable to them. Looking at female restaurant ownership of “meat and threes” during the mid-20th century can assist in providing a better understanding of a southern woman’s experience at that time, as well as inform experiences today.