The curious thing about Southern food is that people everywhere think they know what it is – and they all say the same thing: grits, fried chicken, biscuits. These were the first foods mentioned when I asked Julia Child, a famous chef, about the subject. Californian Marion Cunningham gave a similar answer but added salty ham. Both declared their love for Southern food but were somewhat vague in their elaboration. Child had just completed a segment of her "America’s Master Chefs" cooking show with Leah Chase of Dooky Chase restaurant in New Orleans, which brought sweet potato pie to mind, a beloved Southern staple. As we conversed, she reminisced about a visit to Birmingham, Alabama, years ago and the “great barbecued ribs and greasy Southern greens” she enjoyed at a local eatery.

Which detail could be added to the passage to expand its idea development?