Days Gone Bite: RC Cola And MoonPies
Few people write songs about pizza and beer, chocolate and peanut butter, or gin and juice. Foie gras and Sauternes? Forget it.
Yet dozens--just a rough estimate--of hits and near hits have referenced the combination of tooth-decay inducing sugar water and tooth decay-inducing chocolate-covered marshmallow creme-filled cookies that became a Southern favorite.
Which reminds me: What's a good pick up line in Alabama? "Nice tooth."
Sorry...Anyway, for such an iconic combination, it's odd that no one seems to know how--or why--the RC Cola and MoonPie were brought together in the first place..
Most likely it was a slick marketing ploy--one company or the other paying lyricists to scratch out a tune, but that's speculation on my part.
The known facts are as such: RC Cola was created in that burst of early 20th century creativity that gave us several other soft drinks, though the brand didn't really make its mark until a few decades later. MoonPies first hit the shelves during World War One, the product of a Tennessee bakery.
Nostalgia writers will tell you the large size of RC bottles, the heft of the MoonPie and the price of both made them Depression-era staples. They will also point out how the combination of cheap cola and cheap snack became popular during the post World War Two boom years--the Eisenhower years, to be specific. By the early 1960s, the pairing was considered part of Southern lore, a pleasure from some previous generation.
Something curious about that account. Oh, well--both cocktails and food are subject to origin myths.
Now, I've never personally met anyone who dined on the two--at least not at the same time. But I did have a collection of RC Cola cans from the late 70s decorated with baseball stars. I had Ralph Garr, Thurman Munson, Bobby Grich, John Montefusco and others. But for some reason I could never get my hands on a Lou Brock can.
And why else would you spend good money on RC Cola?
Get the Dining Newsletter
The week's top local food news and events, plus interviews with chefs and restaurant owners, dining tips, and a peek at our print review.