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See also: List of foods of the Southern United States

The cuisine of the Southern United States is defined as the regional culinary form of states generally south of the Mason-Dixon Line westerly to the state of Texas. This cuisine manifests influences from traditions of various indigenous peoples and settlers that have inhabited this region of the USA. Asian cuisine is a term for the various cuisines of South, East and Southeast Asia and for fusion dishes based on combining them. ... See the individual entries for: // Belarusian cuisine Bulgarian cuisine Czech cuisine Hungarian cuisine Jewish cuisine Polish cuisine Romanian cuisine Russian cuisine Slovak cuisine Slovenian cuisine Ukrainian cuisine British cuisine English cuisine Scottish cuisine Welsh cuisine Anglo-Indian cuisine Modern British cuisine Nordic cuisine Danish cuisine Finnish cuisine Icelandic cuisine Lappish... Caribbean cuisine is a fusion of African, Amerindian, French, Indian, and Spanish cuisine. ... South Asian cuisine includes the cuisines of the South Asia. ... Latin American cuisine is a phrase that refers to typical foods, beverages, and cooking styles common to many of the countries and cultures in Latin America. ... The term Middle Eastern cuisine refers to the various cuisines of the Middle East. ... North American cuisine is a term used for foods native to or popular in countries of North America. ... Cuisine of Africa reflects indigenous traditions, as well as influences from Arabs, Europeans, and Asians. ... Cooking is the act of preparing food. ... This is a list of food preparation utensils, also known as kitchenware. ... In recipes, quantities of ingredients may be specified by mass (weight), by volume, or by count. ... A kitchen is a room used for food preparation and sometimes entertainment. ... For the coarsely ground flour, see flour. ... // List of foods of the Southern United States: Main article: Cuisine of the Southern United States Sweet tea - usually served with lemon and sometimes with mint Tennessee whiskey - Jack Daniels and George Dickel are the two remaining brands Bourbon - made in central Kentucky Muscadine wine - usually a homemade product... Cuisine (from French cuisine, cooking; culinary art; kitchen; ultimately from Latin coquere, to cook) is a specific set of cooking traditions and practices, often associated with a specific culture. ... Historic Southern United States. ... For the fictional character, see Mason Dixon (Rocky Balboa character). ... Official language(s) No official language See languages of Texas Capital Austin Largest city Houston Largest metro area Dallas–Fort Worth–Arlington Area  Ranked 2nd  - Total 261,797 sq mi (678,051 km²)  - Width 773 miles (1,244 km)  - Length 790 miles (1,270 km)  - % water 2. ... Indigenous peoples are: Peoples living in an area prior to colonization by a state Peoples living in an area within a nation-state, prior to the formation of a nation-state, but who do not identify with the dominant nation. ... A family of Russian settlers in the Caucasus region, ca. ...

Origins

The most notable influences come from African, Native American, British, Irish, French, and Spanish cuisines. Soul food, Creole, Cajun, Lowcountry, and Floribbean are examples of Southern cuisine. In more recent history, elements of Southern cuisine have spread north, having an effect on the development of other types of American cuisine. Sample food of Zimbabwe Cuisine of Africa reflects indigenous traditions, as well as influences from Arabs, Europeans, and Asians. ... Native American Cuisine includes all food practices of the native peoples of the Americas. ... For other uses, see Soul food (disambiguation). ... Dishes typical of Creole food Louisiana Creole cuisine is a style of cooking originating in Louisiana (centered on the Greater New Orleans area) that blends French, Spanish, French Caribbean, African, and American influences. ... Cajun cuisine originates from the French-speaking Acadian or Cajun immigrants deported by the English from Acadia in Canada to the Acadiana region of Louisiana, USA. It is what could be called a rustic cuisine — locally available ingredients predominate, and preparation is simple. ... Lowcountry cuisine is the cooking traditionally associated with the coastal plains of South Carolina and Georgia--the Lowcountry. ... Floribbean cuisine is found in varying forms in both high-end Florida restaurants and in the homes of many Floridians. ... This article does not cite any references or sources. ...

The food of the American South is quite multicultural. Many items like squash, tomatoes, corn (and its derivatives including grits itself to say nothing of types of cornbreads) as well as the practice of deep pit barbecuing have been inherited from the indigenous Americans. Many foods associated with sugar, flour, milk, eggs (many kinds of baking or dairy products like breads and cheeses) are more associated with Europe. The South's propensity for a full breakfast (as opposed to a Continental one with a simple bread item and drink) is derived from the British fry up, although it was altered substantially. Much of Cajun/Creole cuisine is based on France, and on Spain to a lesser extent. Floribbean is more Spanish-based with obvious Caribbean influences, while Tex-Mex has considerable Mexican and native tribes touches. The U.S. Southern states or The South, known during the American Civil War era as Dixie, is a distinctive region of the United States with its own unique historical perspective, customs, musical styles, and cuisine. ... Percentages are relative to US recommendations for adults. ... Binomial name Solanumlycopersicum Linnaeus ref. ... This article is about the maize plant. ... This article is about the corn-based Southern U.S. food. ... A barbecue in a public park in Australia A barbecue on a trailer at a block party in Kansas City Pans on the top shelf hold hamburgers and hot dogs that were grilled earlier when the coals were hot. ... This article is about sugar as food and as an important and widely traded commodity. ... For other uses, see Flour (disambiguation). ... A glass of cows milk. ... An egg is a body consisting of an ovum surrounded by layers of membranes and an outer casing of some type, which acts to nourish and protect a developing embryo. ... A dairy farm near Oxford, New York in the United States. ... For the 1970s rock and roll band, see Bread (band). ... Cheese is a solid food made from the curdled milk of various animals__most commonly cows but sometimes goats, sheep, reindeer, and water buffalo. ... For other uses, see Europe (disambiguation). ... Breakfast is the last meal of the week, typically eaten in the afternoon. ... Cajuns are an ethnic group mainly living in Louisiana, consisting of the descendants of Acadian exiles and peoples of other ethnicities with whom the Acadians eventually intermarried on the semitropical frontier. ... Look up Creole, creole in Wiktionary, the free dictionary. ... Tex-Mex is a term for a type of American food which is used primarily in Texas and the Southwestern United States to describe a regional cuisine which blends food products available in the United States and the culinary creations of Mexican-Americans that are influenced by the cuisines of... Brazilian Indian chiefs The scope of this indigenous peoples of the Americas article encompasses the definitions of indigenous peoples and the Americas as established in their respective articles. ...

Evolution of Southern cuisine

Modern definition The states in dark red are almost always included in modern day definitions of the South, while those in medium red are usually included. The striped states are sometimes/occasionally considered Southern^[1][2]

One of the most important occurrences in this period was the interaction with the people of the area and borrowing from Native American cuisine. From this interaction came one of the main staples of the Southern diet: corn (maize). Corn was an essential and versatile crop for the early settlers. Corn was used to make all kinds of dishes from the familiar cornbread and grits to liquors such as whiskey and moonshine, which were important trade items. Image File history File links US_map-South_Modern. ... Image File history File links US_map-South_Modern. ... Native American Cuisine includes all food practices of the native peoples of the Americas. ... This article is about the maize plant. ... Spirits redirects here. ... Whisky (or whiskey) is an alcoholic beverage distilled from grain, often including malt, which has then been aged in wooden barrels. ... Revenue men at the site of moonshine stills, Kentucky, 1911 or earlier For other uses, see Moonshine (disambiguation). ...

Though a lesser staple, potatoes were also adopted from Native American cuisine and were used in many similar ways as corn. For other uses, see Potato (disambiguation). ... Native American Cuisine includes all food practices of the native peoples of the Americas. ...

Native Americans introduced the first Southerners to many other vegetables still familiar on southern tables. Squash, pumpkin, many types of beans, tomatoes (though these were initially considered poisonous), many types of peppers and sassafras all came to the settlers via the native tribes. Species - hubbard squash, buttercup squash - cushaw squash C. moschata- butternut squash C. pepo- most pumpkins, acorn squash, summer squash References: ITIS 223652002-11-06 Hortus Third Squashes are four species of the genus Cucurbita, also called pumpkins and marrows depending on variety or the nationality of the speaker. ... For other uses, see Pumpkin (disambiguation). ... Green beans Bean is a common name for large plant seeds of several genera of Fabaceae (formerly Leguminosae) used for food or feed. ... For other uses, see Tomato (disambiguation). ... Species C. annuum (incl. ... This article is about the Sassafras tree. ...

Many fruits are available in this region. Muscadines, blackberries, raspberries, and many other wild berries were part of settlers’ diets. For other uses, see Fruit (disambiguation). ... Categories: Stub | Fruit | Grape varieties ... This article is about the wireless e-mail device. ... Cultivated raspberries The raspberry (plural, raspberries) is the edible fruit of a number of species of the genus Rubus. ... A family of Russian settlers in the Caucasus region, ca. ...

Early settlers also supplemented their diets with meats derived from the hunting of native game. Venison was an important meat staple due to the abundance of white-tailed deer in the area. Settlers also hunted rabbits, squirrels, opossums, and raccoons, all of which were pests to the crops they raised. Livestock in the form of hogs and cattle were kept. When game or livestock was killed, the entire animal was used. Aside from the meat, it was not uncommon for settlers to eat organ meats such as liver, brains and intestines. This tradition remains today in hallmark dishes like chitterlings (commonly called chit’lins) which are fried large intestines of hogs, livermush (a common dish in the Carolinas made from hog liver), and pork brains and eggs. The fat of the animals, particularly hogs, was rendered and used for cooking and frying. Leg of venison on apple sauce with dumplings and vegetables Venison is meat of the family Cervidae. ... Binomial name Zimmermann, 1780 The White-tailed deer (Odocoileus virginianus), also known as the Virginia deer, or simply as the whitetail, is a medium-sized deer found throughout most of the continental United States, southern Canada, Mexico, Central America and northern portions of South America as far south as Peru. ... For other uses, see Rabbit (disambiguation). ... This article is about the animal. ... Genera Several; see text Opossum fur is quite soft. ... Binomial name (Linnaeus, 1758) Common Raccoon native range in red, feral range in blue. ... Sheep are commonly bred as livestock. ... Hog is a domestic or feral adult swine. ... For general information about the genus, including other species of cattle, see Bos. ... For the bird, see Liver bird. ... The human brain In animals, the brain (enkephalos) (Greek for in the skull), is the control center of the central nervous system, responsible for behavior. ... In anatomy, the intestine is the segment of the alimentary canal extending from the stomach to the anus and, in humans and other mammals, consists of two segments, the small intestine and the large intestine. ... Chitlins in broth. ... The intestine is the portion of the alimentary canal extending from the stomach to the anus and, in humans and other mammals, consists of two segments, the small intestine and the large intestine. ... Hog is a domestic or feral adult swine. ... Livermush (or Liver Mush) is a southern American foodstuff composed of pig liver, head parts, and cornmeal. ... The human brain In animals, the brain (enkephalos) (Greek for in the skull), is the control center of the central nervous system, responsible for behavior. ...

African-American influences

A woman preparing poke salad outside of Marshall, Texas in the 1930s

Main article: Soul food

Plantations were born after the Southern settlers realized the great region's potential for agricultural profit. The wealthiest land owners began to cultivate the land in larger and larger tracts and in the process began using slaves from Africa for labor. This image has been released into the public domain by the copyright holder, its copyright has expired, or it is ineligible for copyright. ... This image has been released into the public domain by the copyright holder, its copyright has expired, or it is ineligible for copyright. ... Categories: Food and drink stubs | Food and drink ... For other uses, see Soul food (disambiguation). ... A sugarcane plantation at Ribeirão Preto, Brazil, 2005 A plantation is a large tract of monoculture, as a tree plantation, a cotton plantation, a tea plantation or a tobacco plantation. ... The Buxton Memorial Fountain, celebrating the emancipation of slaves in the British Empire in 1834, London. ...

Most Africans’ diets consisted of greens and various vegetables.^{[citation needed]} Stews were common and rice was a familiar staple to them. Foods that became part of the Southern diet from African-American heritage include eggplant, kola nuts, sesame seeds, okra, sorghum, sweet potatoes, field peas, peanuts, black-eyed peas, African rice and some melons. Vegetables on a market Vegetable is a nutritional and culinary term denoting any part of a plant that is commonly consumed by humans as food, but is not regarded as a culinary fruit, nut, herb, spice, or grain. ... Aubergine redirects here. ... Species Cola nitida Cola vera Cola acuminata- Abata Cola The kola nut is obtained from several West African or Indonesian trees, such as Cola nitida or Cola vera, and the Abata Cola (Cola acuminata), of the Sterculiaceae (alternatively Malvaceae) family. ... Binomial name Sesamum indicum Sesame (Sesamum indicum) is a crop grown primarily for its oil-rich seeds. ... Binomial name (L.) Moench Okra (American English: , British English ), also known as ladys finger[1], bhindi and gumbo, is a flowering plant valued for its edible green fruits. ... Species About 30 species, see text Sorghum is a genus of numerous species of grasses, some of which are raised for grain and many of which are utilised as fodder plants either cultivated or as part of pasture. ... Binomial name Ipomoea batatas Linnaeus, The sweet potato (Ipomoea batatas) is a crop plant whose large, starchy, sweet-tasting tuberous roots are an important root vegetable. ... For other uses, see Peanut (disambiguation). ... The Black Eyed Peas are an American hip hop crew from Los Angeles, who have lately enjoyed massive international pop success. ... RICE is a treatment method for soft tissue injury which is an abbreviation for Rest, Ice, Compression and Elevation. ... For other uses, see Melon (disambiguation). ...

The African influence is present in traditional Cajun cuisine. Gumbo (a stew using chicken or seafood, sausage, rice, okra and roux) and étouffée, (a thicker, less liquid gumbo served over a bed of rice) are all born from African cooking tradition. Cajuns are an ethnic group mainly living in Louisiana, consisting of the descendants of Acadian exiles and peoples of other ethnicities with whom the Acadians eventually intermarried on the semitropical frontier. ... A bowl of shrimp gumbo Gumbo is a spicy, hearty stew or soup, found typically in the states on the Gulf of Mexico in the United States, and very common in the southern part of Louisiana and the Lowcountry around Charleston, South Carolina. ... Étouffée or etouffee is a Creole seafood dish typically served over rice, similar to gumbo, very popular in New Orleans and in the Cajun country of the Atchafalaya Basin to the west. ...

The term "soul food" dates only to the first half of the 1960s.^[3] In the South the phrase is not used and it is simply thought of as home cooking. There are many stories about non-black Southerners going to other parts of the country and having to seek out African American restaurants for the food they grew up on. In some cases they have been told they cannot get certain grocery items and to try the foreign sections. Generally speaking white Southerners eat the exact same food in the exact same way as traditional African Americans. There are some foods, however, like chitlins and pig's feet, that are more associated with poverty (even among white Southerners) and have simply been employed over time more by blacks than whites.

Southern cuisine for the masses

Southern food is steeped in tradition, as seen on a sign for the Granny Cantrell's restaurants in the Florida Panhandle.

A niche market for Southern food along with American comfort food has proven profitable for chains such as Cracker Barrel, which have extended their market across the country, instead of staying solely in the South. Download high resolution version (1280x960, 307 KB)A sign touting southern cuisine at Granny Cantrells Whistle Stop Café in Pensacola. ... Download high resolution version (1280x960, 307 KB)A sign touting southern cuisine at Granny Cantrells Whistle Stop Café in Pensacola. ... The Florida Panhandle is the region of the state of Florida which includes the westernmost 16 counties in the state. ... The term comfort food refers to a style of familiar, simple food or drink that is usually home-cooked, or consumed in informal restaurants. ... This article is about the restaurant-and-store chain. ...

Other Southern chains which specialize in this type of cuisine, but have decided mainly to stay in the South, are Po' Folks (also known as Folks in some markets) and Famous Amos. Another type of selection is Sonny's Real Pit Bar-B-Q. Pit barbecue is popular all over the American South; many rural places even sport several locally run locations, although this is rare in most other parts of the country. Sonnys Real Pit Bar-B-Q is a barbecue restaurant chain in the southeastern United States founded by Sonny Tillman in Gainesville, Florida, opening the first restaurant in 1968. ...

Southern chains that are popular across the country include Stuckey's, and Popeyes. The former is known for being a "pecan shoppe" and the latter is known for its spicy fried chicken. Other popular chains with Southern roots include Krystal, Shoney's, Hardee's, Huddle House, Captain D's,Kentucky Fried Chicken, Waffle House, and Chick-Fil-A. Krispy Kreme has become popular for its unique sugary doughnuts. Stuckeys logo Stuckeys is a roadside convenience store found on highways throughout the Southeast, Southwest, and Midwest United States. ... Early logo Popeyes Chicken & Biscuits (often referred to only as Popeyes. ... Krystal is a hamburger restaurant chain in the Southeastern United States. ... Shoneys is a restaurant chain in the United States that had a franchise with the Big Boy chain. ... Hardees is an American fast-food restaurant chain, located primarily on the Eastern half of the United States in Southern, Southeast and East Coast regions. ... Huddle House is a chain of 24-hour diner-style restaurants with over 400 locations in the Southern United States. ... Captain Deez Nuts is a chain of fast-food restaurants, specializing in seafood and fish and chips. ... KFC (full name Kentucky Fried Chicken) is a division of Yum! Brands, Inc. ... Waffle House is a restaurant chain with 1500 stores found in twenty-five states in the United States. ... Chick-fil-A (IPA pronunciation: ) is a chain headquartered in Atlanta, Georgia, that specializes in chicken entrees. ... Krispy Kreme is a chain of doughnut stores. ...

There are many individual family style restaurants based on the cuisine of the American South. Despite the down-home image of many Southern-influenced restaurants, some are more upscale. Similar restaurants are even overseas.

Southern cuisine by region

Southern cuisine varies widely by region. In Southern Louisiana, there is Cajun and Creole cuisine. Rice was historically an important crop in the coastal areas of North Carolina and South Carolina, leading to local specialties like "Hoppin' John" (a mixture of rice and black-eyed peas flavored with salt pork) and Charleston Red Rice. Although North Carolina, South Carolina, Tennessee and Texas are particularly noted for their particular varieties of barbecue, it is extremely popular throughout the South with many regional variations of its own. Virginia is noted not only for its Smithfield hams but also for its major supplies of apples and peanuts as well. Louisiana is a large supplier of hot sauces with its peppers and Texas is more known for BBQ sauces. The Southern United States has a distinct cuisine that draws heavily on influences of the various groups that have inhabited the area. ... RICE is a treatment method for soft tissue injury which is an abbreviation for Rest, Ice, Compression and Elevation. ... Official language(s) English Capital Raleigh Largest city Charlotte Largest metro area Charlotte metro area Area  Ranked 28th  - Total 53,865 sq mi (139,509 km²)  - Width 150 miles (240 km)  - Length 560[1] miles (900 km)  - % water 9. ... Official language(s) English Capital Columbia Largest city Columbia Largest metro area Columbia Area  Ranked 40th  - Total 34,726 sq mi (82,965 km²)  - Width 200 miles (320 km)  - Length 260 miles (420 km)  - % water 6  - Latitude 32° 2′ N to 35° 13′ N  - Longitude 78° 32′ W to 83... Hoppin John is a traditional dish in the cuisine of the Southern United States consisting of crowder peas (black-eyed peas) and rice, often seasoned with a combination of; ham hock or fatback, onions, green peppers, vinegar and spices. ... The Black Eyed Peas are an American hip hop crew from Los Angeles, who have lately enjoyed massive international pop success. ... Official language(s) English Capital Nashville Largest city Memphis Largest metro area Nashville Metropolitan Area Area  Ranked 36th  - Total 42,169 sq mi (109,247 km²)  - Width 120 miles (195 km)  - Length 440 miles (710 km)  - % water 2. ... Official language(s) No official language See languages of Texas Capital Austin Largest city Houston Largest metro area Dallas–Fort Worth–Arlington Area  Ranked 2nd  - Total 261,797 sq mi (678,051 km²)  - Width 773 miles (1,244 km)  - Length 790 miles (1,270 km)  - % water 2. ... A barbecue in a public park in Australia A barbecue on a trailer at a block party in Kansas City Pans on the top shelf hold hamburgers and hot dogs that were grilled earlier when the coals were hot. ... A barbecue in a public park in Australia A barbecue on a trailer at a block party in Kansas City Pans on the top shelf hold hamburgers and hot dogs that were grilled earlier when the coals were hot. ... This article is about the U.S. state. ... For other meanings of ham or Ham, see Ham (disambiguation). ... This article is about the fruit. ... Binomial name L. This article is about the legume. ... This article is about the U.S. State. ... For the streetball player, see Philip Champion. ... Official language(s) No official language See languages of Texas Capital Austin Largest city Houston Largest metro area Dallas–Fort Worth–Arlington Area  Ranked 2nd  - Total 261,797 sq mi (678,051 km²)  - Width 773 miles (1,244 km)  - Length 790 miles (1,270 km)  - % water 2. ... A member of the Airpork Crew barbecue team prepares pork shoulder at the Memphis in May World Championship Barbecue Cooking Contest. ...

Oklahoma has a reputation in many grain and bean based dishes, such as 'beans & cornbread' or 'biscuits & gravy', a popular breakfast/snack food. Mississippi specializes in farm-raised catfish, found in traditional "fish houses" throughout the state. Arkansas is the top rice-producing state in the nation, and is also noted for catfish, pork barbecue at restaurants such as McClard's in Hot Springs (a one-time favorite of former governor and president Bill Clinton), and chicken from major poultry production at industry leader Tyson Foods and other companies. Florida is home of the Key lime pie and swamp cabbage, and orange juice is the well-known beverage of the state. Georgia is more famous for its peaches, pecans and peanuts. For other uses, see Oklahoma (disambiguation). ... Green beans Bean is a common name for large plant seeds of several genera of Fabaceae (formerly Leguminosae) used for food or feed. ... This article is about the U.S. state. ... Official language(s) English Capital Little Rock Largest city Little Rock Largest metro area Little Rock Metropolitan Area Area  Ranked 29th  - Total 53,179 sq mi (137,002 km²)  - Width 239 miles (385 km)  - Length 261 miles (420 km)  - % water 2. ... Sign from the city limits. ... William Jefferson Bill Clinton (born William Jefferson Blythe III[1] on August 19, 1946) was the 42nd President of the United States, serving from 1993 to 2001. ... Tyson Foods, Inc. ... This article is about the U.S. State of Florida. ... Key lime pie Cut-away view of a Key lime pie. ... Heart of palm. ... Binomial name (L.) Batsch Percentages are relative to US recommendations for adults. ... Binomial name Carya illinoinensis (Wangenh. ... Binomial name L. This article is about the legume. ...

The Appalachian areas have ramps (onions and their relatives) and berries. Kentucky is famous for Burgoo. Texas has its chili, while Brunswick stew originated in the eastern parts of the South. Generally speaking, many parts of the Upper South specialize more in their pork (such as ham with the hog killings), sorghum, and whiskey, while the low country coastal areas are known for their seafood (shrimp and crabs), rice, and grits. The western parts of the South like Texas and Oklahoma are more beef-inclined and the eastern parts more pork-inclined. The Appalachian Mountains are a system of North American mountains running from Newfoundland and Labrador, Canada to Alabama in the United States, although the northernmost mainland portion ends at the Gaspe Peninsula of Quebec. ... Official language(s) English[1] Capital Frankfort Largest city Louisville Area  Ranked 37th  - Total 40,444 sq mi (104,749 km²)  - Width 140 miles (225 km)  - Length 379 miles (610 km)  - % water 1. ... Burgoo is a term used for many types of stew made from a mixture of ingredients. ... A bowl of chili con carne with beans and tortilla chips. ... Brunswick stew is a traditional dish from the southeastern United States. ... For other uses, see Pork (disambiguation). ... Species About 30 species, see text Sorghum is a genus of numerous species of grasses, some of which are raised for grain and many of which are utilised as fodder plants either cultivated or as part of pasture. ... Whisky (or whiskey) is an alcoholic beverage distilled from grain, often including malt, which has then been aged in wooden barrels. ... This article is about the corn-based Southern U.S. food. ... For other uses, see Oklahoma (disambiguation). ... For other uses, see Beef (disambiguation). ... For other uses, see Pork (disambiguation). ...

Cajun and Creole cuisine

Dishes typical of Creole cuisine

Southern Louisiana developed significant culinary traditions, Louisiana Creole cuisine in southeastern Louisiana centered on New Orleans, Louisiana, and Cajun cuisine centered on Acadiana in southwestern Louisiana. Image File history File links Download high resolution version (1631x1321, 687 KB) Summary Dishes typical of w:Louisiana Creole cuisine. ... Image File history File links Download high resolution version (1631x1321, 687 KB) Summary Dishes typical of w:Louisiana Creole cuisine. ... This article is about the U.S. State. ... NOLA redirects here. ... Map of Acadiana Region with the Cajun Heartland USA subregion highlighted in dark red. ...

Both share influences of traditional cuisine of France with greater use of rice and local Louisiana resources as well as African imports such as okra. RICE is a treatment method for soft tissue injury which is an abbreviation for Rest, Ice, Compression and Elevation. ... A world map showing the continent of Africa Africa is the worlds second-largest and second most-populous continent, after Asia. ... Binomial name (L.) Moench Okra (American English: , British English ), also known as ladys finger[1], bhindi and gumbo, is a flowering plant valued for its edible green fruits. ...

These settlers also had access to many native coastal animals such as crawfish. (commonly called crayfish outside the region), crab, oysters, shrimp, and fish. These seafoods were incorporated into their diets and are still seen today in the various dishes of the region. Families Astacoidea   Astacidae   Cambaridae Parastacoidea   Parastacidae Crayfish, often referred to as crawfish or crawdad, are freshwater crustaceans resembling small lobsters, to which they are closely related. ... For other uses, see Crab (disambiguation). ... For other uses, see Oyster (disambiguation). ... Superfamilies Alpheoidea Atyoidea Bresilioidea Campylonotoidea Crangonoidea Galatheacaridoidea Nematocarcinoidea Oplophoroidea Palaemonoidea Pandaloidea Pasiphaeoidea Procaridoidea Processoidea Psalidopodoidea Stylodactyloidea True shrimp are swimming, decapod crustaceans classified in the infraorder Caridea, found widely around the world in both fresh and salt water. ... For other uses, see Fish (disambiguation). ... Spaghetti with seafood (Spaghetti allo scoglio). ...

Fruits such as figs, plums and grapes were also grown in the region. Pecans and peanuts were grown in the region, providing an alternative protein source. For other uses, see Fruit (disambiguation). ... Species About 800, including: Ficus altissima Ficus americana Ficus aurea Ficus benghalensis- Indian Banyan Ficus benjamina- Weeping Fig Ficus broadwayi Ficus carica- Common Fig Ficus citrifolia Ficus coronata Ficus drupacea Ficus elastica Ficus godeffroyi Ficus grenadensis Ficus hartii Ficus lyrata Ficus macbrideii Ficus macrophylla- Moreton Bay Fig Ficus microcarpa- Chinese... Species See text. ... This article is about the fruits of the genus Vitis. ... Binomial name Carya illinoinensis (Wangenh. ... Binomial name L. This article is about the legume. ... A representation of the 3D structure of myoglobin, showing coloured alpha helices. ...

Creole cuisine was long better-known nationally until the explosion of interest in Cajun food in the 1980s. The 1980s refers to the years from 1980 to 1989. ...

Cajun cuisine

Main article: Cajun cuisine

Cajun cuisine includes influence from Acadia in Canada. Rice, which could be used to stretch meals out to feed large families, became a major staple food. Today we still see that influence in many Cajun dishes which are served over a bed of rice. And again, corn was a major staple. Cajun cuisine originates from the French-speaking Acadian or Cajun immigrants deported by the English from Acadia in Canada to the Acadiana region of Louisiana, USA. It is what could be called a rustic cuisine — locally available ingredients predominate, and preparation is simple. ... Cajuns are an ethnic group mainly living in Louisiana, consisting of the descendants of Acadian exiles and peoples of other ethnicities with whom the Acadians eventually intermarried on the semitropical frontier. ... Flag History  - Established 1604  - English conquest 1713 Acadia (1754) Acadia (in the French language lAcadie) was the name given to a colonial territory in northeastern North America that included parts of eastern Quebec, the Maritime provinces, and modern-day New England, stretching as far south as Philadelphia. ...

In addition to the above listed foods, Acadian families were introduced to vegetables such as okra, which is a key ingredient in gumbos and etouffe as well as many other Cajun and Creole dishes. (Many Southerners also enjoy deep-fried okra.) For other uses, see Vegetable (disambiguation). ...

Louisiana Creole cuisine

Main article: Louisiana Creole cuisine

Southeastern Louisiana was more heavily influenced by Spain and Latin America than was Acadiana. The region also maintained more trade with France and incorporation of more recent French culinary traditions well into the 19th century. The major city of New Orleans, long known for its fine restaurants, allowed development of more gourmet variations of local dishes. Dishes typical of Creole food Louisiana Creole cuisine is a style of cooking originating in Louisiana (centered on the Greater New Orleans area) that blends French, Spanish, French Caribbean, African, and American influences. ... Latin America consists of the countries of South America and some of North America (including Central America and some the islands of the Caribbean) whose inhabitants mostly speak Romance languages, although Native American languages are also spoken. ... For other uses, see Restaurant (disambiguation). ...

At the start of the 1980s Cajun chef Paul Prudhomme opened a popular restaurant in New Orleans which started significant influence of Cajun food on to Creole traditions. The 1980s refers to the years from 1980 to 1989. ... Paul Prudhomme (born July 13, 1940) is an American chef famous for his Cajun cuisine. ...

Lowcountry cuisine

Main article: Lowcountry cuisine

The Lowcountry region of the costal Carolinas and Georgia shares many of the same food resources as the Upper Gulf Coast--fish, shrimp, oysters, rice, and okra. Not surprisingly, it also displays some similarities to Creole and Cajun cuisines. Lowcountry cuisine is the cooking traditionally associated with the coastal plains of South Carolina and Georgia--the Lowcountry. ... The South Carolina Low Country is a term used to describe the states coastal counties, generally south of Charleston. ...

Appalachian Mountain cuisine

Food served in the Appalachian Mountains differs slightly from other southern cuisine. Terrible travel conditions and poor roads limited most settlements to only foods that could be produced locally. Seafood, beyond the occasionally locally caught fish, was unheard of. Diets were almost meatless, except for wild game, particularly during the winter. Pigs were raised and the meat cured for later consumption, but often, the meat was used as a flavoring instead of as the main course. For example, sausage was often cooked in small portions primarily to obtain grease for use in gravy instead of as a main course. Cornbread was eaten regularly since corn grew well locally. As flour became available, biscuits and johnny cakes became more popular. Salt was available, notably from Saltville, Virginia, but until black pepper appeared, few other seasonings were used. Women in this area were often herbalists, and may have used local plants in seasoning. Chicory, which could be grown locally, was a well known coffee substitute. Corn whiskey, milk, and water were available from the farm. Coffee, sugar, and tea were all slower to become available. Things that tend to be more popular in this area are berries in general as well as apples. Morel mushrooms and ramps (a kind of wild leek that has a very strong smell) are grown here but are much less common in other parts of the South. In the mountains you'll find ramp festivals and recipes for things like fruit dumplings and wilted lettuce with dressing. Home canning is a strong tradition here as well (including "soup beans") The Appalachian Mountains are a vast system of mountains in eastern North America. ... Saltville is a town in Virginia, United States. ... Binomial name L. Black pepper (Piper nigrum) is a flowering vine in the family Piperaceae, cultivated for its fruit, which is usually dried and used as a spice and seasoning. ... Species C. endivia - cultivated endive Cichorium pumilum - wild endive Cichorium intybus - common chicory Chicory is the common name given to the flowering plants in genus Cichorium of the family Asteraceae. ...

Traditional Southern dishes

See also: List of foods of the Southern United States

Biscuits with honey.

An example of a traditional Southern meal is deep fried chicken, field peas, turnip or collard greens, cornbread, sweet tea and a dessert that could be a pie (sweet potato, pecan and peach are traditional southern pies), or a cobbler (peach, blackberry or mixed berry are traditional cobblers). // List of foods of the Southern United States: Main article: Cuisine of the Southern United States Sweet tea - usually served with lemon and sometimes with mint Tennessee whiskey - Jack Daniels and George Dickel are the two remaining brands Bourbon - made in central Kentucky Muscadine wine - usually a homemade product... This is a file from the Wikimedia Commons, a repository of free content hosted by the Wikimedia Foundation. ... This is a file from the Wikimedia Commons, a repository of free content hosted by the Wikimedia Foundation. ... This article or section does not adequately cite its references or sources. ... Binomial name L. Percentages are relative to US recommendations for adults. ... Trinomial name Brassica rapa rapa L. For similar vegetables also called turnip, see Turnip (disambiguation). ... Cultivar Group Brassica oleracea Acephala Group Collard or collard greens is a loose-leafed cultivar group of Brassica oleracea Acephala Group, which is grown as a food crop and garden ornamental, mainly in Brazil, United States. ... A slice of sweet potato pie. ... A slice of pecan pie Pecan Pie is also a 2002 short movie starring Jim Carrey and written/directed by Michel Gondry. ... This article is about the baked good. ... Apple Cobbler Cobbler is a traditional American baked dish, usually a dessert. ...

Some other foods commonly associated with the South are mint juleps, pecan pie, country ham, chicken fried steak, grits, buttermilk biscuits, especially with gravy or sorghum, pimento cheese, sweet tea, pit barbecue, catfish, fried green tomatoes, cornbread, bread pudding, fried chicken, okra, butter beans, pinto beans, "greens", and black eyed peas. A common snack food, in season, is boiled peanuts. The Mint Julep is a mixed alcoholic drink, or cocktail, distinctive to the southern United States. ... A slice of pecan pie Pecan Pie is also a 2002 short movie starring Jim Carrey and written/directed by Michel Gondry. ... This article is about the cut of meat. ... Chicken fried steak, served with mashed potatoes and baked beans. ... This article is about the corn-based Southern U.S. food. ... Percentages are relative to US RDI values for adults. ... For other uses, see Biscuit (disambiguation). ... for the guitarist, see Dave Felton Gravy is a type of sauce, usually made from the juices that naturally run from meat or vegetables during cooking. ... A jar of sweet sorghum Madhura sweet sorghum syrup sold in India Sweet sorghum is any of the many varieties of sorghum, a cane-like plant with a high sugar content. ... Pimento cheese is a common food in the Southern United States. ... A glass of sweet tea Sweet tea is a form of iced tea in which sugar or some other form of sweetener is added to the hot water before brewing, while brewing the tea, or post-brewing, but before the beverage is chilled and served. ... A barbecue in a public park in Australia A barbecue on a trailer at a block party in Kansas City Pans on the top shelf hold hamburgers and hot dogs that were grilled earlier when the coals were hot. ... This article is about the siluriform catfishes; for the Atlantic catfish, see Seawolf (fish); for other uses, see Catfish (disambiguation). ... Fried green tomatoes are a traditional side dish of the Southern United States, made from unripe (green) tomatoes coated with meal and deep fried. ... Cornbread or Johnny cake is a generic name for any number of quick breads (a bread leavened chemically, rather than by yeast) containing cornmeal. ... Austin Leslies Creole Bread Pudding with Vanilla Whiskey Sauce, From the late Pampys Restaurant in New Orleans, Louisiana. ... KFCs Fried chicken with french fries. ... Binomial name (L.) Moench Okra (American English: , British English ), also known as ladys finger[1], bhindi and gumbo, is a flowering plant valued for its edible green fruits. ... Binomial name Phaseolus lunatus L. The Lima bean or butter bean or Liam and Alec (Phaseolus lunatus, Fabaceae) is grown as a vegetable for its mature and immature beans. ... Navy Bean redirects here. ... Trinomial name Vigna unguiculata unguiculata The black-eyed pea, also called black-eyed bean, blackeye, lobiya, rongi, feijão-frade, Alasandee (Kannada name) or chawli/chawle, is a subspecies of the cowpea, grown for its medium-sized edible bean, which mutates easily giving rise to a number of varieties, the... Boiled peanuts are popular in many places where beer is. ...

Fried chicken is among the region's best-known exports, though pork is also an integral a part of the cuisine, with Virginia ham being one renowned form. Barbecue is always understood to be pork, unless specified as some other meat, and there are many regional "cookoff" competitions. A traditional holiday get-together featuring whole hog barbecue is known in the Carolinas as a "pig pickin'." Green beans are often flavored with bacon and salt pork, biscuits served with ham often accompany breakfast, and ham with red-eye gravy or country gravy is a common dinner dish. A bit of fatback is added to many vegetable dishes, especially greens, for flavoring. For other uses, see Pork (disambiguation). ... Smithfield ham is a variety of cured ham from the United States, associated with Smithfield, Virginia. ... A barbecue in a public park in Australia A barbecue on a trailer at a block party in Kansas City Pans on the top shelf hold hamburgers and hot dogs that were grilled earlier when the coals were hot. ... For other uses, see Bacon (disambiguation). ... Salt pork is a pork product made from pork bellies; it is similar to bacon but considerably fattier and saltier. ... In the Cuisine of the Southern United States, Red-eye gravy is a thin sauce made from the drippings of pan-fried country ham and water or black coffee. ... Gravy is a thickened sauce, usually made from a base of extracts that run from meat and/or vegetables during cooking. ... Fatback is the layer of fat along the back of a pig, used as a cut of meat. ...

It is not uncommon for a traditional southern meal to consist of only vegetables with no meat dish at all, although meat or meat products are often used in the cooking process. "Beans and Greens," which consists of either white or brown beans alongside a "mess" of greens has always been popular in most parts of the South. Turnip greens are generally prepared mixed with diced turnips and a piece of fatback. It is often said that Southerners tend to cook down their vegetables a little longer and/or use more seasoning than other Americans, but it often depends on the cook.

Traditional Southern breakfast

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Breakfast is an extremely important meal in the South. Southerners will often eat breakfast at all hours of the day due to its popularity. Many restaurants and fast food chains with Southern roots will often specialize in this fare, serve breakfast all day or include a separate menu just for breakfast. Cracker Barrel does all of these. Other examples of this include the Waffle House, and Shoney's. Image File history File links No higher resolution available. ... Shortcut: WP:WIN Wikipedia is an online encyclopedia and, as a means to that end, also an online community. ... This article is about the restaurant-and-store chain. ... Waffle House is a restaurant chain with 1500 stores found in twenty-five states in the United States. ... Shoneys is a restaurant chain in the United States that had a franchise with the Big Boy chain. ...

Some things that are typical as breakfast items include:

• bacon
• gravy made from pork fat
• traditional pork sausage in patties
• link sausage, less often
• Canadian bacon
• chicken fried steak
• country ham with red eye gravy
• eggs prepared in a variety of ways including scrambled with cheese or as an omelet with onions, peppers, olives and other items.
• grits cheese, butter or salt are often added.
• hominy
• tomatoes Usually served fresh, sliced. Not usually cooked unless sauteed with eggs.
• muscadine Eaten separately or made into jam to eat on toast or biscuits.
• biscuits often with either milk gravy or with some kind of jam. Other variations include hot chocolate gravy where the biscuits are served piping hot and pinched up in a dish with a little butter added before pouring on the chocolate gravy. Also certain meats like stewed roast beef hash can be served with biscuits for an alternative taste. Tomato gravy on biscuits is popular in parts of Mississippi and Tennessee or some parts of Georgia,. Biscuits can also be sliced in half and served with some type of meat, eggs and/or chesse in the middle usually with butter and/or jelly. Biscuits can also be served with country ham and red-eye gravy (red-eye gravy is made by first frying country ham in a skillet, then deglazing the pan with just a bit of coffee).
• hot sauce is often added to sausage, gravy or eggs
• Some kind of fruit, grapefruit is probably most common
• juice, Florida orange juice is common, or more rarely, Georgia peach juice.
• sweet tea is often served at breakfast in many areas
• pancakes or waffles topped with fruit or syrup
• doughnuts like Krispy Kreme
• cobbler
• Other pastry items like the Creole/Cajun Beignets
• Livermush is a pork product made with liver and cornmeal. Popular in North Carolina.

For other uses, see Bacon (disambiguation). ... for the guitarist, see Dave Felton Gravy is a type of sauce, usually made from the juices that naturally run from meat or vegetables during cooking. ... This article is about the prepared meat. ... For other uses, see Bacon (disambiguation). ... Chicken fried steak, served with mashed potatoes and baked beans. ... Smithfield ham or country ham is a variety of cured ham from the United States, associated with the Southern United States and Smithfield, Virginia in particular. ... An egg is a body consisting of an ovum surrounded by layers of membranes and an outer casing of some type, which acts to nourish and protect a developing embryo. ... This article is about the corn-based Southern U.S. food. ... Hominy or nixtamal is dried, treated maize (corn) kernels. ... Binomial name Solanumlycopersicum Linnaeus ref. ... Categories: Stub | Fruit | Grape varieties ... A biscuit is a type of food. ... Sunday roast consisting of roast beef, roast potatoes, vegetables and Yorkshire pudding A dinner of roast beef, potatoes, and green beans Roast beef (is a cut of beef which is roasted in an oven. ... A typical order of corned beef hash, hashed with potatoes and carrots. ... This article is about the U.S. state. ... Official language(s) English Capital Nashville Largest city Memphis Largest metro area Nashville Metropolitan Area Area  Ranked 36th  - Total 42,169 sq mi (109,247 km²)  - Width 120 miles (195 km)  - Length 440 miles (710 km)  - % water 2. ... For the streetball player, see Philip Champion. ... Binomial name Macfad. ... For other uses, see Juice (disambiguation). ... For other uses, see Orange juice (disambiguation). ... Binomial name (L.) Batsch Percentages are relative to US recommendations for adults. ... A glass of sweet tea Sweet tea is a form of iced tea in which sugar or some other form of sweetener is added to the hot water before brewing, while brewing the tea, or post-brewing, but before the beverage is chilled and served. ... Two American-style pancakes A pancake is a batter cake fried in a pan or on a griddle with oil or butter. ... A French-style waffle. ... A chocolate-glazed doughnut A doughnut, or donut, is a deep-fried piece of dough or batter. ... Krispy Kreme is a chain of doughnut stores. ... Apple Cobbler Cobbler is a traditional American baked dish, usually a dessert. ... A beignet (pronounced ben–YAY) is a pastry made from fried dough and sprinkled with confectioners sugar. ... Livermush (or Liver Mush) is a southern American foodstuff composed of pig liver, head parts, and cornmeal. ...

See also

• Tex-Mex cuisine
• Cuisine of the Southwestern United States
• Cuisine of the United States

Tex-Mex is a term for a type of American food which is used primarily in Texas and the Southwestern United States to describe a regional cuisine which blends food products available in the United States and the culinary creations of Mexican-Americans that are influenced by the cuisines of... Southwestern cuisine is food styled after the rustic cooking of Texas, Oklahoma, New Mexico, Arizona, Nevada, Utah, and Colorado. ... This article does not cite any references or sources. ...

Footnotes

1. ^ David Williamson. UNC-CH surveys reveal where the ‘real’ South lies. Retrieved on 22 Feb, 2007.
2. ^ http://www.pfly.net/misc/GeographicMorphology.jpg
3. ^ soul food. Dictionary.com Unabridged (v 1.0.1). Lexico Publishing Group (2006). Retrieved on 2006-11-09.

Year 2006 (MMVI) was a common year starting on Sunday of the Gregorian calendar. ... is the 313th day of the year (314th in leap years) in the Gregorian calendar. ...

References

• Harris, Jessica. On the Side: More than 100 Recipes for the Sides, Salads, and Condiments That Make the Meal. Simon & Schuster, 2004. ISBN 0-7432-4917-8.
• The Junior League of Charleston. Charleston Receipts. Wimmer Brothers, 1950. ISBN 0-9607854-5-0.
• Lewis, Edna and Peacock, Scott. The Gift of Southern Cooking: Recipes and Revelations from Two Great American Cook. Knopf, 2003. ISBN 0-375-40035-4.
• Neal, Bill. Bill Neal's Southern Cooking. University of North Carolina Press, 1989. ISBN 0-8078-4255-9.
• Neal, Bill. Biscuits, Spoonbread, and Sweet Potato Pie. University of North Carolina Press, 2003. ISBN 0-8078-5474-3.
• Neal, Bill. Good Old Grits Cookbook. Workman Publishing Company, 1991. ISBN 0-89480-865-6.
• Snow, Constance. Gulf Coast Kitchens. Clarkson Potter/Publishers, 2003. ISBN 0-609-61011-2.
• Taylor, John. Hoppin' John's Lowcountry Cooking. 1992. ISBN 0-553-08231-0.
• Walter, Eugene. American Cooking: Southern Style. New York: Time Life Books, 1971.

External links

• Southern Foodways Alliance
• Southern Food & Beverage Museum
• North Carolina barbecue primer