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{{American cuisine}} |
{{American cuisine}} |
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The '''cuisine of the Southern United States''' encompasses diverse food traditions of several subregions, including [[Tidewater (region)|Tidewater]], [[Appalachia]]n, [[Ozarks]], [[Lowcountry cuisine|Lowcountry]], [[Cajun cuisine|Cajun]], [[Louisiana Creole cuisine|Creole]], [[Soul |
The '''cuisine of the Southern United States''' encompasses diverse food traditions of several subregions, including [[Tidewater (region)|Tidewater]], [[Appalachia]]n, [[Ozarks]], [[Lowcountry cuisine|Lowcountry]], [[Cajun cuisine|Cajun]], [[Louisiana Creole cuisine|Creole]], [[Soul Food|African American Cuisine]] and [[Floribbean]] cuisine. In recent history, elements of Southern cuisine have spread to other parts of the United States, influencing other types of [[Cuisine of the United States|American cuisine]]. |
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Many elements of Southern cooking—[[tomato]]es, [[Squash (plant)|squash]], [[maize|corn]] (and its derivatives, such as [[hominy]] and [[grits]]), and [[Pit barbecue|deep-pit barbecuing]]—are borrowings from indigenous peoples of the region (e.g., [[Cherokee]], [[Caddo]], [[Choctaw]], and [[Seminole]]). From the [[Old World]], [[European colonization of the Americas|European colonists]] introduced sugar, flour, milk, eggs, and livestock, along with a number of vegetables; meanwhile, [[Slavery in the colonial history of the United States|enslaved West Africans]] trafficked to the North American colonies through the [[Atlantic slave trade]]<ref name="Covey-Eisnach 2009">{{cite book |editor1-last=Covey |editor1-first=Herbert C. |editor2-last=Eisnach |editor2-first=Dwight |author-link= |year=2009 |chapter=Slave Cooking and Meals – Arrival in the Americas |chapter-url=https://books.google.com/books?id=xhpBsIa5yqEC&pg=PA49 |title=What the Slaves Ate: Recollections of African American Foods and Foodways from the Slave Narratives |location=[[Santa Barbara, California]] |publisher=[[Greenwood Press]] |pages=49–72 |isbn=9780313374975 |lccn=2009003907}}</ref> introduced [[black-eyed pea]]s, [[okra]], [[eggplant]], [[sesame]], [[sorghum]], [[melon]]s, and various spices.<ref name="Fischer2000">{{cite book|last1=Fischer|first1=David Hackett|last2=Kelly|first2=James C.|title=Bound Away: Virginia and the Westward Movement|url=https://books.google.com/books?id=GFa7KVPWmKwC|date=2 February 2016|publisher=University of Virginia Press|isbn=978-0-8139-1774-0|page=60|chapter=Migration to Virginia}}</ref> Rice also became prominent in many dishes in the [[Lowcountry]] region of South Carolina due to the fact that the enslaved people who settled the region (now known as the [[Gullah]] people), were already quite familiar with the crop.<ref>{{Cite book |last=Ferguson |first=Leland |title=Uncommon Ground: Archaeology and Early African America, 1650-1800 |publisher=Smithosonian Books |year=2004 |isbn=978-1560980599 |pages=93}}</ref><ref>{{cite web |last1=Wiersema |first1=Libby |title=Southern, Lowcountry, Gullah or Soul – What's the Difference Between These SC Cooking Styles? |url=https://discoversouthcarolina.com/articles/southern-lowcountry-gullah-or-soul-whats-the-difference-between-these-sc-cooking-styles |website=Discover South Carolina |publisher=Discover South Carolina |access-date=21 June 2024}}</ref> |
Many elements of Southern cooking—[[tomato]]es, [[Squash (plant)|squash]], [[maize|corn]] (and its derivatives, such as [[hominy]] and [[grits]]), and [[Pit barbecue|deep-pit barbecuing]]—are borrowings from indigenous peoples of the region (e.g., [[Cherokee]], [[Caddo]], [[Choctaw]], and [[Seminole]]). From the [[Old World]], [[European colonization of the Americas|European colonists]] introduced sugar, flour, milk, eggs, and livestock, along with a number of vegetables; meanwhile, [[Slavery in the colonial history of the United States|enslaved West Africans]] trafficked to the North American colonies through the [[Atlantic slave trade]]<ref name="Covey-Eisnach 2009">{{cite book |editor1-last=Covey |editor1-first=Herbert C. |editor2-last=Eisnach |editor2-first=Dwight |author-link= |year=2009 |chapter=Slave Cooking and Meals – Arrival in the Americas |chapter-url=https://books.google.com/books?id=xhpBsIa5yqEC&pg=PA49 |title=What the Slaves Ate: Recollections of African American Foods and Foodways from the Slave Narratives |location=[[Santa Barbara, California]] |publisher=[[Greenwood Press]] |pages=49–72 |isbn=9780313374975 |lccn=2009003907}}</ref> introduced [[black-eyed pea]]s, [[okra]], [[eggplant]], [[sesame]], [[sorghum]], [[melon]]s, and various spices.<ref name="Fischer2000">{{cite book|last1=Fischer|first1=David Hackett|last2=Kelly|first2=James C.|title=Bound Away: Virginia and the Westward Movement|url=https://books.google.com/books?id=GFa7KVPWmKwC|date=2 February 2016|publisher=University of Virginia Press|isbn=978-0-8139-1774-0|page=60|chapter=Migration to Virginia}}</ref> Rice also became prominent in many dishes in the [[Lowcountry]] region of South Carolina due to the fact that the enslaved people who settled the region (now known as the [[Gullah]] people), were already quite familiar with the crop.<ref>{{Cite book |last=Ferguson |first=Leland |title=Uncommon Ground: Archaeology and Early African America, 1650-1800 |publisher=Smithosonian Books |year=2004 |isbn=978-1560980599 |pages=93}}</ref><ref>{{cite web |last1=Wiersema |first1=Libby |title=Southern, Lowcountry, Gullah or Soul – What's the Difference Between These SC Cooking Styles? |url=https://discoversouthcarolina.com/articles/southern-lowcountry-gullah-or-soul-whats-the-difference-between-these-sc-cooking-styles |website=Discover South Carolina |publisher=Discover South Carolina |access-date=21 June 2024}}</ref> |
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Greek: Ά ά Έ έ Ή ή Ί ί Ό ό Ύ ύ Ώ ώ Α α Β β Γ γ Δ δ Ε ε Ζ ζ Η η Θ θ Ι ι Κ κ Λ λ Μ μ Ν ν Ξ ξ Ο ο Π π Ρ ρ Σ σ ς Τ τ Υ υ Φ φ Χ χ Ψ ψ Ω ω {{Polytonic|}}
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