curprev21:4621:46, 30 September 2023 47.34.120.191talk 36,474 bytes−1,612 →Fried chicken: Fried Chicken, like many Southern Foods, traces back to the British Isles and was brought over from settlers, particularly the Scottish and Irish settlers.undoTags: references removedMobile editMobile web edit
curprev08:3708:37, 10 May 2022 GenoV84talkcontribs 37,917 bytes+537 Added further informations with 1 academic, reliable reference (Covey, Herbert C.; Eisnach, Dwight, eds. (2009): "Slave Cooking and Meals – Arrival in the Americas", in "What the Slaves Ate: Recollections of African American Foods and Foodways from the Slave Narratives", pages 49–72. Santa Barbara, California: Greenwood Press. ISBN: 9780313374975. LCCN: 2009003907).undo
curprev04:1504:15, 26 April 2022 Nappingjewel12talkcontribs 37,054 bytes+371 "Memphis barbecue usually consists of pork and is distinct for its dry rub. No sauce is applied during the cooking process instead flavor is gained from the rub when cooking." Published from sandbox draft User:Nappingjewel12/Cuisine of the Southern United StatesundoTag: Visual edit
curprev04:1304:13, 26 April 2022 Nappingjewel12talkcontribs 36,324 bytes+367 User:Nappingjewel12/Cuisine of the Southern United States. Copied from sandbox "Rice is prominent in many dishes due to the familiarity of the crop from enslaved people; specifically, it became the backbone of early South Carolina economy and diet."undoTag: Visual edit
curprev18:5218:52, 22 October 2021 Paulmliebermantalkcontribs 35,375 bytes+199 added 2 images back in; I like the previous edit, but I also like these pictures; they are highly evocative of Southern foodways, and I think they should stay in the articleundoTag: Reverted
curprev06:0606:06, 16 May 2021 Foldweg-Baeceretalkcontribs 34,268 bytes+474 Tightened up the language of the introduction, expanded a few points, and removed some passive language. Will hopefully enhance references soon.undo
curprev06:3606:36, 1 September 2020 Succubus MacAstarothtalkcontribs 31,520 bytes0 "Most" is absolutely untrue. Most spices used even in traditional Southern cooking come from Eurasia. The Indian subcontinent is the motherland of spices even in European cooking. Africa is not a major exporter of spice and never has been.undo
