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{{Short description|Regional cuisine of the United States}} |
{{Short description|Regional cuisine of the United States}} |
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[[File:Gfp-chicken-fish-corn-hushpuppies.jpg|thumb|A dish of fried shrimp, fish, corn, and [[hushpuppy|hushpuppies]]]] |
[[File:Gfp-chicken-fish-corn-hushpuppies.jpg|thumb|A dish of fried shrimp, fish, [[corn on the cob]], and [[hushpuppy|hushpuppies]]]] |
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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, [[Lowcountry cuisine|Lowcountry]], [[Cajun cuisine|Cajun]], [[Louisiana Creole cuisine|Creole]], and [[Floribbean]] cuisine. In recent history, elements of Southern cuisine have spread to other parts the United States, influencing other types of [[Cuisine of the United States|American cuisine]]. |
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 partsof 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> |
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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Many Southern foodways are local adaptations of Old World traditions. In Appalachia, many Southern dishes are Scottish or [[Anglo-Scottish border|British Border]] in origin. For instance, the South's fondness for a [[full breakfast]] derives from the British full breakfast or fry-up. Pork, once considered [[Scottish pork taboo|informally taboo in Scotland]], has taken the place of lamb and mutton. Instead of [[Oatmeal|chopped oats]], Southerners have traditionally eaten [[grits]], a porridge normally made from coarsely ground [[maize]]. |
Many Southern foodways are local adaptations of Old World traditions. In Appalachia, many Southern dishes are Scottish or [[Anglo-Scottish border|British Border]] in origin. For instance, the South's fondness for a [[full breakfast]] derives from the British full breakfast or fry-up. Pork, once considered [[Scottish pork taboo|informally taboo in Scotland]], has taken the place of lamb and mutton. Instead of [[Oatmeal|chopped oats]], Southerners have traditionally eaten [[grits]], a porridge normally made from coarsely ground [[maize]]. |
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Certain regions have been infused with different Old World traditions. [[Louisiana Creole cuisine]] draws upon vernacular [[French cuisine]], [[West African cuisine]], and [[Spanish cuisine]]; Floribbean cuisine is Spanish-based with obvious [[Caribbean cuisine|Caribbean]] influences; and [[Tex-Mex cuisine|Tex-Mex]] has considerable [[Mexican cuisine|Mexican]] and [[Native American cuisine#Indigenous cuisine of North America| |
Certain regions have been infused with different Old World traditions. [[Louisiana Creole cuisine]] draws upon vernacular [[French cuisine]], [[West African cuisine]], and [[Spanish cuisine]]; Floribbean cuisine is Spanish-based with obvious [[Caribbean cuisine|Caribbean]] influences; and [[Tex-Mex cuisine|Tex-Mex]] has considerable [[Mexican cuisine|Mexican]] and [[Native American cuisine#Indigenous cuisine of North America|indigenous]] influences with its abundant use of New World vegetables (e.g. corn, tomatoes, squash, and peppers) and [[barbecue|barbecued meat]]. In Southern Louisiana, West African influences have persisted in dishes such as [[gumbo]], [[jambalaya]], and [[red beans and rice]]. |
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==Sources== |
==Sources== |
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Interest in American regional cooking continued to grow after the Civil War, especially |
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|quote=There is danger that the composition of many an excellent dish may become forgotten lore. |
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|source=Virginia Cookery Book (1885) |
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⚫ | Interest in American regional cooking continued to grow after the Civil War, especially concerning the traditions of the Southern United States. Many new cookbooks were added to the existing body of literature. Some of these fell within the scope of domestic manuals offering instruction to southern homemakers to the maintenance of homes in the new post-Slavery era. Some of these works like [[Mary Stuart Smith]]'s ''Virginia Cookery Book'' (1885) aimed to preserve the culinary heritage of the South. |
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==Traditional Southern dishes== |
==Traditional Southern dishes== |
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[[File:Runny hunny.jpg|thumb|200px|[[Biscuit (bread)|Biscuits]] with [[honey]]]] |
[[File:Runny hunny.jpg|thumb|200px|[[Biscuit (bread)|Biscuits]] with [[honey]]]] |
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A traditional Southern meal |
A traditional Southern meal may include pan-[[fried chicken]], [[Pea|field pea]]s (such as [[black-eyed pea]]s), greens (such as [[collard greens]], [[Mustard greens#Food|mustard greens]], [[turnip|turnip greens]], or [[Pokeweed#Food uses|poke sallet]]), mashed potatoes, [[cornbread]] or [[Pone (food)|corn pone]], [[sweet tea]], and dessert—typically a pie ([[sweet potato pie|sweet potato]], [[chess pie|chess]], [[Shoofly pie|shoofly]], [[Pecan pie|pecan]], and [[List of pies, tarts and flans#Peach pie|peach]] are the most common), or a [[Cobbler (food)|cobbler]] (peach, blackberry, sometimes apple in Kentucky or Appalachia). |
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Other Southern foods include [[grits]], [[country ham]], [[hushpuppy|hushpuppies]], [[beignet]]s (in the [[Gulf South]]), Southern styles of [[succotash]], [[brisket]], [[meatloaf]], [[chicken fried steak]], [[buttermilk biscuit]]s (may be served with [[butter]], [[Jelly (fruit preserves)|jelly]], [[fruit preserves]], [[honey]], [[gravy]] or [[sweet sorghum|sorghum molasses]]), [[pimento cheese]], boiled or baked [[sweet potato]]es, [[pit barbecue]], fried [[catfish]], [[fried green tomatoes]], [[macaroni and cheese]], [[bread pudding]], [[okra]] (principally dredged in [[cornmeal]] |
Other Southern foods include [[grits]], [[country ham]], [[hushpuppy|hushpuppies]], [[beignet]]s (in the [[Gulf South]]), Southern styles of [[succotash]], [[brisket]], [[meatloaf]], [[chicken fried steak]], [[buttermilk biscuit]]s (may be served with [[butter]], [[Jelly (fruit preserves)|jelly]], [[fruit preserves]], [[honey]], [[gravy]] or [[sweet sorghum|sorghum molasses]]), [[pimento cheese]], boiled or baked [[sweet potato]]es, [[pit barbecue]], fried [[catfish]], [[fried green tomatoes]], [[macaroni and cheese]], [[bread pudding]], [[okra]] (principally [[fried okra]] that has been dredged in [[cornmeal]], but also steamed, stewed, sauteed, or pickled), [[wikt:butter bean|butter beans]], and [[pinto bean]]s. |
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===Barbecue=== |
===Barbecue=== |
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"White barbecue sauce" made with [[mayonnaise]], pepper and vinegar is |
"White barbecue sauce" made with [[mayonnaise]], pepper and vinegar is a specialty of [[Barbecue in Alabama|Alabama barbecue]] usually served with smoked barbecue chicken.<ref name=sl>{{cite book |title=Southern Living No Taste Like Home: A Celebration of Regional Southern Cooking and Hometown Flavors}}</ref> |
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"Yellow barbecue sauce" made with a [[Mustard (condiment)|mustard]] base is unique to [[South Carolina]] and has roots in mass immigration of Germans to the area in the mid |
"Yellow barbecue sauce" made with a [[Mustard (condiment)|mustard]] base is unique to [[Barbecue in South Carolina|South Carolina barbecue]] and has roots in the mass immigration of Germans to the area in the mid-1700s.<ref name="high">{{cite web | author=Lake E. High Jr. | title=A Very Brief History of the Four Types of Barbeque Found In the USA | publisher=South Carolina Barbeque Association | year=2019 | url=https://www.scbarbeque.com/index.php/2014-01-26-09-56-40|archive-url=https://web.archive.org/web/20170313171657/https://www.scbarbeque.com/index.php/2014-01-26-09-56-40|archive-date=13 March 2017|url-status=dead}}</ref> |
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===Fried chicken=== |
===Fried chicken=== |
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[[Fried chicken]] is among the region's best-known exports. It is believed that the Scots, and later Scottish immigrants to many southern states had a tradition of deep frying chicken in fat, unlike their English counterparts who baked or boiled chicken.<ref>{{cite web|url=http://www.enquirer.com/editions/2004/08/01/tem_taste01lede.html|title=Southern fried|publisher=Enquirer.com|access-date=2009-06-20}}</ref><ref>{{cite web|url=http://www.southernliving.com/food/classic-comfort-food-recipes|title=Southern favorites|publisher=Southernliving.com|access-date=2016-01-05}}</ref><ref>{{cite web |url=http://www.foodtimeline.org/foodmeats.html#friedchicken |title=history notes-meat |author-link=Lynne Olver |first=Lynne |last=Olver |website=[[The Food Timeline]] |access-date=2009-06-20}}</ref><ref name=":0">{{Cite book|title=African American Foodways|last=Bower|first=Anne|publisher=University of Illinois Press|year=2007|isbn=978-0-252-03185-4|location=Chicago|pages=[https://archive.org/details/africanamericanf0000unse/page/n14 1]-181|url=https://archive.org/details/africanamericanf0000unse|url-access=registration}}</ref><ref>{{cite web |last1=Miller |first1=Adrian |title=The surprising origin of fried chicken |url=http://www.bbc.com/travel/story/20201012-the-surprising-origin-of-fried-chicken |website=BBC Travel |publisher=BBC.com |access-date=8 January 2021}}</ref> However, some sources trace the origin of fried chicken to Southern and Western England where most of the Early settlers to the South came from. They conclude that Southern and Western England had a strong tradition of frying, simmering, and sautéing meats in a skillet as opposed to East Anglia which favored baking and boiling meats.<ref>"Dorothy Hartley, Food in England (London, 1954) 174."</ref><ref>Hackett Fischer, David. Albion's Seed Oxford University Press, 1989.</ref> |
[[Fried chicken]] is among the region's best-known exports. It is believed that the Scots, and later Scottish immigrants to many southern states had a tradition of deep frying chicken in fat, unlike their English counterparts who baked or boiled chicken.<ref>{{cite web|url=http://www.enquirer.com/editions/2004/08/01/tem_taste01lede.html|title=Southern fried|publisher=Enquirer.com|access-date=2009-06-20}}</ref><ref>{{cite web|url=http://www.southernliving.com/food/classic-comfort-food-recipes|title=Southern favorites|publisher=Southernliving.com|access-date=2016-01-05}}</ref><ref>{{cite web |url=http://www.foodtimeline.org/foodmeats.html#friedchicken |title=history notes-meat |author-link=Lynne Olver |first=Lynne |last=Olver |website=[[The Food Timeline]] |access-date=2009-06-20}}</ref><ref name=":0">{{Cite book|title=African American Foodways|last=Bower|first=Anne|publisher=University of Illinois Press|year=2007|isbn=978-0-252-03185-4|location=Chicago|pages=[https://archive.org/details/africanamericanf0000unse/page/n14 1]-181|url=https://archive.org/details/africanamericanf0000unse|url-access=registration}}</ref><ref>{{cite web |last1=Miller |first1=Adrian |title=The surprising origin of fried chicken |url=http://www.bbc.com/travel/story/20201012-the-surprising-origin-of-fried-chicken |website=BBC Travel |publisher=BBC.com |access-date=8 January 2021}}</ref> However, some sources trace the origin of fried chicken to Southern and Western England where most of the Early settlers to the South came from. They conclude that Southern and Western England had a strong tradition of frying, simmering, and sautéing meats in a skillet as opposed to East Anglia which favored baking and boiling meats.<ref>"Dorothy Hartley, Food in England (London, 1954) 174."</ref><ref>Hackett Fischer, David. Albion's Seed Oxford University Press, 1989.</ref> |
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⚫ | The importance of fried chicken to southern cuisine is apparent through the multiple traditions and different adaptations of fried chicken, such as [[KFC]]; Nashville's [[Prince's Hot Chicken Shack]]; or the Cajun-inspired [[Bojangles' Famous Chicken 'n Biscuits]] and [[Popeyes Chicken]].<ref name=":1">Ugly Delicious. "Fried Chicken." Episode 6. Directed by Eddie Schmidt. Written by Danny Breen. Netflix, February 23rd, 2018.</ref><ref>{{cite web|url=http://www.enquirer.com/editions/2004/08/01/tem_taste01lede.html |title=Southern fried |publisher=Enquirer.com |access-date=2009-06-20 }}</ref><ref>{{cite web|url=http://www.southernliving.com/food/classic-comfort-food-recipes |title=Southern favorites |publisher=Southernliving.com |access-date=2016-01-05 }}</ref><ref>{{cite web|author=Lynne Olver |url=http://www.foodtimeline.org/foodmeats.html#friedchicken |title=history notes-meat |publisher=The Food Timeline |access-date=2009-06-20 }}</ref> |
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Coming from Africa, African Americans also brought their methods of frying foods with them.<ref>Tannahill, Reay. (1995). Food in History. Three Rivers Press. p. 75</ref> Frying was a common method for food preparation for slaves since it was quick and accessible.<ref>{{Cite book |url=https://www.worldcat.org/oclc/76961285 |title=African American foodways : explorations of history and culture |date=2007 |publisher=University of Illinois Press |others=Anne Bower |isbn=978-0-252-03185-4 |location=Urbana |oclc=76961285}}</ref> During slavery in the 1800s, as the only animals slaves were allowed to own were yard chickens,<ref name=":0" /><ref name=":1">Ugly Delicious. "Fried Chicken." Episode 6. Directed by Eddie Schmidt. Written by Danny Breen. Netflix, February 23rd, 2018.</ref> African Americans began frying their chicken using the same methods they used to fry other foods. Later in the 1800s, before the Civil War, fried chicken could also be sold by enslaved people to raise money to buy their freedom.<ref name=":1" /> Soon, this led to the association of African-Americans in the South and fried chicken.<ref>Green, Victor H. ''The Negro Motorist Green-Book.'' New York: Victor Hugo Green Publishing, 1936.</ref> |
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===Pork and ham=== |
===Pork and ham=== |
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===Vegetables=== |
===Vegetables=== |
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[[File:Praline Connection New Orleans Sept 2018 Fried Okra.jpg|thumb|[[Fried okra]]]] |
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Southern meals sometimes consist only of vegetables, with a little meat (especially salt pork) used in cooking but with no meat dish served. "Beans and greens"—white or brown beans served alongside a "mess" of greens stewed with a little bacon—is a [[Traditional food|traditional meal]] in many parts of the South |
Southern meals sometimes consist only of vegetables, with a little meat (especially salt pork) used in cooking but with no meat dish served. "Beans and greens"—white or brown beans served alongside a "mess" of greens stewed with a little bacon—is a [[Traditional food|traditional meal]] in many parts of the South ([[Turnip|Turnip greens]] are the typical greens for such a meal; they're cooked with some diced turnip and a piece of [[fatback]]). |
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Other low-meat Southern meals include beans and [[cornbread]]—the beans being pinto beans stewed with ham or bacon—and [[Hoppin' John]] ([[black-eyed pea]]s, rice, onions, red or green pepper, and bacon). |
Other low-meat Southern meals include beans and [[cornbread]]—the beans being pinto beans stewed with ham or bacon—and [[Hoppin' John]] ([[black-eyed pea]]s, rice, onions, red or green pepper, and bacon). |
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===Rice=== |
===Rice=== |
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[[Country Captain]] is a regional dish of curry chicken and rice that dates back to at least the 1920s. It became well known after a [[Columbus, Georgia]] cook served the dish to then President [[Franklin D. Roosevelt]]. [[George Patton]] once said "If you can't give me a party and have Country Captain, meet me at the train with a bucket of it."<ref name=sl/> |
[[Country Captain]] is a regional dish of curry chicken and rice that dates back to at least the 1920s. It became well known after a [[Columbus, Georgia]] cook served the dish to then President [[Franklin D. Roosevelt]]. [[George Patton]] once said "If you can't give me a party and have Country Captain, meet me at the train with a bucket of it."<ref name=sl/> |
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Red Rice is another staple of Low Country southern cuisine, which is a rice dish simmered in tomato paste, usually cooked with bacon, onion, and other spices |
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===Sweets and pastries=== |
===Sweets and pastries=== |
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[[File:Mississippi mud pie (7963392610).jpg|thumb|A [[Mississippi mud pie]]]] |
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Georgia is known for peach cultivation and variations of [[Peach melba]] are commonly served as desserts. [[Chess pie]] is a traditional pastry made with eggs, butter and sugar or molasses.<ref>{{Cite book|last=McDermott|first=Nancie|title=Southern Pies: A Gracious Plenty of Pie Recipes, From Lemon Chess to Chocolate Pecan|date=2010-07-01|publisher=Chronicle Books|pages=41–42|language=en}}</ref> [[Bananas foster]] is a specialty of New Orleans.<ref name=sl/> |
Georgia is known for peach cultivation and variations of [[Peach melba]] are commonly served as desserts. [[Chess pie]] is a traditional pastry made with eggs, butter and sugar or molasses.<ref>{{Cite book|last=McDermott|first=Nancie|title=Southern Pies: A Gracious Plenty of Pie Recipes, From Lemon Chess to Chocolate Pecan|date=2010-07-01|publisher=[[Chronicle Books]]|pages=41–42|language=en}}</ref> [[Bananas foster]] is a specialty of New Orleans.<ref name=sl/> |
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===Seafood=== |
===Seafood=== |
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Gulf seafood like [[black grouper]], shrimp and [[swordfish]] can be found, and "channel [[catfish]]" (''[[Ictalurus punctatus]]'') farmed locally in the [[Mississippi Delta]] region is especially popular in [[Oxford, Mississippi]]. Fried catfish battered in cornmeal is commonly served at local establishments with hot sauce and a side of fries and coleslaw. [[Oysters Rockefeller]] is a New Orleans specialty, believed to have originated in the state. Creole dishes like [[gumbo]] and [[jambalaya]] often feature [[crawfish]], oysters, [[blue crab]] and shrimp.<ref name=sl/> |
Gulf seafood like [[black grouper]], shrimp and [[swordfish]] can be found, and "channel [[catfish]]" (''[[Ictalurus punctatus]]'') farmed locally in the [[Mississippi Delta]] region is especially popular in [[Oxford, Mississippi]]. Fried catfish battered in cornmeal is commonly served at local establishments with hot sauce and a side of fries and coleslaw. [[Oysters Rockefeller]] is a New Orleans specialty, believed to have originated in the state. Creole dishes like [[gumbo]] and [[jambalaya]] often feature [[Crayfish as food|crawfish]], oysters, [[blue crab]] and shrimp.<ref name=sl/> |
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==Southern food in restaurants== |
==Southern food in restaurants== |
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{{Unreferenced section|date=July 2016}} |
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[[File:Southernfood.jpg|thumb|250px|"Southern cuisine" is recognized by many Americans as suggested by this sign on a restaurant in the [[Florida Panhandle]].]] |
[[File:Southernfood.jpg|thumb|250px|"Southern cuisine" is recognized by many Americans as suggested by this sign on a restaurant in the [[Florida Panhandle]].]] |
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[[File:Frenchy'sHouston.jpg|right|thumb|The original [[Frenchy's]] Restaurant in [[Houston, Texas]]]] |
[[File:Frenchy'sHouston.jpg|right|thumb|The original [[Frenchy's]] Restaurant in [[Houston, Texas]]]] |
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* Texas and Oklahoma tend to prefer beef; the rest of the South prefers pork.<ref>{{Cite web|url=https://www.huffpost.com/entry/texas-vs-everyone-else-th_b_6035822|title=Texas Vs. Everyone else: The Great Beef vs. Pork BBQ Debate|date=23 October 2014}}</ref> |
* Texas and Oklahoma tend to prefer beef; the rest of the South prefers pork.<ref>{{Cite web|url=https://www.huffpost.com/entry/texas-vs-everyone-else-th_b_6035822|title=Texas Vs. Everyone else: The Great Beef vs. Pork BBQ Debate|date=23 October 2014}}</ref> |
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* [[Arkansas]] is the top rice-producing state in the nation. It produces [[Riceland Foods|Riceland rice]] and sweet corn, both of which are staples of the cuisine of Southeastern Arkansas.<ref>{{Cite web|url=https://encyclopediaofarkansas.net/entries/rice-industry-380/|title=Encyclopedia of Arkansas|website=Encyclopedia of Arkansas|language=en-US|access-date=2020-06-13}}</ref> Arkansas is also noted for catfish, pork barbecue at restaurants, and chicken. |
* [[Arkansas]] is the top rice-producing state in the nation. It produces [[Riceland Foods|Riceland rice]] and sweet corn, both of which are staples of the cuisine of Southeastern Arkansas.<ref>{{Cite web|url=https://encyclopediaofarkansas.net/entries/rice-industry-380/|title=Encyclopedia of Arkansas|website=Encyclopedia of Arkansas|language=en-US|access-date=2020-06-13}}</ref> Arkansas is also noted for catfish, pork barbecue at restaurants, and chicken. |
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* [[Florida]] is home of the [[Key lime pie]] and [[Heart of palm|swamp cabbage]]. Orange juice is the well-known beverage of the state. It has a [[Florida Cracker cattle|large beef industry]], as well as a seafood industry, and both are reflected in local cuisine. [[Sicyonia brevirostris|Rock |
* [[Florida]] is home of the [[Key lime pie]] and [[Heart of palm|swamp cabbage]]. Orange juice is the well-known beverage of the state. It has a [[Florida Cracker cattle|large beef industry]], as well as a seafood industry, and both are reflected in local cuisine. [[Sicyonia brevirostris|Rock shrimp]] is beloved on the coast, while beef is common in the state's interior. Due to its long-term economic and trading relationship with the rest of the Caribbean, a particular form of fusion cuisine known as [[Floribbean cuisine]] has developed in the state, a fusion of traditional southern food with Caribbean cuisine, often relying on both peppers and fruit to flavor meat dishes. |
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* [[Georgia (U.S. state)|Georgia]] is known for its peaches, pecans, peanuts, and [[Vidalia onion]]s.<ref>{{Cite web|url=https://www.exploregeorgia.org/article/georgias-famous-foods-you-just-have-to-try-when-you-visit|language=en-US|access-date=2020-06-13|title=Georgia's Famous Foods You Just Have to Try when You Visit}}</ref> |
* [[Georgia (U.S. state)|Georgia]] is known for its peaches, pecans, peanuts, and [[Vidalia onion]]s.<ref>{{Cite web|url=https://www.exploregeorgia.org/article/georgias-famous-foods-you-just-have-to-try-when-you-visit|language=en-US|access-date=2020-06-13|title=Georgia's Famous Foods You Just Have to Try when You Visit}}</ref> |
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* In Southern Louisiana, there is [[Cajun]] and [[Creole cuisine]]. [[Louisiana]] is the largest supplier of [[Crayfish as food|crawfish]] in the U.S.<ref>{{cite news|url=https://www.nytimes.com/2012/12/06/us/in-louisiana-farmers-use-rice-fields-as-crayfish-ponds.html?_r=0|title=In Louisiana, Growing Rice to Trade on Some Creatures That Eat It|last=Thier|first=Dave|date=December 5, 2012|newspaper=The New York Times|access-date=July 10, 2016|location=New York City}}</ref> |
* In Southern Louisiana, there is [[Cajun]] and [[Creole cuisine]]. [[Louisiana]] is the largest supplier of [[Crayfish as food|crawfish]] in the U.S.<ref>{{cite news|url=https://www.nytimes.com/2012/12/06/us/in-louisiana-farmers-use-rice-fields-as-crayfish-ponds.html?_r=0|title=In Louisiana, Growing Rice to Trade on Some Creatures That Eat It|last=Thier|first=Dave|date=December 5, 2012|newspaper=The New York Times|access-date=July 10, 2016|location=New York City}}</ref> |
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* [[Kentucky]] is famous for [[Burgoo]], [[Beer cheese (spread)|beer cheese]], and the [[Hot Brown]]. Kentucky is also known for [[KFC]] and [[fried chicken]]. |
* [[Kentucky]] is famous for [[Burgoo]], [[Beer cheese (spread)|beer cheese]], and the [[Hot Brown]]. Kentucky is also known for [[KFC]] and [[fried chicken]]. |
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* [[Maryland]] and [[Virginia]] are known for their blue and soft-shell crabs, and [[Smith Island cake|Smith Island Cake]].<ref>{{Cite web|url=https://www.northernvirginiamag.com/food/food-features/2017/08/31/september-is-the-best-month-for-blue-crabs/|title = September is the best month for blue crabs|date = 31 August 2017}}</ref> |
* [[Maryland]] and [[Virginia]] are known for their blue and soft-shell crabs, and [[Smith Island cake|Smith Island Cake]].<ref>{{Cite web|url=https://www.northernvirginiamag.com/food/food-features/2017/08/31/september-is-the-best-month-for-blue-crabs/|title = September is the best month for blue crabs|date = 31 August 2017}}</ref> |
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* Mississippi and Alabama produce the most catfish in the United States.<ref>{{Cite web|url=http://alfafarmers.org/programs/divisions/commodities/catfish|title=Alabama Catfish Producers {{!}} Alabama Farmers Federation {{!}} ALFA Farmers Federation|website=alfafarmers.org|access-date=2016-08-11}}</ref> |
* Mississippi and Alabama produce the most catfish in the United States.<ref>{{Cite web|url=http://alfafarmers.org/programs/divisions/commodities/catfish|title=Alabama Catfish Producers {{!}} Alabama Farmers Federation {{!}} ALFA Farmers Federation|website=alfafarmers.org|access-date=2016-08-11|archive-date=2016-08-24|archive-url=https://web.archive.org/web/20160824180023/http://alfafarmers.org/programs/divisions/commodities/catfish|url-status=dead}}</ref> |
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* Carolina-style barbecue is common in North Carolina, South Carolina, and Virginia, and is made traditionally from pulled-pork and a vinegar |
* Carolina-style barbecue is common in North Carolina, South Carolina, and Virginia, and is made traditionally from pulled-pork and a vinegar based sauce. |
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* [[ |
* [[Southwest Virginia]] has a reputation for many grain- and bean-based dishes, such as "cornbread and beans" or the breakfast dish [[biscuits and gravy]]. Mississippi specializes in [[Fish farming|farm-raised]] catfish, found in traditional "fish houses" throughout the state. |
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* In the coastal areas of [[South Carolina]], rice was an important crop, leading to local specialties like "[[Hoppin' John]]" (a mixture of rice and [[black-eyed pea]]s flavored with salt pork) and [[Charleston red rice]]. |
* In the coastal areas of [[South Carolina]], rice was an important crop, leading to local specialties like "[[Hoppin' John]]" (a mixture of rice and [[black-eyed pea]]s flavored with salt pork) and [[Charleston red rice]]. |
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* [[File:Interstate Beef Ribs.jpg|thumb|Meat from Interstate Barbecue |
* [[File:Interstate Beef Ribs.jpg|thumb|Meat from Interstate Barbecue – a world-famous Memphis barbecue restaurant<ref>{{Cite web |title=History |url=http://www.interstatebarbecue.com/history |access-date=2022-04-26 |website=www.interstatebarbecue.com}}</ref>]][[Tennessee]] is known for its country ham and [[Memphis, TN|Memphis]] is known for several famous barbecue restaurants and a major barbecue cooking competition held in May. 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.<ref>{{Cite web |date=2020-06-12 |title=The Four Regional BBQ Styles of Today |url=https://www.dyersbbq.com/four-regional-bbq-style/ |access-date=2022-04-26 |website=Dyer's BBQ |language=en}}</ref> [[Nashville, Tennessee|Nashville]] is known for its famous hot chicken from places like [[Prince's Hot Chicken Shack]], Bolton's Hot Chicken,<ref>{{Cite web|title=Bolton's Spicy Chicken & Fish|url=https://roadfood.com/restaurants/boltons-spicy-chicken-fish/|access-date=2021-03-21|website=Roadfood|language=en-US}}</ref> [[Hattie B's Hot Chicken|Hattie B's]], and [[Biscuit Love]].<ref>{{cite web|url=https://traveler.marriott.com/nashville/eat-stroll-repeat-a-walking-tour-of-nashville-restaurants/|title=Eat, Stroll, Repeat: A Walking Tour of Nashville's Best Food|author=Naomi Tomky|work=Traveler|date=December 29, 2016}}</ref> Nashville is also home to the restaurant Husk run by world-class chef [[Sean Brock]]. |
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* [[Texas]] specializes in barbecue, chili, and Southern cuisine as well as a regional variation of Mexican food unique to Texas called [[Tex-Mex]]. |
* [[Texas]] specializes in barbecue, chili, and Southern cuisine as well as a regional variation of Mexican food unique to Texas called [[Tex-Mex]]. |
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* [[Virginia]] produces [[Smithfield ham]]<ref>{{cite web|url=https://law.lis.virginia.gov/vacode/3.2-5419/|title=Legislative Information System|website=leg1.state.va.us|access-date=16 October 2017}}</ref> and [[Peanut#Virginia group|Virginia peanuts]]. [[Brunswick stew]], which originated in the town of Brunswick, Virginia is also popular. The state's proximity to the [[Chesapeake Bay]] and the ideal conditions of the [[Rappahannock River]], makes oysters a popular dish in Virginia, be they served fried, raw, or in a cream-based [[oyster stew]]. |
* [[Virginia]] produces [[Smithfield ham]]<ref>{{cite web|url=https://law.lis.virginia.gov/vacode/3.2-5419/|title=Legislative Information System|website=leg1.state.va.us|access-date=16 October 2017}}</ref> and [[Peanut#Virginia group|Virginia peanuts]]. [[Brunswick stew]], which originated in the town of Brunswick, Virginia is also popular. The state's proximity to the [[Chesapeake Bay]] and the ideal conditions of the [[Rappahannock River]], makes oysters a popular dish in Virginia, be they served fried, raw, or in a cream-based [[oyster stew]]. |
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* [[West Virginia]] is the area where [[pepperoni roll]]s are most popular, which typically consists of a white bread roll with pepperoni baked in the middle. The fats in the pepperoni melt into the bread, giving the bread an extra dimension of flavor. Other ingredients are sometimes added, such as cheese, peppers, or melted butter on |
* [[West Virginia]] is the area where [[pepperoni roll]]s are most popular, which typically consists of a white bread roll with pepperoni baked in the middle. The fats in the pepperoni melt into the bread, giving the bread an extra dimension of flavor. Other ingredients are sometimes added, such as cheese, peppers, or melted butter on top. |
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===Louisiana Creole cuisine=== |
===Louisiana Creole cuisine=== |
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{{Main|Louisiana Creole cuisine}} |
{{Main|Louisiana Creole cuisine}} |
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⚫ | [[File:CreoleFood.jpg|thumb|Dishes typical of [[Louisiana Creole cuisine]]]] |
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{{Unreferenced section|date=July 2020}} |
{{Unreferenced section|date=July 2020}} |
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⚫ | [[File:CreoleFood.jpg|thumb|Dishes typical of [[Louisiana Creole cuisine]]]] |
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Southern [[Louisiana]] is geographically part of the South, but its cuisine is probably best understood as having only mild Southern influences. [[Creole cuisine]] makes good use of many coastal animals—crawfish (commonly called [[Crayfish (food)|crayfish]] outside the region), [[crab]], oysters, shrimp, and saltwater fish. Mirliton ([[chayote]] squash), is popular in Louisiana. Coffee blended with [[Chicory]] is sometimes preferred over pure ground—especially as an accompaniment to [[beignet]]s. |
Southern [[Louisiana]] is geographically part of the South, but its cuisine is probably best understood as having only mild Southern influences. [[Creole cuisine]] makes good use of many coastal animals—crawfish (commonly called [[Crayfish (food)|crayfish]] outside the region), [[Crab meat|crab]], oysters, shrimp, and saltwater fish. Mirliton ([[chayote]] squash), is popular in Louisiana. Coffee blended with [[Chicory]] is sometimes preferred over pure ground—especially as an accompaniment to [[beignet]]s. |
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[[File:Jambalaya (cropped).jpg|thumb|[[Jambalaya]] is a popular Louisiana-origin dish of Spanish, French (especially Provençal cuisine), and West African influence.<ref name="Edge2014">{{cite book|last1=Brasseaux|first1=Ryan A.|last2=Brasseaux|first2=Carl A.|editor=Edge, John T.|title=The New Encyclopedia of Southern Culture: Volume 7: Foodways|url=https://books.google.com/books?id=s-qnAgAAQBAJ|date=1 February 2014|publisher=University of North Carolina Press|isbn=978-1-4696-1652-0|page=188|chapter=Jambalaya}}</ref><ref name="Anderson2014">{{cite book|last=Anderson|first=E. N.|title=Everyone Eats: Understanding Food and Culture, Second Edition|url=https://books.google.com/books?id=hBFoAgAAQBAJ&pg=FA106|date=7 February 2014|publisher=NYU Press|isbn=978-0-8147-8916-2|page=106}}</ref><ref name="Oxford Companion">{{cite book|last=Davidson|first=Alan|author-link=Alan Davidson (food writer)|title=The Oxford Companion to Food|chapter-url=https://books.google.com/books?id=RL6LAwAAQBAJ&pg=FA434|date=11 August 2014|publisher=Oxford University Press|isbn=978-0-19-967733-7|page=434|chapter=Jollof rice}}</ref> |
[[File:Jambalaya (cropped).jpg|thumb|[[Jambalaya]] is a popular Louisiana-origin dish of Spanish, French (especially Provençal cuisine), and West African influence.<ref name="Edge2014">{{cite book|last1=Brasseaux|first1=Ryan A.|last2=Brasseaux|first2=Carl A.|editor=Edge, John T.|title=The New Encyclopedia of Southern Culture: Volume 7: Foodways|url=https://books.google.com/books?id=s-qnAgAAQBAJ|date=1 February 2014|publisher=University of North Carolina Press|isbn=978-1-4696-1652-0|page=188|chapter=Jambalaya}}</ref><ref name="Anderson2014">{{cite book|last=Anderson|first=E. N.|title=Everyone Eats: Understanding Food and Culture, Second Edition|url=https://books.google.com/books?id=hBFoAgAAQBAJ&pg=FA106|date=7 February 2014|publisher=NYU Press|isbn=978-0-8147-8916-2|page=106}}</ref><ref name="Oxford Companion">{{cite book|last=Davidson|first=Alan|author-link=Alan Davidson (food writer)|title=The Oxford Companion to Food|chapter-url=https://books.google.com/books?id=RL6LAwAAQBAJ&pg=FA434|date=11 August 2014|publisher=Oxford University Press|isbn=978-0-19-967733-7|page=434|chapter=Jollof rice}}</ref> |
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===Lowcountry cuisine=== |
===Lowcountry cuisine=== |
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{{Main|Lowcountry cuisine}} |
{{Main|Lowcountry cuisine}} |
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{{ |
{{Unreferenced section|date=July 2020}} |
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The [[South Carolina Lowcountry|Lowcountry]] region of the coastal Carolinas and Georgia shares many of the same food resources as the Upper Gulf Coast: fish, shrimp, oysters, rice, and okra. It also displays some similarities to Creole and Cajun cuisines.<!--<ref>{{cite web|last1=Wei|first1=Clarissa|title=An Illustrated History of Lowcountry Cuisine|url=http://firstwefeast.com/eat/2015/05/illustrated-history-of-lowcountry-cuisine|access-date=24 January 2017}}</ref>--> |
The [[South Carolina Lowcountry|Lowcountry]] region of the coastal Carolinas and Georgia shares many of the same food resources as the Upper Gulf Coast: fish, shrimp, oysters, rice, and okra. It also displays some similarities to Creole and Cajun cuisines.<!--<ref>{{cite web|last1=Wei|first1=Clarissa|title=An Illustrated History of Lowcountry Cuisine|url=http://firstwefeast.com/eat/2015/05/illustrated-history-of-lowcountry-cuisine|access-date=24 January 2017}}</ref>--> |
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===Appalachian cuisine=== |
===Appalachian cuisine=== |
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{{ |
{{Main|Appalachian cuisine}} |
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[[File:A slice of coconut cake.jpg|thumb|A slice of Coconut cream cake]] |
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Because of its geographic location, Appalachia cuisine offers a wide range of ingredients and products that can be transformed using traditional methods and contemporary applications.<ref name=lundy>Ronni Lundy, {{cite web|url=http://www.ronnilundy.com/books|archive-url=https://web.archive.org/web/20120531065342/http://ronnilundy.com/books/|url-status=dead|archive-date=31 May 2012|website=ronnilundy.com|access-date=26 September 2019|title=Publication | Ronni Lundy }}</ref> Staples of Appalachian cuisine that are common in other regional cuisines of the south include [[Coconut cake|coconut cream cake]], [[peanut brittle]], sweet potato [[casserole]], [[pork chops]], [[biscuits and gravy]], and [[chicken and dumplings]]. Basic [[soul food]] dishes like [[collard greens]], [[hominy]], [[Pork rind|cracklings]] and [[ham hocks]] are also common to the Appalachian kitchen.<ref name=sohn>Mark F. Sohn, Appalachian home cooking. pp. 8–15.</ref> |
Because of its geographic location, Appalachia cuisine offers a wide range of ingredients and products that can be transformed using traditional methods and contemporary applications.<ref name=lundy>Ronni Lundy, {{cite web|url=http://www.ronnilundy.com/books|archive-url=https://web.archive.org/web/20120531065342/http://ronnilundy.com/books/|url-status=dead|archive-date=31 May 2012|website=ronnilundy.com|access-date=26 September 2019|title=Publication | Ronni Lundy }}</ref> Staples of Appalachian cuisine that are common in other regional cuisines of the south include [[Coconut cake|coconut cream cake]], [[peanut brittle]], sweet potato [[casserole]], [[pork chops]], [[biscuits and gravy]], and [[chicken and dumplings]]. Basic [[soul food]] dishes like [[collard greens]], [[hominy]], [[Pork rind|cracklings]] and [[ham hocks]] are also common to the Appalachian kitchen.<ref name=sohn>Mark F. Sohn, Appalachian home cooking. pp. 8–15.</ref> |
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19th-century meals included greens fried in [[bear grease]], [[elk]] backstrap steaks and [[venison]] stew. Ashcakes were cornbread cooked directly on hearth coals.<ref name="sohn" /> [[Cornbread]] was the most common bread in the mountains, and still remains a staple. |
19th-century meals included greens fried in [[bear grease]], [[elk]] backstrap steaks and [[venison]] stew. Ashcakes were cornbread cooked directly on hearth coals.<ref name="sohn" /> [[Cornbread]] was the most common bread in the mountains, and still remains a staple. |
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[[Salt]], a necessity for life, was always available (much of it coming from [[Saltville, Virginia|Saltville]], [[Virginia]]), and local seasonings like [[spicebush]] were certainly known and used; but the only other seasonings used in the mountains are black pepper and flaked red pepper, along with a little use of cinnamon, nutmeg, and cloves around Christmas. |
[[Edible salt|Salt]], a necessity for life, was always available (much of it coming from [[Saltville, Virginia|Saltville]], [[Virginia]]), and local seasonings like [[spicebush]] were certainly known and used; but the only other seasonings used in the mountains are black pepper and flaked red pepper, along with a little use of cinnamon, nutmeg, and cloves around Christmas. |
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Coffee, drunk without milk and only lightly sweetened, is a basic drink in Appalachia, often consumed with every meal; in wartime, [[chicory]] was widely used as a coffee substitute. |
Coffee, drunk without milk and only lightly sweetened, is a basic drink in Appalachia, often consumed with every meal; in wartime, [[chicory]] was widely used as a coffee substitute. |
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Rice and cane sugar, grown further south, were not easy to come by in Appalachia and generally [[sorghum]], [[honey]] and [[maple syrup]] were used as sweetener in local dishes.<ref name="sohn" /> Travel distances, conditions, and poor roads limited most early settlements to foods that could be grown or produced locally. |
Rice and cane sugar, grown further south, were not easy to come by in Appalachia and generally [[sorghum]], [[honey]] and [[maple syrup]] were used as sweetener in local dishes.<ref name="sohn" /> Travel distances, conditions, and poor roads limited most early settlements to foods that could be grown or produced locally. |
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[[File:Acme Oyster House Shrimp and Catfish Platter.jpg|thumb|Fried catfish is a popular meal.]] |
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For farmers, [[pig]]s and [[chicken]]s were the primary source of [[meat]], with many farmers maintaining their own [[smokehouse]]s to produce a variety of [[ham]]s, [[bacon]], and [[sausage]]s. Seafood, beyond the occasionally locally caught fresh-water [[Fish |
For farmers, [[pig]]s and [[chicken]]s were the primary source of [[meat]], with many farmers maintaining their own [[smokehouse]]s to produce a variety of [[ham]]s, [[bacon]], and [[sausage]]s. Seafood, beyond the occasionally locally caught fresh-water [[Fish asfood|fish]] (pan-fried [[catfish]] is much loved, as is [[trout]] in the mountains of western [[North Carolina]], [[East Tennessee]], and [[Southwest Virginia]]) and [[Crayfish (food)|crawfish]], were unavailable until modern times. |
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However, [[Appalachia]] did offer a wide variety of [[wild game]], with [[venison]], [[rabbit]] and [[squirrel]] particularly common, thus helping to compensate for distance from major cities and transportation networks. The popularity of hunting and fishing in Appalachia means that game and fresh-water fish were often staples of the table. Deer, wild turkey, grouse and other game birds are hunted and utilized in many recipes from barbecue to curing and jerky.<ref>Abramson, Rudy and Jean Kaskell (eds.), ''Encyclopedia of Appalachia'', Univ. of Tennessee Press, Knoxville, TN, 2006 pp. 917, 955,1387–1389</ref> |
However, [[Appalachia]] did offer a wide variety of [[wild game]], with [[venison]], [[Rabbit meat|rabbit]] and [[squirrel]] particularly common, thus helping to compensate for distance from major cities and transportation networks. The popularity of hunting and fishing in Appalachia means that game and fresh-water fish were often staples of the table. Deer, wild turkey, grouse and other game birds are hunted and utilized in many recipes from barbecue to curing and jerky.<ref>Abramson, Rudy and Jean Kaskell (eds.), ''Encyclopedia of Appalachia'', Univ. of Tennessee Press, Knoxville, TN, 2006 pp. 917, 955,1387–1389</ref> |
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Home [[canning]], of both garden and foraged foods, is a strong tradition in Appalachia as well; [[mason jar]]s are an everyday sight in mountain life; the most common canned foods are savory vegetables: [[green bean]]s (half-runners, snaps), shelly beans (green beans that were more mature and had ripe beans along with the green husks), and tomatoes, as well as [[jam]], [[fruit preserves|jelly]] and local fruits. |
Home [[canning]], of both garden and foraged foods, is a strong tradition in Appalachia as well; [[mason jar]]s are an everyday sight in mountain life; the most common canned foods are savory vegetables: [[green bean]]s (half-runners, snaps), shelly beans (green beans that were more mature and had ripe beans along with the green husks), and tomatoes, as well as [[jam]], [[fruit preserves|jelly]] and local fruits. |
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As [[wheat]] [[flour]] and [[baking powder]]/[[baking soda]] became available in the late 19th century, [[buttermilk]] [[biscuit (bread)|biscuit]]s became popular. Today, buttermilk biscuits and [[sausage gravy]] are the classic Appalachian breakfast; they are also a common breakfast everywhere where Appalachian people have emigrated. Both [[Biscuitville|North Carolina]] and [[Tudor's Biscuit World|West Virginia]] have statewide biscuit chain restaurants;<ref>{{cite web|url=http://gardenandgun.com/blog/garden-and-gun-fast-food-breakfast-biscuit-taste-test|title=G&G's Fast-Food Breakfast Biscuit Taste Test – Garden & Gun|date=22 January 2016|website=Gardenandgun.com|access-date=16 October 2017}}</ref> many Southern or originally-Southern chains offer biscuits and gravy, and when McDonald's introduced a new breakfast menu selling either Egg McMuffins (with English muffins) or a variant with biscuits, the biscuit zone was practically a map of the South with the exception of [[Virginia]], [[Maryland]], and [[Florida]].<ref>{{cite web|url=http://nrn.com/food-trends/map-mcdonald-s-all-day-breakfast-pits-muffins-against-biscuits|title=Map: McDonald's all-day breakfast pits muffins against biscuits|date=5 October 2015|website=Nrn.com|access-date=16 October 2017}}</ref> |
As [[wheat]] [[flour]] and [[baking powder]]/[[baking soda]] became available in the late 19th century, [[buttermilk]] [[biscuit (bread)|biscuit]]s became popular. Today, buttermilk biscuits and [[sausage gravy]] are the classic Appalachian breakfast; they are also a common breakfast everywhere where Appalachian people have emigrated. Both [[Biscuitville|North Carolina]] and [[Tudor's Biscuit World|West Virginia]] have statewide biscuit chain restaurants;<ref>{{cite web|url=http://gardenandgun.com/blog/garden-and-gun-fast-food-breakfast-biscuit-taste-test|title=G&G's Fast-Food Breakfast Biscuit Taste Test – Garden & Gun|date=22 January 2016|website=Gardenandgun.com|access-date=16 October 2017}}</ref> many Southern or originally-Southern chains offer biscuits and gravy, and when McDonald's introduced a new breakfast menu selling either Egg McMuffins (with English muffins) or a variant with biscuits, the biscuit zone was practically a map of the South with the exception of [[Virginia]], [[Maryland]], and [[Florida]].<ref>{{cite web|url=http://nrn.com/food-trends/map-mcdonald-s-all-day-breakfast-pits-muffins-against-biscuits|title=Map: McDonald's all-day breakfast pits muffins against biscuits|date=5 October 2015|website=Nrn.com|access-date=16 October 2017}}</ref> |
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The gravy for biscuits and gravy is typically sausage or sawmill, not the red-eye gravy (made with coffee) used in the lowland South. [[Pork]] [[drippings]] from frying [[sausage]], [[bacon]], and other types of pan-fried pork are collected and saved, used for making [[gravy]] and in greasing [[cast-iron]] cookware. ( |
The gravy for biscuits and gravy is typically sausage or sawmill, not the red-eye gravy (made with coffee) used in the lowland South. [[Pork]] [[drippings]] from frying [[sausage]], [[bacon]], and other types of pan-fried pork are collected and saved, used for making [[gravy]] and in greasing [[cast-iron]] cookware. (Appalachia is overwhelmingly Protestant, the Catholic prohibition on meat-eating during Lent had no impact on Appalachian cuisine.) |
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[[Chicken and dumplings]] and [[fried chicken]] remain much-loved dishes. [[Cornbread]], [[corn pone]], [[hominy grits]], [[mush (cornmeal)|mush]], [[pudding corn|cornbread pudding]] and [[hominy]] stew are also quite common foods, as [[maize|corn]] is the primary grain grown in the Appalachian hills and mountains, but are less common than in the past. |
[[Chicken and dumplings]] and [[fried chicken]] remain much-loved dishes. [[Cornbread]], [[corn pone]], [[hominy grits]], [[mush (cornmeal)|mush]], [[pudding corn|cornbread pudding]] and [[hominy]] stew are also quite common foods, as [[maize|corn]] is the primary grain grown in the Appalachian hills and mountains, but are less common than in the past. |
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==See also== |
==See also== |
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{{Portal|Food|Drink|United States}} |
{{Portal|Food|Drink|United States}} |
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*[[Bahamian cuisine]] |
* [[Bahamian cuisine]] |
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*[[Barbecue]] |
* [[Barbecue]] |
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*[[Cuisine of the Southwestern United States]] |
* [[Cuisine of the Southwestern United States]] |
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*[[Cuisine of the United States]] |
* [[Cuisine of the United States]] |
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*[[Liberian cuisine]] |
* [[Liberian cuisine]] |
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*[[List of foods of the Southern United States]] |
* [[List of foods of the Southern United States]] |
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*[[Soul food]] |
* [[Soul food]] |
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*[[Southern Food and Beverage Museum]] |
* [[Southern Food and Beverage Museum]] |
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*[[Tex-Mex cuisine]] |
* [[Tex-Mex cuisine]] |
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*[[Memphis-style barbecue]] |
* [[Memphis-style barbecue]] |
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*[[Texan cuisine]] |
* [[Texan cuisine]] |
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*[[Cuisine of New Orleans]] |
* [[Cuisine of New Orleans]] |
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*[[Cuisine of Kentucky]] |
* [[Cuisine of Kentucky]] |
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*[[Cuisine of Houston]] |
* [[Cuisine of Houston]] |
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*[[Cuisine of Atlanta]] |
* [[Cuisine of Atlanta]] |
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==References== |
==References== |
Part of a series on |
American cuisine |
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Regional cuisines
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History |
Ingredients and foods |
Styles |
Ethnic and cultural |
Holidays and festivals |
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The cuisine of the Southern United States encompasses diverse food traditions of several subregions, including Tidewater, Appalachian, Ozarks, Lowcountry, Cajun, Creole, 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 American cuisine.
Many elements of Southern cooking—tomatoes, squash, corn (and its derivatives, such as hominy and grits), and deep-pit barbecuing—are borrowings from indigenous peoples of the region (e.g., Cherokee, Caddo, Choctaw, and Seminole). From the Old World, European colonists introduced sugar, flour, milk, eggs, and livestock, along with a number of vegetables; meanwhile, enslaved West Africans trafficked to the North American colonies through the Atlantic slave trade[1] introduced black-eyed peas, okra, eggplant, sesame, sorghum, melons, and various spices.[2] 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.[3][4]
Many Southern foodways are local adaptations of Old World traditions. In Appalachia, many Southern dishes are Scottish or British Border in origin. For instance, the South's fondness for a full breakfast derives from the British full breakfast or fry-up. Pork, once considered informally taboo in Scotland, has taken the place of lamb and mutton. Instead of chopped oats, Southerners have traditionally eaten grits, a porridge normally made from coarsely ground maize.
Certain regions have been infused with different Old World traditions. Louisiana Creole cuisine draws upon vernacular French cuisine, West African cuisine, and Spanish cuisine; Floribbean cuisine is Spanish-based with obvious Caribbean influences; and Tex-Mex has considerable Mexican and indigenous influences with its abundant use of New World vegetables (e.g. corn, tomatoes, squash, and peppers) and barbecued meat. In Southern Louisiana, West African influences have persisted in dishes such as gumbo, jambalaya, and red beans and rice.
There is danger that the composition of many an excellent dish may become forgotten lore.
Virginia Cookery Book (1885)
Interest in American regional cooking continued to grow after the Civil War, especially concerning the traditions of the Southern United States. Many new cookbooks were added to the existing body of literature. Some of these fell within the scope of domestic manuals offering instruction to southern homemakers to the maintenance of homes in the new post-Slavery era. Some of these works like Mary Stuart Smith's Virginia Cookery Book (1885) aimed to preserve the culinary heritage of the South.
A traditional Southern meal may include pan-fried chicken, field peas (such as black-eyed peas), greens (such as collard greens, mustard greens, turnip greens, or poke sallet), mashed potatoes, cornbreadorcorn pone, sweet tea, and dessert—typically a pie (sweet potato, chess, shoofly, pecan, and peach are the most common), or a cobbler (peach, blackberry, sometimes apple in Kentucky or Appalachia).
Other Southern foods include grits, country ham, hushpuppies, beignets (in the Gulf South), Southern styles of succotash, brisket, meatloaf, chicken fried steak, buttermilk biscuits (may be served with butter, jelly, fruit preserves, honey, gravyorsorghum molasses), pimento cheese, boiled or baked sweet potatoes, pit barbecue, fried catfish, fried green tomatoes, macaroni and cheese, bread pudding, okra (principally fried okra that has been dredged in cornmeal, but also steamed, stewed, sauteed, or pickled), butter beans, and pinto beans.
"White barbecue sauce" made with mayonnaise, pepper and vinegar is a specialty of Alabama barbecue usually served with smoked barbecue chicken.[5]
"Yellow barbecue sauce" made with a mustard base is unique to South Carolina barbecue and has roots in the mass immigration of Germans to the area in the mid-1700s.[6]
Fried chicken is among the region's best-known exports. It is believed that the Scots, and later Scottish immigrants to many southern states had a tradition of deep frying chicken in fat, unlike their English counterparts who baked or boiled chicken.[7][8][9][10][11] However, some sources trace the origin of fried chicken to Southern and Western England where most of the Early settlers to the South came from. They conclude that Southern and Western England had a strong tradition of frying, simmering, and sautéing meats in a skillet as opposed to East Anglia which favored baking and boiling meats.[12][13]
The importance of fried chicken to southern cuisine is apparent through the multiple traditions and different adaptations of fried chicken, such as KFC; Nashville's Prince's Hot Chicken Shack; or the Cajun-inspired Bojangles' Famous Chicken 'n Biscuits and Popeyes Chicken.[14][15][16][17]
Pork is an integral part of the cuisine. Stuffed ham is served in Southern Maryland.[18] A traditional holiday get-together featuring whole hog barbecue is known in Virginia and the Carolinas as a "pig pickin'".
Green beans are often flavored with bacon and salt pork, turnip greens are stewed with pork and served with vinegar, ham biscuits (biscuits cut in half with slices of salt ham served between the halves) often accompany breakfast, and ham with red-eye gravyorcountry gravy is a common dinner dish.[19]
Country ham, a heavily salt-cured ham, is common across the Southern United States, with the most well-known being the Virginia-originating Smithfield ham.[20]
Southern meals sometimes consist only of vegetables, with a little meat (especially salt pork) used in cooking but with no meat dish served. "Beans and greens"—white or brown beans served alongside a "mess" of greens stewed with a little bacon—is a traditional meal in many parts of the South (Turnip greens are the typical greens for such a meal; they're cooked with some diced turnip and a piece of fatback).
Other low-meat Southern meals include beans and cornbread—the beans being pinto beans stewed with ham or bacon—and Hoppin' John (black-eyed peas, rice, onions, red or green pepper, and bacon).
Cabbage is largely used as the basis of coleslaw, both as a side dish and on a variety of barbecued and fried meats.[21] Sauteéd red cabbage, flavored with vinegar and sugar, is popular in German-influenced areas of the South such as central Texas.
Butternut squash is common in winter, often prepared as a roasted casserole with butter and honey. Other typical vegetable sides include collard greens and congealed salads. Double stuffed potatoes with barbecue pork, cheddar cheese, cream cheese, mayonnaise and chives are served at barbecue restaurants throughout the South.[5]
Country Captain is a regional dish of curry chicken and rice that dates back to at least the 1920s. It became well known after a Columbus, Georgia cook served the dish to then President Franklin D. Roosevelt. George Patton once said "If you can't give me a party and have Country Captain, meet me at the train with a bucket of it."[5]
Red Rice is another staple of Low Country southern cuisine, which is a rice dish simmered in tomato paste, usually cooked with bacon, onion, and other spices
Georgia is known for peach cultivation and variations of Peach melba are commonly served as desserts. Chess pie is a traditional pastry made with eggs, butter and sugar or molasses.[22] Bananas foster is a specialty of New Orleans.[5]
Gulf seafood like black grouper, shrimp and swordfish can be found, and "channel catfish" (Ictalurus punctatus) farmed locally in the Mississippi Delta region is especially popular in Oxford, Mississippi. Fried catfish battered in cornmeal is commonly served at local establishments with hot sauce and a side of fries and coleslaw. Oysters Rockefeller is a New Orleans specialty, believed to have originated in the state. Creole dishes like gumbo and jambalaya often feature crawfish, oysters, blue crab and shrimp.[5]
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Chains serving Southern foods—often along with American comfort food—have had great success; many have spread across the country or across the world, while others have chosen to stay in the South. Pit barbecue is popular all over the American South; unlike the rest of the country, most of the rural South has locally owned, non-franchise pit-barbecue restaurants, many serving the regional style of barbecue instead of the nationally predominant Kansas City style. Family-style restaurants serving Southern cuisine are common throughout the South, and range from the humble and down-home to the decidedly upscale.
Southern cuisine varies widely by region. Generally speaking:
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Southern Louisiana is geographically part of the South, but its cuisine is probably best understood as having only mild Southern influences. Creole cuisine makes good use of many coastal animals—crawfish (commonly called crayfish outside the region), crab, oysters, shrimp, and saltwater fish. Mirliton (chayote squash), is popular in Louisiana. Coffee blended with Chicory is sometimes preferred over pure ground—especially as an accompaniment to beignets.
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The Lowcountry region of the coastal Carolinas and Georgia shares many of the same food resources as the Upper Gulf Coast: fish, shrimp, oysters, rice, and okra. It also displays some similarities to Creole and Cajun cuisines.
Because of its geographic location, Appalachia cuisine offers a wide range of ingredients and products that can be transformed using traditional methods and contemporary applications.[39] Staples of Appalachian cuisine that are common in other regional cuisines of the south include coconut cream cake, peanut brittle, sweet potato casserole, pork chops, biscuits and gravy, and chicken and dumplings. Basic soul food dishes like collard greens, hominy, cracklings and ham hocks are also common to the Appalachian kitchen.[40]
European fruits—especially apples and pears—can grow in the mountains, and sweet fried apples are a common side dish. Appalachian cuisine also makes use of berries, both native and European, and some parts of the mountains are high enough or far enough north that sugar maple grows there—allowing for maple syrup and maple sugar production. Wild morel mushrooms and ramps (similar to scallions and leeks) are often collected; there are even festivals dedicated to ramps, and they figure in some Appalachian fairy tales. The diet included corn, beans, squash, mixed pickles, milk, cheeses, butter, cream, tea, and coffee.[40]
19th-century meals included greens fried in bear grease, elk backstrap steaks and venison stew. Ashcakes were cornbread cooked directly on hearth coals.[40] Cornbread was the most common bread in the mountains, and still remains a staple.
Salt, a necessity for life, was always available (much of it coming from Saltville, Virginia), and local seasonings like spicebush were certainly known and used; but the only other seasonings used in the mountains are black pepper and flaked red pepper, along with a little use of cinnamon, nutmeg, and cloves around Christmas.
Coffee, drunk without milk and only lightly sweetened, is a basic drink in Appalachia, often consumed with every meal; in wartime, chicory was widely used as a coffee substitute.
Rice and cane sugar, grown further south, were not easy to come by in Appalachia and generally sorghum, honey and maple syrup were used as sweetener in local dishes.[40] Travel distances, conditions, and poor roads limited most early settlements to foods that could be grown or produced locally.
For farmers, pigs and chickens were the primary source of meat, with many farmers maintaining their own smokehouses to produce a variety of hams, bacon, and sausages. Seafood, beyond the occasionally locally caught fresh-water fish (pan-fried catfish is much loved, as is trout in the mountains of western North Carolina, East Tennessee, and Southwest Virginia) and crawfish, were unavailable until modern times.
However, Appalachia did offer a wide variety of wild game, with venison, rabbit and squirrel particularly common, thus helping to compensate for distance from major cities and transportation networks. The popularity of hunting and fishing in Appalachia means that game and fresh-water fish were often staples of the table. Deer, wild turkey, grouse and other game birds are hunted and utilized in many recipes from barbecue to curing and jerky.[41]
Home canning, of both garden and foraged foods, is a strong tradition in Appalachia as well; mason jars are an everyday sight in mountain life; the most common canned foods are savory vegetables: green beans (half-runners, snaps), shelly beans (green beans that were more mature and had ripe beans along with the green husks), and tomatoes, as well as jam, jelly and local fruits.
Dried pinto beans are a major staple food during the winter months, used to make the ubiquitous ham-flavored bean soup usually called soup beans. Kieffer pears and apple varietals are used to make pear butter and apple butter.
Also popular are bread and butter pickles, fried mustard greens with vinegar, pickled beets, chow-chow (commonly called "chow"), a relish known as corn ketchup and fried green tomatoes; tomatoes are also used in tomato gravy, a variant of sausage gravy with a thinner, lighter roux. A variety of wild fruits like pawpaws, wild blackberries, and persimmons are also commonly available in Appalachia as well.[42]
Aswheat flour and baking powder/baking soda became available in the late 19th century, buttermilk biscuits became popular. Today, buttermilk biscuits and sausage gravy are the classic Appalachian breakfast; they are also a common breakfast everywhere where Appalachian people have emigrated. Both North Carolina and West Virginia have statewide biscuit chain restaurants;[43] many Southern or originally-Southern chains offer biscuits and gravy, and when McDonald's introduced a new breakfast menu selling either Egg McMuffins (with English muffins) or a variant with biscuits, the biscuit zone was practically a map of the South with the exception of Virginia, Maryland, and Florida.[44]
The gravy for biscuits and gravy is typically sausage or sawmill, not the red-eye gravy (made with coffee) used in the lowland South. Pork drippings from frying sausage, bacon, and other types of pan-fried pork are collected and saved, used for making gravy and in greasing cast-iron cookware. (Appalachia is overwhelmingly Protestant, the Catholic prohibition on meat-eating during Lent had no impact on Appalachian cuisine.)
Chicken and dumplings and fried chicken remain much-loved dishes. Cornbread, corn pone, hominy grits, mush, cornbread pudding and hominy stew are also quite common foods, as corn is the primary grain grown in the Appalachian hills and mountains, but are less common than in the past.
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