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SOUTHERN CUISINECultural Cuisine – USA Regions
SOUTHERN STATES AND CAPITALS
Alabama (Montgomery)
Arkansas (Little Rock)
Florida (Tallahassee)
Georgia (Atlanta)
Kentucky (Frankfort)
Louisiana (Baton Rouge)
Mississippi (Jackson)
North Carolina (Raleigh)
South Carolina (Columbia)
Tennessee (Nashville)
Virginia (Richmond)
West Virginia (Charleston)
GEOGRAPHY
Rolling hills
Mountains
Forests
Plains
Coastline
Rich soil from deltas
Rivers
Lakes
CLIMATE
Mild winters
Warm summers
Abundant rainfall
Average yearly
precipitation is
40’’-60’’
AGRICULTURE
Lack of grazing land
Chicken and pigs are common meat items
Cows and sheep are NOT readily available
Oceans and lakes/rivers
Fish and seafood make up a large portion of southern diet
Climate is good for cotton, rice, and sugarcane
HISTORICAL CULTURE/NATIONALITIES
French
British
Irish
Scottish
Spanish
African (mostly slaves brought to the US by other early settlers)
Native Americans
COMMON FOOD ITEMS
Corn (staple food of the south)
Corn bread
Fried chicken
Ham
Turnip Greens (major ingredient in soul food)
Hopping John (black eyed peas and rice)
COMMON FOOD ITEMS
Peanuts
Fish and seafood
Brunswick stew
Hominy
Chitterlings (made from intestines)
Hush puppies
Okra
Jambalaya (Creole dish)
Gumbo
EARLY MEALTIME CUSTOMS
Soul food was developed by African slaves,
Native Americans, and European sharecroppers
who used whatever available foods or scraps of
food they could find.
EARLY MEALTIME CUSTOMS
Creole cuisine comes from New Orleans and is
a combination of French, Italian, Spanish,
African, and Native American influences.
Characterizes by butter or cream sauces
Includes a variety of separate dishes - each having
their own set of flavors
Considered to be a “city oriented” cooking since
people in the cities has access to markets and
foods.
More sophisticated the Soul and Cajun cuisines
EARLY MEALTIME CUSTOMS
Cajun cuisine combines common foods of
southern Louisiana and French Acadian
influences.
Strong, hot flavors with wild game and seafood
Considered “country orientated” food since it was
often made by individuals who did not have access
to markets in the city – instead using what was on
their local lands
ADDITIONAL INFORMATION
Common thickening agent:
Filé– made of sassafras leaves
BISCUITS AND GRAVY RECIPE
Biscuits 2 cups all-purpose flour 1 tablespoon baking powder 1/2 teaspoon salt 1/2 cup shortening 3/4 cup milk
Gravy 12 oz. pork sausage 1/3 cups all-purpose flour ½ teaspoon salt ¼ teaspoon ground black
pepper 3 cups milk