The South

States West Virginia Virginia Kentucky Tennessee North Carolina South Carolina Arkansas Louisiana Mississippi Alabama Georgia Florida

Immigrants France England Ireland Scotland Spain -brought African slaves, once established

Crops Year round production possible due to warmer climate Tobacco Sugarcane Rice Cotton Peanuts

Water Foods Freshwater… Gulf Waters Catfish Bass Trout Terrapin (turtle) Gulf Waters Crab Crayfish Oysters Shrimp

Wild Game Squirrel Goose Turkey

“Southern hospitality” evolved from lifestyle of plantation owners

Staple food-Corn (Hominy grits, cornbread) Popular vegetables (Sweet potatoes, greens, black eyed peas) Hot breads (buttermilk biscuits, shortnin’ bread)

Popular Dishes Southern cooks often prepared turnip and dandelion greens w/pork fat for flavor. Hoppin’ John A combination of black-eyed peas and rice Pecan Pie Pralines Candy made of sugar, pecans, and milk

Livestock Pigs Chicken Spareribs Fried chicken Chitterlings Cured ham Pigs’ feet

Soul Food! distinct cuisine of South derived from customs of slaves, Native Americans and European sharecroppers poor living conditions Native Americans-wooded areas Sharecroppers-cabins, small farms Africans-slave quarters on plantations

Soul food cont. corn, squash, black-eyed peas, okra (from Africa) Slaves could keep chickens, fish Some slaves had gardens Slaves used leftovers from the plantation house mixed with rice and beans

Last one on Soul Food Chitterlings Vegetables Yams Hog intestines, also used hogs’ feet, tails, snouts and ears Vegetables Corn, squash, black-eyed peas, okra (green pod-shaped vegetables brought from Africa) Yams

Creole Cuisine Home to New Orleans Combines cooking techniques of the French w/ingredients from the Africans, Caribbeans, Spanish, and Native Americans

Popular Creole Foods Gumbo Jambalaya stew or soup originating in Louisiana typical gumbo contains one or more kinds of poultry, shellfish, and smoked pork Jambalaya dish of Spanish and French creation traditionally made in one pot, with meats and vegetables, and is completed by adding rice