1. The South

2. Culinary Background… “Southern Hospitality” African American Influence
Full tables & open doors.
African American Influence
“Soul Food”
Fish, Less-desirable parts of hogs, chickens, & cattle, Small Game
Vegetables – corn, squash, black-eyed peas, okra, greens.

3. Southern Staples Okra Yams Filé
Green, pod-shaped veggie used in soups/stews.
Yams
Sweet potatoes.
Filé
Flavoring & thickening agent made from ground sassafras leaves.

4. All About Desserts… Finale of the meal. Cakes Pie Martha’s Great Cake
40 eggs, 4 lbs. butter & sugar, 5 lbs. fruit & flour.
Pound Cake
One lb. of each ingredient.
Pie
Pecan
Sweet Potato

5. Creole vs. Cajun Cuisine
Cooking techniques of the French combined with African, Island, Spanish, & Native American foods.
Each group brought ingredients to the mix.
Lots of traditions.
Cajun
Hearty fare of rural Southern Louisiana.
Seasoned heavily with hot peppers & other spices.
Foods that are commonly available.
Prepared from leftovers.

6. Best Known Dishes… Gumbo Jambalaya Both are highly seasoned. Soup.
Variety of meats.
Thickened with roux (flour & butter), okra, or filé.
Jambalaya
Rice dish.
Meat or fish.
Tomatoes – sometimes…
Both are highly seasoned.