1. The South

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

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

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

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

6. Wild Game
Squirrel
Goose
Turkey

7. “Southern hospitality”
evolved from lifestyle of plantation owners

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

9. 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

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

11. 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

12. 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

13. 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

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

15. 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