THE SOUTH

SOUTHERN INTRODUCTION

• Southern states are known as the states that were once the Confederacy
• There were 13 original southern states
• Florida was the last state to join the Union
• Louisiana and Florida were controlled by the French and Spanish

HOSPITALITY

• Southern Hospitality is a steoreotypical phrase used to describe southerners
• The term is used to refer to southerners as warm, sweet, and welcoming
• Neighbors brought gifts such as cakes to one and other.
• Churches served foods such as desserts as part of southern culture.

AFRICAN INFLUENCE

• Slavery helped develop the foods of the south
• African slavers were the cooks in different areas
• The slaves incorporated English traditions into their cooking
• In the eastern states, there were more English settlers that gave their culture

RICE

• Rice was a very important crop
• Rice was so important that it was called Carolina Gold
• Its production requied many laborers
• Charelston's port was a hub for slave trading and rice

MAIZE

• Maize was one of the things that impressed Columbus on his first voyage
• Maize was a staple in African cooking and was a first of its kind
• Maize was a starch that could be stored for some time
• Ships that transported slaves used it as an easy food source

GUMBO

• Gumbo originated in Louisiana
• Louisiana had a different history than other states
• Over 30 Native American tribes inhabited Louisiana before Spainsrds settled there
• The seafood dish gumbo came from the mix of cultures

RED BEANS & RICE

• The Catholic religion inspired the traditions of New Orleans
• The Roman Catholics couldn't eat from Saturday night until communion
• It is said to be craved every Monday

CATFISH & HUSHPUPPIES

• Catfish fries were a main summer event
• The seasoned cornbread balls were used to silence dogs
• Those cornbread balls are hushpuppies

PORK BBQ

• Pork is the favored meat of the south
• It was cooked in a pit overnight with barbecue sauce
• It was also commonly put in a sandwich

HAMS

• There were special smokehouses for hams
• Pigs were easy to slaughter and smoke
• The smoked pigs ate berries, vines, acorn, and peanuts

BISCUITS & CORNBREAD

• This was a popular side to ham
• Cooks would beat he biscuit dough for 20 minutes
• The beating was to help it rise without baking powder

MEAT & THREE

• Meat & Three was meat, conbread, and three vegetables
• It was very popular in old southern restaurants
• The vegetables offered were what were seasonal

HOMINY GRITS

• This was a popular breakfast item
• Grit is white corn treated with lye
• The end product is Hominy ehich is ground into grits

PIES, COBBLERS, & PUDDING

• These were very common for Thanksgiving
• The types of desserts for Thanksgiving are similar throughout the U.S.
• There are many types of each such as pinpkin, apple, and potato

SWEET TEA

• Sweet Tea is a common type pf tea in southern states
• It is made by adding sugar to already brewing black tea
• It is also sometimes flavored and garnished

CREOLE AND CAJUN CUISINE

• Both Cajun and Creole were present in southern Lousiana
• Both of them shared french roots
• They also commonly used seafood

MARDI GRAS

• Mardi Gras is French for "Fat Tuesday"
• It being twelve days after Christmas and the season is called "Carnival"
• Carnival means farewell to meat because many people tried to give up meat for Lent

THE END