South
Published on Nov 18, 2015
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PRESENTATION OUTLINE
THE SOUTH
- Generally known as states who seceded the north
- Most states were originally French and Spanish heritage
- All coastal southern coastal states to the east
Photo by TJJohn12
SOUTHERN HOSPITALITY
- Phrase used to stereotype welcoming guests or strangers
- Cake/ other delicacy is often brought to the house of a new neighbor
- If someone comes to an event without food, he will be given some
- Also includes proper etiquette
- Death or serious illness occurs people bond together an make food
Photo by davosmith
AFRICAN INFLUENCE ON SOUTHERN FOODS
- Slaves shaped the way southerns make meals
- Traditional way salves make meals with newer additions
- Africans were normally cooks on plantations
- Made meals for owners and family
Photo by brizzle born and bred
RICE
- Such an important crop became union as "Carolina gold"
- Required many laborers on plantation
Photo by HKmPUA
MAIZE'S INFLUENCE ON SLAVERY
- Columbus was impressed with some foods during voyage
- He took some food back with him such as corn
- It soon became an important part of food supply
- Brought corn with them also on slave ships
Photo by KevinLallier
TRADITIONAL AFRICAN COOKING TECHNIQUES
- Although there were many imagrents, most were English
- African cooks adapted English recipes
- Contributed cooking they had done in Africa to meal
- Many different things from Africa they used to cook with
Photo by Conservation Concepts
FOODS NATIVE TO AFRICA
- Black eyed peas were cherished here now on New Year's Day
- Black eyed peas are very common
- Hoppin John is one of Americas oldest dishes
- Okra is a vegetable served mainly in southern states
- Make an excellent thickener for foods
Photo by Jan Charles Linus Ekenstam
GUMBO
- Under Spanish rule they developed many sugar plantations
- Gumbo owes it's origin to this mix of cultures
Photo by gtrwndr87
REDBEANS AND RICE
- Old catholic tradition
- Settlers who were French and Spanish and usually catholic
- Became regular fixings before Sunday church
- Marrow of bones would coat the beans and impart delicious flavor
Photo by gtrwndr87
CATFISH AND HUSHPUPPIES
- On the plantations slaves grew vegetables and they'd own chicken and pigs
- Would also hunt wild game
- Cornbread hush puppies included onion and cooked in oil
- Fried catfish is served with cabbage slaw, French fries, and hush puppies
- Cat fish farming is one of the largest industries in the south
Photo by rdpeyton
PORK BARBECUE
- Favored meat in south
- Cook in pit overnight and add barbecue sauce
- Usually served as sandwich
- Served with slaw and barbecue beans
Photo by jessicafm
COUNTRY AND SMITHFIELD HAMS
- Plantations would have smoke houses for Hams
- Became a very popular southern dish
- Fed on how they would taste two years to prepare a ham
- Not uncommon for family to buy ham at birth of daughter
- Would be served at wedding
Photo by UFCW International Union
BISCUITS AND CORNBREAD
- Take a hammer to beat flower
- Generally prepared with baking powder
- Cornbread is other commonly eaten bread
Photo by joshbousel
MEAT AND THREE
- Small town restaurants often serve this meal
- Choose 3 to 5 vegetables
- Depends on meat of the day which will be served
- All types of greens are popular
Photo by SeeMidTN.com (aka Brent)
HOMINY GRITS
- Common to find this food on breakfast plate
- Treated with lye
- Causes corn to swell and husk to fall off
PIES, COBBLERS, AND 'NANA PUDDING
- Used to celebrate through America
- Many types of pies
- Pies are a very popular dessert
Photo by marsha-marshmello
SWEET TEA
- Type of ice tea commonly consumed in south
- In early 1900's sweet tea was a luxury
- Ice was possibly the most valuable ingredient
- Access to drinking water was a luxury
Photo by Shardayyy
CREOLE AND CAJUN CUISINE
- Traditional cuisine of France
- Had access to many coastal animals such as crawfish
- Pick foods by region
- Grow alternative foods to add
Photo by gtrwndr87
