southern uk food

Creole cuisine is mostly vernacular French, West African and Spanish; Floribbean cuisine is Spanish-based with obvious Caribbean influences; and Tex-Mex has considerable Mexican and Native American influences. [9][10], Fried chicken is a capstone of both southern cuisine and history, since it is interwoven into certain people's culture and heritage, particularly the African-American people of the South. Cajun-influenced dishes like gumbo and jambalaya often feature crawfish, oysters, blue crab and shrimp.[4]. Southern meals sometimes consist only of vegetables, with a little meat (especially salt pork) used in cooking but with no meat dish served. Over time just about every culture adopted the method of frying food. Tidewater, Appalachian, Cajun, Creole, Lowcountry, and Floribbean are examples of types of Southern cuisine. Cornbread, corn pone, hominy grits, mush, cornbread pudding and hominy stew are also quite common foods, as corn is the primary grain grown in the Appalachian hills and mountains, but are less common than in the past. Albion's Seed Oxford University Press, 1989. Dried pinto beans are a major staple food during the winter months, used to make the ubiquitous ham-flavored bean soup usually called soup beans. (Turnip greens are the typical greens for such a meal; they're cooked with some diced turnip and a piece of fatback.) [21] Country Ham, a heavily salt-cured ham, is common across the Southern United States, with the most well known being the Virginia-originating Smithfield ham.[22]. The gravy for biscuits and gravy is typically sausage or sawmill, not the red-eye gravy (made with coffee) used in the lowland South.

Georgia is known for peach cultivation and variations of Peach melba are commonly served as desserts. p. 75. Other typical vegetable sides include collard greens and congealed salads.

Cabbage is largely used as the basis of coleslaw, both as a side dish and on a variety of barbecued and fried meats. popular. Nineteenth-century meals included greens fried in bear grease, elk backstrap steaks and venison stew. The Upper South favors pork, sorghum, and whiskey; the Low Country (the coast, especially coastal Georgia and coastal South Carolina) favors seafood, rice, and grits. Seafood, beyond the occasionally locally caught fresh-water fish (pan-fried catfish is much loved, as is trout in the mountains of western North Carolina, East Tennessee, and Southwest Virginia) and crawfish, were unavailable until modern times. Fried catfish battered in cornmeal is commonly served at local establishments with hot sauce and a side of fries and coleslaw. Chicken and dumplings and fried chicken remain much-loved dishes.

[5][6][7][8] However, some sources trace the origin of Fried Chicken to Southern and Western England where most of the Early settlers to the South came from. Many elements of Southern cooking—squash, corn (and its derivatives, including grits), and deep-pit barbecuing—are borrowings from southeast American Indian tribes such as the Caddo, Choctaw, and Seminole. In almost every great memory we Southerners hold close, food was there. Alton's biscuits are tender, flaky and buttery perfection. However, Appalachia did offer a wide variety of wild game, with venison, rabbit and squirrel particularly common, thus helping to compensate for distance from major cities and transportation networks.

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