cuisine of the southern united states

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Étouffée is a dish found in both Cajun and Creole cuisine typically served with shellfish over rice. The dish employs a technique known as smothering, a popular method of cooking in the Cajun areas of southwest Louisiana. Étouffée is most popular in New Orleans and in the Acadiana area of the southernmost half of Louisiana as well as a popular dish in the coastal counties of Mississippi.

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Soul Food is a term used for an ethnic cuisine, food traditionally prepared and eaten by African Americans of the Southern United States.

Many of the various dishes and ingredients included in “soul food” are also regional meals and comprise a part of other Southern US cooking, as well. The style of cooking originated during American slavery. African slaves were given only the “leftover” and “undesirable” cuts of meat from their masters (while the white slave owners got the meatiest cuts of ham, roasts, etc.).

They also had only vegetables grown for themselves. After slavery, many, being poor, could afford only off-cuts of meat, along with offal. Farming, hunting and fishing provided fresh vegetables, fish and wild game, such as possum, rabbit, squirrel and sometimes waterfowl. Africans living in America at the time (and since) more than made do with the food choices they had to work with. Dishes or ingredients commonly found in soul food include: Biscuits (a shortbread similar to scones, commonly served with butter, jam, jelly, sorghum or cane syrup, or gravy; used to wipe up, or “sop,” liquids from a dish). Black-eyed peas (cooked separately or with rice, as hoppin’ john). Catfish (dredged in seasoned cornbread and fried). Chicken (often fried with cornmeal breading or seasoned flour) Collard greens (usually cooked with ham hocks, often combined with other greens). Grits, often served with fish. Neckbones (beef neck bones seasoned and slow cooked). Okra: (African vegetable eaten fried in cornmeal or stewed, often with tomatoes, corn, onions and hot peppers). Turnip greens (usually cooked with ham hocks, often combined with other greens).

Though soul food originated in the South, soul food restaurants — from fried chicken and fish “shacks” to upscale dining establishments-are in every African-American community in the nation, especially in cities with large black populations, such as Chicago, New York, New Orleans, Los Angeles and Washington, DC.

Slave Women Processing Pork on Wessyngton Plantation Source: http://www.wessyngton.com/blog/tag/slave-women-in-the-south/

Soul Food History: http://www.aaregistry.org/historic_events/view/soul-food-brief-history

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What Is Jewish Southern Food?

Of the approximately 5.3 million Jews living in the United States today, fewer than five percent reside in the American South. But a distinctive, fascinating cuisine has emerged that mingles the food of both cultures. Here’s an expert on the region and two Jewish Southern chefs explaining what makes Jewish Southern food so great.

if you dont know why we are posting this, here’s a reminder: folks of the culture and religion of Judaism can be of any racial and ethnic background. there are Black Jews just as there are LatiNegrx Jews.  This particular story starts in NOLA.

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Chaerophyllum tainturieri is in the carrot family Apiaceae. Commonly known as Southern Chervil, this species is native to the southern United States, but can also be found as far west as Arizona. The leaves are aromatic when crushed, and give off the smell of parsley or carrots. However, this species is not known to be edible, and is not closely related to the “Chervil” commonly used in French cuisine. Caution should be taken when identifying members of the Apiaceae in the wild. This family contains very poisonous plants such as hemlock, and many species are hard to differentiate to an untrained eye! Follow for more plant facts and photos!