This website uses cookies to ensure you have the best experience. Learn more

Southern Cuisine Essay

945 words - 4 pages

In comparison to the northern colonies, the southern colonies were quite numerous in their agricultural diet and failed to have a central region of culture. The uplands and the lowlands created up the two main elements of the southern colonies. The slaves and poor of the south typically ate an identical diet, that consisted of the many of the native New World crops. salt-cured or smoke-cured pork typically supplement the vegetable diet. Rural poor typically ate squirrel, possum, rabbit and alternative forest animals. Those on the “rice coast” typically ate ample amounts of rice, whereas the grain for the remainder of the southern poor and slaves was Indian meal employed in breads and porridge. Wheat wasn't a possibility for many of those that lived within the southern colonies.

The diet of the uplands usually included cabbage, string beans, white potatoes, while most avoided sweet potatoes and peanuts. Non-poor whites within the uplands avoided crops foreign from continent thanks to the perceived inferiority of crops of the African slaves. People who could grow or afford wheat usually had biscuits as a part of their breakfast, along with healthy parts of pork. preserved pork was a staple of any meal, because it was utilized in the preparations of vegetables for flavor, additionally to its direct consumption as a protein.

The lowlands, including a lot of of the Acadia French regions of Louisiana and also the surrounding and the, enclosed a varied diet heavily influenced by Africans and Caribbeans, instead of simply the French. As such, rice contend an oversized a part of the diet because it contend an oversized part of the diets of the Africans and Caribbean. Additionally, unlike the uplands, the lowlands subsistence of protein came largely from coastal food and game meats. a lot of of the diet concerned the utilization of peppers, as it still does today. curiously, though country had associate inherent disdain for French food ways, similarly as several of the native foodstuff of the colonies, the French had no such disdain for the endemic foodstuffs. In fact, they'd a colossal appreciation for the native ingredients and dishes.

African ingredients like okra and black-eyed peas became a staple of the Southern diet, additionally to the native green staples of collards, mustard, turnips and kale. Other extremely used crops embody pecans and peanuts, sweet potatoes and peaches. The region's lakes, rivers, tidal pools and oceans served up oysters, shrimp, crayfish, crab and Mississippi catfish. Native game enclosed opossum, rabbit and squirrel, the main ingredient of stew, that historians say was fashionable in Virginia and Georgia.

Prior to the war, most southerners were subsistence farmers who lived off the land. Pork and chicken, not cattle, were generally raised. Farmers operating outside required lots of calories to get through the day, so they indulged in massive breakfasts and suppers. Louisiana...

Find Another Essay On Southern Cuisine

History Of Cajun Cuisine Essay

1290 words - 5 pages History of Cajun Cuisine Cajun cuisine is a fusion of food from different regions with very rich histories, such as France, Canada, and the southern U.S. It was originated by peasants of French ancestry. These immigrants settled in the "Acadian" region of the Bay of Fundy in Nova Scotia from 1604 to 1654. By 1755, the population of these settlers had grown to about 15,000. They survived on cereal crops such as wheat, barley and oats, and

French Cuisine Essay

1875 words - 8 pages Spanish and Italian influenced because of its distance form these countries. In the Southern cuisine of France theses influences are prevalent with the use of peppers and tomatoes. Some famous regions are Aquitaine, Languedoc-Roussillon, and Provence. Southern France Languedoc Roussillon is located along the border of Spain. Languedoc Roussillon also has Arabic and Catalan influences. (AfterTouch.com, 2005-2012) This region of France is famous

Roman Cuisine: A bit on its history and how it is today

778 words - 3 pages Facts on Romania* Main practiced religion in Romania is Eastern Orthodox* Main Languages are Romanian (Official), Hungarian, and German* Government Type is Republic* Capital is Bucharest* Proclaimed Independence from Turkey in May 1877* Population has gone down 11% (since 2004)* Currency: leu (ROL) or Lei (plural)* Natural Hazards: earthquakes (most common in southern region) and landslides* Romania is an agricultural country.* Wheat and corn is

Cajun Cuisine Essay

1239 words - 5 pages Cajun cuisine is a fusion of food from different regions with very rich histories, such as France, Canada, and the southern U.S. It was originated by peasants of French ancestry. These immigrants settled in the “Acadian†region of the Bay of Fundy in Nova Scotia from 1604 to 1654. By 1755, the population of these settlers had grown to about 15,000. They survived on cereal crops such as wheat, barley and oats, and

Italian Cuisine

3925 words - 16 pages future Italy started to show a mix of Germanic and Roman culture while the southern portion continued to reflect the influences of Arab culture as they controlled much of the Mediterranean trade routes, as such much of the Mediterranean cuisine had been spread by the Arab trade. The oldest Italian book on cuisine is Liber de coquina written in Naples during the 13th century. Dishes included "Roman-style" cabbage (ad usum romanorum), ad usum campanie

Historical and Contemporary Aspects of Food and Culture in America and the Influence of Cuban Cuisine

1392 words - 6 pages Cuisine Cubans is the third largest Hispanic community in the United States of America after the Mexicans and the Puerto Ricans. As early as 1870, Cubans migrated into America to escape Spanish rule. The Cuban revolution and the ascent of Fidel Castro to power led to an influx of Cuban immigrants to the United States. Cubans were given special status and granted automatic refugee status, and residency. Most immigrants settled in the southern

The Americanization of Food

1502 words - 7 pages innovation was eventually encouraged with the presence of new ingredients and interactions between various ethnic groups. Since American cuisine was dominated by English food customs, there were four major food traditions in America, each with English roots before the Civil War. These four major food traditions were a New England tradition, a Southern tradition, Quakerism, and backcountry diet (Mintz par, 4). A New England tradition associated

Italian History

1601 words - 6 pages Northern and Southern cuisine that restaurants label themselves as. Southern Italian food is seen as Italian American and what you might find in Little Italy's. Northern Italian cuisine is thought to be superior and more sophisticated to Southern and generally means that prices will be higher. Many of the Northern style restaurants pick the label of Tuscan style cuisine. Tuscany has been chosen because its location allows restaurants to use the

Italian History

1595 words - 6 pages with hundreds of sauces available on supermarket shelves. The basic pasta and tomato sauce appeals to infants to adults with the sweet slightly sour sauce and the saltiness of the cheese it actually mimics the flavor profile of American's French fries and ketchup. In the past fifteen years, Italian cuisine in America has been taking a turn to become more high class. First with the distinction between Northern and Southern cuisine that

The Sauces of Rao's

912 words - 4 pages sauces in particular at Rao’s reflect a minimalist philosophy. The top-shelf cuisine features nostalgic recipes that pay homage to the Grandmothers of Southern Italy. Just like in Nonna’s kitchen, every morning a large pot of tomato sauce bubbles away wafting its sweet aroma (Eat your Heart Out 1998). Rao’s House Wine? It’s from Warren? (2009) reveals their primary tomato sauce is untouched of any additives or fillers, only the purest, freshest

Vietnam Cultural Awareness Essay

1508 words - 7 pages cuisine is also notable for its sophisticated meals constituted by many complex dishes served at small portions. Chili peppers and shrimp sauces are commonly used ingredients. Foods in Southern Vietnam are often vibrant and flavorful with liberal uses of garlic, shallots, and fresh herbs(VR1). Foods more than in the other regions add sugar regularly. The preference in the south leans toward sweetness through the widespread use of coconut milk in

Similar Essays

Four Major Cuisine Essay

1061 words - 5 pages ) Cuisine(魯菜) Shandong cuisine is one of the four traditional Han Chinese cuisine, historic, and wide-ranging implications. Its birth can be traced back in the Spring and Autumn Period, the Qin and Han further development and Northern and Southern Dynasties. In Song Dynasty, Shandong cuisine was self-contained a major Cuisine. During Ming and Qing Dynasties, lot of dishes was introduced into the palace. Shandong cuisine has high demand of choosing

California Cuisine Essay

841 words - 3 pages started in Southern California and makes a change of Californian cuisine as fresh fusion. There are also plenty of other restaurants that include: Baja Fresh, Taco Bell, Qdoba Mexican Grill, Chevy’s Fresh Mex, and Chipotle Mexican Grill. Mexican influences are not the only characterization of Californian cuisine. California is a huge melting pot of different cultures, which not only reflects in California culture but also in cuisine. The population

Cuisine Essay

1620 words - 6 pages A cuisine cannot simply be defined as a particular group of food associated with a geographic location. To understand a cuisine equal understanding of the culture to which it belongs must exist. A culture, such as the population of Italy, manipulates the presentation and substances of a cuisine to something representative of that culture. This makes a cuisine much more than food on a plate; a cuisine includes history, both of those making the

Southwestern American Cuisine Essay

1250 words - 5 pages Growing up, spicy foods weren’t one of my favorite flavor profiles in dishes. I tend to avoid such cuisines that use bold spices and ingredients such as curries and moles, and “jerk” anything. As my palate became more advance I am now able to tolerate a little heat and kick with my food. Speaking of which, the cuisine of the southwest region of the United States has really become one of my favorite cuisines. The flavors are bold, the use