The cuisine of the Southern United States is defined as the regional culinary form of states generally south of the Mason-Dixon Line, and extending west to Texas.
The most notable influences come from British, Scots-Irish, French, Native American, African American , and to a lesser extent Spanish cuisines. Soul food, Creole, Cajun, Lowcountry, and Floribbean are examples of Southern cuisine. In recent history, elements of Southern cuisine have sp...
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The cuisine of the Southern United States is defined as the regional culinary form of states generally south of the Mason-Dixon Line, and extending west to Texas.
The most notable influences come from British, Scots-Irish, French, Native American, African American , and to a lesser extent Spanish cuisines. Soul food, Creole, Cajun, Lowcountry, and Floribbean are examples of Southern cuisine. In recent history, elements of Southern cuisine have spread north, having an effect on the development of other types of American cuisine.
Many items such as squash, tomatoes, corn (and its derivatives, including grits), as well as the practice of deep pit barbecuing were inherited from the southeastern Native American tribes such as the Caddo, Choctaw, and Seminole. Many foods associated with sugar, flour, milk, eggs (many kinds of baking or dairy products such as breads and cheeses) are more associated with Europe. The South's propensity for a full breakfast (as opposed to a Continental one with...
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