Southern United States cuisine
Southern United States cuisine
Southern United States cuisine (pronunciation: /ˈsʌðərn juːˈnaɪtɪd steɪts kwiˈziːn/), also known as Southern cuisine, is a style of cooking derived from the Southern United States. Its history is rich and complex, with influences from African, Native American, and European culinary traditions.
Etymology
The term "Southern cuisine" is derived from its geographical origin, the Southern United States. The word "cuisine" is of French origin, meaning "kitchen" or "cooking".
History
Southern cuisine has its roots in the diverse cultures that have shaped the Southern United States. The cuisine has been influenced by the cooking traditions of the African, Native American and European settlers who have lived in the region.
Key Ingredients
Key ingredients in Southern cuisine include corn, rice, pork, chicken, and seafood. These ingredients are often used in traditional dishes such as grits, jambalaya, fried chicken, and gumbo.
Related Terms
- Soul food: A style of cuisine that originated in African-American culture and is closely related to Southern cuisine.
- Creole cuisine: A style of cooking that blends French, Spanish, West African, Amerindian, Haitian, German and Italian influences, often associated with the Southern United States, particularly New Orleans.
- Cajun cuisine: A style of cooking named for the French-speaking Acadian people deported by the British from Acadia in Canada to the Acadiana region of Louisiana, USA.
This WikiMD.org article is a stub. You can help make it a full article.