Transcript Southern Cuisine

Southern Cuisine
Learning Targets
• I can identify and locate the states in the
Southern Region of the United States.
• I can differentiate between Soul Food, Creole
Cuisine and Cajun Cuisine.
• I can identify common foods of the South.
MAP
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Arkansas
Louisiana
Mississippi
Alabama
Tennessee
Kentucky
West Virginia
Virginia
Georgia
Florida
South Carolina
North Carolina
Facts about the South
• Immigrants from France, England, Ireland, Scotland,
and Spain settled in the South.
• African slaves were brought over to work in the large
plantations and mansions.
• As a result, the south has several influences on the
cuisine.
• Cimate: mild
• Year round crops producing several important foods such as
sugarcane, rice, and peanuts.
• Other fruits and vegetables are grown but mostly for personal
use.
• Water and forest areas provide a great amount of fish
and game.
Foods of the South
• Corn is a staple food
• Hominy grits, corn bread, and corn fritters
• Buttermilk biscuits
• Pig & Chicken are common proteins
• Fried Chicken
• Chitterlings, spareribs, cured ham, fat back and
pig’s feet
• Rice is popular and grown in the Carolina
region (rice & beans)
Soul Food
• Combination of food customs from African
Americans, Native Americans and European
Sharecroppers.
• Slaves were allowed to have small gardens,
chickens and fish. They had to creatively use
these foods to create delicious meals as a result
they used everything (feet, snout, tongue)
• Popular vegetables include corn, squash, blackeyed peas, okra and greens.
• Okra originated in Africa and is usually breaded and
fried or added to soups & stews.
• Yams were used to make fritters or sweet potato pie.
Creole Cuisine
• New Orleans is the home for Creole cuisine.
• Combination of French cooking techniques
with ingredients from African, Caribbean,
Spanish and Native American cultures.
• Gumbo: a thick, souplike mixture containing a
variety of seafood, poultry, meats, vegetables, and
rice.
• Jambalaya: a mixture of rice, seasonings, shellfish,
poultry, and/or sausage.
• Beignets: Deep fried squares of bread dough served
with a dusting of powdered sugar.
Cajun Cuisine
• Originated in Southern Louisiana
• Reflects foods and cooking methods of
Acadians, French, Native Americans, Africans,
and Spanish.
• Gumbo & Jambalaya often have hot peppers
and other spicy seasonings.
• Dishes are generally prepared with crawfish,
okra, rice, pecans, beans, and andouille
(sausage).