The cuisine of the Southern United States is defined as the historical regional culinary form of states generally south of the Mason Dixon Line dividing Pennsylvania from Maryland and Delaware as well as along the Ohio River, and extending west to southern Missouri, Oklahoma and Texas.
The most notable influences come from English, Scottish, Irish, German, French, Native American, and African American cuisines. Tidewater, Appalachian, Cajun, Creole, Lowcountry, and Floribbean are examples of types 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 American Indian 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 a simple bread item and drink) is derived from the English fry up, although it was altered substantially. Much of Cajun or Creole cuisine is based on France, and on Spain to a lesser extent. Floribbean is more Spanish-based with obvious Caribbean influences, while Tex-Mex has considerable Mexican and Native American influences.
Read more about Cuisine Of The Southern United States: Traditional Southern Dishes, Southern Cuisine For The Masses, Southern Cuisine By Region
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“Thank God for the passing of the discomforts and vile cuisine of the age of chivalry!”
—Mason Cooley (b. 1927)
“It is said that the British Empire is very large and respectable, and that the United States are a first-rate power. We do not believe that a tide rises and falls behind every man which can float the British Empire like a chip, if he should ever harbor it in his mind.”
—Henry David Thoreau (1817–1862)
“Thank God for the passing of the discomforts and vile cuisine of the age of chivalry!”
—Mason Cooley (b. 1927)
“Thank God for the passing of the discomforts and vile cuisine of the age of chivalry!”
—Mason Cooley (b. 1927)
“I sometimes wonder that we can be so frivolous ... as to attend to the gross but somewhat foreign form of servitude called Negro Slavery, there are so many keen and subtle masters that enslave both north and south. It is hard to have a southern overseer; it is worse to have a northern one; but worst of all when you are the slave-driver of yourself.”
—Henry David Thoreau (1817–1862)
“... while one-half of the people of the United States are robbed of their inherent right of personal representation in this freest country on the face of the globe, it is idle for us to expect that the men who thus rob women will not rob each other as individuals, corporations and Government.”
—Susan B. Anthony (1820–1906)
“Not only [are] our states ... making peace with each other,... you and I, your Majesty, are making peace here, our own peace, the peace of soldiers and the peace of friends.”
—Yitzhak Rabin (b. 1922)