Cajun cuisine is a style of cooking developed by the Cajun–Acadians who were deported from Acadia to Louisiana during the 18th century and who incorporated West African, French and Spanish cooking techniques into their original cuisine.
The cuisine of the Southern United States encompasses diverse food traditions of several subregions, including Tidewater, Appalachian, Lowcountry, Cajun, Creole, and Floribbean cuisine. In recent history, elements of Southern cuisine have spread to other parts of the United States, influencing other types of American cuisine.
A tamale, in Spanish tamal, is a traditional Mesoamerican dish made of masa, a dough made from nixtamalized corn, which is steamed in a corn husk or banana leaves. The wrapping can either be discarded prior to eating or used as a plate. Tamales can be filled with meats, cheeses, fruits, vegetables, herbs, chilies, or any preparation according to taste, and both the filling and the cooking liquid may be seasoned.
Greenville is the ninth-largest city in Mississippi. It is the county seat of Washington County. The population was 34,400 at the 2010 census. It is located in the area of historic cotton plantations and culture known as the Mississippi Delta.
The Mississippi Delta, also known as the Yazoo–Mississippi Delta, or simply the Delta, is the distinctive northwest section of the U.S. state of Mississippi that lies between the Mississippi and Yazoo rivers. The region has been called "The Most Southern Place on Earth", because of its unique racial, cultural, and economic history. It is 200 miles (320 km) long and 87 miles (140 km) across at its widest point, encompassing about 4,415,000 acres (17,870 km2), or, almost 7,000 square miles of alluvial floodplain. Originally covered in hardwood forest across the bottomlands, it was developed as one of the richest cotton-growing areas in the nation before the American Civil War (1861–1865). The region attracted many speculators who developed land along the riverfronts for cotton plantations; they became wealthy planters dependent on the labor of slaves, who composed the vast majority of the population in these counties well before the Civil War, often twice the number of whites.
The cuisine of the Southwestern United States is food styled after the rustic cooking of the Southwestern United States. It comprises a fusion of recipes for things that might have been eaten by Spanish colonial settlers, cowboys, Native Americans, and Mexicans throughout the post-Columbian era; there is, however, a great diversity in this kind of cuisine throughout the Southwestern states.
Boudin are various kinds of sausage in French, Luxembourgish, Belgian, Swiss, Québécois, Acadian, Aostan, Louisiana Creole, and Cajun cuisine.
Dirty rice is a traditional Louisiana Creole dish made from white rice which gets a "dirty" color from being cooked with small pieces of pork, beef or chicken, green bell pepper, celery, and onion, and spiced with cayenne and black pepper. Parsley and chopped green onions are common garnishes. Dirty rice is most common in the Creole regions of southern Louisiana; however, it can also be found in other areas of the American South and referenced as "chicken and rice," "Cajun rice," or "rice dressing".
The Mississippi Blues Trail was created by the Mississippi Blues Commission in 2006 to place interpretive markers at the most notable historical sites related to the birth, growth, and influence of the blues throughout the state of Mississippi. Within the state the trail extends from the Gulf Coast north along several highways to Natchez, Vicksburg, Jackson, Leland, Greenwood, Clarksdale, Tunica, Grenada, Oxford, Columbus, and Meridian. The largest concentration of markers is in the Mississippi Delta, but other regions of the state are also commemorated. Several out-of-state markers have also been erected where blues with Mississippi roots has had significance, such as Chicago.
Doe's Eat Place is a chain of restaurants in the United States established in Greenville, Mississippi in 1941 by Dominick "Big Doe" Signa and his wife, Mamie. Doe's father moved to Greenville in 1903 and opened a grocery store in the building that now serves as the restaurant. The family lived in a house behind the store. The grocery, which the Signa family called "Papa's Store," performed relatively well financially until the Great Mississippi Flood of 1927. After the flood, Big Doe Signa started a bootlegging business to help provide for his family. After several years he finally sold his 40-barrel still for $300 and a Ford Model T.
The mother-in-law is a fast food dish of Chicago, consisting of a tamale topped with chili, served in a hot dog bun. The mother-in-law is made with Chicago's unique style of tamale, a machine-extruded cornmeal roll wrapped in paper instead of corn husks, which is typically cooked in a hot-dog steamer.
Southern Foodways Alliance (SFA) is an institute of the Center for the Study of Southern Culture at the University of Mississippi, dedicated to the documentation, study and exploration of the foodways of the American South. Member-funded, it stages events, recognizes culinary contributions with awards and a hall of fame, produces documentary films, publishes writing, and maps the region’s culinary institutions recording oral history interviews. The group has about 800 members, a mixture of chefs, academics, writers, and eaters.
Hot pot or hotpot, also known as soup-food or steamboat, is a dish whereby a heat source placed on the dining table keeps a pot of soup stock simmering, and a variety of Chinese foodstuffs and ingredients are served beside the pot for the diners to put into the hot stock.
John Currence is an American chef based in Oxford, Mississippi. As of 2019 he owns four restaurants in the city of Oxford: City Grocery, Big Bad Breakfast, Bourè, and Snackbar in addition to a catering business, The Main Event. Currence also owns numerous Big Bad Breakfast locations in Alabama, Florida, Tennessee and South Carolina. He won a James Beard Award in 2009 for the category of Best Chef, South, at City Grocery. He later also participated in the third season of the Bravo television competition Top Chef Masters.
Ashley Christensen is an American chef, restaurateur, author, and culinary celebrity. She is based in Raleigh, North Carolina, and the chef + proprietor of AC Restaurants, a hospitality group that operates Poole's Diner, Fox Liquor Bar, Beasley's Chicken + Honey, Death & Taxes, Poole'side Pies, and AC Events. A two-time James Beard Award winner, she is widely credited for helping to put Raleigh's food scene on the map.
The Mississippi Delta Chinese are a small community of Chinese Americans that has lived in the Mississippi Delta region since the late 19th century. A related population of Chinese Americans lives across the Mississippi River in the Arkansas Delta and the nearby city of Memphis, Tennessee.
South Carolina is home to several distinct styles of barbecue characterized by different cuts of meat, types of barbecue sauce and preparation. It is particularly well known for the heavy emphasis on pork and the popularity of a mustard-based barbecue sauce in the central part of the state.
The cuisine of Mexico City encompasses a variety of cuisines. Restaurants specialize in the regional cuisines of Mexico's 31 states, and the city also has several branches of internationally recognized restaurants.
Chicago-style barbecue is a regional variation of barbecue from the American city of Chicago, Illinois. The style developed due to immigration from other countries and parts of the United States. It is known for the invention of the aquarium smoker and the prominence of rib tips and hot links.
