Related Research Articles
Soul food is the ethnic cuisine of African Americans. It originated in the American South from the cuisines of enslaved Africans trafficked to the North American colonies through the Atlantic slave trade during the Antebellum period and is closely associated the cuisine of the American South. The expression "soul food" originated in the mid-1960s when "soul" was a common word used to describe African-American culture. Soul food uses cooking techniques and ingredients from West African, Central African, Western European, and Indigenous cuisine of the Americas.
The cuisine of the Southern United States encompasses diverse food traditions of several subregions, including Tidewater, Appalachian, Ozarks, Lowcountry, Cajun, Creole, African American Cuisine 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.
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.
Mashed pumpkin is a vegetable dish made by cooking or macerating the skinless flesh (pulp) of pumpkins and then mashing, straining, grinding, or puréeing until the desired consistency is achieved. It is traditionally served as a side dish, although it has many uses in cooking and baking.
Pecan pie is a pie of pecan nuts mixed with a filling of eggs, butter and sugar. Variations may include white or brown sugar, cane syrup, sugar syrup, molasses, maple syrup, or honey. It is commonly served at holiday meals in the United States and is considered a specialty of Southern U.S. origin. Most pecan pie recipes include salt and vanilla as flavorings. Pecan pie may be served with whipped cream, vanilla ice cream or hard sauce.
Pot liquor, sometimes spelled potlikker or pot likker, is the liquid that is left behind after boiling greens or beans. It is sometimes seasoned with salt and pepper, smoked pork or smoked turkey. Pot liquor contains high amounts of essential vitamins and minerals including iron, vitamin A and vitamin C. Especially important is that it contains high amounts of vitamin K, which aids in blood clotting. Another term is collard liquor.
Biscuits and gravy is a popular breakfast dish in the United States, especially in the South. The dish consists of soft dough biscuits covered in white gravy, made from the drippings of cooked pork sausage, flour, milk, and often bits of sausage, bacon, ground beef, or other meat. The gravy is often flavored with black pepper.
Edna Regina Lewis was a renowned American chef, teacher, and author who helped refine the American view of Southern cooking. She championed the use of fresh, in season ingredients and characterized Southern food as fried chicken, pork, and fresh vegetables – most especially greens. She wrote and co-wrote four books which covered Southern cooking and life in a small community of freed slaves and their descendants.
Chicken and waffles is an American dish combining chicken with waffles. It is part of a variety of culinary traditions, including Pennsylvania Dutch cuisine and soul food, and is served in certain specialty restaurants in the United States. Originating as a Pennsylvania Dutch meal, the dish has received notability in the Southern United States.
Austin Leslie was an internationally famous New Orleans, Louisiana, chef whose work defined 'Creole Soul'. He died in Atlanta, Georgia, at the age of 71 after having been evacuated from New Orleans; he had been trapped in his attic for two days in the 98 °F heat, in the aftermath of the August 29 Hurricane Katrina. He was honored with the first jazz funeral after Katrina on October 9, 2005, in the still largely-deserted city. The procession, led by the Hot 8 Brass Band, marched through the flood-ravaged remains of Leslie's old Seventh Ward neighborhood, starting out at Pampy's Creole Kitchen and stopping along the way at the location of the original Chez Helene.
In social science, foodways are the cultural, social, and economic practices relating to the production and consumption of food. Foodways often refers to the intersection of food in culture, traditions, and history.
John Egerton was an American journalist and author known for his writing on the Civil Rights Movement, Southern food, history of the South, and Southern culture.
John Martin Taylor, also known as Hoppin' John, is an American food writer and culinary historian, known for his writing on the cooking of the American South, and, in particular, the foods of the lowcountry, the coastal plain of South Carolina and Georgia. He has played a role in reintroducing many traditional southern dishes, and has advocated the return to stone-ground, whole-grain, heirloom grits and cornmeal production.
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.
Ronni Lundy, is an American author and editor, whose work focuses on traditional Southern American foods, Appalachian foods, and music.
Sean Brock is an American chef specializing in Southern cuisine.
Vibration Cooking: Or, the Travel Notes of a Geechee Girl is the 1970 debut book by Vertamae Smart-Grosvenor and combines recipes with storytelling. It was published by Doubleday. A second edition was published in 1986, and a third edition was published in 1992. The University of Georgia published another edition in 2011. Smart-Grosvenor went on to publish more cookbooks after Vibration Cooking. Vibration Cooking raised awareness about Gullah culture.
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.
The Virginia House-Wife is an 1824 housekeeping manual and cookbook by Mary Randolph. In addition to recipes it gave instructions for making soap, starch, blacking and cologne.
References
- 1 2 "John T. Edge". Georgia Center for the Book. Retrieved 17 January 2016.
- 1 2 "Southern Foodways Alliance: Staff". Southern Foodways Alliance. 13 March 2013. Retrieved 13 November 2015.
- ↑ Shah, Khushbu (15 Jul 2014). "John T. Edge Lands Deal to Publish New Book". Eater (Vox Media). Retrieved 13 November 2015.
- ↑ "SEC Network's TrueSouth Spotlights Southern Food and Football". 4 September 2018.
- 1 2 "University of Mississippi: Employee Profile: John T. Edge". University of Mississippi. Retrieved 13 November 2015.
- ↑ Archived September 29, 2007, at the Wayback Machine
- ↑ "TrueSouth". John T. Edge. Retrieved 4 December 2019.
- ↑ "John T. Edge". Groucher College. Retrieved 17 January 2016.
