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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.
In cooking, a sauce is a liquid, cream, or semi-solid food, served on or used in preparing other foods. Most sauces are not normally consumed by themselves; they add flavor, moisture, and visual appeal to a dish. Sauce is a French word taken from the Latin salsa, meaning salted. Possibly the oldest recorded European sauce is garum, the fish sauce used by the Ancient Romans, while doubanjiang, the Chinese soy bean paste is mentioned in Rites of Zhou in the 3rd century BC.
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Georges Auguste Escoffier was a French chef, restaurateur, and culinary writer who popularized and updated traditional French cooking methods. Much of Escoffier's technique was based on that of Marie-Antoine Carême, one of the codifiers of French haute cuisine; Escoffier's achievement was to simplify and modernize Carême's elaborate and ornate style. In particular, he codified the recipes for the five mother sauces. Referred to by the French press as roi des cuisiniers et cuisinier des rois, Escoffier was a preeminent figure in London and Paris during the 1890s and the early part of the 20th century.
Béarnaise sauce is a sauce made of butter, egg yolk, white-wine vinegar, and herbs. It is regarded as a "child" of hollandaise sauce. The difference is only in the flavoring: béarnaise uses shallot, black pepper, and tarragon, while hollandaise uses white pepper or a pinch of cayenne.
Nouvelle cuisine is an approach to cooking and food presentation in French cuisine. In contrast to cuisine classique, an older form of haute cuisine, nouvelle cuisine is characterized by lighter, more delicate dishes and an increased emphasis on presentation. It was popularized in the 1960s by the food critic Henri Gault, who invented the phrase, and his colleagues André Gayot and Christian Millau in a new restaurant guide, the Gault-Millau, or Le Nouveau Guide.
Lidia Giuliana Matticchio Bastianich is an Italian-American celebrity chef, television host, author, and restaurateur. Specializing in Italian and Italian-American cuisine, Bastianich has been a regular contributor to public television cooking shows since 1998.
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.
Michelle Bernstein is an American chef from Miami, Florida. She is an expert in the Latin-style flavors of cooking. She is a James Beard Foundation Award recipient.
Hugh Acheson is a Canadian-born chef and restaurateur. He has owned four restaurants in Georgia, and serves as a judge on the reality cooking competition show Top Chef, and as an Iron Chef on Iron Chef Canada.
Sean Brock is an American chef specializing in Southern cuisine.
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Vivian Howard is an American chef, restaurateur, author and television host. From 2013 to 2018, Howard hosted the PBS television series A Chef's Life focusing on the ingredients and cooking traditions of eastern North Carolina — using the backdrop of the Chef & the Farmer restaurant in Kinston, North Carolina, which Howard co-owned with her then-husband and business partner, artist Ben Knight.
Jacqueline M. Newman is a professor emeritus at Queens College-CUNY, specializing in Chinese cuisine, history, gastronomy, and food culture. Considered a trailblazer in the field, Newman has authored numerous books on the subject of Chinese cuisine and is the editor-in-chief of the Flavor and Fortune, a periodical focusing on the science and art of Chinese cuisine. She has also served on the awards committee of James Beard Foundation and on Board of Directors of the Food Exhibition Museum in Suzhou, China.
Elizabeth Terry is an American chef who was best known as owner and head chef of the Elizabeth on 37th restaurant in Savannah, Georgia.
Mashama Bailey is an American chef trained in French technique who is currently cooking Southern cuisine. In 2019, Bailey was awarded a James Beard Award as best chef of the southeast. In 2022, Bailey was awarded a James Beard Award as Outstanding Chef.
The James Beard Foundation Awards are annual awards presented by the James Beard Foundation to recognize culinary professionals in the United States. The awards recognize chefs, restaurateurs, authors and journalists each year, and are generally scheduled around James Beard's May birthday.
Kardea Brown is an American chef and caterer known for being the host of the television show Delicious Miss Brown on the Food Network. The show has reached 3.5 million viewers since its 2019 premiere, averaging over 1 million viewers per episode, and began its sixth season in 2022.
Benjamin "BJ" Dennis IV is an American Gullah Geechee chef and caterer from Charleston, South Carolina who is known for preserving Gullah Geechee cooking and culture. Additionally, he is also notable for his discovery of hill rice in December 2016 in Trinidad, which was thought to have been extinct.
References
- 1 2 Trap, Diane. "Nathalie Dupree". New Georgia Encyclopedia.
- ↑ Hagedorn, David (March 26, 2008). "Nathalie Dupree, Keeping It Juicy". Washington Post. Retrieved 8 November 2010.
- ↑ Illinois, Cook County, Birth Certificates, 1871-1940
- ↑ Elliott, Philip (October 14, 2010). "Political Insider: Warnings of voter suppression". Atlanta Journal-Constitution. Retrieved 8 November 2010.
- ↑ Mascaro, Lisa (October 8, 2010). "Chef hopes to heat up Senate race in South Carolina". Los Angeles Times. Retrieved 8 November 2010.
