Peggy Brunache is a Haitian American food historian and archaeologist. She currently lives in Perth and lectures at the University of Glasgow on the History of Atlantic slavery. Brunache has contributed to various BBC programs and is involved with an annual food festival in Perth called the Southern Fried Food Festival.
Brunache is Haitian American in heritage and grew up in Miami, Florida. [1] In college, she pursued anthropology and then became involved with a field school run by Kathleen Deagan at St. Augustine, Florida. [2] Brunache earned her master's degree at the University of South Carolina and then earned her doctorate at the University of Texas. [2] While in South Carolina, Brunache missed the food she had grown up with and began to cook for herself. [3]
In May 2006, she moved to Scotland to be closer to Andy Shearer. [1] Brunache and Shearer met in 2005 at South by Southwest, and after meeting, they stayed in touch. [3] They were married in December 2006. [3] Together they started a family and she finished up her thesis which focused on women in slavery in Guadeloupe and their cuisine. [2] [4] Her work for her thesis pointed to the origins of modern Creole cuisine and Soul Food. [3] Through her work on women in La Mahaudière, she discovered that slave women did most of the cooking and were very involved in the island markets. [5] These women significantly contributed to the cuisine of the region. [5]
Around 2007, Shearer and Brunache started the Perth Southern Fried Food Festival. [3] The festival celebrates American food from the Southern United States. [3] She also has contributed to BBC Radio Scotland's The Kitchen Café. [6] She has also been featured in the BBC Two history series, A Black History of Britain . [7]
Brunache lectures at the University of Glasgow. [8] In 2016, she was awarded a Ford Foundation fellowship to do an excavation of the first integrated school in Ohio, the Parker Academy. [9]
American Chinese cuisine is a cuisine derived from Chinese cuisine that was developed by Chinese Americans. The dishes served in many North American Chinese restaurants are adapted to American tastes and often differ significantly from those found in China.
American cuisine consists of the cooking style and traditional dishes prepared in the United States. It has been significantly influenced by Europeans, Indigenous Americans, Africans, Latin Americans, Asians, Pacific Islanders, and many other cultures and traditions. Principal influences on American cuisine are European, Native American, soul food, regional heritages including Cajun, Louisiana Creole, Pennsylvania Dutch, Mormon foodways, Texan, Tex-Mex, New Mexican, and Tlingit, and the cuisines of immigrant groups such as Chinese American, Italian American, Jewish American, Greek American and Mexican American. The large size of America and its long history of immigration have created an especially diverse cuisine that varies by region.
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 with 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. Soul food came from the blending of what African Americans ate in their native countries in Africa and what was available to them as slaves. The cuisine had its share of negativity initially. Soul food was initially seen as low class food, and Northern African Americans looked down on their Black Southern counterparts who preferred soul food. The term evolved from being the diet of a slave in the South to being a primary pride in the African American community in the North such as New York City.
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.
Frog legs are consumed as food in some cuisines. In French cuisine, they have been considered a national delicacy since May 14, 1764. Other parts of the world that eat frog legs include Vietnam, Southern China, Cambodia, Thailand, Indonesia, Korea, Northern Italy, the Alentejo region of Portugal, Spain, Albania, Slovenia, Romania, Bulgaria, Northwestern Greece, South Africa and the Southern regions of the United States.
A po' boy is a sandwich originally from Louisiana. It traditionally consists of meat, which is usually roast beef, ham, or fried seafood such as shrimp, crawfish, fish, oysters, or crab. The meat is served in New Orleans French bread, known for its crisp crust and fluffy center.
Fufu is a pounded meal found in West African cuisine. It is a Twi word that originates from the Akans in Ghana. The word has been expanded to include several variations of the pounded meal found in other African countries including Sierra Leone, Guinea, Liberia, Cote D'Ivoire, Burkina Faso, Benin, Togo, Nigeria, Cameroon, the Democratic Republic of Congo, the Central African Republic, the Republic of Congo, Angola and Gabon. It also includes variations in the Greater Antilles, where African culinary influence is high.
Cashew chicken is a Chinese-American dish that combines chicken, with cashew nuts and either a light brown garlic sauce or a thick sauce made from chicken stock, soy sauce and oyster sauce.
A hush puppy is a small, savory, deep-fried round ball made from cornmeal-based batter. Hushpuppies are frequently served as a side dish with seafood and other deep-fried foods.
A buñuelo (Spanish:[buˈɲwelo], alternatively called boñuelo, bimuelo, birmuelo, bermuelo, bumuelo, burmuelo, or bonuelo, is a fried dough fritter found in Spain, Latin America, and other regions with a historical connection to Spaniards, including Southwest Europe, the Balkans, Anatolia, and other parts of Asia and North Africa. Buñuelos are traditionally prepared at Christmas. It will usually have a filling or a topping. In Mexican cuisine, it is often served with a syrup made with piloncillo.
Fried plantain is a dish cooked wherever plantains grow, from West Africa to East Africa as well as Central America, the tropical region of northern South America and the Caribbean countries like Haiti to Cuba and in many parts of Southeast Asia and Oceania, where fried snacks are widely popular. In Indonesia it is called gorengan. It is called dodo in Yoruba in South West Nigeria, otherwise known as simply fried plantain in other parts of Nigeria. Kelewele is a fried spicy plantain or can be fried as a side dish for Red Red and fish stew in Ghana.
Haitian cuisine consists of cooking traditions and practices from Haiti. It is a Creole cuisine that originates from a blend of several culinary styles that populated the western portion of the island of Hispaniola, namely African, French, indigenous Taíno, Spanish and Arab influences. Haitian cuisine has some similarities with "criollo" cooking and similar to the rest of the Caribbean, but differs in several ways from its regional counterparts. Flavors are bold and spicy demonstrating African and French influences, with notable derivatives coming from native Taíno and Spanish techniques.
Fried chicken, also known as Southern fried chicken, is a dish consisting of chicken pieces that have been coated with seasoned flour or batter and pan-fried, deep fried, pressure fried, or air fried. The breading adds a crisp coating or crust to the exterior of the chicken while retaining juices in the meat. Broiler chickens are most commonly used.
Chapli kebab or chapli kabab is a Pashtun-style minced kebab, usually made from ground beef, mutton or chicken with various spices in the shape of a patty. The chapli kabab originates from Peshawar in Pakistan. The Peshawari chapli kabab is made with beef and is a popular street food throughout South Asia, including Pakistan, India, Afghanistan and Bangladesh.
Whitney Leigh Miller Humphrey is an American chef who won the first season of the US version of MasterChef in 2010. Miller was named the first ever American MasterChef winner by MasterChef judges, Gordon Ramsay, Graham Elliot, and Joe Bastianich.
Southern fusion is a fusion cuisine that blends or combines cuisine elements from the American southern states or other cultures with traditional Southern cooking. The origin of Southern fusion took place before there was a defining phrase for this pattern of cooking. Traditional southern food has originated from African, European and Hispanic cultures. Due to this fact, Southern fusion usually occurs naturally between different regions and cultures through immigration. Southern fusion cuisine can mean a blend of various Southern styles of cooking, or a blend of Southern style with another style of cooking altogether. Prevalent Southern fusion cuisines include Tex-Mex, although there are countless combinations of cuisines that would fall under the category of Southern fusion. Many modern restaurants in the southern states feature elements of Southern fusion cooking.
Sumayya Usmani is a Pakistani-born author, memoirist, food writer and writing mentor based in Scotland.
Pikliz is a condiment in Haitian cuisine of pickled cabbage, carrots, bell peppers and Scotch bonnet peppers. It is often seasoned with garlic and onion and pickled in white vinegar. The spicy dish is very commonly served on the table along with other dishes to enhance the flavor. It is useful for cutting through the greasiness of fried foods such as griot, tassot, or bannann peze and enhancing rice and beans. The name of the dish itself may be based on the French word piquer which means 'to sting'. It has traditionally been produced at the household level but it is increasingly produced industrially as the number of Haitians living abroad also increases.
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