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The cuisine of the Southern United States encompasses diverse food traditions of several regions, including Tidewater, Appalachian, Lowcountry, Cajun, Creole, and Floribbean cuisine. In recent history, elements of Southern cuisine have spread to other parts the United States, influencing other types of American cuisine.
A Sunday roast or roast dinner is a traditional British meal that is typically served on Sunday, although can be consumed throughout the week, consisting of roasted meat, roast potatoes and accompaniments such as Yorkshire pudding, stuffing, gravy, and condiments such as apple sauce, mint sauce, or redcurrant jelly. A wide range of vegetables can be served as part of a roast dinner, such as broccoli, Brussels sprouts, carrots, cauliflower, parsnips, or peas, which can be boiled, steamed, or roasted alongside the meat and potatoes. Mashed potatoes are also a frequent accompaniment.
Polish cuisine is a style of cooking and food preparation originating in or widely popular in Poland. Polish cuisine has evolved over the centuries to become very eclectic due to Poland's history and it shares many similarities with other regional cuisines. Polish-styled cooking in other cultures is often referred to as à la polonaise.
Peasant foods are dishes eaten by peasants, made from accessible and inexpensive ingredients.
Korean royal court cuisine was the style of cookery within Korean cuisine traditionally consumed at the court of the Joseon Dynasty, which ruled Korea from 1392 to 1910. There has been a revival of this cookery style in the 21st century. It is said that twelve dishes should be served along with rice and soup, with most dishes served in bangjja (bronzeware).
Filipino cuisine is composed of the cuisines of more than a hundred distinct ethnolinguistic groups found throughout the Philippine archipelago. A majority of mainstream Filipino dishes that compose Filipino cuisine are from the food traditions of various ethnolinguistic groups and tribes of the archipelago, including the Ilocano, Pangasinan, Kapampangan, Tagalog, Bicolano, Visayan, Chavacano and Maranao ethnolinguistic groups. The style of food making and preparation, and the dishes associated with them, have evolved over many centuries from a largely indigenous base shared with maritime Southeast Asia with varied influences from Chinese, Spanish and American cuisines, in line with the major waves of influence that had enriched the cultures of the archipelago, as well as others adapted to indigenous ingredients and the local palate.
Cypriot cuisine is mainly influenced by Greek and Turkish cuisines, whilst also sharing similarities with the cuisines of Italy and France.
Czech cuisine has both influenced and been influenced by the cuisines of surrounding countries and nations. Many of the cakes and pastries that are popular in Central Europe originated within the Czech lands. Contemporary Czech cuisine is more meat-based than in previous periods; the current abundance of farmable meat has enriched its presence in regional cuisine. Traditionally, meat has been reserved for once-weekly consumption, typically on weekends.
Dominican cuisine is made up of Spanish, indigenous Taíno, Middle-Eastern and African influences. Many Middle-Eastern dishes have been adopted into Dominican cuisine, such as the "Quipe" that comes from the Lebanese kibbeh.
Foods of the American Civil War were the provisions during the American Civil War with which both the Union and Confederate armies struggled to keep their soldiers provisioned adequately.
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 the African, French, indigenous Taíno, Spanish and Arab influence. Haitian cuisine is comparable to that of "criollo" cooking and similar to the rest of the Latin Caribbean, but differs in several ways from its regional counterparts.
Belizean cuisine is an amalgamation of all ethnicities in the nation of Belize and their respectively wide variety of foods. Breakfast often consists of sides of bread, flour tortillas, or fry jacks that are often homemade and eaten with various cheeses. All are often accompanied with refried beans, cheeses, and various forms of eggs, etc. Inclusive is also cereal along with milk, coffee, or tea.
Bermudian cuisine reflects a rich and diverse history and heritage blending British and Portuguese cuisine with preparations of local seafood species, particularly wahoo and rockfish. Traditional dishes include codfish and potatoes served either with an add on of hard boiled egg and butter or olive oil sauce with a banana or in the Portuguese style with tomato-onion sauce, peas and rice. Hoppin' John, pawpaw casserole and fish chowder are also specialties of Bermuda. As most ingredients used in Bermuda's cuisine are imported, local dishes are offered with a global blend, with fish as the major ingredient, in any food eaten at any time.
Venetian cuisine, from the city of Venice, Italy or more widely from the region of Veneto, has a centuries-long history and differs significantly from other cuisines of northern Italy, of neighbouring Austria and of Slavic countries, despite sharing some commonalities.
Beninese cuisine is known in Africa for its exotic ingredients and flavorful dishes. Beninese cuisine involves many fresh meals served with a variety of sauces. Meat is usually quite expensive, and meals are generally light on meat and generous on vegetable fat.
The cuisine of the antebellum United States characterizes American eating and cooking habits from about 1776 to 1861. During this period different regions of the United States adapted to their surroundings and cultural backgrounds to create specific regional cuisines, modernization of technology led to changes in food consumption, and evolution of taverns into hotels led to the beginnings of an American temperance movement. By the beginning of the Civil War, the United States cuisine and food culture could define itself separately from that of the rest of the world.
A stew is a combination of solid food ingredients that have been cooked in liquid and served in the resultant gravy. A stew needs to have raw ingredients added to the gravy. Ingredients in a stew can include any combination of vegetables and may include meat, especially tougher meats suitable for slow-cooking, such as beef, pork, lamb, poultry, sausages, and seafood. While water can be used as the stew-cooking liquid, stock is also common. A small amount of red wine is sometimes added for flavour. Seasoning and flavourings may also be added. Stews are typically cooked at a relatively low temperature, allowing flavours to mingle.
HM Victualling Yard, Deptford was a Royal Navy Victualling Yard established alongside Deptford Royal Dockyard on the River Thames. There was victualling activity on the site for the best part of 300 years from the mid-17th century through to the early 1960s.
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- 1 2 3 4 "The Lucky Bag". The Captain's Clerk.