A bean is the seed of several plants in the family Fabaceae, which are used as vegetables for human or animal food. They can be cooked in many different ways, including boiling, frying, and baking, and are used in many traditional dishes throughout the world.
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.
In botany, a seed is a plant embryo and food reserve enclosed in a protective outer covering called a seed coat (testa). More generally, the term "seed" means anything that can be sown, which may include seed and husk or tuber. Seeds are the product of the ripened ovule, after the embryo sac is fertilized by sperm from pollen, forming a zygote. The embryo within a seed develops from the zygote and grows within the mother plant to a certain size before growth is halted.
Vicia faba, commonly known as the broad bean, fava bean, or faba bean, is a species of vetch, a flowering plant in the pea and bean family Fabaceae. It is widely cultivated as a crop for human consumption, and also as a cover crop. Varieties with smaller, harder seeds that are fed to horses or other animals are called field bean, tic bean or tick bean. Horse bean, Vicia faba var. equinaPers., is a variety recognized as an accepted name. This legume is very common in Southern European, Northern European, East Asian, Latin American and North African cuisines.
A legume is a plant in the family Fabaceae, or the fruit or seed of such a plant. When used as a dry grain, the seed is also called a pulse. Legumes are grown agriculturally, primarily for human consumption, for livestock forage and silage, and as soil-enhancing green manure. Well-known legumes include beans, soybeans, chickpeas, peanuts, lentils, lupins, grass peas, mesquite, carob, tamarind, alfalfa, and clover. Legumes produce a botanically unique type of fruit – a simple dry fruit that develops from a simple carpel and usually dehisces on two sides.
The mung bean, alternatively known as the green gram, maash ٫ mūng, monggo, đậu xanh, kacang hijau or munggo (Philippines), is a plant species in the legume family. The mung bean is mainly cultivated in East, Southeast and South Asia. It is used as an ingredient in both savoury and sweet dishes.
Phaseolus vulgaris, the common bean, is a herbaceous annual plant grown worldwide for its edible dry seeds or green, unripe pods. Its leaf is also occasionally used as a vegetable and the straw as fodder. Its botanical classification, along with other Phaseolus species, is as a member of the legume family Fabaceae. Like most members of this family, common beans acquire the nitrogen they require through an association with rhizobia, which are nitrogen-fixing bacteria.
Dried fruit is fruit from which the majority of the original water content has been removed either naturally, through sun drying, or through the use of specialized dryers or dehydrators. Dried fruit has a long tradition of use dating back to the fourth millennium BC in Mesopotamia, and is prized because of its sweet taste, nutritive value, and long shelf life.
Mexican jumping beans are seed pods that have been inhabited by the larva of a small moth and are native to Mexico. The "bean" is usually tan to brown. They are from the shrub Sebastiania pavoniana, often also referred to as "jumping bean". However, they are not related to actual beans, but rather to spurges. The beans are considered non-toxic but are not generally eaten. In the spring, when the shrub is flowering, moths lay their eggs on the shrub’s hanging seedpods. When the eggs hatch, tiny larvae bore into the immature green pods and begin to devour the seeds. The pods ripen, fall to the ground and separate into three smaller segments, and those segments are called Mexican jumping beans. As the tiny larvae inside curl up and uncurl, they hit the capsule’s wall with their heads – and the bean jumps. It has been observed that they move more as temperatures rise, the larva eats away the inside of the bean and attaches itself to the inside of the bean with silk-like thread.
Appalachian English is American English native to the Appalachian mountain region of the Eastern United States. Historically, the term Appalachian dialect refers to a local English variety of southern Appalachia, also known as Smoky Mountain English or Southern Mountain English in American linguistics. This variety is both influential upon and influenced by the Southern U.S. regional dialect, which has become predominant in central and southern Appalachia today, while a Western Pennsylvania regional dialect has become predominant in northern Appalachia, according to the 2006 Atlas of North American English (ANAE). The ANAE identifies the "Inland South,” a dialect sub-region in which the Southern U.S. dialect's defining vowel shift is the most developed, as centering squarely in southern Appalachia: namely, the cities of Knoxville and Chattanooga, Tennessee; Birmingham and Huntsville, Alabama; and Asheville, North Carolina. All Appalachian English is rhotic and characterized by distinct phonology, morphology, syntax, and lexicon. It is mostly oral but its features are also sometimes represented in literary works.
Appalachian music is the music of the region of Appalachia in the Eastern United States. Traditional Appalachian music is derived from various influences, including the ballads, hymns and fiddle music of the British Isles, the African music and blues of early African Americans, and to a lesser extent the music of Continental Europe.
Soup beans is a term common in the Southern United States, particularly the regions around the Appalachian Mountains. Soup beans are usually served with cornbread, greens, and potatoes and may be topped with raw chopped onions or ramps. Soup beans are considered a main course, but also serve as a side dish. In rural areas, where food was scarce during the winter, these dried beans were a staple food.
The cuisine of Botswana is unique but shares some characteristics with other cuisines of Southern Africa. Examples of Setswana food include pap, samp, vetkoek, bogobe and mophane worms. A food unique to Botswana is seswaa, salted mashed-up meat.
Dicentra cucullaria, Dutchman's britches, or Dutchman's breeches, is a perennial herbaceous plant, native to rich woods of eastern North America, with a disjunct population in the Columbia Basin.
Armenian cuisine includes the foods and cooking techniques of the Armenian people and traditional Armenian foods and dishes. The cuisine reflects the history and geography where Armenians have lived as well as sharing outside influences from European and Levantine cuisines. The cuisine also reflects the traditional crops and animals grown and raised in Armenian-populated areas.
Opuntia humifusa, commonly known as the devil's-tongue, eastern prickly pear or Indian fig, is a cactus of the genus Opuntia present in parts of the eastern United States, Mississippi and northeastern Mexico.
Ronni Lundy, is an American author and editor, whose work focuses on traditional Southern American foods, Appalachian foods, and music.
Vegetable soup is a common soup prepared using vegetables and leaf vegetables as primary ingredients. It dates to ancient history, and is a mass-produced food product in contemporary times.
Appalachian cuisine is a style of cuisine located in the central and southern sections of the Appalachian Mountains of the Eastern United States. It is an amalgam of the diverse foodways, specifically among the British, German and Italian immigrant populations, Native Americans including the Cherokee people, and African-Americans, as well as their descendants in the Appalachia region.
