The cuisine of the Southern United States encompasses diverse food traditions of several subregions, including cuisine of Southeastern Native American tribes, Tidewater, Appalachian, Ozarks, Lowcountry, Cajun, Creole, African American cuisine and Floribbean, Spanish, French, British, and German cuisine. In recent history, elements of Southern cuisine have spread to other parts of the United States, influencing other types of American cuisine.
Louisiana Creole cuisine is a style of cooking originating in Louisiana, United States, which blends West African, French, Spanish, and Native American influences, as well as influences from the general cuisine of the Southern United States.
Gumbo is a stew that is popular in the U.S. state of Louisiana and is the official state cuisine. Gumbo consists primarily of a strongly flavored stock, meat or shellfish, a thickener, and the Creole "holy trinity" – celery, bell peppers, and onions. Gumbo is often categorized by the type of thickener used, whether okra or filé powder.
Jambalaya is a savory rice dish of mixed origins that developed in the U.S. state of Louisiana apparently with African, Spanish, and French influences, consisting mainly of meat or seafood, and vegetables mixed with rice and spices. West Africans and Spanish people each had versions of jambalaya in their respective countries. Historian Ibraham Seck states Senegalese people were making jambalaya. The French introduced tomato to West Africans and they incorporated the crop into their one-pot rice dishes that created jambalaya and enhanced jollof rice. Spanish people made paella which is also a one-pot rice dish cooked with meats and vegetables. These styles of cuisines blended in Louisiana and resulted in cultural and regional variations of the dish.
Paul Prudhomme, also known as Gene Autry Prudhomme, was an American celebrity chef whose specialties were Creole and Cajun cuisines, which he was also credited with popularizing. He was the chef proprietor of K-Paul's Louisiana Kitchen in New Orleans, and had formerly owned and run several other restaurants. He developed several culinary products, including hot sauce and seasoning mixes, and wrote 11 cookbooks.
Dirty rice is a traditional Louisiana Creole dish made from white rice which gets a "dirty" color from being cooked with small pieces of pork, beef or chicken, green bell pepper, celery, and onion, and spiced with cayenne and black pepper. Parsley and chopped green onions are common garnishes. Dirty rice is most common in the Creole regions of southern Louisiana; however, it can also be found in other areas of the American South and referenced as "chicken and rice," "Cajun rice," or "rice dressing".
Leyah (Leah) Chase was an American chef based in New Orleans, Louisiana. An author and television personality, she was known as the Queen of Creole Cuisine, advocating both African-American art and Creole cooking. Her restaurant, Dooky Chase, was known as a gathering place during the 1960s among many who participated in the Civil Rights Movement, and was known as a gallery due to its extensive African-American art collection. In 2018 it was named one of the 40 most important restaurants of the past 40 years by Food & Wine.
The Museum of the American Cocktail, based in New Orleans, Louisiana, is a nonprofit organization dedicated to education in mixology and preserving the rich history of the cocktail as developed in the United States. Among its events are tastings in association with specific seminars or exhibits. It annually presents the American Cocktail Awards, together with the United States Bartenders Guild.
The Jane Grigson Award is an award issued by the International Association of Culinary Professionals (IACP). It honours distinguished scholarship and depth of research in cookbooks and is named in honour of the British cookery writer Jane Grigson.
Dorignac's Food Center is a historic food store on Veterans Memorial Boulevard in Metairie, Louisiana, near New Orleans, known for offering regional specialties.
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.
The cuisine of New Orleans encompasses common dishes and foods in New Orleans, Louisiana. It is perhaps the most distinctively recognized regional cuisine in the United States. Some of the dishes originated in New Orleans, while others are common and popular in the city and surrounding areas, such as the Mississippi River Delta and southern Louisiana. The cuisine of New Orleans is heavily influenced by Creole cuisine, Cajun cuisine, and soul food. Later on, due to immigration, Italian cuisine and Sicilian cuisine also has some influence on the cuisine of New Orleans. Seafood also plays a prominent part in the cuisine. Dishes invented in New Orleans include po' boy and muffuletta sandwiches, oysters Rockefeller and oysters Bienville, pompano en papillote, and bananas Foster, among others.
The neighborhood of the Faubourg Lafayette is a division in the city of New Orleans, Louisiana. It is a portion of the 10th Ward of New Orleans, and part of Central City, New Orleans. The boundaries are the lake side of St. Charles Avenue from Jackson Avenue to the Pontchartrain Expressway, back to Simon Bolivar Avenue.
Richard Harvey Collin was an American historian, university professor, restaurant critic, and cookbook writer. He was notable for his research in the life and presidency of Theodore Roosevelt. Collin's contributions to Theodore Roosevelt scholarship included his dissertation, two monographs on Roosevelt, editing a book length collection of papers on the President, journal articles, and book reviews related to other writers' works on the President. His food writing, much of it written together with his wife Rima, included cookbooks and restaurant reviews.
Jessica B. Harris is an American culinary historian, college professor, cookbook author and journalist. She is professor emerita at Queens College, City University of New York, where she taught for 50 years, and is also the author of 15 books, including cookbooks, non-fiction food writing and memoir. She has twice won James Beard Foundation Awards, including for Lifetime Achievement in 2020, and her book High on the Hog was adapted in 2021 as a four-part Netflix series by the same name.
Lena Richard was a chef, cookbook author, restaurateur, frozen food entrepreneur, and television host from New Orleans, Louisiana. In 1949, Richard became the first Black woman to host her own television cooking show. Her show aired from October 1949 - November 1950 on local television station WDSU.
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.
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.
New Orleans hot sausage is a type of sausage used in the cuisine of New Orleans and its surrounding parishes. It’s also used at a lesser extent in the Acadiana region. It’s also known by its French name chaurice.
Pableaux Johnson is a New Orleans–based writer, photographer, filmmaker, cook, and designer. His work focuses on the food and culture of New Orleans.
