User:Ztluce/sandbox

Cuisine of southern united states.

Went into much more depth and detail in the history and importance of fried chicken, because only tidbit on fried chicken.

Fried chicken is among the region's best-known exports. It is believed that the Scots, and later Scottish immigrants to many southern states had a tradition of deep frying chicken in fat, unlike their English counterparts who baked or boiled chicken. The history behind fried chicken in the southern United States is richer and darker. Fried chicken is a capstone to both southern cuisine and history, because it has been interwoven into certain peoples culture and heritage, particularly the African American people of the south. The origin of fried chicken's importance to African American food-ways goes back to the early 1800's where the only animal that slaves where allowed to own were yard chickens. Later in the 1800's before the civil war fried chicken could also be sold by enslaved people to raise money to buy their freedom. Soon this lead to the association of African American peoples in the south and fried chicken. The stereotyping of fried chicken developed throughout time into the culture of African American people in the south, who excepted fried chicken and helped it become one of the most popular and important southern cuisines in the United States. The importance of fried chicken to southern cuisine is apparent through the multiple different traditions and different adaptations of fried chicken, like Nashville hot chicken from Prince's Hot Chicken Shack to the Original fried chicken blend at KFC.

Expounded upon some of these regional cuisine and give background history of some of them also try and find a few more citations. primary the Tennessee section also fixed a few grammar things


 * The Appalachian areas have many ramps (a variety of wild onion) and berries. Appalachia uses butter extensively but makes little use of cheese, and eats more wild game (as well as wild fruits and vegetables) than the rest of the South; apples, oats, and potatoes are also common in Appalachian cuisine, since the mountains are cooler and drier than the lowlands.
 * The Upper South favors pork, sorghum, and whiskey; the Low Country (the coast, especially coastal Georgia and coastal South Carolina) favors seafood, rice, and grits.
 * Texas and Oklahoma, where the South shades into the Great Plains, tend to eat beef; the rest of the South (including Arkansas, which is geologically more similar to Appalachia) prefers pork.
 * Arkansas is the top rice-producing state in the nation. It produces Riceland rice and sweet corn, both of which are staples of the cuisine of Southeastern Arkansas. Arkansas is also noted for catfish, pork barbecue at restaurants, and chicken.
 * Florida is home of the Key lime pie and swamp cabbage. Orange juice is the well-known beverage of the state.
 * Georgia is known for its peaches, pecans, peanuts and Vidalia onions.
 * In Southern Louisiana, there is Cajun and Creole cuisine. Louisiana is the largest supplier of crawfish in the U.S.
 * Kentucky is famous for Burgoo, beer cheese, and the Hot Brown. Kentucky is also known for KFC and fried chicken.
 * Maryland and Virginia are known for their blue and soft-shell crabs, and Smith Island Cake.
 * Mississippi and Alabama produce the most catfish in the United States.
 * Carolina-style barbecue is common in North Carolina, South Carolina, and Virginia, and is made traditionally from pulled-pork and a vinegar-based sauce.
 * Oklahoma has a reputation for many grain- and bean-based dishes, such as "cornbread and beans" or the breakfast dish biscuits and gravy. Mississippi specializes in farm-raised catfish, found in traditional "fish houses" throughout the state.
 * In the coastal areas of South Carolina, rice was an important crop, leading to local specialties like "Hoppin' John" (a mixture of rice and black-eyed peas flavored with salt pork) and Charleston red rice.
 * Tennessee is known for its country ham and Memphis is known for several famous barbecue restaurants and a major barbecue cooking competition held in May. Nashville is known for its famous hot chicken from places like Prince's Hot Chicken Shack, Bolton's Hot Chicken, and Hattie B's. Nashville is also home to the restaurant Husk run by world class chef Sean Brock.
 * Texas specializes in barbecue, chili, and Southern cuisine as well as a regional variation of Mexican food unique to Texas called Tex-Mex.
 * Virginia produces Smithfield ham and Virginia peanuts. Brunswick stew, which originated in the town of Brunswick, Virginia (or possibly the town of Brunswick, Georgia) is also popular.