SOUTHERN CUISINE 2
The cuisine of the south is considered the chronological regional cookery form of the
states that lie south of Mason-Dixon Line. The Southern cuisine markedly comes from the
cuisines of Africa, Scotland, England, and France among others. A traveler traveling to the
south should be aware of some of the types of cuisines found there. They include Low-country,
Tidewater, Appalachian, and Creole which apparently is the region’s leading food cuisine
(Parnell, Wolfe, & Wolfe, 2012). In the recent past, the southern cuisine has influenced the rest
of the country’s cuisine. We have seen some elements of the food cuisine spread to other parts of
the country especially to the north. This influence means that the southern cooking is having an
impact on the growth of the American cuisine. Tourists visiting the region need to know that the
foods of the south such as deep pit barbecuing and squash are borrowings of the Indians tribes
like Seminole and Choctaw (Voltz & Klapholz, 2013).
Other elements of the cuisine such as milk, flour, sugar, and eggs originated from Europe.
The fondness of the south to eat fried foods comes from Scotland, and the old fashioned
Virginian consumption of ragouts originates from the west England. A tourist in the south should
expect a full breakfast that is quite similar to that of the British. Most of the southern foods are
Scottish, particularly in Appalachia (Voltz & Klapholz, 2013). Another major food eaten by the
people of the south is chopped hominy. The Creole cuisine is predominantly French, Spanish
and African. Other cuisines such as Floribbean is mostly Spanish based and have the Caribbean
influences as well. Also, there are significant influences of the Mexican and Native Americans in
the Sothern cuisine, especially in Tex-Mex cuisine (Parnell, Wolfe, & Wolfe, 2012).
