tailieunhanh - Lecture American regional cuisine – Chapter 3: The cuisine of the South

Southern hospitality: Big family Sunday dinners, fish frys and fish boils, barbecues, oyster roasts, and public the region’s history, Southern hospitality has meant open doors, welcoming smiles, and a feast for family, friends, and strangers. Southern cooking came from a blend of English, Native American, and African influences, with a mix of French and Spanish. Today it represents the comfort food that has survived the conflicts of an emerging nation. | Chapter 3 The Cuisine of the South American Regional Cuisine The Southern States Alabama- “The Yellowhammer State” Arkansas- “The Natural State” Georgia- “The Peach State” Kentucky- “The Bluegrass State” Mississippi- “The Magnolia State” North Carolina- “The Tarheel State” South Carolina- “The Palmetto State” Tennessee- “The Volunteer State” New Settlers After the Carolinas were founded in 1670, the first wave of settlers moved south and west, eventually crossing the Appalachian Mountains into Kentucky. The Great Philadelphia Wagon Road, called the Philly Road, was completed in the 1750s and linked Philadelphia to South Carolina. The immigrants traveling down the Philly Road were typically of Irish, Scottish, Welsh, English, and German descent. From Augusta, Georgia, wagons left the Philly Road and followed the nation’s second road, the Upper Federal Road, through Georgia and Alabama to bring goods to market towns like Columbus, Mississippi. A second wave of immigrants split off from the Philly Road in North Carolina in the 1790s to settle in the Blue Ridge Mountains and the valleys and plateaus of Tennessee. The Old South The Old South can be defined as the states of the pre–Civil War period from 1820 to 1860 . Those states included: North Carolina, South Carolina, Georgia, Mississippi, and Alabama Arkansas became part of the United States with the Louisiana Purchase in 1803 and received statehood in 1836. During the pre-Civil War period, the main cash crop in all of the Southern states was cotton. The tobacco and cotton plantations led the economic growth of the South. The New South The Reconstruction era began with the emancipation of the slaves after the Civil War Cotton plantations, small family farms, subsistence farming, and sharecropping defined the region’s economy. By 1900 the expansion of Southern railways resulted in transportation of cotton textiles, tobacco and forest products The iron, steel, and coal industries became the benchmarks of the . | Chapter 3 The Cuisine of the South American Regional Cuisine The Southern States Alabama- “The Yellowhammer State” Arkansas- “The Natural State” Georgia- “The Peach State” Kentucky- “The Bluegrass State” Mississippi- “The Magnolia State” North Carolina- “The Tarheel State” South Carolina- “The Palmetto State” Tennessee- “The Volunteer State” New Settlers After the Carolinas were founded in 1670, the first wave of settlers moved south and west, eventually crossing the Appalachian Mountains into Kentucky. The Great Philadelphia Wagon Road, called the Philly Road, was completed in the 1750s and linked Philadelphia to South Carolina. The immigrants traveling down the Philly Road were typically of Irish, Scottish, Welsh, English, and German descent. From Augusta, Georgia, wagons left the Philly Road and followed the nation’s second road, the Upper Federal Road, through Georgia and Alabama to bring goods to market towns like Columbus, Mississippi. A second wave of immigrants split .