The cuisine of the Southern United States encompasses diverse food traditions of several subregions, including the cuisines of Southeastern Native American tribes, Tidewater, Appalachian, Ozarks, Lowc
Fried oysters and collard greens
Corn was a vital source of food for Indigenous communities across the Northern Hemisphere. Sophisticated farming techniques were used to cultivate the crop throughout the American continent.
Shrimp and Crab Étouffée plate showing global influences of Southern food. Macaroni and cheese is a British dish. Black-eyed peas are from West Africa. Rice dishes were prepared by enslaved African Americans, Europeans, and Native Americans.
Southern American fried chicken have Scottish and West African influences.
American cuisine
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American cuisine encompasses the cooking style and range of dishes prepared in the United States. It principally derives from a mixing of European cuisine, Native American and Alaskan cuisine, and Afr
Cuisine of the Southern United States
…German, Italian and Middle Eastern cuisine. Elements of Southern cuisine have spread to other parts of the United States, influencing other types of American cuisine. Many elements of Southern cooking—tomatoes, squash, corn (and its derivatives, such as hominy and grits), and deep-pit barbecuing—are borrowings from…
Diorama of Iroquois planting the "Three Sister" crops; squash, maize and climbing beans
Blue crab was used on the eastern and southern coast of what is now the U.S. mainland.
Roast turkey with gravy, cranberry sauce, mashed potatoes, green beans, sweet and sour cod, steamed rice, achara (pickled green papaya relish), leche flan, pig in a blanket and apple crisp
A New England clam bake consists of various steamed shellfish.