Articles of category "Southern U.S. Cuisine"

American food sorely lacks an identity. This huge nation, with as many growing regions as ethnicities, can`t (and perhaps shouldn`t) articulate itself in any unified culinary language. Pockets of wonderful cooking have always existed. There are regional specialties of the South, where the cuisine is called as Southern regional food - addictive green chiles in the Southwest, solid German and Scandinavian "real-food" of the Midwest, and corn bread and sweet baked beans from New England.

Southern States have a distinct cuisine that draws heavily on influences of the various groups that have inhabited the area. The most notable influences come from African-American, Native American, Irish, French, and Spanish cuisines. Soul food, Creole, Cajun, and Tex-Mex are types of Southern recipes and cuisine. In more recent history, elements of Southern recipes have spread north, having an effect on the development of American cuisine.