Good Ol’ Southern Food: The Ins and Outs of Preparing a Southern Feast
There is just something about Southern Cooking, something about the women who’ve mastered it, and something about what it represents. A Southern Feast represents time spent in careful preparation and an almost entire region of people that didn’t get the memo about cholesterol. Southern cooking brilliantly displays a community that still remains untouched by at least some of the craziness in the world around us. Things move a little slower in the South, and one of those things is the cooking. Preparing a Southern feast is a job. It is hard work, and it takes some time, but that is part of the charm. This cooking is the kind that allows for sitting around canning beans and fussing over biscuits. In the way that baking Christmas cookies brings families together, Southern cooking does as much. It can be done, with ease and grace, not to mention great fellowship when a meal is prepared with the ones you love.
I believe the basis of any southern meal is a good amount of lard. We are not really talking olive oil here, but actual lard from a pig. If done correctly lard should be found in at least three of the main dishes. Equally important are the homegrown veggies. No meal, southern or any other, for that matter would be complete without some good homegrown food. Now, a true genius can use the lard and veggies, but we will get to that later. Once you have your veggies and main dish, complementary side items like biscuits and gravy, and sweet tea make the meal complete.
The Main Element:
In most circles, you will find the main element to be a meat. In most southern circles, you will find that meat to be fried, be it southe...
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...nd nutmeg
v Stack 2 piecrusts; gently roll or press together. Fit pastry into a 9-inch deep-dish pie plate.
v Toss together apple and lemon juice in a large bowl. Combine brown sugar and next 4 ingredients; sprinkle over apple mixture, and toss to coat. Spoon into prepared piecrust.
v Roll remaining piecrust to press out fold lines; place over filling. Fold edges under, and crimp; cut slits in top for steam to escape.
v Bake at 450° for 15 minutes. Reduce oven temperature to 350°, and bake 35 minutes.
Fried Apples
12-15 Golden Delicious Apples
½ -3/4 Cups Sugar
1tsp Cinnamon
½ stick of butter
v Wash and Cut apples into bite size pieces
v Combine Sugar, Cinnamon, and Butter in skillet
v Add apples
v Stir occasionally until apples are tender
v Serve hot or later chilled
John Shelton Reed says that the South embodies three different regions. Do all of these regions still exist? Or have they become incorporated into what is considered the South today? “The Three Souths,” by Reed, divides the South into three categories: Dixie, Southeast, and Cultural South. Southern agriculture and the growth of cotton established Dixie. The Southeast region is a metropolitan region that relies on commerce and communication to grow. The valued qualities, such as religion, sports, and manners are characteristic ways that set apart the Cultural South. According to Reed, Atlanta is the only place one can be in all three “Souths” at once. The daily life of a person in the South is very similar to the daily life of a person in another part of the country. Each work a normal workday but their use of free time sets them apart (Reed 17-27). The South of the past still exists today through traditional Southern values passed down in families and carried throughout the nation, yet the division of the South no longer exists as a three part entity, but as a growing, changing region.
Step5: Use a lager cookie cutter to cut the dough and place them on the cookie sheet
Many African-Americans consume what is known as “soul food”, for which, it is very popular within the black community. Soul food is an African-American cuisine that can be traced back as far as African, however, the term itself was not coined until the mid-1960s. It also comprise an important element of the cuisine of the general American south. Soul food was adopted and modify during the African slave trade and it was during this time food African cuisine and southern European cuisine became one big melting pot.
The South’s food is like no other places. The South's food has lots of spices in it and gives the food a wonderful flavor and most places food is bland. People in the South cook fried foods, seafood, and Cajun style foods. . The South has many dishes it is famous for crawfish, gumbo, fried chicken, and boudain.
In comparison to the northern colonies, the southern colonies were quite numerous in their agricultural diet and failed to have a central region of culture. The uplands and the lowlands created up the two main elements of the southern colonies. The slaves and poor of the south typically ate an identical diet, that consisted of the many of the native New World crops. salt-cured or smoke-cured pork typically supplement the vegetable diet. Rural poor typically ate squirrel, possum, rabbit and alternative forest animals. Those on the “rice coast” typically ate ample amounts of rice, whereas the grain for the remainder of the southern poor and slaves was Indian meal employed in breads and porridge. Wheat wasn't a possibility for many of those that lived within the southern colonies.
When you go to a soul food restaurant, you know exactly what to expect – fried chicken and pork chops, candied yams and corn bread, macaroni and cheese and barbecue ribs, all slow cooked and marinated, the good old fashioned way. But have you ever stopped to consider what soul food actually is? Well, we've got good news for you – Fusion East in Brooklyn, NY is hear to lay it out all for you, from its roots and beginnings to modern variations.
This research paper is for those who tend to eat food specifically geared toward their culture and have never veered from it. One would see this research essay as a form of reference/reasoning to their many questions regarding the upheld idea that soul food is the only predominant food choice in the typical African Americans home. It also signifies the reason it is held at the highest standards of those within the African American race/community. It also centers around those who wish to enjoy other foods, but are culturally stuck to eating only things that are generalized to what is considered a norm within their community or race. My goal is to educate those who have been deterred from trying new foods, due to lack of support
Southern culture is based upon three main things. The south is known for its hospitality, language, and food. Here is a bit of an overview on the history and background of the Cajun culture and language. Cajun culture began with the arrival of French Acadians who migrated to and settled in what is now Louisiana mainly between 1765 and 1785 (Cajuns, 1996). Cajun French is a variety of the French language spoken primarily in Louisiana, specifically in the southern parishes (Cajun French, 2016). The Cajuns spoke French almost exclusively until the 20th century. Many would learn English get along in an increasingly Anglo society as the 19th century progressed, but their main language was Cajun French. The basics of the language is their Acadian
Hogg, M., & van Knippenberg D. (2003). Social identity and leadership processes in groups. Advances in Experimental Social Psychology, Volume 35, 1-52.
Fried chicken, a meat product that uses parts of chickens that are “coated with batter and seasoned, flour, and fried” (The Free Dictionary). It is popular all over the world, but is especially popular in the Southern community. However, in the African-American community, this meat product has taken on a racial meaning in the United States. It has become stereotypical for African-Americans to love fried chicken, along with watermelons, cornbread, and collard greens. This new meaning to fried chicken has affected our social community as well. The reason why this stereotype exists in the first place is hidden in history, dating back to the years when slavery was common.
African-Americans cooks were forced by enslavement to adapt new ingredients into their diet. Frequently, the African-Americans would have to use unfamiliar ingredients to cook what was requested by the masters. Natural intuition about food gave the enslaved the ability to improvise with what was given and to prepare it the best way they could. It was said that they cook so well that they put their “soul” in the food, hence the name “soul food.” Cooking soul food is a quality only bestowed upon African-Americans by virtue of their painful experiences and journeys.
Divorce is a very common word in today's society. According to the American Heritage Dictionary, "divorce is the legal dissolution of a marriage or a complete or radical severance of closely connected things"(Pickett, 2000). This dissolution of marriage has increased very rapidly in the past fifty years. In 1950 the ratio of divorce to marriage was one in every four; in 1977 that statistic became one in two. Currently one in every two first marriages results in divorce. In second marriages that figure is considerably higher, with a 67% average (National Vital Statistics Report, 2001). One critical aspect of divorce is often not taken into consideration: How it affects children. Every year 1.1 million children are affected by divorce (Benjamin, 2000). Children from divorce or separation often exhibit behavioral and long-term adjustment problems (Kelly, 2000). Throughout this paper I will discuss divorces effects on children at different age levels, how they react, and what can be done to help them.
This article presents Eminem as the pre-eminent hip-hop artist of his generation. Within this praise, the article relates to Eminem's relationship to certain constructions of authenticity within the judgmental hip-hop culture. The article goes deep into the reasoning behind Eminem’s coding as ‘white trash’, and his relationship to constructions of post-industrial white masculinity. The information I will use from this article will derive from the portion that examines the critics of Eminem’s work and why they find him to be an offensive artist.
· Collect 3 cylinders, and then cut them into 6 pieces of 3 cm with a
This type of cooking brought slave traditions of adaptation of foods to the forefront and exposed many people that were not familiar with these foods knowledge of them. The use of less expensive proteins, greens, one pot meals. During and after slavery, living conditions of the African people in the United States were extremely poor. Because of this, the Africans were able to adapt and use what was available to them, just as they had done during the lean times in Africa. As soul food restaurants became more common in larger cities, so did the foods among not only the black communities, but all people. “Though soul food originated in the South, soul food restaurants — from fried chicken and fish "shacks" to upscale dining establishments-are in every African-American community in the nation, especially in cities with large black populations, such as Chicago, New York, New Orleans, Los Angeles and Washington,