The cuisine of the Southern United States encompasses diverse food traditions of several subregions, including cuisine of Southeastern Native American tribes, Tidewater, Appalachian, Ozarks, Lowcountry, … 展开

Native Americans utilized a number of cooking methods in early American cuisine that have been blended with the methods of early Europeans to form the basis of what is now Southern cuisine. Prior to the 1600s, native peoples li… 展开

A traditional Southern meal may include pan-fried chicken, field peas (such as black-eyed peas), greens (such as collard greens, mustard greens, turnip greens, or poke sallet), mashed potatoes, cornbread or corn pone, sweet tea, … 展开

Southern cuisine varies widely by region. Generally speaking:
• Appalachian areas have many ramps (a variety of wild onion) and berries. Appalachia uses butter extensively but makes little use … 展开