The culture of the Southern United States is rooted heavily in its cuisine. Southern food is a combination of older cuisines from all over the world. Many elements of Southern cooking - tomatoes, squash, corn (and corn by-products, including grits) - are borrowed from Native American tribes. The South's fondness for a full breakfast (as opposed to a small, continental one, with a simple bread item and drink) came from the British full breakfast or fry-up, variously known as the full English breakfast, full Scottish, full Irish, and full Welsh. The Southern fondness for sugar, flour, milk, and eggs also comes from Europe. The food of Southern America has varied widely across time and area, but it still retains the common themes that unite …show more content…
Soul food is a mixing of Traditional African and European cuisines, passed down through families for generations. “African cooks in the "Big House" introduced their native African crops and foods to the planters, thus becoming intermediary links in the melding of African and European culinary cultures.” (Holloway) Now that slavery has been abolished, we can move forward, away from the segregation of cultures and into improved cookbooks for all …show more content…
Over time, these cultures culminated into two distinctive groups: Cajun and Creole. Cajun staples include cornbread, brown rice, and of course, crawfish. Louisiana is the largest crawfish supplier in America. Despite popular belief, Cajun and Creole cuisine, though similar, have distinct differences. However, both cuisines are mostly vernacular French, West African and Spanish. A simplified way to describe the two cuisines is to deem Creole cuisine “city food” and Cajun as “country food.” It's a matter of country style versus city style, in the way that country food is rustic and hearty, versus city food, with its rich, sophisticated