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The cuisine of the Southern United States is the historical regional culinary form of states generally south of the Mason–Dixon line dividing Pennsylvania and Delaware from Maryland as well as along the Ohio River, and extending west to southern Missouri, Oklahoma and Texas. The most notable influences come from African, English, Scottish, Irish, French, and Native American cuisines. Tidewater, Appalachian ,Creole, Lowcountry, and Floribbean are examples of types Southern cuisine. In recent history, elements of Southern cuisine have spread north, having an effect on the development of other types of American cuisine. Many items such as squash, tomatoes, corn (and its derivatives, including grits), as well as the practice of deep pit barbecuing were inherited from the southeastern American Indian tribes such as the Caddo, Choctaw, and Seminole. Many foods associated with sugar, flour, milk, eggs (many kinds of baking or dairy products such as breads and cheeses) are more associated with Europe. Black-eyed peas, okra, rice, eggplant, benne (sesame) seed, sorghum, and melons, as well as the spices can be attributed to peoples of African origin. The South's propensity for a full breakfast (as opposed to a Continental one with a simple bread item and drink) is derived from the English fry up, although it was altered substantially. Much of Creole cuisine is based on France, West Africa and Spain to a lesser extent. Floribbean is more Spanish-based with obvious Caribbean influences, while Tex-Mex has considerable Mexican and Native American influences. ==Traditional Southern dishes== A traditional Southern meal is pan-fried chicken, field peas (such as purple hull peas), greens (such as collard greens, mustard greens, turnip greens, or poke salad), mashed potatoes, cornbread or corn pone, sweet tea, and a dessert that is usually a pie (sweet potato, chess, shoofly, pecan, and peach are traditional southern pies), or a cobbler (peach, or blackberry). Some other foods and beverages commonly associated with the South are grits, country ham, hushpuppies, Bignets, Southern styles of succotash, mint juleps, chicken fried steak, buttermilk biscuits (may be served with butter, jelly, fruit preserves, honey, gravy or sorghum molasses), pimento cheese, boiled or baked sweet potatoes, pit barbecue (especially ribs), fried catfish, fried green tomatoes, bread pudding, okra (fried, steamed, stewed, sauteed, or pickled), butter beans, pinto beans, and black-eyed peas. Fried chicken is among the region's best-known exports. It is believed that the Scots, and later Scottish immigrants to many southern states had a tradition of deep frying chicken in fat, unlike their English counterparts who baked or boiled chicken. Pork is an integral part of the cuisine. Virginia ham is one example. Stuffed ham is served in Southern Maryland. A traditional holiday get-together featuring whole hog barbecue is known in Virginia and the Carolinas as a "pig pickin'". Green beans are often flavored with bacon and salt pork, biscuits served with ham often accompany breakfast, and ham with red-eye gravy or country gravy is a common dinner dish. It is not uncommon for a traditional southern meal to consist of only vegetables with no meat dish at all, although meat or meat products are often used in the cooking process. "Beans and Greens," which consists of either white or brown beans alongside a "mess" of greens has always been popular in most parts of the South. Turnip greens are generally prepared mixed with diced turnips and a piece of fatback. Another Southern staple is "Beans and Cornbread," consisting of pinto beans, stewed with ham or bacon, and cornbread. This is served sometimes with collards, or turnips. 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「Cuisine of the Southern United States」の詳細全文を読む スポンサード リンク
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