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Slide Notes

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South

Published on Nov 19, 2015

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PRESENTATION OUTLINE

THE SOUTH

BY: DEAN M.
Photo by UGArdener

SOUTHERN INTRODUCTION

  • Southern states are known as the states that were once the Confederacy
  • There were 13 original southern states
  • Florida was the last state to join the Union
  • Louisiana and Florida were controlled by the French and Spanish
Photo by @Doug88888

HOSPITALITY

  • Southern Hospitality is a steoreotypical phrase used to describe southerners
  • The term is used to refer to southerners as warm, sweet, and welcoming
  • Neighbors brought gifts such as cakes to one and other.
  • Churches served foods such as desserts as part of southern culture.

AFRICAN INFLUENCE

  • Slavery helped develop the foods of the south
  • African slavers were the cooks in different areas
  • The slaves incorporated English traditions into their cooking
  • In the eastern states, there were more English settlers that gave their culture
Photo by angela7dreams

RICE

  • Rice was a very important crop
  • Rice was so important that it was called Carolina Gold
  • Its production requied many laborers
  • Charelston's port was a hub for slave trading and rice
Photo by VinothChandar

MAIZE

  • Maize was one of the things that impressed Columbus on his first voyage
  • Maize was a staple in African cooking and was a first of its kind
  • Maize was a starch that could be stored for some time
  • Ships that transported slaves used it as an easy food source
Photo by CIMMYT

GUMBO

  • Gumbo originated in Louisiana
  • Louisiana had a different history than other states
  • Over 30 Native American tribes inhabited Louisiana before Spainsrds settled there
  • The seafood dish gumbo came from the mix of cultures
Photo by simplerich

RED BEANS & RICE

  • The Catholic religion inspired the traditions of New Orleans
  • The Roman Catholics couldn't eat from Saturday night until communion
  • It is said to be craved every Monday
Photo by adactio

CATFISH & HUSHPUPPIES

  • Catfish fries were a main summer event
  • The seasoned cornbread balls were used to silence dogs
  • Those cornbread balls are hushpuppies
Photo by cliff1066™

PORK BBQ

  • Pork is the favored meat of the south
  • It was cooked in a pit overnight with barbecue sauce
  • It was also commonly put in a sandwich

HAMS

  • There were special smokehouses for hams
  • Pigs were easy to slaughter and smoke
  • The smoked pigs ate berries, vines, acorn, and peanuts

BISCUITS & CORNBREAD

  • This was a popular side to ham
  • Cooks would beat he biscuit dough for 20 minutes
  • The beating was to help it rise without baking powder
Photo by Pen Waggener

MEAT & THREE

  • Meat & Three was meat, conbread, and three vegetables
  • It was very popular in old southern restaurants
  • The vegetables offered were what were seasonal
Photo by doc(q)man

HOMINY GRITS

  • This was a popular breakfast item
  • Grit is white corn treated with lye
  • The end product is Hominy ehich is ground into grits
Photo by neil conway

PIES, COBBLERS, & PUDDING

  • These were very common for Thanksgiving
  • The types of desserts for Thanksgiving are similar throughout the U.S.
  • There are many types of each such as pinpkin, apple, and potato
Photo by Tiroko-chan

SWEET TEA

  • Sweet Tea is a common type pf tea in southern states
  • It is made by adding sugar to already brewing black tea
  • It is also sometimes flavored and garnished
Photo by Amanda Schutz

CREOLE AND CAJUN CUISINE

  • Both Cajun and Creole were present in southern Lousiana
  • Both of them shared french roots
  • They also commonly used seafood
Photo by jeffreyw

MARDI GRAS

  • Mardi Gras is French for "Fat Tuesday"
  • It being twelve days after Christmas and the season is called "Carnival"
  • Carnival means farewell to meat because many people tried to give up meat for Lent
Photo by Mark Gstohl

THE END

Photo by qthomasbower