The cuisine of the Southern United States has its historic regional culinary form usually south of the Mason Dixon line breaking up Delaware and Pennsylvania from Maryland in addition to along the Ohio River, and going west to southern Missouri, Oklahoma and Texas.
Tidewater, Appalachian, Cajun (colloquial for Acadian deported south in 175563), Floribbean, Lowcountry, and Creole are examples of various kinds of Southern cuisine. In recent history, components of Southern cuisine have spread north, having an influence in the growth of other forms of American cuisine.
Many foods linked with sugar, flour, milk, eggs (many types of dairy products or baking including cheeses and breads) are connected with Europe. Black-eyed peas, okra, rice, eggplant, benne (sesame) seed, sorghum, and melons, together with the spices could result from individuals of African source.
The South’s tendency for a full breakfast (instead of a Continental one with beverage and a straightforward bread thing) is derived from the English fry up, even though it was changed significantly. Much of Creole or Cajun cuisine relies on Spain to a lesser extent and on France, West Africa, Caribbean. Floribbean is Spanish-based with apparent Caribbean influences, while TexMex has significant Mexican and Native American influences.
At least a dozen soups additionally have their sources in the American South.
In the video below Paula Deen explains what “Southern Cooking” means to her.
The Southern United States–usually called just the South, Dixie, or the American South –is an area of the United States of America. The South doesn’t fit the geographical south, but is primarily settled in the southeastern corner; while West Virginia is more north than Arizona, which is in the southern region of the nation, it is seldom considered part of the Southern United States.