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Old 01-23-2019, 06:54 AM   #11
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Oxtail stew, onions, carrots, celery, rosemary, thyme, red wine and beef broth over mashies.
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Old 01-23-2019, 07:33 AM   #12
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Last Night's Ground Beef under Jack Daniels' BBQ Sauce, Air Fries, Buttered Carrots w/ Parsley,Summer Slaw (I know, wishful thinking, right ??) Zippy Pickles...


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Old 01-24-2019, 03:55 PM   #13
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Originally Posted by Cheryl J View Post
From what I've read about southern food, it is influenced by African American cuisine, also Native American, and many other cultures as well. Hmmm....I might have to search around for a book, as this does sound like a very interesting subject.

I'm planning on enchiladas and refried beans with salsa for dinner, but Tyler is out of school at noon all week, and it's a beautiful sunny day. We might spend the afternoon outside after all the rain we've had lately.
Cheryl,
I did a quick google “cultural influences in southern food,” here’s the link to my search: https://www.google.com/search?source...99.Y9EQf5sD6mw

And here’s a link to one of the articles. I found it quite fascinating!

https://deepsouthmag.com/2012/12/03/...thern-cuisine/
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Old 01-24-2019, 05:35 PM   #14
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Cheryl,
I did a quick google “cultural influences in southern food,” here’s the link to my search: https://www.google.com/search?source...99.Y9EQf5sD6mw

And here’s a link to one of the articles. I found it quite fascinating!

https://deepsouthmag.com/2012/12/03/...thern-cuisine/
Joel, doing a random search on any topic won't necessarily get you accurate, reliable information. I've read a lot about food history and preservation techniques and I've never heard of preserving greens with pork. (I know he mentioned vinegar, too, but the emphasis is on pork.) Nor does frying food preserve it for any length of time - unless he's talking about some sort of confit technique, but that's not what he described.

I think the slaves did have some influence on the development of southern food, but so did a lot of other cultures. The English, of course, Native Americans, obviously, the French, the West Indies and the Caribbean. Cooking in pits is a technique that developed concurrently in several parts of the world before written history. And most people in the South did not have slaves, so they were growing, cooking and preserving their own food.

Michael Twitty, who is an African-American interpreter at Colonial Williamsburg and has extensively researched cooking in the South, is one good source of information on this. This is his book: https://www.amazon.com/Cooking-Gene-...dp/B01BSJIBJI/
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Old 01-24-2019, 07:27 PM   #15
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[QUOTE=JustJoel;1581034]Cheryl,
I did a quick google “cultural influences in southern food,” here’s the link to my search: https://www.google.com/search?source...99.Y9EQf5sD6mw

And here’s a link to one of the articles. I found it quite fascinating!

https://deepsouthmag.com/2012/12/03/the-real-roots-of-southern-cuisine/[/QUOTE]

Thank you, Joel. Very interesting reading indeed!
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Old 01-24-2019, 07:32 PM   #16
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.........Michael Twitty, who is an African-American interpreter at Colonial Williamsburg and has extensively researched cooking in the South, is one good source of information on this. This is his book: https://www.amazon.com/Cooking-Gene-...dp/B01BSJIBJI/
Funny you should mention that, GG. After looking around a while, that's the exact book I ordered from Amazon yesterday! Looking forward to getting it.
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Old 01-25-2019, 09:57 AM   #17
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Funny you should mention that, GG. After looking around a while, that's the exact book I ordered from Amazon yesterday! Looking forward to getting it.
Cool. Let me know what you think of it.
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Old 01-25-2019, 07:22 PM   #18
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I will.
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