|
Appalachian Cuisine
Appalachian cuisine is a style of cuisine located in the central and southern sections of the Appalachian Mountains of the Eastern United States. It is an amalgam of the diverse foodways, specifically among the British, German and Italian immigrant populations, Native Americans including the Cherokee people, and African-Americans, as well as their descendants in the Appalachia region. The cuisine of Appalachia focuses on seasonal local ingredients and practices like pickling, foraging, canning and food preserving. Appalachian cuisine is a subset of Southern cuisine, and is specifically different because of the cold winters and the mountainous landscape. Promoters of Appalachian foodways include Eliot Wigginton, Ronni Lundy, John Fleer, Lora Smith, Kendra Bailey Morris, Travis Milton, Ashleigh Shanti, and Sean Brock. History British immigrants to Appalachia brought buttermilk, biscuits, dumplings, and moonshine. Chefs from the region have noted other European-orig ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Appalachian Mountains
The Appalachian Mountains, often called the Appalachians, are a mountain range in eastern to northeastern North America. The term "Appalachian" refers to several different regions associated with the mountain range, and its surrounding terrain. The general definition used is one followed by the United States Geological Survey and the Geological Survey of Canada to describe the respective countries' Physiographic region, physiographic regions. The U.S. uses the term Appalachian Highlands and Canada uses the term Appalachian Uplands; the Appalachian Mountains are not synonymous with the Appalachian Plateau, which is one of the provinces of the Appalachian Highlands. The Appalachian range runs from the Newfoundland (island), Island of Newfoundland in Canada, southwestward to Central Alabama in the United States; south of Newfoundland, it crosses the 96-square-mile (248.6 km2) archipelago of Saint Pierre and Miquelon, an overseas collectivity of France, meaning it is technica ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cracklings
Cracklings (American English), crackling (British English), also known as scratchings, are the solid material that remains after Rendering (animal products), rendering animal fat and skin to produce lard, tallow, or schmaltz, or as the result of roasting meat. It is often eaten as a snack food or made into animal feed. It is also used in cooking.Alan Davidson (food writer), Alan Davidson, ''The Oxford Companion to Food'', ''s.v.'' Cracklings are most commonly made from pork, Goose as food, goose, and Chicken as food, chicken, but are also made from other poultry and from beef, lamb and mutton. Sources of cracklings French cuisine In French cuisine, cracklings (''grillons'', ''grattons'', ''gratterons'', ''frittons'') may be made from pork, goose, duck or turkey. These are salted while hot and eaten as an hors-d'œuvre, especially in the southwest. Duck 'frittons' are said to come originally from Burgundy. Pork Pig skin made into cracklings are a popular ingredient worldwide: in ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chicken And Dumplings
Chicken and dumplings is a Southern United States, Midwestern and French Canadian dish that consists of a chicken boiled in water, with the resulting chicken broth being used to cook dumplings by boiling. A dumpling—in this context—is a biscuit dough, which is a mixture of flour, shortening, and liquid (water, milk, buttermilk, or chicken stock). The dumplings are either rolled out flat, dropped, or formed into a ball. It is a popular comfort food dish, commonly found in the Southern and Midwestern United States, that is also attributed to being a French Canadian meal that originated during the Great Depression. Some sources say that chicken and dumplings originated in the Southern United States during the era of the Antebellum South and was considered a mainstay during harsh economic times. One of the earliest versions of the recipe was cornmeal dumplings cooked with turnip greens. Chicken and dumplings as a dish is prepared with a combination of simmered chicken meat, b ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Fried Chicken
Fried chicken, also called Southern fried chicken, is a dish consisting of chicken pieces that have been coated with seasoned flour or batter and pan-fried, deep fried, pressure fried, or air fried. The breading adds a crisp coating or crust to the exterior of the chicken while retaining juices in the meat. Broiler chickens are most commonly used. The first dish known to have been deep fried was fritters, which were popular in the European Middle Ages. However, the Scottish were the first to have been recorded as deep frying their chicken in fat with breadcrumbs and seasonings, as evidenced by a recipe in a 1747 cookbook by Hannah Glasse and a 1773 diary entry describing fried chicken on the Isle of Skye. The first known recipe in the US did not contain the seasonings that were in the earlier Scottish recipe. There is an English cookbook from 1736 which mentions fried chicken, the "Dictionarium Domesticum", by Nathan Bailey, where it is called "a marinade of chickens". ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Biscuits And Gravy
A biscuit is a flour-based baked food item. Biscuits are typically hard, flat, and unleavened. They are usually sweet and may be made with sugar, chocolate, icing, jam, ginger, or cinnamon. They can also be savoury, similar to crackers. Types of biscuit include biscotti, sandwich biscuits (such as custard creams), digestive biscuits, ginger biscuits, shortbread biscuits, chocolate chip cookies, chocolate-coated marshmallow treats, Anzac biscuits, and speculaas. The term "biscuit" is used in many English-speaking countries including Britain, Ireland, Australia, New Zealand, India, and South Africa. In the United States and parts of Canada, sweet biscuits are nearly always called "cookies" and savoury biscuits are called "crackers", while the term '' biscuit'' is used for a soft, leavened quick bread similar to a savoury version of a ''scone''. Variations in meaning of ''biscuit'' The word ''biscuit'' is used to refer to a broad range of primarily flour-based foods ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Soul Food
Soul food is the ethnic cuisine of African Americans. Originating in the Southern United States, American South from the cuisines of Slavery in the United States, enslaved Africans transported from Africa through the Atlantic slave trade, soul food is closely associated with the cuisine of the Southern United States. The expression "soul food" originated in the mid-1960s when "soul" was a common word used to describe African-American culture. Soul food uses cooking techniques and ingredients from West African cuisine, West African, Cuisine of the Central African Republic, Central African, European cuisine, Western European, and Indigenous cuisine of the Americas. The cuisine was initially denigrated as low quality and belittled because of its origin. It was seen as low-class food, and African Americans in the Northern United States, North looked down on their Black Southerners, Black Southern compatriots who preferred soul food (see the Great Migration (African American), Grea ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Spoonbread
Spoonbread is a moist cornmeal-based dish prevalent in parts of the Southern United States. While the basic recipe involves the same core ingredients as cornbread – namely cornmeal, milk, butter, and eggs – the mode of preparation creates a final product with a soft, rather than crumbly, texture. As the name implies, the consistency is soft enough that it needs to be served and eaten with a spoon. Although named a "bread", spoonbread is closer in consistency and taste to many savory puddings, such as Yorkshire pudding. The basic recipe involves making a cornmeal mush from cornmeal and milk or water, which is then set aside to cool slightly. After that melted butter, beaten eggs, and any seasonings are stirred in, and the batter is poured into a buttered cast-iron skillet or baking dish and baked until set. There are two basic variations, depending on how the eggs are treated: if the eggs are beaten whole, it creates a denser version with a pudding-like texture; if the eggs ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Frank X Walker
Frank X Walker Jr. (born June 11, 1961) is an African American poet from Danville, Kentucky. Walker coined the word "Affrilachia", signifying the importance of the African American presence in Appalachia: the "new word ... spoke to the union of Appalachian identity and the region's African-American culture and history". He is a professor in the English department at the University of Kentucky and was the Poet Laureate of Kentucky from 2013 to 2015. Biography Walker was born in Danville, Kentucky, the second of eleven children. He grew up in Danville, where the family lived in public housing projects. He was an avid reader as a child. Walker describes himself as both a "nerd" and an athlete in his teenage years. At Danville High School, he played American football on the school team, was a member of several clubs, and was twice elected class president. He was recruited to attend the University of Kentucky in engineering, but changed his major to English. Gurney Norman was one o ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Montreal Gazette
''The Gazette'', also known as the ''Montreal Gazette'', is a Canadian English-language broadsheet daily newspaper which is owned by Postmedia Network. It is published in Montreal, Quebec, Canada. It is the only English-language daily newspaper currently published in Montreal. Three other daily English-language newspapers shuttered at various times during the second half of the 20th century. It is one of the French-speaking province's last two English-language dailies; the other is the ''Sherbrooke Record'', which serves the anglophone community in Sherbrooke and the Eastern Townships southeast of Montreal. Founded in 1778 by Fleury Mesplet, ''The Gazette'' is Quebec's oldest daily newspaper and the oldest continuously published newspaper in Canada. The oldest newspaper overall is the English-language ''Quebec Chronicle-Telegraph'', which was established in 1764 and is published weekly. History Fleury Mesplet founded a French-language weekly newspaper called ''La Gazette du c ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Borscht
Borscht () is a sour soup, made with meat stock, vegetables and seasonings, common in Eastern Europe and Northern Asia. In English, the word ''borscht'' is most often associated with the soup's variant of Ukrainian origin, made with red beetroots as one of the main ingredients, which give the dish its distinctive red color. The same name, however, is also used for a wide selection of sour-tasting soups without beetroots, such as sorrel-based green borscht, rye-based white borscht, and cabbage borscht. Borscht derives from an ancient soup originally cooked from pickled stems, leaves and umbels of common hogweed (''Heracleum sphondylium''), an herbaceous plant growing in damp meadows, which lent the dish its Slavic name. With time, it evolved into a diverse array of tart soups, among which the Ukrainian beet-based red borscht has become the most popular. It is typically made by combining meat or bone stock with sautéed vegetables, which—as well as beetroots—usu ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
