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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.
Coffee, drunk without milk and only lightly sweetened, is a basic drink in Appalachia, often consumed with every meal; in wartime, chicory was widely used as a coffee substitute. Rice and cane sugar, grown further south, were not easy to come by in Appalachia and generally sorghum, honey and maple syrup were used as sweetener in local dishes. [92]
The chicken breeds recognized by the American Poultry Association are listed in the American Standard of Perfection. They are categorized into classes: standard-sized breeds are grouped by type or by place of origin, while bantam breeds are classified according to type or physical characteristics.
2. Hoppin’ John. Southerners are usually eating Hoppin’ John (a simmery mix of black-eyed peas and rice) on New Year's Day. Like most “vegetable” recipes from around this area, it contains ...
1. Chick-fil-A. Chicken plays a central role at Chick-fil-A, so the chain is dedicated to ensuring the quality of its meat. For decades, the company has been touting the fact that is uses "real ...
Prices for staple foodstuffs such as beef, mutton, pork, geese, chicken, turkey, butter and flour are known from Gilbert Imlay's account. [9] Homes in the frontier lands of Kentucky were often unfloored, the shelters ranged between humble lean-tos and more sturdy cabins. Only in the better cabins were hearths made with stone.
Meal: Fried chicken, corn pudding, spoon bread, bourbon, shaker lemon pie, Mint julep Kentucky’s finest bourbon or a refreshing mint julep offers a taste of the state’s legendary distilling ...
Served with hot chicken gravy on top. [108] Springfield-style cashew chicken: Midwest Springfield, Missouri Deep-fried pieces of chicken served over rice. Topped with a sauce made of chicken broth, soy sauce, and oyster sauce, thickened with corn starch. Garnished with unsalted cashews and sliced green onions. [109] [110]