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North Carolina: State vegetable: Sweet potato: 1995 [88] State blue berry: Blueberry: 2001 [88] State red berry: Strawberry: 2001 [88] State fruit: Scuppernong grape: 2001 [88] North Dakota: State fruit: Chokecherry: 2007 [89] Ohio: State fruit: Tomato: 2009 [90] State native fruit: Pawpaw: 2009 [90] Oklahoma: State meal: Oklahoma state meal ...
North Carolina-style Barbecue: South North Carolina: Pulled pork is very popular in North Carolina. In the eastern part of the state, a vinegar-based sauce is used. In the western part of the state, the sauce is tomato-based. [76] [77] Santa Maria-style barbecue: West Santa Maria Valley, California
University of North Carolina Press. ISBN 978-0-8078-5840-0. JSTOR 10.5149/9781469616520_edge. Ferris, Marcie Cohen (2014). The Edible South: The Power of Food and the Making of an American Region. Chapel Hill, NC: University of North Carolina Press.
Pulled pork – popular in Tennessee, North Carolina, South Carolina and Virginia; Pulled pork sandwich – a slow-cooked chopped, pork shoulder sandwich topped with crispy coleslaw or red slaw (the latter for "Lexington-style" North Carolina barbecue; Beaver tail stew – consumed in Arkansas [16]
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Livermush is a Southern United States pork food product prepared using pig liver, parts of pig heads, cornmeal and spices. It is a regional dish that is common in Western North Carolina. It is typically consumed as a breakfast and lunch food. It has been suggested that livermush derives from scrapple. By law in North Carolina, the product must ...
It is the Official Food Festival of the Piedmont Triad Region of the State of North Carolina. [5] [6] In 2012, the U.S. News & World Report ranked Lexington as #4 on its list of the best US cities for barbecue. [15]
Soul food-refers to the cuisines of enslaved Africans trafficked to the North American colonies through the Atlantic slave trade during the Antebellum period. The expression "soul food" originated in the mid-1960s, when "soul" was a common word used to describe African-American culture.