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v. t. e. The cuisine of the Southern United States encompasses diverse food traditions of several subregions, including cuisine of Southeastern Native American tribes, Tidewater, Appalachian, Ozarks, Lowcountry, Cajun, Creole, African American cuisine and Floribbean cuisine. In recent history, elements of Southern cuisine have spread to other ...
The culture of Georgia is a subculture of the Southern United States that has come from blending heavy amounts of English and rural Scots-Irish culture with the culture of African Americans and Native Americans. Since the late 20th century areas of Northern, Central, and the Atlanta metropolitan area of Georgia have experienced much growth from ...
e. North American colonies 1763–76. The cuisine of the Thirteen Colonies includes the foods, bread, eating habits, and cooking methods of the Colonial United States . In the period leading up to 1776, a number of events led to a drastic change in the diet of the American colonists.
The culture of the Southern United States, Southern culture, or Southern heritage, is a subculture of the United States. From its many cultural influences, the South developed its own unique customs, dialects, arts, literature, cuisine, dance, and music. [2] The combination of its unique history and the fact that many Southerners maintain—and ...
Georgian cuisine ( Georgian: ქართული სამზარეულო, romanized: kartuli samzareulo) consists of cooking traditions, techniques, and practices of Georgia. Georgian cuisine has a distinct character, while bearing some similarities with various national cuisines of the South Caucasus, the Middle East and Eastern Europe.
Grits. Grits are a type of porridge made from coarsely ground dried maize or hominy, [ 1] the latter being maize that has been treated with an alkali in a process called nixtamalization, with the pericarp (ovary wall) removed. Grits are cooked in warm salted water or milk. They are often served with flavorings [ 2] as a breakfast dish.
Lowcountry cuisine is the cooking traditionally associated with the South Carolina Lowcountry and the Georgia coast. While it shares features with Southern cooking, its geography, economics, demographics, and culture pushed its culinary identity in a different direction from regions above the Fall Line .
The history of Georgia in the United States of America spans pre-Columbian time to the present-day U.S. state of Georgia. The area was inhabited by Native American tribes for thousands of years. A modest Spanish presence was established in the late 16th century, mostly centered on Catholic missions. The Spanish had largely withdrawn from the ...