Eating History: The Making of Southern Cuisine
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This presentation brings to life the people, the history, the tools and the technology that infused Southern food – warm, dramatic, and deliciously rich – LEARN & EAT WELL.
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Eating History: The Making of Southern Cuisine
- 1. Eating History SouthernCuisine The Making of Eating History The Making of SouthernCuisine
- 2. TheBeginning A main menu item for Stone Age Man, parts of Europe and in China was horse meat. Let me assure you horse meat is not part of Southern Cuisine. Early man with truly an evolving intellect and palate enabled horse meat to mostly slip from their list of foodstuff. Instead, before and leading up to 17,000 BC man scavenged for food.
- 3. Man ate whatever could be scavenged including the following. Scallops Oysters Mollusks Squid Calamari Insects fish Frogs Venison eggs Rice Millet
- 4. 1700BC-1stCentury From this period on and a little surprising to me early man ate many of the same foods we eat today such as…. Almonds, cherries, wheat, pigs, goats, sheep, lard, black walnuts, honey, tortillas, maize, quinoa, avocados, milk, yogurt, pigeons, grapes, watermelons,pasta, sugar, mangoes, pears, tomatillos, tomatoes, pastries, appetizers, dill, raspberries, & blood as food.
- 5. Dinner for Prehistoric Man 1700BC Scavenger’s Soup
- 6. 400,000 years to 1.5 million years ago. TURNING POINTS FOR MAN & FOOD FIRE
- 7. Domesticati on of Animals 7000 BC Pigs Goats Sheep 3200 BC Domestication of Chicken 6500BCDomesticationofcattle
- 8. Copper frying pans were used in ancient Mesopotamia. The word pan comes from the English word panna. The English used a cast iron pan called a spider with three legs to stand up in a fire made of coal.
- 9. Knives used since prehistoric times for hunting, food, preparation . Fork - Greeks were the first to develop the two tine fork . Spoons made of shells or wood have been used since Paleolithic Times . Chopsticks used 5000 years ago and started out as twigs to stir the pot. When food became tiny, knifes were abandoned and wooden chopsticks took their place. UTENSILS
- 10. Food In the Time of the Pharoahs Spices used included aniseed, cinnamon, coriander, cumin, dill, fennel, fenugreek, marjoram, mustard and thyme. They ate grapes, apples, dates, figs, peaches, bananas, green onions, pineapples, fish, roasted sheep, roasted geese, roasted cow, roasted stork, roasted pigeon, and bread flavored with honey, herbs, and dates. They drank water, and beer, but wine was their favorite. Also garlic, cucumber, pomegranates, lettuce, celery, watermelon, milk, yogurt, olive oil, honey, bread similar to pita were imbibed 2181-2060BC-30BC
- 11. The word salary is derived from the word salt and was heavily used by humans as early as 5050 BC. South Asia and Southeast Asia is the home of pepper. It was used in Indian cooking as early as 2 BCE . Pepper was also found in mummies in 1213 BCE in the time of Ramesses II. Salt & Pepper
- 12. Eating with his fingers and dining at a low table, King Tut would have had a royal meal. Beef Mutton Goat Antelope Gazelle Pelican Poultry (various) Catfish Tuna Mullet Bread flavored with honey and dates. Tut would have drank beer and red or white wine. King Tut 1332 BC – 1323 BC
- 13. King Tut’s Pyramid Steak 1 lb of Beef Steak 1 tsp each coriander, dill, cumin, thyme ½ cup green onions 1 tablespoon garlic 2 tsp salt ¼ cup oil ¼Lettuce cup Yogurt Cut steak in bite size pieces. Heat oil in pan. Saute steak figs, onions, garlic, spices in pan until steak is done to taste. Heat oil in another pan and brown Pita bread. In a bowl toss steak mixture, yogurt, and lettuce. Stuff into Pita Bread Lunch for King Tut 1333B.C.
- 15. No Sugar for King Tut China claims to have originated sugar. However, in Natural History of 7th century Su-King, sugar a natural grass grew wild in India.
- 16. West Africa Portuguese conquer Ceuta in North Africa. First Europeans arrive in Africa opening up trade including slave trade. Portuguese followed by other Europeans including French, British, Spanish and Dutch. Foodstuffs Yams Okra Hibiscus Millet Watermelon Sorghum Black eye peas Squash Groundnut Sesame Cassava Palm oil Red beans In 100,000 BC humans migrate from Africa to other parts of the world. 1415–1600
- 17. Dinner for King Mansa Musa The Richest Man Whoever Lived 1280-1337 2 plantains, peeled and chopped 4 catfish 1 chicken boiled, roasted cut up 1 cup beef chopped 1 cup greens ½ cup onions 2 tsp cumin 2 tsp coriander 2 tsp salt 2 tsp chilies 4 cups water Make a broth by adding catfish to 4 cups of water. Remove fish from broth. Add greens, onion, beef , spices and plantains to the broth. Cook until plantain is tender. Add catfish back to the mixture.
- 18. 1st Century - 1600’s Medieval To Renaissance Fare Roasted and boiled meat Poultry Fish Pottages Frumenty Bread Ale Wine Fruit and vegetables part of upper class diet.
- 19. Frumenty Porridge This was a popular dish in medieval times made primarily mostly from cracked wheat. It was a specialty dish served on Motherly day when servants were allowed to visit their families. 1400 England 1 cup beef, cooked, chopped 1 cup beer 2 cups beef broth ½ cup onion, chopped 2 tsp salt, 1 tsp coriander 1 turnip chopped 2 slices oat bread Pour beer and broth in a pot. Add onion, chicken, turnip and spices. Simmer until turnip is tender. Add beef. Take 1 slice of oat bread, chop and line bottom of bowl. Pour over bread bowl. Top with other slice of bread.
- 21. 1607-1700’s Thanksgiving Menu in Jamestown in 1621 Haunch of Venison Roast Chine of Pork Roast Turkey Pigeon Pasties Roast Goose Onions in Cream Cauliflower Squash Potatoes Raw Celery Mincemeat Pie Pumpkin Pie Apple Pie Indian Pudding Plum Pudding Cider
- 22. Jamestown 1619 – Africans Arrive Out of a storm a Dutch ship sails into Jamestown with 20 African servants aboard (not slaves) who have a fixed term of service. Yams, rice, peas, horsebeans (fava), plantain, coconuts, limes, peanuts, and palm oil, lima beans and millet are the foodstuffs. They trade their services for foodstuffs and sail away. First Africans like white Europeans who could not afford passage were treated as indentured servants.
- 23. Emergence Of Southern Cuisine
- 24. Southern dishes new and old which represent the culinary favors and cooking techniques of following countries. France Africa Britain Spain Dutch Portuguese Southern Cuisine Influences
- 25. Influences Native American Spanish 1500 French 1700 African 1719 Food Stuffs Melon Squash Wild Turkey Game Seafood along the coast
- 26. Catfish Nuggets ¼ cup corn meal ½ cup flour 1 tsp thyme 1 tsp basil 2 tsp garlic 2 tsp dill Salt & pepper ¼ cup olive oil Mix corn meal, flour and spices in a bag. Drop nuggets into mixture and coat. Heat oil in pan and fry nuggets until done to taste Alabama
- 27. Fruits – apples, peaches Vegetables Soybean Wild game Poultry Southwest fare of Texarkana barbecue (Spain) influences, and down home flavors of cured ham, smothered in a light sauce (French) fried pork chops , wild game and African food are featured in Arkansas food fare. There is also a large Greek community in Arkansas. 1541 Hernando De Soto makes first expedition into this territory 1700’s&1800’s farmerssettle here
- 28. Arkansas 2 lbs chicken ,cut up 2 cups beer 4 cups water ½ cup spinach, chopped ¼ cup sliced onions 1 tablespoon onion powder 2 tsp minced garlic 1 tsp minced dried red peppers 2 tsp each salt & pepper 1/2 cup flour 2 tablespoon butter Add flour, salt and pepper to a bag. Add chicken to bag until well coated. Saute in butter until golden. Pour beer in pot, add potatoes, spinach, onions, and spices. Take a 1/4 cup of broth from the stew. A little at a time add flour. Add to pot to thicken stew to taste. Stewed Chicken
- 29. Florida SpanishsettleinFloridainthe1500’s Spanish brought seeds for lemons and oranges. Spanish also brought Caribbean fruits and Vegetables. State largely populated in the 1700’s by Minorcans, Greeks & Italians. Timorucua Indians added wild game, plants , seafood and cooking techniques roasting and barbacoa (barbeque). In 1581 first African slaves brought to St. Augustine.
- 30. Barbecued Whiting 4-6 Whiting ½ cup onion half length slice onion ¼ cup honey 2 cups beer 2 tsp rosemary 1 tsp red pepper flakes 1 tsp each salt and pepper Use fresh or frozen fish. Mix remaining ingredients. Dip fish in sauce. Saute in pan or oven. Florida
- 31. Georgia Peaches Pecans Pigs Chicken Seafood Sweet Potato Wild Game Hominy Grits (from Indians 1540 Spanish, French ,German establish settlements
- 32. Georgia Fried Chicken with Peach & Brandy Gravy 2 -4 peaches, peeled, chopped 2 tablespoons brown sugar ¼ cup brandy Mix all ingredients and mash/puree. Heat in pan until warm. 4 lbs chicken, cut up Mix ½ cup flour 2 tablespoon garlic, 2 tablespoons paprika 1 tsp each ginger, salt, pepper Toss chicken with flour and spices. Fry in oil or roast in oven. Pour peach and brandy gravy over chicken.
- 33. 1609fromtheWesternPartofVirginia English Irish-Scot German Corn – Corn meal & distilled whiskey Wild Game Lima Beans Green Beans Irish Potatoes
- 34. 1 1/2 tablespoons salted butter 1 1/2 tablespoons all-purpose flour 1 cup milk 1/4 cup cheddar cheese Pinch of ground nutmeg Salt and pepper 14 oz. sliced turkey or chicken 4 slices of Texas toast 4 slices of bacon 2 Roma tomatoes, sliced greens Kentucky Hot Brown Fry bacon. Make Mornay sauce . Melt butter in pan and sprinkle flour over melted butter. Add milk. Simmer along with cheese and spices until desired thickness adding more milk if necessary. Put greens on toast, top with tomato slices, top with turkey or chicken, top with bacon. Pour Mornay sauce over top of all.
- 36. 8 cups water 1 cup chopped carrots 1 cup chopped celery ½ cup chopped onion 2 tablespoons garlic 2 tsp each salt and pepper 1 tsp cayenne 4 fish or other seafood if desired Boil water, vegetables and spices for 45 minutes until you have a savory broth. Add seafood and simmer until tender (10 minutes ). To thicken take ½ cup of the broth, mix with flour and slowly add to soup. Seafood Muddle Louisiana
- 37. Founded by English on shores of Chesapeake in 1664, Pennsylvania Germans arrive in 1740’s
- 38. Smothered Fried Chicken ¼ cup oil 1 whole chicken cut up 2 tablespoon flour ¼ cup wine 2 tsp thyme 2 thyme curry 2 tablespoon onion powder 2 tsp salt 1 tsp pepper Maryland Heat oil and saute chicken. Remove chicken and leave tablespoon of oil in the pan juices. Sprinkle flour over oil and pan juices. Add wine and spices. Return chicken to the pan and simmer.
- 39. Mississippi Around1700’sFrenchexplorationsestablish firstpermanentsettlement Food is similar to Louisiana. Chicken Fish Redfish Carrots Celery Onion Okra
- 40. Mississippi Grits with Shrimp & Sausage Gravy 1 cup grits ½ lb shrimp 4 sausages cut lengthwise 4 cups water 1 tablespoon onion powder 1 tsp each salt & pepper 1 tsp thyme 2 tablespoon flour 2 tablespoon butter Cook grits in 2 cups of water with a little salt and pepper and a dot of butter. Cook sausage in 2 cups of water with spices. Remove from heat and add shrimp. In a sauce pan make gravy. Melt butter and stir in flour until of desired consistency . Add shrimp and sausage to gravy. Simmer about two minutes. Serve over grits.
- 41. Moravian Germanic peoples settle in Winston- Salem NC in 1766 State is number one producer of sweet potatoes Seafood Barbecue North Carolina
- 42. Sweet Potato Soup North Carolina 2 sweet potatoes (2 cups) 2 tsp onion powder 2 tsp garlic power 1 tsp thyme 1 tsp ginger 1 tsp each salt and pepper 1 tsp crushed red pepper 6 cups chicken stock ½ cup apple cider (optional) Boil potatoes, peel and mash. Mix spices and stock and cider. Bring to a boil. Add mash potatoes lower to temperature to simmer. Stir potatoes into broth until desired thickness Is reached. Top with fruit or peanuts for crunch.
- 43. South Carolina South Carolina established as a land grant in 1663 for eight proprietors from King Charles II of Great Britain.
- 44. South Carolina 1 cup long rice 4 cups water ½ cup wine 1 tablespoon olive oil ½ cup of chopped carrots ½ cup chopped celery 2 tablespoons garlic ¼ cup chopped green onions 4 bay leaves 2 tsp each thyme, onion powder, ½ tsp cayenne 1 tsp salt 1 tsp pepper 1 lb shrimp, deveined with tail on Cut off shrimp tails, add to 4 cups of water. Add the wine. Boil for five minutes. Remove shrimp tails. Add spices and vegetables and rice boil for five minutes. Let simmer for 10 minutes until vegetables and rice are near done. Add shrimp and simmer until pink or done. Add wine or water to obtain desired consistency and flavor . Shrimp & Rice Soup
- 45. 1541 area explored by Hermando De Soto and Canadians Jacques Marquette and Louis Jolie 1673 Cuisine influenced by English French Scotch-Irish Settlers grew corn, other vegetables (greens, potatoes) , fruit, apple trees Deer was abundant and the state is known for its cured ham and stews
- 46. Barbecue Pork Chop Plate 4 pork chops ¼ cup flour 1 tsp each salt and pepper 2 tsp thyme 2 tsp mustard 2 tsp brown sugar 1 tsp red wine vinegar Oil Mix flour with salt, pepper, and thyme. Coat chops with flour mixture. Heat oil and fry in pan until done. Add brown sugar, red wine vinegar Tennessee
- 47. 1607Jamestown Foodstuffs Beef, pork, mutton, wild mammals, fowl , birds, chicken and seafood
- 48. Virginia Chicken Pudding 4 eggs 2 cups milk ½ cup butter ¼ cup flour 1 tsp each salt & pepper 2 cups cooked finely chopped chicken meat 1/2 teaspoon ground thyme 1 teaspoon of parsley flakes In a medium bowl, beat the eggs and milk until blended well. In a medium sauce pan, melt butter and whisk in flour, salt and pepper and cook, stirring, for one minute. Add a little more flour if it is too thin. Add the egg and milk mixture to the butter and flour combination. Whisk until smooth and remove from heat. Add the chicken, thyme and parsley to the above mixture and blend well. Pour into a greased casserole or a deep 9” pie plate. Bake at 350° for 45 to 50 minutes or until a knife inserted halfway between the center and side comes out clean.
- 49. West Virginia Buckwheat Peaches Apples Squirrel Bear Meat Wild Greens Potatoes Corn Beans Pigs
- 50. Area carved out of the British Virginia Colony in 1607-1776 Mix together chicken ingredients. Mix dressing ingredients, then toss with the chicken mixture. West Virginia Chicken & Apple Salad 2 cups cooked, chopped chicken 2 tablespoon green onions 1 /2 cup salad greens 1 cup golden delicious apples, chopped ¼ cup raisons ¼ cup walnuts (optional) Dressing ½ cup apple cider 2 tablespoon olive oil 2 tsp mustard 1 tsp salt
- 51. http://www.eatzysoulz.blogspot.com Eatzy Soulzy Cookbook http:www.twitter.com/pcopride http:www.facebook.com/pridepriscilla Help me produce the documentary Eating History: The Making of Southern Cuisine. Make a donation and get your perk.