May 1 Paden May Michelle Szetela English 1010 Annotated Bibliography 03/23/2015 Down Home Delicacies : Origins of Southern Cuisine Scott, Michele, and Wanda Rushing. "Barbecue Tofu and the Most Southern Food on Earth." Arkansas Review: A Journal of Delta Studies 45.1 (2014): 146-55. Web. 11 Mar. 2015. Barbecue Tofu and the Most Southern Food on Earth is a good source because it shows the effect southern food has on the United States Currently, Including the fact that the South Eastern region of the US has the highest obesity rates in the country. Bégin, Camille."Partaking of Choice Poultry Cooked a La Southern Style". Radical History Review 110 (2011): 127-53. Web. 11 Mar. 2015. This is a good source because it goes over how racism and segregation has had an effect on Southern Food. The term southern cooking thus points to a repertoire of regional dishes and techniques, a theme with variations defined not only by race but also by class, environment, and the passing of seasonal as well as historical time (qtd. in Begin p. 128).
May 2 Harris, Jessica B. "Three Is a Magic Number." Southern Quarterly 2 (2007): n. pag. Web. 11 Mar. 2015. This is a great source because the author goes over three of the main influences on southern food, namely, the Europeans, the Native Americans and the African Americans. It goes over, in detail, which race introduced which food, and how now there is a mix of all three cultures into what we call Southern Food. Edge, John T., and Mississippi University of. The New Encyclopedia Of Southern Culture. Chapel Hill: The University of North Carolina Press, 2007. ebook Collection (EBSCOhost). Web. 21 Mar. 2015. In this ebook the author goes over the mass influence food has had on the southern culture. For example, in the South East, peanuts, a cash crop of this region still to this day, made its way to America by way of slave ships from Africa. This has had an influence on the south as peanuts are a large part of the agriculture and food culture to this area. The author also goes over other influences Africans as well as French, Spanish, English, and Native Americans have had on the food culture of the south. Ferris, Marcie Cohen. "The Deepest Reality Of Life." Southern Cultures 18.2 (2012): 6-31. Academic Search Premier. Web. 21 Mar. 2015. Marcie Cohen Ferris article focuses on what food and nutrition was like in the south immediately following the great depression. President Roosevelt declared that the southern United States was the nations No. 1 economic problem at this time. There
May 3 was still much segregation and a huge increase in poverty leading to decreased nutrition. This article explains how the Old South evolved into the Modern South through education in agriculture and nutrition. Regelski, Christina. "The Soul of Food: Slavery s Influence on Southern Cuisine." US History Scene. US History Scene, 12 July 2014. Web. 21 Mar. 2015. This article goes through the specific influence that African slaves and early African Americans had on southern culture and food. When the first slaves arrived to America there meals were rationed by their owners as a way to control them, as a way to supplement their food they hunted, fished, and had personal gardens. We can trace many classic southern foods back to the early slaves and from Africa, such as, barbecue, corn bread, greens, sweet potatoes, and okra. Sullivan, Laura. "The Native American Roots of Southern Cuisine." Modern Farmer. Modern Farmer, 01 Apr. 2014. Web. 22 Mar. 2015. Here the author goes over the influence that the Native Americans had on southern food. She goes over how influences from Europe, Africa, and Natives contributed to making southern food very diverse and almost mixed and matched. This is important because my goal is to talk about the influence those three groups had on shaping modern day southern food. The main influence of the Native Americans was corn. From that has come corn bread, grits, and many other dishes that we see in southern cuisine still today. Addison, Sydney, Kailey Bryan, Taylor Carter, J.T. Del Tufo, Aissatou Diallo, and Alyson Kinzey. "African Americans and Southern Food." Libraries Mercer. N.p., n.d. Web. 23 Mar. 2015.
May 4 This site is important to my research because it goes over multiple sources and several southern recipes and how they came to be. It is interesting how recipes from Europe, Africa and Native Americans have been combined to create dishes we still eat today. For example frying things came from Africa, Pork came from Spain, and black eyed peas came from America. Those three ingredient are almost essential to modern day southern food. "History of Southern Food." Best American Food. Best American Food, 2015. Web. 23 Mar. 2015. This site is a little more informal but it is valuable because it goes over influence that the europeans had on southern food, which has been a difficult topic to find. One example is Cajun food, a sub-set of southern food, which comes from the French word Acadia. Acadia is a region in Canada that many people immigrated from to the American South East. "Creole & Cajun Cuisine." Langlois. Langlois, 2014. Web. 23 Mar. 2015. This is actually a site for a restaurant but it proved to be full of information. The author is unknown but on this site it talks about more influences on southern food such as the Germans. In the early 1700s Germans began settling French Louisiana along the Mississippi river. There contribution to cajun food is sausage, popular in both German and southern food.
May 5 Hill, Madalene, and Gwen Barclay. "From Acadian to Cajun." Herbarist 74 (2008): 68-73. Web. 23 Mar. 2015. This article gives us useful information including some of the origins of crawfish boils. The crawfish and corn are native to the area, found in the Mississippi River, the seasoning came from France, the potatoes came from Irish and Caribbean immigrants. This is the first source found that mentions Irish immigrants directly. As well this gives us many recipes and ingredients that are popular in many different cultures. Wolff, Anita. "Soul Food." Britannica. Encyclopædia Britannica, 2015. Web. 23 Mar. 2015. This source talks about how soul food is directly associated with African Americans. It originated in the deep south and was with lots of inexpensive food so as many people could be fed as possible on a low budget. Soul food became popular when African Americans were freed from slavery and employed by many white families to cook for them. These cooks combined there home cooking with dishes that there white employers were fond of.