Culinary Influences of Southern Cookbooks
Southern cookbooks feature a blend of African, European, and Native American traditions. For example: Items such as squash, tomatoes, grits were inherited from the Indian tribes. Foods with sugar, flour, milk, eggs are more associated with Europe. North Carolina’s tradition for a full breakfast (as opposed to a Continental one with a simple bread item and drink) is derived from the British “fry up”. Much of Cajun or Creole cuisine is based from France.
Southern cookbooks are known for a more down-to-earth style of writing, with instructions that are easy and fun to read. No wonder they are one of the most popular genres of cookbooks in America.
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