Barbecue has its roots in Native American, Spanish, and African culinary heritage. The Arawak people of the Caribbean had a diet that included a lot of non-sauce barbecuing of meat on green wood grills they called brabacots.
All in Southern Food
Barbecue has its roots in Native American, Spanish, and African culinary heritage. The Arawak people of the Caribbean had a diet that included a lot of non-sauce barbecuing of meat on green wood grills they called brabacots.
Georgian native India Lee’s okra recipe had been so impressive that the food editor wrote a profile of her before sharing her recipe with readers.
Kindly disposed neighbors are invited in after the farmer’s day has drawn to an end. Housewives and daughters spent hours peeling apples with paring knives and pails. For days pie and cake making occurs and cider with a bite that brings a healthy . . . .
Natives of New Orleans also relished in eating a poor boy sandwich . . . One sandwich served as a complete meal
Before the days of refrigeration, rural folks slaughtered hog's in large numbers and created recipes from the animal
WPA America Eats Project description of Southern Christmas traditions in North Carolina.
