foodbriefs
Topic

The American South

Defeat, memory and most of the music the country exported.

3
in food
3:33
average
11 min
in total
88
across the network
The American South across the network →
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Courses
Dishes 497Ingredients 47Baking 25Preserving & fermentation 26Technique 120Equipment 1Drinks 40Restaurants 11Street food 50Traditions 21Food history 150
Verdict
Worth your time 257Worth it in part 397Worth skipping 4
Topics
Food history 571Cooking 154The food industry 119Fermentation 114Street food 98Spices 62Colonialism 58Agriculture 32All 121 topics →
All briefs3
8:14

Hot chicken

Hot chicken isn’t spicy fried chicken—it’s fried chicken redefined by what happens *after* the fryer.
1:19

Pecan pie

A sweet, nut-filled pie with a custard-like base, native to the southern U.S. and first documented in 1886.
1:06

Po' boy

A Louisiana sandwich on local French bread, typically filled with roast beef, ham, or fried seafood.

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9:04

Cider

Cider is an alcoholic drink made from the fermented juice of apples.
8:28

Cognac

Cognac is a variety of brandy named after the commune of Cognac, France, made under strict appellation rules.
8:54

Consommé

Consommé is a clear soup made from richly flavoured stock that has been clarified, traditionally with egg whites, and served on its own or used as the base for other dishes.
9:26

Escargot

Escargot is the name English speakers use for edible land snails, which French cooks return to their shells with garlic butter.