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The saola was the first large mammal to be discovered in the area for 50 years. [9] Observations of live saola have been few and far between, restricted to the Annamite Range. [10] The scientific name of the saola is Pseudoryx nghetinhensis. It is the sole member of the genus Pseudoryx and is classified under the family Bovidae.
The seasoned breading adds a crisp coating or crust to the exterior. Chicken and waffles, in particular, is a soul food dish associated with special occasions. [20] Fried fish [1] Any of several varieties of fish, including catfish, whiting, [21] porgies, bluegill, sometimes battered in seasoned cornmeal.
Roasted turkey. Southern fried chicken (see chicken and waffles) Barbecue, including pork ribs, Texas smoked brisket, pulled pork, and barbecue chicken. Crab cake. Crayfish as food. Lobster. Maryland blue crab. Club sandwich. Chicken Nuggets.
Soul food is the ethnic cuisine of African Americans. [1][2] Originating in the American South from the cuisines of African slaves transported to the Thirteen Colonies during the colonial history of the United States, soul food is closely associated with the cuisine of the Southern United States. [3] The expression "soul food" originated in the ...
American cuisine consists of the cooking style and traditional dishes prepared in the United States. It has been significantly influenced by Europeans, Indigenous Americans, Africans, Latin Americans, Asians, Pacific Islanders, and many other cultures and traditions. Principal influences on American cuisine are European, Native American, soul ...
The cuisine of the Southern United States encompasses diverse food traditions of several subregions, including cuisine of Southeastern Native American tribes, Tidewater, Appalachian, Ozarks, Lowcountry, Cajun, Creole, African American cuisine and Floribbean, Spanish, French, British, and German cuisine. In recent history, elements of Southern ...
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Indigenous cuisine of the Americas includes all cuisines and food practices of the Indigenous peoples of the Americas.Contemporary Native peoples retain a varied culture of traditional foods, along with the addition of some post-contact foods that have become customary and even iconic of present-day Indigenous American social gatherings (for example, frybread).