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Full payment is needed to hold your spot. Texas and Oklahoma, where the South shades into the Great Plains, tend to eat beef; the rest of the South (including Arkansas, which is geologically more like Appalachia than anything) prefers pork.[ citation needed ] Southern Louisiana is geographically and politically part of the South, but its cuisine is probably best understood as having only mild Southern influences. (Cajuns even prefer unsweetened tea) Creole cuisine makes good use of many coastal animals—crawfish (commonly called crayfish outside the region), crab, oysters, shrimp, and saltwater fish—along with figs (unknown in Southern cooking), and plums and grapes (both very rare, except for use of prunes as medicine).

Pages: 288

Publisher: Lyons Press; First Edition edition (May 3, 2011)

ISBN: 0762763922

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