| A | B |
|---|
| Aboriginal | One of the first, or native, inhabitants of a land. |
| Pennsylvania Dutch | Group of German immigrants who settled in the southeast section of Pennsylvania. |
| soul food | Cuisine developed South combine food customs of African slaves, Native Amer. & Eur. settlers. |
| okra | Pod-shaped veg. brought to US from Africa popular in Deep South. |
| yam | Dark orange tuber with moist flesh often confused with a sweet potato. |
| Creole cuisine | Combines cook. tech. of French with ingred. of African, Caribbean, Spanish, & Native Amer. |
| file | Flavoring and thickening agent made from leaves of sassafras tree. |
| gumbo | Creole specialty - thick, souplike mix. with variety of seafood, poultry, meats, veg, & rice. |
| jambalaya | Creole specialty mixture of rice;seasonings;shellfish, poultry, and/or sausage. |
| Cajun cuisine | Louisiana - food of Acadians, French, Native Amer, African, Spanish. |
| potluck | Shared meal which each person or family brings food for whole group to eat. |
| sourdough | A dough containing active yeast plants that is used as a leavening agent. |
| luau | Hawaiian Isl.- whole pig is dressed, stuffed, and cooked in pit lined with hot rocks. |
| imu | Pit lined with hot rocks used to roast s whole, young pig at Hawaiian luau. |
