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Tennessee

Tennessee touches on eight other states. Only Missouri (itself a border state with Tennessee) makes contact with as many states. The name Tennessee comes from the name of a Cherokee settlement, Tanase. The origin of Tennessee’s nickname, the Volunteer State, goes back to the War of 1812, when Tennessean volunteers fought to defend the lower Mississippi against British invasion. Around the time of the American Civil War, Tennessee was known as the Hog and Hominy State. The nickname faded away, but pork and corn remain important in Tennessee today. Corn feeds Tennessee’s famous whiskey production. Country-cured ham and red-eye gravy (made with coffee and served with biscuits or grits) remains a classic. Memphis is one of America’s great barbecue capitals (where pork has primacy). The Memphis in May festival features the World Championship Barbecue Cooking Contest. Historically, the cuisine of Tennessee divided up like the terrain. In the eastern hill country, game meats were popular. In the center and west, between Nashville and Memphis, the cuisine often reflected the plantation style of cooking and the influence of African-Americans and Europeans.

Featured Cook Lisa C. Cooking Level: Beginning Home Town: Chattanooga, Tennessee, USA Living In: East Ridge, Tennessee, USA

About me: I am 41 yr old single mom with a 13 yr old daughter. I have lived in this area my whole life except for 8 months I spent in Germany when my ex-husband was in the army. My Profile | Reviews | Photos | Recipes | Menus Favorite Food Lists Create your own Cook's Profile | MORE Cooks »