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Culinary Regions of Black American Food

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Created November 13, 2025

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Black American food has four distinct culinary regions, and it's not all just "soul food."

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The Creole Corridor gave us gumbo, a mix of French, Spanish, and African flavors.

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The Black Belt is the origin of the classic fried chicken and collards plate. The Lowcountry,

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with its Gullah-Geechee roots, blessed us with shrimp and grits. And Tidewater is

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all about Chesapeake Bay seafood, like crab cakes. What's on your plate is a map of history.

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