Page 9 - Slide 1

Food according to region

Boston clam chowder and Louisiana gumbo are widely different versions of fish soup. Other

variations often depended on the contributions of indigenous peoples.
In the Southwest, for example, Mexican and Native Americans made hot peppers a staple

and helped define the spicy hot barbecues and chili dishes of the area. In Louisiana, Cajun
influence similarly created spicy dishes as a local variation of Southern
cuisine, and African slaves throughout the South introduced foods such as okra and yams