{"id":1804,"date":"2012-06-30T13:45:50","date_gmt":"2012-06-30T17:45:50","guid":{"rendered":"https:\/\/www.irwinstreetcooks.com\/?p=1804"},"modified":"2014-04-16T16:07:35","modified_gmt":"2014-04-16T20:07:35","slug":"regional-american-cooking-the-southeast","status":"publish","type":"post","link":"https:\/\/www.thecookingschools.com\/?p=1804","title":{"rendered":"Regional American Cooking &#8211; the Southeast"},"content":{"rendered":"<p><span style=\"text-decoration: underline;\">Profiles in Flavor \u2013 American Regional Cuisine<\/span><\/p>\n<p>The United States is called \u201cThe Melting Pot\u201d to reflect the many various cultures that have settled here and made it their home.\u00a0\u00a0Traveling through the four corners of the country reveals local specialties that show the mixture of\u00a0 native cuisine and local ingredients with the customs and recipes brought with immigrants to this new land. \u00a0\u00a0\u00a0Tour through 4 of the major cultural areas of the country and discover the delicacies that make up their own special Regional Cuisines.<\/p>\n<p><span style=\"text-decoration: underline;\"><br \/>\n<\/span><\/p>\n<p><span style=\"text-decoration: underline;\">SE<\/span>\u00a0\u2013 The South East is more than just the land of Coca Cola and Bar-B-Que, although those are both important elements in the local eats.<\/p>\n<p>Menu will include local specialties such as Vidalia Onions, Georgia Pecan Cake,\u00a0Shrimp and Grits and more!<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Profiles in Flavor \u2013 American Regional Cuisine The United States is called \u201cThe Melting Pot\u201d to reflect the many various cultures that have settled here [&hellip;] <span class=\"read-more-link\"><a class=\"read-more\" href=\"https:\/\/www.thecookingschools.com\/?p=1804\">Read More<\/a><\/span><\/p>\n","protected":false},"author":1,"featured_media":1805,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-1804","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-classes"],"_links":{"self":[{"href":"https:\/\/www.thecookingschools.com\/index.php?rest_route=\/wp\/v2\/posts\/1804","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.thecookingschools.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.thecookingschools.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.thecookingschools.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.thecookingschools.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=1804"}],"version-history":[{"count":4,"href":"https:\/\/www.thecookingschools.com\/index.php?rest_route=\/wp\/v2\/posts\/1804\/revisions"}],"predecessor-version":[{"id":1956,"href":"https:\/\/www.thecookingschools.com\/index.php?rest_route=\/wp\/v2\/posts\/1804\/revisions\/1956"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.thecookingschools.com\/index.php?rest_route=\/wp\/v2\/media\/1805"}],"wp:attachment":[{"href":"https:\/\/www.thecookingschools.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1804"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.thecookingschools.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=1804"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.thecookingschools.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=1804"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}