Editing American cuisine (section)

====Southern variations====
In comparison to the northern colonies, the [[southern colonies]] were quite diverse in their agricultural diet. The uplands of [[Piedmont (United States)|Piedmont]] and the [[Atlantic coastal plain|coastal lowlands]] made up the two main parts of the southern colonies.

The diet of the uplands often included wild game, [[cabbage]], [[string beans]], [[corn]], [[Cucurbita|squashes]] and white [[potato]]es. People had biscuits as part of their [[breakfast]], along with healthy portions of pork.<ref>{{Harvcolnb|Pillsbury|1998|pp=47–48}}.</ref> The lowlands of Louisiana included a varied diet heavily influenced by the French, Spanish, Acadians, Germans, Native Americans, Africans and Caribbeans. Rice played a large part of the diet in Louisiana. In addition, unlike the uplands, the lowlands subsistence of protein came mostly from coastal seafood. Much of the diet involved the use of peppers, as it still does to this day.<ref>{{Harvcolnb|Pillsbury|1998|pp=48–49}}.</ref><ref>{{Harvcolnb|Smith|2004|p=149, Vol. 2}}.</ref>