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When they did cook food they normally boiled it, usually lightly, and drank the broth...Vegetable products entered the economy in various ways. Subsistence food for the Inuit of Alaska included whale meat, caribou, moose, walrus, seal, fish, fowl, mountain sheep, bear, hares, squirrels, and foxes.In 1719 slaves came to the Mobile Bay settlement and added African cooking techniques, seasonings, and sauces to their owners' recipes.By the middle of the 1700s, Mobile had become well-established, and exotic foods and drinks were gracing the dinner tables.Raw blubber was often enjoyed mixed in with meat or berries, while blood soup and dried intestines were favored as snacks.Because they ate raw food, and every part of the animal, the Inuit did not lack vitamins, even though they had almost no vegetables to eat.Pale wine made from native grapes and oranges; peaches baked in sugar-crust tarts; baked, stuffed Gulf snapper; and and endless variety of aromatic soups and sauces were being served.Native squash was baked and candied, and Gulf shrimp were used in bisques and jambalayas...

With the exception of the bitter gall bladder, all the meat was eaten, usually boiled or raw.They somehow managed to recover even the blood of most seals and caribou, consuming it either directly, as a beverage, or as an additive to soup.Finally, they drank copious amounts of water, a physiological necessity for people on such an extreme high-protein, low-carbohydrate diet...The culinary influence of the early French settlers was more prevalent along the Gulf Coast, where the fish and seafood dishes continue to have a strong French accent... To make a fried pie, a small amoung of filling was heapted on a round piece of rolled-out pie dough.Away from the coast, southern cooking with fried chicken, green beans, yellow squash, okra, and biscuits became the staple food. Then the pastry was closed in the shape of a half moon, sealed at the edges, and fried in deep fat.

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