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Tennessee touches on eight other states. Only Missouri (itself a border state with Tennessee) makes contact with as many states. The name Tennessee comes from the name of a Cherokee settlement, Tanase. The origin of Tennessee’s nickname, the Volunteer State, goes back to the War of 1812, when Tennessean volunteers fought to defend the lower Mississippi against British invasion. Around the time of the American Civil War, Tennessee was known as the Hog and Hominy State. The nickname faded away, but pork and corn remain important in Tennessee today. Corn feeds Tennessee’s famous whiskey production. Country-cured ham and red-eye gravy (made with coffee and served with biscuits or grits) remains a classic. Memphis is one of America’s great barbecue capitals (where pork has primacy). The Memphis in May festival features the World Championship Barbecue Cooking Contest. Historically, the cuisine of Tennessee divided up like the terrain. In the eastern hill country, game meats were popular. In the center and west, between Nashville and Memphis, the cuisine often reflected the plantation style of cooking and the influence of African-Americans and Europeans.

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Featured Cook

Cooking Level: Intermediate

Home Town: La Follette, Tennessee, USA
Living In: Jacksonville, Florida, USA
About me:
I am a high school teacher living in Northeast Florida. I’ve been cooking for as long as I can remember, but it’s only been in the last five to ten years that I’ve felt comfortable enough in the kitchen to experiment with my own recipes. I love to cook, and I’m always looking for new dishes to try out at home.

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Cooking Level: Intermediate
Home Town: Cedar Hill, Tennessee, USA
Living In: Adams, Tennessee, USA
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Mackenzie Bennett 

Cooking Level: Beginning
Home Town: Springfield, Tennessee, USA
Living In: White House, Tennessee, USA
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Cindy Elton 

Cooking Level: Intermediate
Living In: Nashville, Tennessee, USA

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Newest Reviews

Quinoa Black Bean Burgers

Reviewed on Feb. 27, 2015 by mrs.embee   view full review
Great black bean burger. I layered these between two slices of foccacia bread along with...

Amish Meatloaf

Reviewed on Feb. 27, 2015 by CrawfordMomof2   view full review
this was OK. It took me a lot longer to cook than the recipe stated, and it was VERY SWEET. I...

Apple Hand Pies

Reviewed on Feb. 26, 2015 by notabrat1   view full review
This is yummy! I made the filling to use up a leftover pie crust that I had.

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