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The answer is in the meat-packing industry and the development of a practical refrigerated boxcar, also known as the reefer. This permitted livestock ranched in the West to be slaughtered nearer the cattle ranges, and shipped back east with little spoilage - before, livestock were shipped live to local slaughter-houses in the East, who distributed the meat ...


I would say that the predominant roots of southern fried chicken was Scotch-Irish, with the "West African" part added later, almost as an afterthought. The basic idea for "southern" fried chicken is "breaded" chicken, deep-fried in flour and/or corn meal. That part is Scots Irish. One "related" example is "shortening bread" of Riley. That is bread made of ...

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