Geo. of TX, Lecture (Aug 24-28)
Geo. of TX, Lecture (Aug 24-28) GEO 3329-001
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This 2 page Class Notes was uploaded by Selina Quick on Saturday August 29, 2015. The Class Notes belongs to GEO 3329-001 at Texas State University taught by Donald Huebner in Spring 2015. Since its upload, it has received 127 views. For similar materials see Geography of Texas in Geography at Texas State University.
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Date Created: 08/29/15
Geography of Texas Fall 2015 August 24th 28th August 25 2015 geographical regions based on personal experience and location e g Someone from Virginia may consider East Texas to be the Eastern coastline of Texas while a Texas native would consider East to be the North Eastern corner of Texas major terrain features and geographical landmarks they can provide barriers between cultures during early European settlement in Texas Balcones was considered a cultural frontier READ Riches Religion and Politics by Cathryn A Hoyt 1992 UT PRESS READ The Edwards Plateau from Carlson PH Texas Woolybacks 1982 Texas AampM Press August 27 2015 BBQ Vegetation and Ethnicity BBQ varies based on the wood used to smoke the meats Importing wood from different regions of the state can be costly The type of vegetation in the area can determine local cuisine Cultural Heritages O AngloAmericans 1830s 0 Hispanic 0 AfricanAmericans Texas was a slave state 0 GermanCzech before 1950s many places were meat markets Butchers would take in full grown cattle butcher them and sell the fresh cuts Remaining meat would be made into sausage smoked or cured using salts and nitrates cowheads slowcooked in an earth pit difficult to find now due to modern health codes BBQ Origins 0 39 I Import style they emphasized their use of sauces because blacks would often get leftovers or undesirable cuts of meat I Mostly pork at first ribs comfort food I Carolina BBQ traditionally uses open pits Cooked over southern hardwoods not mesquite Eventually spread to more urban areas during the mass migration of blacks to Northern cities and towns 0 Smoking technique brought from the Old World used indirect heat to allow the smoke to cook the meat Meat markets BBQ was a way to use leftover meat see definition of Brisket written above sausages were often made of pork venison and beef Workers from neighboring towns would come to the markets at lunchtime and eat on location tradition of eating off of butcher paper with little to no utensils with limited sides e g crackers bread a pickle 0 Known for sheep herding later became cattle workers shepherd style BBQ Uses open fire not a pit meat is cooked over coals 0 Meat is not always choice ank or skirt face or head in Spanish used to describe cowheads used for barbacoa 0 Limited trees meat is cooked by being wrapped in a burlap sack and left to cook overnight in a deep hole Hispanic origin brought to the region by cattle drives and ranchers Cattle were used for meat hides made into clothing and leather belts for machinery and fats used for lubricant and fuel invented by Henry Ford 0 Traditional BBQ NEVER uses charcoal o Invented to repurpose used coal
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