Transcript Unit 37 American Cuisine

Unit 37: American Cuisine
• Covers the area from Alaska to Tierra Del Feugo
• How fortunate and rich in culture we are
American Culinary Federation: Culinary Fundamentals.
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07458. All Rights Reserved.
American Culinary Federation: Culinary Fundamentals.
© 2006, Pearson Education, Upper Saddle River, NJ
07458. All Rights Reserved.
Defining American Cuisine
• Clearly a global situation, style, tradition
and multicultural philosophy, with no clear
definition
• Explorers and conquerors changed the
traditions of the indigenous people forever
• Old World and New World commodities
became enmeshed very quickly
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The Eastern Explorers
• There were established cultures and advanced
societies upon the arrival of the Westerners
• Inca, Aztec, Mayan
• Gold was a driving force, causing war that
destroyed many of those cultures
• Many of the foods were not lost and are still
used today
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Foods of the Americas
• The Spanish, Portuguese,
French, Dutch, English, and
Africans all brought foods,
traditions, techniques
• They also brought live plants
and animals that did
devastating damage to
indigenous crops and wildlife
• Rats from ships ate much
bird life and brought disease
that the Europeans had
immunities to
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Foods of the Americas (continued)
• Moles, ceviches, escabeches, grains such as
quinoa, corn
• Squashes, tomatoes, potatoes
• Turkey, maple syrup
• New dishes developed and regional
techniques like Cajun, Creole, Tex-Mex,
Barbecue
• Chiles, avocados, cranberries, blueberries,
yams, Jerusalem artichokes
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Staples
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Cajun trinity
The three sisters: corn, beans, squash
Rice
Beans were planted on the same hill as corn to
climb the stalks and to fix nitrogen in the soil that
corn depletes
• Squash was also planted and its broad leaves
shaded the soil and kept in moisture
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Staples (continued)
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Cooking Techniques
• Pre-Columbians cooked in or near open
fires by wrapping food in green or wet
leaves
• Europeans introduced metal cookware
and frying in oil, a technique previously
unknown
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Cooking Techniques (continued)
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Culinary Groups and Regions
• The United States, New England
• Influenced by the French and English
• Foods already here included cod,
maple syrup, blueberries, turkey,
game, clams, the three sisters,
fiddlehead ferns
• Traditional dishes include New
England boiled dinner, chowders,
brown Bettys and cobblers, Indian
pudding, seafood, salt cod
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Mid-Atlantic States
• First colonized by the Dutch
• Swedes and Finns were attracted to this
area
• Amish and Shaker cuisine introduced
many herbs and spices
• Foods include scrapple, pork products,
crab and oysters, pot pies, dumplings, pot
roasts, preserves and pickles
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Southeastern United States
• Cooking is influenced by the Spanish,
Scotch-Irish, English, Native Americans,
and Africans
• Foods of the area include pork,
barbecues, fried chicken, hominy, greens,
hushpuppies, yams, pecan pie, and it is
said that the popular “soul food” was
developed in this area
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Southeastern United States
(continued)
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Midwestern States
• Cuisine shows European influence
• Large populations of Germans and
Scandinavians
• Traditional dishes include hash, steaks, roasts,
stews, grilled fish, batter cakes, bison, game and
game birds, trout, pike, perch, wild rice, and
sunflower seeds
• Traditional crops include soybeans, wheat, and
corn
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Midwestern States (continued)
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Gulf States
• Best represented by the city of New Orleans
• A multicultural city boasting the popular Cajun
and Creole styles
• Also influenced by French, Italian, Spanish
• Popular use of the “trinity,” okra, sassafras,
crayfish, red beans, rice
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Gulf States (continued)
• Coffee or chicory and beignets play a big part
of the breakfast scene
• Some of the United States’ finest seafood is
from Gulf waters
• Catfish, alligator, shrimp
• Snapper, oysters
• Sausages, smoked meats (tasso), andouille
sausage
• Small game, water fowl
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Gulf States (continued)
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Southwestern Region
• Mixture of cuisines developed by Native
Americans and Mexicans
• Tex-Mex, barbecue, tortillas, quesadillas,
chile peppers, tamales, rice, beans,
poultry, fresh cheeses, steaks, and stews
• Indigenous foods include antelope, snake,
rabbit, fowl, bass, cactus
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Southwestern Region
(continued)
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The Pacific States
• Large coastline, varied climate from north
to south
• Mexican, Japanese, Chinese, and
European influences
• Products range from fruits to abundant
seafood, wines, grains, vegetables, and
nuts
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The Pacific States (continued)
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Caribbean
• Where Europeans first set foot (recorded)
• Surrounded by the oceans, abundant seafood,
year-long growing season, hot, spicy flavors
• Jerked meats originated here
• Florida has many of the same traditions and
techniques
• Influenced by Planos, Arawaks, Africans, and
Europeans
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Carribean (continued)
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Carribean Foods
• Canned or condensed milk, coconut, fruits,
ginger, annatto, a spice used for color
• Habañero, the world’s hottest cultivated
pepper, is from Jamaica
• Ginger, coffee, and vanilla were introduced
post-Columbus
• Creole is a popular cooking style
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Mexico and Central America
• Northern Mexico: sugar, cheese, garlic,
vinegar, and limes flavor foods
• Dishes include fajitas, pozole, beans,
cabrito, seafood, corn
• Flavors are described as spicy and smoky
• Many salsas, such as pico de gallo,
originated here
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Mexico and Central America
(continued)
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Central Mexico
• States are Hidalgo, Morelos, Tlaxcala
• Natives discovered adding lime to corn,
making it softer to eat and also releasing
tryptophin, an essential element
• Avocados, pineapple, prickly pears,
tomatillos, stone fruits, wheat, cane,
melons
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Southern Mexico
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The Yucatan, Oaxaca, Veracruz, Tabasco
Venison, wild grouse, turkeys, are favorites
Seafood is prevalent
Seasonings include citrus fruit, achiote, epazote,
allspice, cumin, oregano
• Turkey mole was said to have originated here
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Southern Mexico (continued)
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Central America
• Narrow land bridge, surrounded by ocean,
connecting North and South America
• Inhabited by many Spanish-speaking people,
descended from natives, Africans, Spanish,
Europeans
• Food influences are basically the same
• Prepared more simply
• Grilling is very common
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South America
• Brazil, the largest country
• Portuguese speaking, culinary traditions are
influenced by natives, Portuguese, Spanish
• Bananas, coconuts, yams, okra, beans, spices,
rice (brought by Spanish)
• Black Bean and white rice soup, sprinkled with a
little manioc meal, is eaten at least once a day
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South America (continued)
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Peru, Ecuador, Chile, Argentina
• Two components: cooking of the sea, cooking of
the mountains
• Ceviche, lime-marinated fish from the coast
• Escabeche is fried, marinated fish
• Air-dried meat from the mountains, along with
potatoes (came from the Andes)
• Quinoa is a type of mountain barley that is an
almost perfect food
• Dried foods are the basis for many soups and
stews
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Peru, Ecuador, Chile, Argentina
(continued)
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