Transcript Northeastern United States

Chapter 10
Global Cuisine 1:
The Americas
© Copyright 2011 by the National Restaurant Association Educational Foundation (NRAEF)
and published by Pearson Education, Inc. All rights reserved.
Northeastern
United States
 Iroquois Indians in upstate New York used a system of “three
sisters” in planting (corn, beans, and squash):
 Beans climbed the corn stalks and squash covered ground
preventing weeds
 New England cooking is characterized by simple recipes and
extensive use of seafood, cheese and cream:
 New England boiled dinner: corned beef brisket, boiled
potatoes, cabbage, and root vegetables like onions and carrots
 New England clam chowder: thick clam soup, creamy, white,
and mild.
 Bisque: made from the lobster shells, extracting all the color and
flavor before straining the shells away.
 New England is also known for its maple syrup.
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Midwestern
United States
 The Midwest region of the US is known for raising cattle and
growing grains: cuisine showcases simple and hearty dishes
 Midwestern cuisine has many cultural influences from people who
immigrated from Germany (sauerkraut, sausages) Britain
(pasties – meat pies) Italy (pasta, cheese) Hungary (goulash)
and Scandinavia (lefse – potato bread)
 Excellent dairy foods are produced in the Midwest, including fine
cheddar cheese varieties.
 Food from the central part of the continent is sometimes called
“meat-and-potatoes” or “comfort food.”
 Kansas City, Missouri, in particular is famous for its dry rub
barbecue (corn fed, high quality beef)
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Southern United States
 It’s easiest to divide Southern cuisine into the following
4 categories:
 Tidewater cuisine: (Virginia, North Carolina)
influenced by the Native Americans who taught
European settlers to plant corn, squash, plums,
berries, greens, game, and seafood, including fish
and oysters.
 Low Country cuisine: (South Carolina, Georgia, NE
Florida, gulf region of MS and LA); warmer climate
and rice plantations combined with the busy port of
Charleston, where pickles and relishes of the warmer
climates became standard fare.
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Southern US cont.
 Creole cuisine: blending of Native American,
Spanish, French, English, Italian, German, and
Africans cuisine
• Gumbo (often contains tomato base)
 Cajun: cooking from the swamps and bayous of
southwestern Louisiana
• Both Cajun and Creole cooking incorporate the
trinity (mirepoix of onions, celery, bell pepper –
instead of the carrots in French mirepoix)
• One-pot meals (jambalaya)
• Gumbo (roux based) contains file’
• Cajun food is not peppery but well seasoned
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Southwestern
United States
 cuisine of the Southwest has been heavily influenced by
Mexican culture, heritage, and cooking methods.
 Flavor of food is smoky and spicy
 Offal meat, Corn, beans, cactus, nuts, cumin, avocados, rice,
citrus, chili, and chipotle peppers are common ingred.
 Salsa: signature dish of the SW; means sauce in Spanish.
 Barbecue is also common in the region. Whole barbecued
chicken, pulled pork, and ribs are popular dishes.
 Spin off of SW cooking: Tex-Mex (meat is ground)
 Spin off of SW cooking: Cal-Mex (meat is shredded)
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Pacific Rim/Coast
 The food is referred to as Asian fusion (combines Asian and
West Coast cuisines) or Pacific Rim cuisine; Chef Wolfgang
Puck helped popularize fusion cuisine.
 Salmon, halibut, mussels, and oysters are commonly used in
dishes.
 San Francisco has a singular cuisine style that revolves around
seafood and sourdough bread.
 Continuing north to Oregon and Washington, increased rainfall
and fertile soil create an area where berries grow plentifully.
Pacific Northwest salmon and halibut are popular local items.
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Mexico
 Mexican cuisine is derived from the ancient Aztec and
Mayan cultures.
 Corn tortillas were originally cooked without fat on a
comal, or a round, flat griddle made of cast iron
 Ancient Mexican diet was vegetarian and possibly seafood
 Chiles, or chili peppers, are a major flavoring agent of
Mexican food in all regions.
 Seafood, beef, pork, and chicken are very typical in
modern Mexican food.
 Mole means sauce or mixture and used as a suffix on
words to describe the sauce (Mole Poblano), which is
made with dried fruits and ancho chilis.
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Central American Cuisine
 Tropical weather, beaches, and volcanic mountain terrain are
hallmarks of Central America.
 Flavors are mild and earthy accompanied by sweet fruit
 Curtido is a typical Central American relish that is made from
cabbage, onions, and carrots in vinegar.
 Gallo pinto is a mix of white rice and black beans, cooked
separately and then fried together in coconut oil.
 Corn tortillas are staples in Central America as they are in
Mexico.
 Cassava plant is plentiful: starchy root is used to thicken food
 Papusa: stuffed pan-fried corn bisuit filled with cheese, beans,
pork
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Caribbean Cuisine
 The cuisine of these islands nations is a combination of CaribbeanEuro-African influences.
 In Jamaica, meat is seasoned with a spicy dry rub called jerk spice
that preserves the meat and marinates in the flavors.
 Barbeque originated here
 African influence includes mashed starchy staples, such as
mashed yams, yuca and plantains
 A ham-and-cheese sandwich becomes a cubano with the addition
of roasted pork and pickles, and then grilled like a panini
 Sofrito: similar to our trinity; salt pork, ham, onions, garlic, green
peppers, jalapeno, tomato, oregano, and cilantro; used in soups
and stews
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Brazilian Cuisine
 Brazil was settled by Portugal (brought citrus fruit with them)
 Brazilian cuisine features savory and spicy roasted meats
with tropical fruit (bananas)
 Meat roasted on skewers over fire (churrasco) is a specialty.
 In parts of Brazil, pinto beans will be daily fare; in other areas
it will be black beans. Rice and beans are common, and meat
is served even in poverty-stricken areas.
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Peruvian Cuisine
 Peruvian cuisine incorporates Asian influences (ceviche –
fish mixture and citrus) It’s a signature dish in Peru.
 Potatoes are many and varied in Peru. They come in more
than 3,000 sizes, shapes, and colors! They are served in
soups, salads, and meat dishes.
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