Transcript CHAPTER 6

CHAPTER 6
THE CULINARY REVOLUTION
AMERICAN FOODS
► INTERNATIONAL
CUSINES: WERE BUILT
AROUND AMERICAN INDIAN FOOD
► AMERICAN INDIAN FOOD DID MUCH MORE
FOR THE WORLD THAN MERELY PROVIDE A
BONANZA OF CALORIES AND NEW CROPS
FOR FIELDS THAT HAD BEEN ONLY
MARGINALLY PRODUCTIVE IN THE PAST
► AMERICAN
•
INDIAN FOOD AND SPICES:
MADE POSSIBLE THE DEVELOPMENT OF
NATIONAL AND REGIONAL CUISINES TO A
DEGREE NOT PREVIOUSLY IMAGINED
INDIA
INDIA AND SRI LANKA INCORPORATED:
o AMERICAN TOMATO
o POTATO
o PEANUT
o CASHEW
TO THEIR CUSINE.
 THEIR STYLE OF COOKING IS UNIQUELY ASIAN,
BUT MANY OF THE INGREDIENTS ARE TYPICALLY
INDIAN-AMERICAN

SOUTHEAST ASIA
► AMERICAN
SPICES HAD A DIFFIDENT IMPACT ON
KOREA, JAPAN, MONGOLIA, AND NORTHERN
CHINA.
► SOUTHERN CHINA:
► MOST
 CHILI
 PEANUT
 POTATO
AMERICAN SPICIES WERE INTRODUCED
TO THE CHINESE BY THE PORTUGUESE
► THE CHILE BECAME AN ESSENTIAL PART OF
SAUCES AND ELICIED NEW FLAVORS FROM
TRADITIONAL VEGETABLES
EUROPE
► AMERICAN
SPICES AND CONDIMENTS HAD AN
EVEN STRONGER IMPACT ON THE DIETS OF
EUROPEANS.
► IN ITALY, COOKS HAD FEW CHOICES OF SAUCE
TO LAY ON THEIR VARIOUS PASTAS. WITH THE
ARRIVAL OF THE FIRST FOODS FROM AMERICA
ITALIAN CUISINE EXPLODED WITH NEW IDEAS.
► STANDARD INGREDIENTS FOR ITALIAN DISHES:
 PEPPERS
 SQUASHES (ZUCCHINI)
 TOMATOE
►
THE SPANISH ALSO TOOK:




►
►
►
TOMATO
POTATO
BEANS
PEPPER
WHICH WERE USED BACK HOME IN MANY DIFFERENT
DISHES, SOUPS, AND SAUCES.
THE HUNGARIANS USED THE SWEET RED PEPPERS TO
CREATE PAPRIKA, WHICH IS AN ESSENTIAL INGREDIENT
FOR ITS CUSINE.
THE BRITISH MANAGED TO TAKE SOME OF THE MOST
DELICIOUS AMERICAN FOODS AND RENDER THEM
BLAND.
EUROPEAN PRODUCTS
► THE
IMPORTANCE OF INDIAN-AMERICAN FOOD
REMAINED IN THE U.S. EVEN THOUGH THE
EUOPEANS BROUGHT:
 BREAD
 DAIRY PRODUCTS
 NEW MEATS.
► THESE
PRODUCTS WERE INSTEAD USED AS
SUPPLEMENTS.
► ON THE OTHER HAND, THE EUROPEANS
ENTIRELY INCORPORATED AMERICAN-STYLE TO
THEIR DISHES.
► THE
FRENCH HAVE HAD A LONG, GRAVE
MISTRUST OF FOREIGN INFLUENCES ON
EITHER LANGUAGE AND/OR FOOD.
► HOWEVER THEY DID INTEGRATE:
 POTATO
 TOMATO
 BEANS.
REGIONAL CUSINES
► MOST
REGIONAL CUSINES IN THE UNITED
STATES STAND ON AN INDIAN BASE. (EX. TEXMEX FOOD)
► THE NEW ENGLANDERS ACCEPTED THE BEAN
AND CORN DISHES, BUT RARELY THE SPICES
► THE INDIANS TAUGHT THE NEW ENGLADERS TO
CATCH AND ENJOY OCEAN FOODS.
► THE INDIAN-AMERICANS TAUGHT THE NEW
ENGLAND SETTLERS TO USE CRANBERRY TO
ACCOMPANY THEIR TURKEY
CUSINES IN THE UNITED STATES
►
►
►
►
►
THE SOUTH ADAPTED TO THE INDIAN-AMERICAN CUISINE MORE
THAN ANY OTHER REGION IN THE U.S.
THE SETTLERS ON THIS REGION ADOPTED VARIOUS FORMS OF
COOKING CORN AND REPLACED PORK OIL FOR BEAR OIL.
THEY ALSO USED THE POTATO, BAKED OR PEELED, TO EAT AS A
SNACK
SOUTHERNERS ALSO BECAME FOND OF THE NATIVE PECAN AND
ADOPTED THE CUSTOM OF BARBECUING FOOD.
THE CREOLE AND CAJUN ARE THE MOST DISTINCTIVE SOUTHERN
CUISINES ASSOCIATED WITH INDIAN-AMERICAN FOODS, EVEN
THOUGH IS NOT RECOGNIZED AS SUCH DUE TO THE FRENCH
RECEIVING MOST OF THE CREDIT.
CREOLE AND CAJUN
► THE
BASE OF THIS LOUSIANA CUSINE
COMES FROM THE MIXURE OF TOMATOES
AND HOT PEPPER.
► EACH REGION OF THE U.S. PRIDES ITSELF
ON A SPECIAL STEW OF LOCAL PRODUCE
USUALLY MIXED WITH:
 TOMATOES
 PEPPER
 POTATOS
SNACK FOODS
► AMERICAN
CUSINE HAD THE LARGEST
IMPACT ON SNACK FOODS SUCH AS:
 POTATO CHIPS
 NACHOS
 TORTILLA CHIPS
► INDIAN
CHOCOLATE AND VANILLA RANK
AS THE MOST COMMON FLAVORS FOR
SNACK FOODS THAT ARE SWEET.
OTHER VEGETABLES/FRUITS
► THE
CHAYOTES
► THE GRANADILLA (PASSION FRUIT)
► CIRUELLA
► PAPAW
► WALNUT
► BERRIES (47 TYPES)
► AVOCADO (ONE OF THE MOST NUTRITIOUS
FRUITS EVER DOMISTICATED)
► SQUASH
“CUISINE REVOLUTION”
► MOST
PEOPLE DON’T RECOGNIZE TO WHAT
EXTENT THE INDIAN-AMERICAN CUSINE
RADICALLY CHANGED COOKING AND DINNING
AROUND THE WORLD
► THE DISCOVERY OF AMERICA LED TO THE
REVOLUTION
► INDIANS-AMERICANS REMAIN THE DEVELOPERS
OF THE WORLD’S LARGEST COLLECTION OF:
 NUTRITIOUS
 SPICY
 COMPLIMENTARY FOODS.