Transcript File

Foods 2
–
–
–
–
–
–
–
–
–
–
–
–
–
North Dakota
South Dakota
Nebraska
Kansas
Iowa
Minnesota
Missouri
Illinois
Indiana
Wisconsin
Ohio
Michigan
Oklahoma

Geography- rich soil, grasslands, plains, not
many trees

Climate- mild summers, long cold winters

corn, wheat,
soybeans, oats, durum,
barley, sunflower
seeds, flax, llamas,
beef, pork, lamb,
poultry, buffalo, emu,
wild game
Natural bounty of the
area: Great Lakes and
fertile plains.
 Homestead Act: Free land
 To gain religious freedom
 Valued the hard toil farm
lifestyle: Living off the
land


Scandinavian

German

Native American

Swiss, Czechoslovakian,
Irish, French, Italian,
Greek, Polish, Spanish,
Chinese, English, Scottish,
Russian

Melting pot
 Robust,
Hearty
foods
 Practical,
no-
nonsense approach

Corn, cereal, mashed
potatoes, gravy,
dumplings, soups,
meatballs, steak, sausage,
ham, bread, sauerkraut,
lefse, lutefisk, knoephla
soup, kuchen
 Believed
that the earth offers food to be
shared equally by all.
 Food is served from communal bowls so that
each person feels free to eat as much as they
want.
 Much of the food present-day Americans
think of as their own, was really inherited
from Native Americans. (ex. beans, corn, and
squash)
 Corn
was the single most important crop and the main
ingredient for many dishes.
 Ground into a coarse meal and was the base for making
bread.
 Pilgrims learned how to plant corn from Native
Americans- 4 kernels buried in a mound with a fish
head added for fertilizer.
 Food
was the object of much ceremony and ritual.
 A good salmon catch was reason to celebrate
among other Indian tribes.
 Cuisine was high in protein and vitamins thanks to
the use of fish, corn, vegetables in the same meal.
 If fish was not available, they substituted deer,
buffalo, or fowl.
 Example:



Pemmican
All-purpose, all-weather food upon which the Plains
Indians depended.
A crumbly paste made from ground dried meat, berries,
and animal fat.
Kept indefinitely
 Indian
diet was
originally without
dairy.
 They did gather
eggs when
available.
 Wheat was not
commonly used by
native Americans.
 There was a mixing
and sharing of foods
among new settlers
and Native
Americans.
 The
pig was
introduced by
settlers.
 The colonists were
often hostile to the
Natives which did
not help them to
assimilate into our
society.
 Each region of the
US owes some food
specialty to the
Native Americans.
 Plains
people now eat traditional native
dishes including:





Venison and buffalo meat
Game birds with rice and hazelnut stuffing
Eggs and wild onion
Baked potatoes
Even popcorn!

Heart Healthy Red Meat!
Animal:
Fat Grams
Calories
Beef
9.4 grams
207
Chicken
Bison
4.5 grams 2.42 grams
173
143
Buffalo
 You
can eat 3.88 times as
much
Bison as beef to equal the
same fat grams and calories.
 Bison Meat is NON-ALLERGENIC
 Bison has more IRON than beef:
 69% more iron to your diet than does the same
serving of beef
Your Money’s worth:
 You are not paying for fat that has to be trimmed off
or cooked out, ground bison is all lean meat.
 Taco




Filling:
1 lb ground beef or buffalo
½ c. water
1 Taco seasoning mix
Brown ground beef in a medium skillet over
medium-high heat. Drain excess grease. Add
water and taco seasoning mix. Reduce heat and
simmer 10 minutes, stirring occasionally.
 Indian
Fry Bread:

1 loaf frozen bread dough (thawed)

Cut the dough into 3-4 sections. Shape the
dough into a circle about the size of a dinner
plate. Carefully place the dough into hot oil and
fry until golden brown. Remove with tongs.
Drain and pat dry with paper towels.
 Shredded
lettuce
 Shredded cheddar cheese
 Tomato
 Sour Cream
 Hot sauce
 Salsa
 Meet
with your lab
group and read over
recipe
 Discuss
responsibilities among
members
In the north, food preferences reflect
the influences of the nearby
Scandinavian countries and the sea.
In the central region of rolling hills
and forests the cuisine
is richer and heavier.
In the south, one finds lighter
cuisine, with strong influences
from neighboring Italy and Austria.
The Truth About Germany

Bratwurst: a sausage made of freshly
ground, seasoned pork that is usually
cooked by grilling

Hasenpfeffer: a rabbit dish that is
braised in a marinade of wine, vinegar,
onions, and spices.

Spatzle: small dumplings made form
wheat flour. A popular German side
dish.

Preiselbeeren: small, cranberry-like
fruits that are often served with game
dishes.

Westphalian Ham: a richly flavored, smoked
uncooked ham that is served throughout
Germany.

Kasseler rippenspeer: a whole smoked pork
loin that is roasted and served with sauerkraut,
apples or chestnuts, peas, white beans,
mushrooms, and browned potatoes.

Sauerkraut: a fermented or pickled cabbage
that is usually flavored with caraway, apple,
onion, or juniper berries and served with pork
dishes.
German Dishes

Braunschweiger: a type of liver
sausage that was first produced in
Braunschweig, Germany.

Schnitzel: a breaded, sautéed veal
cutlet.

Stollen: a rich yeast bread filled with
almonds, raisins, and candied fruit that
is served at Christmas time.

Pumpernickel: a bread, made from unsifted rye flour.

Sauerbraten: a sweet-sour marinated
beef roast. It’s popular beef dish in
Germany.

Strudel: a dessert made with paper-thin
layers of pastry filled with plums,
apples, cherries, or poppy seeds.

Kartoffelpuffer: potato pancake which
is famous throughout Germany.

Gebildbrote: breads baked into
fanciful shapes, which means
picture breads.

Salzkartoffeln: potatoes cooked in
salted water that are drained and
steamed until dry.

Eintopf: stew made from leftovers,
very popular.
 Meats
have played
a leading role.
Examples:
 wursts (sausages)
 schnitzels (breaded
veal cutlets)
 Braten (roast)Germany’s National
Dish.
 Wheat
is grown in
southern Germany
which supports
baking.
Examples:
 black forest cake
 Stollen – rich yeast
bread like fruit cake
 plain hard rolls
 Norway
 Finland
 Sweden
 Denmark
 Iceland

Protein Group: Diets high in fish, whale, oysters,
mussels. Also ate mutton, pork, poultry, deer,
bear, elk and horsemeat (also knows as
“hamburger”).

Fruits and Vegetables: Diet of beets, potatoes,
cucumbers, cabbage, apples, onions, berries
and nuts.

Dairy: They eat a wide variety of pungent
cheeses.
 Although
all these foods are part of the
Scandinavian culture, here in the midwest
they are most known for their contribution of
desserts such as…






Lefsa (a flat tortilla like bread)
Krumkake
Danish pudding
Rosettes
Romegrot
Rice Pudding
http://www.youtube.com/watch?v=mz_u7T5uZTc
Instructions:
1)Put 3 eggs in a large mixing bowl.
2)Beat ¾ cup of sugar in at a medium speed.
3)Increase to high for 3 or 4 min. once sugar has been
beat in.
4)Beat these three ingredients in on low speeds:
1) 1 cup of flour
2) ½ teaspoon of salt
3) 2 teaspoons of vanilla
4) 2/3 cup of unsalted melted (but not hot) butter.
5) Finally fold warm water into dough gradually,
only until a medium consistency. Keep water
on hand throughout the process to maintain
medium consistency.