Transcript US and Canada Powerpoint

Food for Today: Chapter 48
Essential Question: How do history and geographic location
relate to the cuisines of the United States and Canada, and
what ingredients and dishes are typical to each area?
The people who have made the United States and Canada their home over the
years have a rich and varied heritage. Wherever people put down roots, their own
unique foods and dishes became woven into the local food tapestry.
Out of this development came a land of unique regions, each with distinctive
foodways—but times are changing. Although each region has distinctive historical
cuisines, quick travel and a growing interest in food has made the food boundaries
less clear than they once were.
THE UNITED STATES
Many foods are
not as “American”
as you might think!
Many foods
might qualify…
…but where did
they really
come from?
THE
NORTHEAST
Early settlers found:
Corn
_______
Beans
Squash
Berries
Maple ________
Syrup
Wild turkeys
________
Deer
Cranberries
Then and now, living along the coast
provided a plentiful supply of
lobsters, __________,
salmon, and
Clams
many other fish.
New England
Also known as _____ ___________,
this region stretches from Maine to
New Jersey along the northeastern
seacoast of the United States.
Northeast Regional Dishes
Vermont
Maple Sugar
Maple Syrup
New England
Potboiler
(meat cooked in a cast iron pot with carrots , onions, and
squash)
Red Flannel Hash
(red beets cooked with chopped corn beef, potatoes,
carrots, and onions)
Succotash
(originally a Native American dish of beans and corn)
Succotash
New York City
● The ultimate melting pot
● Immigrants settled in neighborhoods
● Ethnic markets, delis, and restaurants
helped cooking styles survive
New York’s Little Italy
New York’s Chinatown
Northeast Regional Dishes
Boston
● Home to many __________
immigrants
Irish
● Boston Brown Bread
(a dark, sweet, steamed bread made with rye and wheat flour,
cornmeal, and molasses)
Boston Brown Bread
● Boston Cream Pie
Boston Baked
Beans
(two layers of sponge cake, custard filling, chocolate icing or
powdered sugar)
● Boston Baked Beans
(beans sweetened with molasses)
● New England Indian Pudding
(pumpkin and molasses, with cornmeal, raisins, and spices—
possibly the first pumpkin pie)
Boston Cream Pie
New England
Indian Pudding
Northeast Regional Dishes
Pennsylvania Dutch
● This name was given to the __________
German people who
settled in Pennsylvania.
● They brought sauerkraut and other pickled
vegetables.
● Sausages (wursts)
(made from pork and beef)
● Pretzels
● Scrapple
(ground pork scraps baked with cornmeal, flavored with thyme and sage, then cut
into slices and fried in a pan)
● Shoofly Pie
(sweetened with molasses)
Wursts
Scrapple
Shoofly Pie
THE
MIDWEST
In the 18th century, as large cities in
the East grew _____________,
settlers moved west and established
new homes in the Midwest.
In the mid-1800s, many
_____________ came to the
Midwest. They were joined by
Ukrainians, Latvians,
Scandinavians, and Hungarians.
Midwest Regional Dishes
◊ They brought many German foods, like ______________.
◊ Many Swiss and Germans settled in Wisconsin to
raise _________ cows and produce cheese.
◊ The Midwest is known for its meat and potatoes. Their
___________ are world famous.
Midwest Regional Dishes
◊ Goulash – a Hungarian stew made with beef and
vegetables, flavored with ________________.
◊ Swedish Meatballs – meatballs cooked in
__________ _____________.
◊ Acres of Corn for livestock and cooking _______ grow
throughout the Midwest.
THE SOUTH
Southern cooking is found in
these states:
Virginia, North Carolina, South
Georgia
Carolina, ______________,
Florida, Alabama, Mississippi, and
Tennessee
Typical ingredients found
in Southern cooking are:
Rice
Corn
Peanuts
____________
Sesame seeds
Sweet potatoes
Pork
_____________
African
____________
American cooking has
influenced many dishes.
Southern Regional Dishes
Grits – are a Southern specialty
made from ground, dried corn
called ________________.
They
hominy
are often served for breakfast.
Hushpuppies – are deep-fried
corn fritters typically served
_________
with catfish.
Pork – a basic ingredient. Ham
bacon
hocks, ___________,
and salted
pork flavor pots of beans and
greens. It is also made into
ham
sausages and _________.
Ham and Collard Greens
Southern Regional Dishes
Peanuts
boiled
Florida – they are ______________.
goobers
South Carolina – they are called _____________.
stuffing
North Carolina – they are added to ____________
for roast chicken.
Alabama and Mississippi – used to ________________
soups in Africanthicken
American cuisine.
Other Typical Southern Foods:
• Chicken and ________________
dumplings
• Fried chicken
• Fried ____________
served with
catfish
hot cornbread
• Biscuits and Gravy
Fried Catfish
Southern Regional Dishes
Brunswick Stew
Originally made from squirrel and
now usually with
chicken
_________________,
this is a classis
stew from Kentucky to Alabama.
Brunswick Stew
Sweet Potato Pie
Key Lime Pie
Southern Desserts
• Peanut brittle
pie
• Sweet potato ______
• Cobbler – often made with Georgia
peaches
_______________
• Key Lime Pie – a favorite in Florida
where _________
limes are grown.
Peach Cobbler
Southern Regional Dishes
Louisiana
Creole, or mixed heritage, cooking began in the 1700s when the
French
_______________
settled in New Orleans. Africans who worked in the kitchens
of plantation owners ______________
African, French, Spanish, Caribbean, and
blended
Native American ingredients and techniques to create Louisiana Creole cuisine.
Jambalaya – is a Creole rice dish that
cooks ham, seafood, chicken, and
sausage
________________
with rice,
vegetables, and seasonings.
Jambalaya
Southern Regional Dishes
Shrimp or ______________,
also called
crawfish
“mud bugs” are cooked Étouffée (aytoo-FAY), covered in liquid or sauce.
(French- means smothered)
Étouffée
Gumbo – is a Creole ________
rice
dish that combines seafood
and meat with French-style
andouille sausages.
Gumbo
In1755 the Acadians from Canada settled in Louisiana. They started
what is now known as Cajun cooking, which combines ____________
French
cuisine with the American South.
THE
SOUTHWEST
The American Southwest includes
New Mexico, Oklahoma,
Texas
____________,
and parts of
Arizona and Colorado.
Cattle, introduced to
the area by the
Spaniards in the 16th
century, along with
___________that
bison
roamed the region
provided a ready
meat source.
Cooking includes Spanish,
Mexican
_______________,
and
Pueblo Indian influences.
Southwestern Regional Dishes
Long before the Spaniards
arrived, Pueblo Indians were
raising corn, beans, pumpkins,
chilies
_____________,
and squash.
Other Native Americans cooked
pumpkins, and seasoned stews
with local ____________
berries.
juniper
Pine nuts were staples.
fry bread from
Native Americans made _______
European wheat. Sopaipillas are __________
sweet
versions of fry bread topped with honey.
Sopaipilla
Juniper Berries
Southwestern Regional Dishes
New Mexico and Texas
Corn, tomatoes, chilies, and
beans are mainstays.
_________
Tex-Mex
Another name for the cuisine of
Texas
___________.
● Chili con carne
(The ultimate Tex-Mex dish)
● Huevos rancheros
(Eggs topped with spicy tomato and pepper sauce.)
● Migas
(Scrambled eggs with cheese, peppers, and tortillas.)
● Beef Barbecue
(Legendary in Texas. Settlers built huge smokers to infuse beef with a smoky flavor.)
Chili con Carne
Huevos Rancheros
Migas
Barbecue
THE WEST
1800
In the ____________s
wagon
trains trekked across the Great
Plains and over the Rockies,
looking for the “golden life”
promised in the West.
Some, like the Basques from
Spain, stopped when they got to
Nevada
________________.
Their
influence is still seen in Nevada
and the Sierra foothills of
California.
Other settlers headed north and stopped in
Wyoming and Montana, where there was plenty of
bison
wild elk, moose, _____________,
and bear.
Western Regional Dishes
California
Spanish
● In the 1700s, ______________
explorers settled in California and divided the land
into ranchos, or small ranches.
● Rancho cooking combined Spanish, Mexican, and Native American
ingredients
_________________,
influences, and techniques. Popular dishes include Spanish
stews or pucheros, Mexican enchiladas, refried beans, carne con chile, and flour
tortillas
__________________.
pear
● Northern California has plum, apple, and _________
orchards . Olive trees and
grapes also thrive in this region, along with avocados.
● Oranges grow in the southern part of the state.
● The great Central Valley, which runs through the middle of the state, is known for
a large variety of food: rice, quince, garlic, tomatoes, wheat, corn, artichokes,
asparagus, and apples.
salmon
● The Pacific Ocean still provides a lucrative industry in crab, ______________,
rockfish, and tuna.
Western Regional Dishes
Nevada (Basque influence)
lamb chops and roasts are accompanied by pots of
Grilled _________
Basque beans and chewy sheepherder bread.
Basque Beans
fish stew made at Fisherman’s Wharf.
◊ Cioppino – a San Francisco ________
Cioppino
THE
NORTHWEST
The Pacific Ocean is noted for its variety of
shrimp
seafood: clams, mussels, _____________,
giant
halibut, salmon, and tiny Olympic oysters. These
states are renowned for their seafood cuisine.
Northwestern Regional Dishes
Washington State
onions
● Known for sweet Walla Walla _____________,
plus
apples, pears, hazelnuts, cherries, herbs, and
vegetables.
● Aplets & Cotlets are Washington’s famous candies
made from apples and apricots, sugar, and walnuts.
● They grow wheat and potatoes, and lead the country
apple
in _____________
production.
● Seattle is America’s “gateway to Asia.”
Plenty of rainfall ensures continued
sprouting of wild
mushrooms
______________________
in the
forests of Washington and Oregon.
Salmon
Alaska
● During the summer, sunlight lasts for
84 straight days in the northern
_______
part of the state. This nonstop sunlight
creates giant sized vegetables.
●Alaska is known for king ________
crab and
salmon.
HAWAII
Hawaii has long been the stopping
point for ships traveling between
Asia
__________
and North America,
Surrounding waters and inland
fish
streams provide flavorful ________
to the island cuisine.
Native Hawaiians share traditional
luau
Polynesian foodways at a _________,
a celebratory meal cooked in a
_______
pit on the beach.
raw fish
Poke – sliced _______
mixed with seaweed, onions,
chilies, and soy sauce.
pig
● At a luau, a whole _________
cooks for hours.
Hawaiian Luau Pit
Accompaniments might be:
● Poi, which is _____________,
cooked taro root,
mashed
the large tuber of the tropical taro plant.
salmon
● Lomi lomi - ______________
cut into pieces and
mixed with tomatoes and onions.
●Haupia – a coconut flavored ________________.
pudding
Mashed Poi
Lomi Lomi
CANADA
5
Only about ______
percent of Canada’s
land can be used for
growing crops.
Canada is the second
largest country in the
world. Despite Canada’s
size, the population lives
mainly on the
coasts
_____________
and in
cities that border the
United States
___________________.
Ingredients that are native to Canada:
Wild rice
Maple syrup
Saskatoon berries Jerusalem artichokes
Wild mushrooms Reindeer
Turkey
Duck
Trout
Buffalo
Fiddlehead ferns
A wide range of freshwater fish and
seafood
Two of Canada’s most
important crops are
wheat
__________
and rapeseed, the
seeds used to make canola oil.
Fields of Rapeseed
Fiddlehead
Ferns
Saskatoon Berries
Canadian food reflects the nationalities of many
immigrants from Eastern and Western
Europe
_____________,
Ukraine, Asia, and the Caribbean.
Traditional dishes are found throughout Canada.
Bannock, flat, biscuit-like bread made with flour or
oats and cooked on cast iron over a hot grill.
________
Bannock
Classic Canadian desserts are raisin pie and butter
_________.
A butter tart is a pie pastry filled with a
tarts
corn syrup, butter, and vanilla.
mixture of brown sugar, ________
Raisin Pie
Butter Tarts
THE
NORTHEAST
Nova Scotia
Newfoundland, _________________,
New Brunswick, and Prince Edward
Island make up northeastern Canada.
Newfoundland
sea
● People have made their living from the ________
for countless generations.
● ________
Cod is the foundation of the “Newfie”
cuisine.
●Fishing supplies tables with tuna, herring, mackerel,
squid shrimp, snow crab, and lobster.
__________,
● Blueberries and golden-colored
Blueberries
_________________
are popular.
Canadian Seafood
Nova Scotia
oysters and other fish
● In this cold, coastal province, farmed __________
are local businesses.
Prince Edward Island
mussels
● Is renowned for cultured (farmed) ______________.
New Brunswick
fishing
●Best known for farming and ______________.
Potatoes are the most valuable crop.
● ___________
lobster
● The most valuable seafood catches are scallops and ___________.
THE EAST
Quebec
French
• People speak ____________,
and French
culinary influences are everywhere.
• Known for fresh and __________
aged
cheeses
from the milk of cows, goats, and sheep.
• Seafood Croquettes are popular.
Croquette – (kroh-kets)
sauce and formed into small
Seafood is pureed and bound with a thick __________
shapes. Then it’s breaded and deep-fried.
Ontario
• Many orchards of apple,
peach, and __________
plum
trees.
• They raise beef, pork,
quail
____________,
pheasant,
and partridges.
• _____________
Cheddar cheese is
a specialty.
THE
MIDWEST
The Midwestern provinces of Manitoba,
Saskatchewan, and Alberta are known as Canada’s
market basket
“_________________________.”
There are vast
fields of wheat, corn, rye, millet, and sunflowers,
along with cattle and bison.
Manitoba
rice
• Known for excellent wild __________.
• Many lakes provide a wide variety of
fish, including Winnipeg gold eye,
pickerel, northern pike, ___________,
trout
carp, and Arctic char.
Saskatchewan
• Farms and farm markets thrive, providing much fresh
produce, including tomatoes, ______________,
and herbs.
berries
pies and
• The popular Saskatoon berry is made into _______
preserves.
stuffing
• Local wild rice is often served as a _______________
in
chicken or turkey.
Alberta
cattle country.
• This is __________
• Beans and potatoes grow here, along with Jerusalem
artichokes
___________________,
which are native to this part of the
world. Also called sunchokes, these small tubers with bumpy
peeled
skins have to be ____________
and can be eaten raw in salads or
sautéed as a vegetable.
THE WEST
The territories of Yukon, Northwest, and
Nunavut are truly unspoiled land.
trout
• Alaskan salmon, halibut, ____________,
Arctic Grayling, and Kokanee salmon are
pulled from the abundant lakes and rivers.
• Popular wilderness dishes include caribou
bison
steak, venison, and _____________
burgers.
• The Northwest Territories and the territory
of Nunavat are known as the “Land of the
Midnight
__________________
Sun.” Seafood and the
bison-like musk ox are harvested here. Musk
unique
ox meat is ______________
to Canada.
British Columbia
• Known for “potlatching.”
dancing and
• A Potlatch is a feast with ____________
eating. Traditional potlatch foods include
salmon
_____________,
venison, moose, clams,
huckleberries, blackberries, and oil made from
the eulachon fish, a type of smelt.
THE END