Transcript Chapter 48 Food of the United States and Canadax

Food of the United States and
Canada
Chapter 48
Objective
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Relate history and geographic location to cuisines in the
United States and Canada.
Identify typical ingredients used in dishes of the United
States and Canada and explain their uses.
Describe and prepare dishes from United States and
Canada.
Key Terms
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Bannock
Cioppino
Croquette
Étouffée
Goulash
Gumbo
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Jambalaya
Poke
Scrapple
Succotash
Taro
Regions
United States
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Northeast
Midwest
South
Southwest
West
Northwest
Hawaii
Canada
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Northeast
East and Midwest
West
Northeast
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Otherwise known as New England. It stretches from
Maine to New Jersey.
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Early settlers found corn, squash, deer, beans, berries,
maple syrup, wild turkeys, cranberries, as well as seafood.
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Common foods from the region are “potboiler” a one
dish meal from England and succotash – beans and corn,
which is originally a Native American dish.
Northeast
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New York City and Boston
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Ultimate melting pot. It has many ethnic markets and areas
neighborhoods where immigrants settled. This helped to keep
cooking styles alive.
Boston had a lot of Irish settlers and they added their foods
bread, cakes and puddings.
Pennsylvania Dutch
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German immigrants settled in Pennsylvania. They brought
dishes with sauerkraut and other pickled vegetables as well as
sausage. Scrapple – includes pork scraps and cornmeal,
flavored with thyme and sage.
Midwest
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Meat and potatoes type of food.
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Germans, Estonians, Ukrainians, Latvians, Scandinavians, and
Hungarians came to settle in this area.
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They brought such foods as Swedish meatballs, kielbasa,
chicken paprika, stuffed bell peppers, and goulash – a
Hungarian stew with beef and vegetables and flavored with
paprika
South
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Virginia, North Carolina, South Carolina, Georgia, Florida,
Alabama, Mississippi, and Tennessee.
Typical ingredients include rice, corn, peanuts, sesame
seeds, sweet potatoes, and pork.
African-American cooking has influenced many dishes.
Some dishes include hominy, grits, hushpuppies, and
Brunswick stew.
Some other dishes include, Key lime pie, peanut brittle,
peach cobbler, and sweet potato pie.
Louisiana
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Creole – mixed heritage, cooking began in the 1700’s
from the French settled in New Orleans. It blends
African, French, Spanish, Caribbean, and Native American.
Jambalaya – rice dish cooks ham, seafood, chicken, and
sausages with rice, vegetables, and seasonings.
Gumbo – combines the Spanish custom of mixing
seafood and meat with French-style andouille sausages.
Etouffee – this French word means “smothered.”
Shrimp or crawfish are cooked in a liquid or sauce.
Southwest
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New Mexico, Oklahoma, Texas, and parts of Arizona and
Colorado.
Cooking includes Spanish, Mexican, and Pueblo Indian
influences.
Crops such as corn, beans, pumpkins, chiles, tomatoes, and
squash, were common.
Sopaipillas – sweet versions of fry bread topped with
honey.
Tex-Mex dishes are popular, as well as dishes like chili con
carne, huevos rancheros, and barbecue.
West
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California – combined Spanish, Mexican, and Native
American ingredients, influences and techniques.
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Cioppino – a San Francisco fish stew originally made at
Fisherman’s Wharf.
Northwest
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Oregon, Washington, Alaska
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Variety of seafood: clams, mussels, shrimp, giant halibut,
salmon, and tiny Olympic oysters.
Hawaii
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Stopping point for ships from Asia to North America
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Poke – sliced raw fish mixed with seaweed, onions, chiles,
and soy sauce.
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Luau – a celebratory meal cooked in a pit. Dishes would
include, lomi lomi (salmon cut into pieces with tomatoes
and onions) and haupia (a coconut flavored pudding)
Canada
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Northeast
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Newfoundland, Nova Scotia, New Brunswick, and Prince
Edward Island.
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Known for its seafood. Also potatoes are a valuable crop.
East and Midwest
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Quebec, Manitoba, Saskatchewan, and Alberta.
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Quebec – aged cheeses from the milk of cows, goats, and
sheep. Croquettes – seafood is broiled, and baked, is
pureed and bound with a thick sauce and formed into
small shapes. It is then deep-fried.
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Manitoba, Saskatchewan, and Alberta are the bread basket
of the area. Wheat, corn, rye, millet and sunflowers cover
the prairie land.
West
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“potlatching” – a native Indian feast with dancing and
eating. Foods includes salmon, venison, moose, clams,
huckleberries, and oil made from eulachon fish.
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Fishes include, Alaskan salmon, halibut, trout, Arctic
Grayling, and Kokanee salmon.
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Popular wilderness dishes include, caribou steak, venison,
and buffalo burgers.