Foods of the United States & Canada

Foods of the United States & Canada Global Foods Unit

The United States • US Population • 307,006,550 • Density • 76 people per square mile

U.S. Regions • Northeast • Midwest • South • Southwest • West • Northwest • Hawaii

Northeast Succotash Scrapple • Originally a Native American dish of beans and corn, one of the most well-known dishes from this region. • Baked pork scraps with cornmeal, flavored with thyme and sage. Cut into strips and fried. • “Pennsylvania Dutch” were German immigrants; thrifty and used everything.

Northeast Cod fish • Common fish found in the Atlantic. • White flaky meat. • Used in “Fish & Chips” and many other fish stick forms.

Midwest • Goulash • Hungarian stew made with beef and vegetables and flavored with Paprika.

South • Louisiana • Creole, or mixed heritage, cooking began in the 1700’s when the French Settled in New Orleans. • Africans who worked in the kitchens of plantation owners blended African, French, Spanish, Caribbean and Native American ingredients and techniques to create Louisiana Creole cuisine.

South Jambalaya Gumbo • Rice dish includes ham, seafood, chicken and sausages with rice, vegetables and seasonings. • Combines the Spanish custom of mixing seafood and meat with French-style andouille sausage.

South Etouffee Hushpuppies • Shrimp or crawfish….aka….. Mudbugs are often cooked this way. • This French word means “smothered”, which is a southern method covering in a liquid or sauce. • Deep fried corn fritters usually served with catfish

Southwest Chile con carne Huevos rancheros • Corn, tomatoes, chilies and beans are the mainstays. • Cuisine often called Tex-Mex. • Eggs topped with spicy tomato and pepper sauce.

West Cioppino • San Francisco fish stew originally made at Fisherman’s Warf. • This stew was invented when Italian vendors went from boat to boat asking fisherman to “chip in” a little of their fish.

Northwest Sweet Walla Walla Onions Aplets and Cotlets • Among the leading crop of Washington • Along with apples, pears, hazelnuts, cherries, herbs and vegetables…… • Washington’s famous candies made from apples and apricots, sugar and walnuts.

Alaska King Crab Salmon • Yummy….where’s the butter? • Common fish in both the Atlantic and Pacific

Hawaii Poke Taro • Sliced raw fish mixed with seaweed, onions, chilies and soy sauce. • Poi is made from mashed, cooked taro root; the large tubor of a tropical plant.

Canada • Population • 33,739,900 • Density • 9.27 people per square mile

Canada • Traditional Canadian Foods • Matrimonial Cakes • Bannock • Flat biscuit-like bread made of flour and oats, was brought by Scottish immigrants to this area.

Northeast Canada • Newfoundland • Nova Scotia • New Brunswick • Prince Edward Island

Newfoundland • Cod is the foundation of this cuisine.

Nova Scotia • Farmed oysters and other fish are local businesses native to this province.

New Brunswick • The most valuable seafood catches are scallops and lobster.

Prince Edward Island • Renowned for cultured muscles.

East Canada - Quebec • Produces 90% of Canada’s Maple Syrup

East Canada - Quebec • Excellent fresh and aged cheeses from milk of cows, goats and sheep.

East Canada - Quebec • Seafood is broiled, baked and made into croquettes in this region • For this dish , seafood is pureed and bound with a thick sauce and formed into small shapes

Midwest Canada • Known as Canada’s “market basket.” • Vast fields of wheat, corn, rye, millet and sunflowers cross this prairie land. • Manitoba • Saskatchewan • Alberta

Manitoba • Wild Rice

Saskatchewan • The largest city, Saskatoon is named for the local Saskatoon berry.

Alberta • Jerusalem artichokes are native to this region.

Western Canada • British Columbia • YukonTerritory • Northwest Territory • Nunavut Territory

Northwest/Nunavut Territory • Seafood and massive, shaggy bison-like musk ox are harvested here.

Yukon Territory

Foods of the United States & Canada