Unit 37: American Cuisine

1. Unit 37: American Cuisine Covers the area from Alaska to Tierra Del Feugo How fortunate and rich in culture we are American Culinary Federation: Culinary Fundamentals.

2. American Culinary Federation: Culinary Fundamentals.

3. Defining American Cuisine • Clearly a global situation, style, tradition and multicultural philosophy, with no clear definition • Explorers and conquerors changed the traditions of the indigenous people forever • Old World and New World commodities became enmeshed very quickly American Culinary Federation: Culinary Fundamentals.

4. The Eastern Explorers • There were established cultures and advanced societies upon the arrival of the Westerners • Inca, Aztec, Mayan • Gold was a driving force, causing war that destroyed many of those cultures • Many of the foods were not lost and are still used today American Culinary Federation: Culinary Fundamentals.

5. The Spanish, Portuguese, French, Dutch, English, and Africans all brought foods, traditions, techniques They also brought live plants and animals that did devastating damage to indigenous crops and wildlife Rats from ships ate much bird life and brought disease that the Europeans had immunities to Foods of the Americas American Culinary Federation: Culinary Fundamentals.

6. Moles, ceviches, escabeches, grains such as quinoa, corn Squashes, tomatoes, potatoes Turkey, maple syrup New dishes developed and regional techniques like Cajun, Creole, Tex-Mex, Barbecue Chiles, avocados, cranberries, blueberries, yams, Jerusalem artichokes Foods of the Americas (continued) American Culinary Federation: Culinary Fundamentals.

7. Staples • Cajun trinity • The three sisters: corn, beans, squash • Rice • Beans were planted on the same hill as corn to climb the stalks and to fix nitrogen in the soil that corn depletes • Squash was also planted and its broad leaves shaded the soil and kept in moisture American Culinary Federation: Culinary Fundamentals.

8. Staples (continued) American Culinary Federation: Culinary Fundamentals.

9. Cooking Techniques • Pre-Columbians cooked in or near open fires by wrapping food in green or wet leaves • Europeans introduced metal cookware and frying in oil, a technique previously unknown American Culinary Federation: Culinary Fundamentals.

10. Cooking Techniques (continued) American Culinary Federation: Culinary Fundamentals.

11. Culinary Groups and Regions • The United States, New England • Influenced by the French and English • Foods already here included cod, maple syrup, blueberries, turkey, game, clams, the three sisters, fiddlehead ferns • Traditional dishes include New England boiled dinner, chowders, brown Bettys and cobblers, Indian pudding, seafood, salt cod American Culinary Federation: Culinary Fundamentals.

12. Mid-Atlantic States • First colonized by the Dutch • Swedes and Finns were attracted to this area • Amish and Shaker cuisine introduced many herbs and spices • Foods include scrapple, pork products, crab and oysters, pot pies, dumplings, pot roasts, preserves and pickles American Culinary Federation: Culinary Fundamentals.

13. Southeastern United States • Cooking is influenced by the Spanish, Scotch-Irish, English, Native Americans, and Africans • Foods of the area include pork, barbecues, fried chicken, hominy, greens, hushpuppies, yams, pecan pie, and it is said that the popular “soul food” was developed in this area American Culinary Federation: Culinary Fundamentals.

14. Southeastern United States (continued) American Culinary Federation: Culinary Fundamentals.

15. Midwestern States • Cuisine shows European influence • Large populations of Germans and Scandinavians • Traditional dishes include hash, steaks, roasts, stews, grilled fish, batter cakes, bison, game and game birds, trout, pike, perch, wild rice, and sunflower seeds • Traditional crops include soybeans, wheat, and corn American Culinary Federation: Culinary Fundamentals.

16. Midwestern States (continued) American Culinary Federation: Culinary Fundamentals.

17. Best represented by the city of New Orleans A multicultural city boasting the popular Cajun and Creole styles Also influenced by French, Italian, Spanish Popular use of the “trinity,” okra, sassafras, crayfish, red beans, rice Gulf States American Culinary Federation: Culinary Fundamentals.

18. Coffee or chicory and beignets play a big part of the breakfast scene Some of the United States’ finest seafood is from Gulf waters Catfish, alligator, shrimp Snapper, oysters Sausages, smoked meats (tasso), andouille sausage Small game, water fowl Gulf States (continued) American Culinary Federation: Culinary Fundamentals.

19. Gulf States (continued) American Culinary Federation: Culinary Fundamentals.

20. Southwestern Region • Mixture of cuisines developed by Native Americans and Mexicans • Tex-Mex, barbecue, tortillas, quesadillas, chile peppers, tamales, rice, beans, poultry, fresh cheeses, steaks, and stews • Indigenous foods include antelope, snake, rabbit, fowl, bass, cactus American Culinary Federation: Culinary Fundamentals.

21. Southwestern Region (continued) American Culinary Federation: Culinary Fundamentals.

22. The Pacific States • Large coastline, varied climate from north to south • Mexican, Japanese, Chinese, and European influences • Products range from fruits to abundant seafood, wines, grains, vegetables, and nuts American Culinary Federation: Culinary Fundamentals.

23. The Pacific States (continued) American Culinary Federation: Culinary Fundamentals.

24. Caribbean • Where Europeans first set foot (recorded) • Surrounded by the oceans, abundant seafood, year-long growing season, hot, spicy flavors • Jerked meats originated here • Florida has many of the same traditions and techniques • Influenced by Planos, Arawaks, Africans, and Europeans American Culinary Federation: Culinary Fundamentals.

25. Carribean (continued) American Culinary Federation: Culinary Fundamentals.

26. Carribean Foods • Canned or condensed milk, coconut, fruits, ginger, annatto, a spice used for color • Habañero, the world’s hottest cultivated pepper, is from Jamaica • Ginger, coffee, and vanilla were introduced post-Columbus • Creole is a popular cooking style American Culinary Federation: Culinary Fundamentals.

27. Mexico and Central America • Northern Mexico: sugar, cheese, garlic, vinegar, and limes flavor foods • Dishes include fajitas, pozole, beans, cabrito, seafood, corn • Flavors are described as spicy and smoky • Many salsas, such as pico de gallo, originated here American Culinary Federation: Culinary Fundamentals.

28. Mexico and Central America (continued) American Culinary Federation: Culinary Fundamentals.

29. Central Mexico • States are Hidalgo, Morelos, Tlaxcala • Natives discovered adding lime to corn, making it softer to eat and also releasing tryptophin, an essential element • Avocados, pineapple, prickly pears, tomatillos, stone fruits, wheat, cane, melons American Culinary Federation: Culinary Fundamentals.

30. Southern Mexico • The Yucatan, Oaxaca, Veracruz, Tabasco • Venison, wild grouse, turkeys, are favorites • Seafood is prevalent • Seasonings include citrus fruit, achiote, epazote, allspice, cumin, oregano • Turkey mole was said to have originated here American Culinary Federation: Culinary Fundamentals.

31. Southern Mexico (continued) American Culinary Federation: Culinary Fundamentals.

32. Central America • Narrow land bridge, surrounded by ocean, connecting North and South America • Inhabited by many Spanish-speaking people, descended from natives, Africans, Spanish, Europeans • Food influences are basically the same • Prepared more simply • Grilling is very common American Culinary Federation: Culinary Fundamentals.

33. South America • Brazil, the largest country • Portuguese speaking, culinary traditions are influenced by natives, Portuguese, Spanish • Bananas, coconuts, yams, okra, beans, spices, rice (brought by Spanish) • Black Bean and white rice soup, sprinkled with a little manioc meal, is eaten at least once a day American Culinary Federation: Culinary Fundamentals.

34. South America (continued) American Culinary Federation: Culinary Fundamentals.

35. Peru, Ecuador, Chile, Argentina • Two components: cooking of the sea, cooking of the mountains • Ceviche, lime-marinated fish from the coast • Escabeche is fried, marinated fish • Air-dried meat from the mountains, along with potatoes (came from the Andes) • Quinoa is a type of mountain barley that is an almost perfect food • Dried foods are the basis for many soups and stews American Culinary Federation: Culinary Fundamentals.

36. Peru, Ecuador, Chile, Argentina (continued) American Culinary Federation: Culinary Fundamentals.