Unit 37: American Cuisine: - Covers The Area From Alaska To Tierra Del Feugo - How Fortunate and Rich in Culture We Are

Unit 37: American Cuisine
• Covers the area from Alaska to Tierra Del Feugo

• How fortunate and rich in culture we are
© 2006, Pearson Education, Upper Saddle River, NJ

American Culinary Federation: Culinary Fundamentals.
07458. All Rights Reserved.
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

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

Foods of the Americas
• 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 (continued)
• 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

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

Staples (continued)

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

Cooking Techniques (continued)

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

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

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

Southeastern United States
(continued)

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

Midwestern States (continued)

Gulf States
• 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 (continued)
• 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)

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

Southwestern Region
(continued)

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

The Pacific States (continued)

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

Carribean (continued)

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

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

Mexico and Central America
(continued)

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

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

Southern Mexico (continued)

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

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

South America (continued)

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

Peru, Ecuador, Chile, Argentina
(continued)


Unit 37: American Cuisine: - Covers The Area From Alaska To Tierra Del Feugo - How Fortunate and Rich in Culture We Are

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Unit 37: American Cuisine: - Covers The Area From Alaska To Tierra Del Feugo - How Fortunate and Rich in Culture We Are

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Unit 37: American Cuisine

• Covers the area from Alaska to Tierra Del Feugo

© 2006, Pearson Education, Upper Saddle River, NJ

© 2006, Pearson Education, Upper Saddle River, NJ

© 2006, Pearson Education, Upper Saddle River, NJ

© 2006, Pearson Education, Upper Saddle River, NJ

© 2006, Pearson Education, Upper Saddle River, NJ

© 2006, Pearson Education, Upper Saddle River, NJ

© 2006, Pearson Education, Upper Saddle River, NJ

© 2006, Pearson Education, Upper Saddle River, NJ

© 2006, Pearson Education, Upper Saddle River, NJ

© 2006, Pearson Education, Upper Saddle River, NJ

© 2006, Pearson Education, Upper Saddle River, NJ

© 2006, Pearson Education, Upper Saddle River, NJ

© 2006, Pearson Education, Upper Saddle River, NJ

© 2006, Pearson Education, Upper Saddle River, NJ

© 2006, Pearson Education, Upper Saddle River, NJ

© 2006, Pearson Education, Upper Saddle River, NJ

© 2006, Pearson Education, Upper Saddle River, NJ

© 2006, Pearson Education, Upper Saddle River, NJ

© 2006, Pearson Education, Upper Saddle River, NJ

© 2006, Pearson Education, Upper Saddle River, NJ

© 2006, Pearson Education, Upper Saddle River, NJ

© 2006, Pearson Education, Upper Saddle River, NJ

© 2006, Pearson Education, Upper Saddle River, NJ

© 2006, Pearson Education, Upper Saddle River, NJ

© 2006, Pearson Education, Upper Saddle River, NJ

© 2006, Pearson Education, Upper Saddle River, NJ

© 2006, Pearson Education, Upper Saddle River, NJ

© 2006, Pearson Education, Upper Saddle River, NJ

© 2006, Pearson Education, Upper Saddle River, NJ

© 2006, Pearson Education, Upper Saddle River, NJ

© 2006, Pearson Education, Upper Saddle River, NJ

© 2006, Pearson Education, Upper Saddle River, NJ

© 2006, Pearson Education, Upper Saddle River, NJ

© 2006, Pearson Education, Upper Saddle River, NJ

© 2006, Pearson Education, Upper Saddle River, NJ

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