Regional Foods of the US

Pacific / Northwest Southwest Midwest New England / Northeast South Hawaii

Factors Affecting Regional Foods Geography = access to water, farm land, mountains Climate = how long is the growing season, rainfall, sunlight Immigration = customs, common ingredients, seasonings, etc

Native American Influence

Native Americans Philosophy: live in harmony with nature = Hunting, fishing, gathering advanced civilizations: farming, irrigation Shared discovery of corn and potatoes with Europeans immigrants

Native Americans Corn (maize) - important staple, preserved between harvests Pumpkin, gourds, squash, beans, seeds Quinoa - small nutritious grain Wild game and dried meat - important part of meal Dried fruits (cranberries, gooseberries, elderberries) Seeds Buffalo - used for food, shelter, clothing, tools

Famous foods “three sisters” ~ corn, beans, and squash Corn bread Fry bread Succotash ~ lima bean, tomatoes, and corn Stews Jerky

What foods are considered Minnesotan? Why?

The Midwest Native Americans: Ojibway, Sioux, Menominee, Winnebago, Omaha, Lakota, Iowa, Cherokee Opened up by explorers and trappers Settled by farmers Developed mining, logging, fishing and milling

The Midwest Immigrant Influence Scandinavians, Germans, Russians, Italians, Eastern Europeans, Welsh, Scottish Few seasonings used Farming and dairies began thriving Customs Potlucks, State Fairs, Bake-Offs, Fish Fry/Boils, Hunting seasons Hotdishes, Casseroles

The Midwest Food Fish: walleye, perch, cod, trout Wheat region = lots of bread products Milk, Cheeses, Icecream sundaes Hearty soups, stews, sauerkraut, spaetzle Beef, Poultry, Venison, Brats Cranberries, Apples, Corn, Root Vegetables

Small region (Maine to Rhode Island) Diverse Geography: Seacoast to inland waterways and rivers Dense woodlands to mountains Hilly pastures to large farms to Small towns to big cities Customs Colonial recipes - simple, of good quality Hearty dishes to keep you warm The Northeast New England

Immigrant Influence English, Dutch, French, Germans, Italians, Welsh, Scotch, later the Irish, Asians, Bosnians, Greeks, Lebanese, Hungarians Food maple syrup seafood: lobster, oysters, clams, herring, mussels, clams chowder, gratins, gravies, custard pies pork, pork fat sauerkraut, noodles, sausage, corn beef with cabbage “Johnnycakes,” cheese

“A Yankee is a person who eats apple pie for breakfast” The Northeast New England - The first American apple trees were planted in 1629 from seeds by the governor of Massachusetts Bay Colony - Today there are 20, 000 acres of apple orchards that produce millions of apples - Many apple-related festivals - Apples or apple cider are common ingredients

The South Life revolved around plantations Good crops because of rich soil and warm temps Immigrant Influence English, Africans, French, Spanish

The South “Southern Hospitality” Everyone loves a good gravy Thickened with a roux Hot sauce…on everything Slow-cooked, country-style BBQ, sauces, stews

African American Influence - Soul Food Used whatever supplies were available, heavily seasoned dandelion greens, black-eyed peas, catfish, okra, yams, red beans, rice, chittlings (hog intestines), pig’s feet, ham hocks (legs) Creole Cooking developed in New Orleans, “city-style” cuisine shrimp, oysters, and crabs are common

Cajun Cooking French colonists who settled in Canada and found their way to the bayous of Louisiana “country-style” cuisine – stresses improvisation crawfish, rabbit, turtle, squirrel, and alligator Other Regional Foods  Gumbo, Jambalaya  Corn was a staple, many corn dishes- corn bread, corn fritters, grits  Fish came from rivers and deltas  Pecans, peanuts, cane sugar, peaches, sweet potatoes

The Southwest Geography Deserts, canyons, mountains, flat plains, “wilderness” Ranches Lack of water = increased irrigation = better farming Immigrant Influence Native Americans Spain Mexico

The Southwest Native Amer.: corn, beans, pumpkin, squash Mexicans: Chilies, chocolate, tomatoes, avocados, vanilla Cattle, sheep, pigs introduced from Spanish and other Europeans = BBQ!

Food Pinto beans, corn, tamales, nachos, fajitas, burritos, chimichangas, quesadillas, jicama, cactus, empanadas, beef, pork, tortillas Customs Cowboy Cuisine Outdoor cooking (fire, pits, adobe ovens, Dutch ovens), chili con carne, hearty stews, bbq meat Tex Mex The Southwest

`The Pacific Northwest settlers came to this region via the Oregon Trail many brought seeds with them to begin orchards: peaches, pears, apples Mining, railroads, shipping ports, gold attracted immigrants Immigrant Influence English, German, Scandinavian, Russian, Canadians, Japanese, Chinese, Koreans, Vietnamese, Thais

The Pacific Northwest Geography: Cascade Mountains, Pacific Ocean, fertile lowland, irrigated farmland Climate: wet - cool in west, hot in east = ideal for growing Customs Diverse population = innovation in the kitchen Bakeries, coffee roaster, wineries, restaurateurs grilling, roasting, steaming, boiling = natural flavors

Seafood: crabs, shrimp, scallops, oysters, squid, octopus, clams Fish: many varieties of salmon, cod, smelt Apples, pears, apricots, cherries, grapes, berries, potatoes, onions, wild mushrooms Cheese, garlic, strawberries, citrus fruits (CA) Large and small wild game Artisan breads, wines, coffee/tea The Pacific Northwest

Hawaii Rich soil and warm climate = wide variety of tropical fruit: pineapple (Dole) Luaus Traditionally eaten on mats on the floor, no utensils used Pig, slow cooked in an imu, underground oven Lomi - Lomi salmon, Mahi - Mahi Immigrant Influence Polynesian, Japan, English, French, Portuguese, blend of Asian countries

Hawaii Food Many varieties of fish and seafood Poi = taro root Major crops = sugar cane, coffee, macadamia nuts Spam! 7 million cans eaten per year