Regional Food Tour Exploring the foods of the 7 regions of the United State and Canada

State Standard 8.0 Standard 8.0 Research and evaluate ethnic and foreign foods. Expectations and Performance Indicators: 8.1 Describe the origins of foods of the seven main regions of the United States (New England, Mid­Atlantic, South, Midwest, West and southwest, Pacific Coast and Hawaiian Islands) and Canada

Objective By the end of this presentation you will be able to: Identify the states that make up each region of the U.S. Demonstrate knowledge of the foods that make up each region. Evaluate the historical importance of the foods we eat. Outline States of the U.S by region

Map Activity Color the states that make up each region as follows: New England- Blue Mid Atlantic- Red Southern- Yellow Midwestern- Brown Southwestern/Western- Orange Pacific- Green Hawaiian- Purple

American Indians Thousands of years before colonists of immigrants Relied on fishing and hunting Gathered wild fruits, seeds, roots, grasses, or flowers for seasoning. Cultivated 50% of all the foods the world grows today

American Indians Common Foods: Fowl, potatoes, cornmeal pudding, pineapple, corn, beans, Johnny Cake, peanuts, Spoon Bread, tapioca, wild rice, cranberries, squash, pumpkins, avocados, tomatoes, and chili peppers. During Columbus’ time Indians ate healthier than the Europeans.

Colonists First stayed together in groups Came to: – avoid debtors’ prison, – religious choice, –flee starvation/plague, –gain wealth and –in some cases as slaves Brought with them traditions form their homelands Indians taught them how to plant clops.

Colonists Local lobster, crab, and other fish were used in chowders Beef preserved by salting or drying Pumpkin and corn used in baked goods and puddings Squash and beans cooked in molasses and served with thick bread Wild blueberries were used to make blueberry grunt

New England States Includes Maine, Vermont, New Hampshire, Massachusetts, Rhode Island, and Connecticut Land is very rocky, mountainous, and forested. Very long winters First settled by thrifty English settlers who wasted nothing

New England Wild game, turkey, and deer and foods they grew were cooked in an iron pot, Dutch oven, on hot coals in large fireplaces Succotash, cornmeal mush, and Johnny cakes made from dried corn were often eaten Foods were smoked, salted, and dried to preserve Indians taught how to tap sugar maple trees for syrup and to soak beans overnight New England Boiled Dinner consisted of meat and whatever vegetables were on hand If not all eaten was ground up and fried for another meal. Sea foods used in chowders

Middle Atlantic States Includes New York, Pennsylvania, New Jersey, Delaware, and Maryland Climate is much milder than in New England Fewer rocks in soil More fruits and vegetables grow in this climate Dutch immigrants settled here. Excellent bakers

Middle Atlantic States Introduced cookies, doughnuts, sauerkraut, molasses cake, gingerbread figures, waffles, coleslaw, cottage cheese, and griddle cakes. German immigrants, know as the Pennsylvania Dutch, also settled these states. Thrifty farmers. Came up with dishes that used all they had: pigs feet, smoked beef tongue, stuffed heart, sausage, and bologna. Prepared all foods in the summer and stored during the winter

Middle Atlantic States Ate a lot of soup, potato pancakes, noodles, and dumplings Each meal included seven sweets and sours –Pickled vegetables, spiced fruits like peaches, watermelon rinds, relishes, hams, preserves, salads, and apple butter.

Midwestern States Includes North Dakota, South Dakota, Nebraska, Kansas, Oklahoma, Minnesota, Iowa, Missouri, Illinois, Wisconsin, Indiana, Michigan, and Ohio. Settled by many nationalities as people moved west. Prairie lands were used to farm corn and wheat Called the breadbasket of the nation because of its rich soil and good climate.

Midwestern States Pot-luck dinner and buffet are common in the Midwest Cooking was simple and hearty Beef, pork, potatoes, dairy foods, home baked breads, cakes and pies were made popular

Southern States Includes West Virginia, Kentucky, Tennessee, North Carolina, South Carolina, Arkansas, Louisiana, Mississippi, Alabama, Georgia, and Florida People came from France, England, Spain, and Africa Mild climates were ideal for large plantations Crops consisted of tobacco, sugarcane, rice, cotton, and peanuts. Not many fruits or vegetables were grown Some forest resources were used for food- dandelion greens. Corn was a staple food to produce cornmeal, cornbread, hominy and grits. Grits served at breakfast. Beans, turnips, pigs, chickens, and baking powder biscuits were also common.

Southern States Several Forms of southern food. Soul food is a combination of food prepared by slaves and influenced by foods of Europeans and whites. Some slaves were allowed to have small vegetable gardens and chickens. Utilized deep-fat frying, Fishing and Hunting were also allowed. Slaves could eat all the catfish, rabbit, opossum, and squirrel they could catch or hunt. During harvest times slaves were given little meat. During the rest of the year they were only given scraps from hogs and cattle that whites didn’t want to eat Pig tails, ears, chitterlings became common foods along with squash, black-eyed peas, okra, greens and yams. Creole cooking centered in New Orleans. Influenced by French, Spanish, American Indian, and African people. –Indians= file for thickening –Africans= okra for gumbos –Spanish-Jambalaya

Southwestern/Western Includes Montana, Wyoming, Colorado, New Mexico, Texas, Arizona, Utah, Idaho, and Nevada Desolate deserts, sprawling ranches, mountains, plateaus, and oil fields make up the region. Settlers were self-reliant and resourceful Indians and Mexicans of this region had a strong influence on foods

Beef and barbecuing were important Son-of-a-gun stew was made from the left over's of slaughtered beef on a drive It included tongue, liver, sweetbreads (stomach), and heart. Chili originated in Texas with beef, marjoram, and red peppers. Did not contain beans Corn, squash, berries, chilies, pumpkins, and beans grew in the hot sunny climate.

Pacific Coast Includes Alaska, Washington, California, and Oregon Population in this region is the most varied in the United States California has many Mexican and Oriental people and want variety in life Soil produces an variety of fruits and vegetables Fishing is very popular

Pacific Coast Gold prospectors brought a fermented bread dough called sour dough to California Only the very northern part of Alaska is icy cold Caribou, rabbit, bear, king crab, and wild berries became common foods of Alaska

Hawaiian Islands Home to the Polynesians, Japanese, Chinese, and New Englanders Most popular industries are sugar cane, pineapple and tourism Sugar cane plantation owners found that Hawaiians would not work in fields so they brought people from China A common feast associated with religious ceremonies is called a luau Poi is common- a paste from the taro plant and tofu are also popular.