Chapter 10 Global Cuisine 1: The Americas

Northeastern United States Iroquois Indians in upstate New York used a system of “three sisters” in planting (corn, beans, and squash): Beans climbed the corn stalks and squash covered ground preventing weeds New England cooking is characterized by simple recipes and extensive use of seafood, cheese and cream: New England boiled dinner: corned beef brisket, boiled potatoes, cabbage, and root vegetables like onions and carrots New England clam chowder: thick clam soup, creamy, white, and mild. Bisque: made from the lobster shells, extracting all the color and flavor before straining the shells away. New England is also known for its maple syrup. 10.1 Chapter 10 | Global Cuisine 1: The Americas

Midwestern United States The Midwest region of the US is known for raising cattle and growing grains: cuisine showcases simple and hearty dishes Midwestern cuisine has many cultural influences from people who immigrated from Germany (sauerkraut, sausages) Britain (pasties – meat pies) Italy (pasta, cheese) Hungary (goulash) and Scandinavia (lefse – potato bread) Excellent dairy foods are produced in the Midwest, including fine cheddar cheese varieties. Food from the central part of the continent is sometimes called “meat-and-potatoes” or “comfort food.” Kansas City, Missouri, in particular is famous for its dry rub barbecue (corn fed, high quality beef) 10.1 Chapter 10 | Global Cuisine 1: The Americas

Southern United States It’s easiest to divide Southern cuisine into the following 4 categories: Tidewater cuisine: (Virginia, North Carolina) influenced by the Native Americans who taught European settlers to plant corn, squash, plums, berries, greens, game, and seafood, including fish and oysters. Low Country cuisine: (South Carolina, Georgia, NE Florida, gulf region of MS and LA); warmer climate and rice plantations combined with the busy port of Charleston, where pickles and relishes of the warmer climates became standard fare. 10.1 Chapter 10 | Global Cuisine 1: The Americas

Southern US cont. Creole cuisine: blending of Native American, Spanish, French, English, Italian, German, and Africans cuisine Gumbo (often contains tomato base) Cajun: cooking from the swamps and bayous of southwestern Louisiana Both Cajun and Creole cooking incorporate the trinity (mirepoix of onions, celery, bell pepper – instead of the carrots in French mirepoix) One-pot meals (jambalaya) Gumbo (roux based) contains file’ Cajun food is not peppery but well seasoned

Southwestern United States cuisine of the Southwest has been heavily influenced by Mexican culture, heritage, and cooking methods. Flavor of food is smoky and spicy Offal meat, Corn, beans, cactus, nuts, cumin, avocados, rice, citrus, chili, and chipotle peppers are common ingred. Salsa: signature dish of the SW; means sauce in Spanish. Barbecue is also common in the region. Whole barbecued chicken, pulled pork, and ribs are popular dishes. Spin off of SW cooking: Tex-Mex (meat is ground) Spin off of SW cooking: Cal-Mex (meat is shredded) 10.1 Chapter 10 | Global Cuisine 1: The Americas

Pacific Rim/Coast The food is referred to as Asian fusion (combines Asian and West Coast cuisines) or Pacific Rim cuisine; Chef Wolfgang Puck helped popularize fusion cuisine. Salmon, halibut, mussels, and oysters are commonly used in dishes. San Francisco has a singular cuisine style that revolves around seafood and sourdough bread. Continuing north to Oregon and Washington, increased rainfall and fertile soil create an area where berries grow plentifully. Pacific Northwest salmon and halibut are popular local items. 10.1 Chapter 10 | Global Cuisine 1: The Americas

Mexico Mexican cuisine is derived from the ancient Aztec and Mayan cultures. Corn tortillas were originally cooked without fat on a comal, or a round, flat griddle made of cast iron Ancient Mexican diet was vegetarian and possibly seafood Chiles, or chili peppers, are a major flavoring agent of Mexican food in all regions. Seafood, beef, pork, and chicken are very typical in modern Mexican food. Mole means sauce or mixture and used as a suffix on words to describe the sauce (Mole Poblano), which is made with dried fruits and ancho chilis. 10.1 Chapter 10 | Global Cuisine 1: The Americas

Central American Cuisine Tropical weather, beaches, and volcanic mountain terrain are hallmarks of Central America. Flavors are mild and earthy accompanied by sweet fruit Curtido is a typical Central American relish that is made from cabbage, onions, and carrots in vinegar. Gallo pinto is a mix of white rice and black beans, cooked separately and then fried together in coconut oil. Corn tortillas are staples in Central America as they are in Mexico. Cassava plant is plentiful: starchy root is used to thicken food Papusa: stuffed pan-fried corn bisuit filled with cheese, beans, pork 10.2 Chapter 10 | Global Cuisine 1: The Americas

Caribbean Cuisine The cuisine of these islands nations is a combination of Caribbean-Euro-African influences. In Jamaica, meat is seasoned with a spicy dry rub called jerk spice that preserves the meat and marinates in the flavors. Barbeque originated here African influence includes mashed starchy staples, such as mashed yams, yuca and plantains A ham-and-cheese sandwich becomes a cubano with the addition of roasted pork and pickles, and then grilled like a panini Sofrito: similar to our trinity; salt pork, ham, onions, garlic, green peppers, jalapeno, tomato, oregano, and cilantro; used in soups and stews 10.2 Chapter 10 | Global Cuisine 1: The Americas

Brazilian Cuisine Brazil was settled by Portugal (brought citrus fruit with them) Brazilian cuisine features savory and spicy roasted meats with tropical fruit (bananas) Meat roasted on skewers over fire (churrasco) is a specialty. In parts of Brazil, pinto beans will be daily fare; in other areas it will be black beans. Rice and beans are common, and meat is served even in poverty-stricken areas. 10.3 Chapter 10 | Global Cuisine 1: The Americas

Peruvian Cuisine Peruvian cuisine incorporates Asian influences (ceviche – fish mixture and citrus) It’s a signature dish in Peru. Potatoes are many and varied in Peru. They come in more than 3,000 sizes, shapes, and colors! They are served in soups, salads, and meat dishes. 10.3 Chapter 10 | Global Cuisine 1: The Americas