IV. National Foods/Ethnic Foods Introduction Regional Cuisines in pre-Industrial North America French Gastronomy: the First National Cuisine Ethnic Foods and National Cuisines in North America 1

II. Regional Cuisines in Pre-Industrial North America How did the national foods of the US grow out of earlier regional cuisines? Diets of the colonial era English & French Spanish African Regional Cuisines in the United States from around American Revolution (1765-83)

The United States in North America, 1800

II. Regional Cuisines in Pre-Industrial North America Southwestern US Navajo herder: 2,000 sheep, 100 Mexican goats, 50 cattle, and 200 horses Zunis, Pimas, Papagos Meso-American foods made with wheat and corn, mixed with European and Mexican fruits and vegetables Northeastern US New England: corn, pumpkins, maple syrup, seafood, light breads Pennsylvania: sausages, coleslaw

II. Regional Cuisines in Pre-Industrial North America Southeastern US African influence: Hoppin’ John, yams, watermelon Upcountry Cherokee nation Canada blueberry cake, maple syrup, seafood, tourtierre Elizabeth Simcoe Creolization

III. French Gastronomy: the First National Cuisine How did the French pioneer the idea of a national cuisine? French Revolution, 1789 American Revolution, 1765-83 Germany, Italy, and Japan as nation states, 1870s Pilcher: national cuisines “must be imagined from diverse local foods” Chef Anton Careme Brillat-Savarin, Physiology of Taste (1826) Science in the Kitchen and The Art of Cooking Well (1891) Franciso Bulnes 8

Ratatouille by Brad Bird and Jan Pinkava, 2007

III. French Gastronomy: the First National Cuisine Mexican Independence, 1821 Francisco Bulnes – wheat as the “progressive grain,” 1899 Mexican nationalist’s claim enchiladas, tamales and tortillas, 1910s

IV. Ethnic Foods and National Cuisines in North America How did ethnic foods and a national cuisine develop in the United States? New Imperialism (“Scramble for Africa,” late 19th century 50 million people migrate, 1850s-1914 Immigration to Canada Scottish, Irish, and English, 1820s 4.5 million immigrants, many from eastern and southern Europe,1880-1920

IV. Ethnic Foods and National Cuisines in North America

US and Canadian Westward Expansion, 1803-1912

IV. Ethnic Foods and National Cuisines in North America Chinese and Gold Rushs California, 1848 British Columbia, 1858 15,000 Chinese migrants for work on CPR, 1880s Italian immigration to the US, from 1870s Italian immigration to Canada, from c. 1900