© 2006, Pearson Education, Upper Saddle River, NJ All Rights Reserved. American Culinary Federation: Culinary Fundamentals. 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 All Rights Reserved. American Culinary Federation: Culinary Fundamentals.

© 2006, Pearson Education, Upper Saddle River, NJ All Rights Reserved. American Culinary Federation: Culinary Fundamentals. 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

© 2006, Pearson Education, Upper Saddle River, NJ All Rights Reserved. American Culinary Federation: Culinary Fundamentals. 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

© 2006, Pearson Education, Upper Saddle River, NJ All Rights Reserved. American Culinary Federation: Culinary Fundamentals. 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

© 2006, Pearson Education, Upper Saddle River, NJ All Rights Reserved. American Culinary Federation: Culinary Fundamentals. 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

© 2006, Pearson Education, Upper Saddle River, NJ All Rights Reserved. American Culinary Federation: Culinary Fundamentals. 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

© 2006, Pearson Education, Upper Saddle River, NJ All Rights Reserved. American Culinary Federation: Culinary Fundamentals. Staples (continued)

© 2006, Pearson Education, Upper Saddle River, NJ All Rights Reserved. American Culinary Federation: Culinary Fundamentals. 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

© 2006, Pearson Education, Upper Saddle River, NJ All Rights Reserved. American Culinary Federation: Culinary Fundamentals. Cooking Techniques (continued)

© 2006, Pearson Education, Upper Saddle River, NJ All Rights Reserved. American Culinary Federation: Culinary Fundamentals. 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

© 2006, Pearson Education, Upper Saddle River, NJ All Rights Reserved. American Culinary Federation: Culinary Fundamentals. 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

© 2006, Pearson Education, Upper Saddle River, NJ All Rights Reserved. American Culinary Federation: Culinary Fundamentals. 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

© 2006, Pearson Education, Upper Saddle River, NJ All Rights Reserved. American Culinary Federation: Culinary Fundamentals. Southeastern United States (continued)

© 2006, Pearson Education, Upper Saddle River, NJ All Rights Reserved. American Culinary Federation: Culinary Fundamentals. 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

© 2006, Pearson Education, Upper Saddle River, NJ All Rights Reserved. American Culinary Federation: Culinary Fundamentals. Midwestern States (continued)

© 2006, Pearson Education, Upper Saddle River, NJ All Rights Reserved. American Culinary Federation: Culinary Fundamentals. 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

© 2006, Pearson Education, Upper Saddle River, NJ All Rights Reserved. American Culinary Federation: Culinary Fundamentals. 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

© 2006, Pearson Education, Upper Saddle River, NJ All Rights Reserved. American Culinary Federation: Culinary Fundamentals. Gulf States (continued)

© 2006, Pearson Education, Upper Saddle River, NJ All Rights Reserved. American Culinary Federation: Culinary Fundamentals. 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

© 2006, Pearson Education, Upper Saddle River, NJ All Rights Reserved. American Culinary Federation: Culinary Fundamentals. Southwestern Region (continued)

© 2006, Pearson Education, Upper Saddle River, NJ All Rights Reserved. American Culinary Federation: Culinary Fundamentals. 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

© 2006, Pearson Education, Upper Saddle River, NJ All Rights Reserved. American Culinary Federation: Culinary Fundamentals. The Pacific States (continued)

© 2006, Pearson Education, Upper Saddle River, NJ All Rights Reserved. American Culinary Federation: Culinary Fundamentals. 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

© 2006, Pearson Education, Upper Saddle River, NJ All Rights Reserved. American Culinary Federation: Culinary Fundamentals. Carribean (continued)

© 2006, Pearson Education, Upper Saddle River, NJ All Rights Reserved. American Culinary Federation: Culinary Fundamentals. 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

© 2006, Pearson Education, Upper Saddle River, NJ All Rights Reserved. American Culinary Federation: Culinary Fundamentals. 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

© 2006, Pearson Education, Upper Saddle River, NJ All Rights Reserved. American Culinary Federation: Culinary Fundamentals. Mexico and Central America (continued)

© 2006, Pearson Education, Upper Saddle River, NJ All Rights Reserved. American Culinary Federation: Culinary Fundamentals. 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

© 2006, Pearson Education, Upper Saddle River, NJ All Rights Reserved. American Culinary Federation: Culinary Fundamentals. 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

© 2006, Pearson Education, Upper Saddle River, NJ All Rights Reserved. American Culinary Federation: Culinary Fundamentals. Southern Mexico (continued)

© 2006, Pearson Education, Upper Saddle River, NJ All Rights Reserved. American Culinary Federation: Culinary Fundamentals. 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

© 2006, Pearson Education, Upper Saddle River, NJ All Rights Reserved. American Culinary Federation: Culinary Fundamentals. 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

© 2006, Pearson Education, Upper Saddle River, NJ All Rights Reserved. American Culinary Federation: Culinary Fundamentals. South America (continued)

© 2006, Pearson Education, Upper Saddle River, NJ All Rights Reserved. American Culinary Federation: Culinary Fundamentals. 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

© 2006, Pearson Education, Upper Saddle River, NJ All Rights Reserved. American Culinary Federation: Culinary Fundamentals. Peru, Ecuador, Chile, Argentina (continued)