Regional Foods of the East, Midwest, and South How did regional differences in food come about?

Native American Culture Native American Culture Created their own food customs based on locally available foods. Created their own food customs based on locally available foods. They relied mainly on hunting, fishing, and gathering berries for meals They relied mainly on hunting, fishing, and gathering berries for meals They were considered early pioneers in food technology They were considered early pioneers in food technology They developed a way to cultivate wild maize (corn) They developed a way to cultivate wild maize (corn) Created methods for food storage and preservation Created methods for food storage and preservation Pemmican – dried meat pounded into a paste with fat and preserved in cakes Pemmican – dried meat pounded into a paste with fat and preserved in cakes

Native American Culture Continued Maize was a staple grain for many Maize was a staple grain for many With it they made flatbread, mush, corn pudding, and beverages With it they made flatbread, mush, corn pudding, and beverages Regional differences determined what other foods were available. Regional differences determined what other foods were available. Example: in coastal areas seafood was a staple Example: in coastal areas seafood was a staple

Colonial Cooking In the fifteenth century immigration began in Europe. In the fifteenth century immigration began in Europe. Immigrants brought their food customs with them. Immigrants brought their food customs with them. Immigrants tended to settle in clusters which helped preserve their traditions. Immigrants tended to settle in clusters which helped preserve their traditions. Native Am. played an important role in the survival of immigrants. Native Am. played an important role in the survival of immigrants.

The Native Americans introduced immigrants to the staple foods of the various regions. The Native Americans introduced immigrants to the staple foods of the various regions. They also shared food preparation and cooking methods with the immigrants. They also shared food preparation and cooking methods with the immigrants. Gradually the immigrants began adapting their own recipes to available foods. Gradually the immigrants began adapting their own recipes to available foods. Over time this process resulted in the unique cooking styles of each region in North America Over time this process resulted in the unique cooking styles of each region in North America

The Northeast The first American Settlers in the were The first American Settlers in the were English English Dutch Dutch French French Germans Germans The Native Americans taught the immigrants to use available foods such as rabbit, wild turkey and berries. The Native Americans taught the immigrants to use available foods such as rabbit, wild turkey and berries. They also taught them to plant corn, beans, squash, and pumpkins They also taught them to plant corn, beans, squash, and pumpkins

New England Cold temperatures caused these settlers to cook hearty foods Cold temperatures caused these settlers to cook hearty foods They would soak dried beans, then cook them slowly in an open kettle over a fire. They would soak dried beans, then cook them slowly in an open kettle over a fire. This resulted in a dish called Boston baked beans. This resulted in a dish called Boston baked beans. Another New England dish inspired by Native Americans was chowder, the most famous being clam chowder (milk, butter, onions, and clams) Another New England dish inspired by Native Americans was chowder, the most famous being clam chowder (milk, butter, onions, and clams)

Irish Influence Irish stew and corned beef and cabbage Irish stew and corned beef and cabbage These hearty dished were a trademark of the Irish. These hearty dished were a trademark of the Irish.

Pennsylvanian Dutch In the late 1700’s large numbers of Germans arrived in Eastern Pennsylvania. In the late 1700’s large numbers of Germans arrived in Eastern Pennsylvania. These settlers were farmers, which required hard physical labor and large quantities of food. These settlers were farmers, which required hard physical labor and large quantities of food. They prepared foods similar to their homeland. They prepared foods similar to their homeland. This included: pork, cabbage, sauerkraut, noodles, and sausage. They were also known for their soups and stews. This included: pork, cabbage, sauerkraut, noodles, and sausage. They were also known for their soups and stews. They were very thrifty using all their food scraps. They formed a loaf with them and cut it into slices and called it scrapple. They were very thrifty using all their food scraps. They formed a loaf with them and cut it into slices and called it scrapple. They also made fruit butters and tasty baked goods. They also made fruit butters and tasty baked goods. Cakes, pies, rolls and crumb topped cakes were shared with neighbors. Cakes, pies, rolls and crumb topped cakes were shared with neighbors.

The Midwest In the 18 th century when the east grew crowded adventurous pioneers set out to explore the wide open space. In the 18 th century when the east grew crowded adventurous pioneers set out to explore the wide open space. Settlers planted familiar crops that grew well in this climate. Settlers planted familiar crops that grew well in this climate. We became known for simple fare, that was simply cooked. We became known for simple fare, that was simply cooked. Meat, potatoes, bread, and vegetables Meat, potatoes, bread, and vegetables

The South The south generally revolved around plantations. The south generally revolved around plantations. Crops in the south were bountiful because the soil around lakes and rivers was rich and the temperatures were warm. Crops in the south were bountiful because the soil around lakes and rivers was rich and the temperatures were warm. Corn, fish, and shell fish were a staple food. Corn, fish, and shell fish were a staple food. Corn was dried and ground. Corn was dried and ground. It could be used in a variety of recipes such as corn bread, spoon bread, fritters, and grits It could be used in a variety of recipes such as corn bread, spoon bread, fritters, and grits

African American Influence African American cooks made their mark on Southern foods. African American cooks made their mark on Southern foods. They incorporated turnip and dandelion greens, black-eyed peas, catfish, fried okra, yams, red beans, rice, and peppers into their cooking. They incorporated turnip and dandelion greens, black-eyed peas, catfish, fried okra, yams, red beans, rice, and peppers into their cooking. They also developed their own special recipes for foods such as pigs feet and pig jowls. They also developed their own special recipes for foods such as pigs feet and pig jowls. Chitterlings were fried and dipped into a spicy sauce. Chitterlings were fried and dipped into a spicy sauce. Ham hocks and turnip greens were also a popular dish. Ham hocks and turnip greens were also a popular dish.

Creole Cooking Creole and Cajun cooking are two specialized kinds of southern food developed in Louisiana. Creole and Cajun cooking are two specialized kinds of southern food developed in Louisiana. Creole cooking developed in New Orleans because immigrants from France, Italy and Spain settled there. Creole cooking developed in New Orleans because immigrants from France, Italy and Spain settled there. Creole is considered to be more sophisticated than Cajun cooking. Creole is considered to be more sophisticated than Cajun cooking. Sometimes described as city-style cuisine. Sometimes described as city-style cuisine. Gumbo was served with fish (oyster, crab, or shrimp) Gumbo was served with fish (oyster, crab, or shrimp)

Cajun Cooking Considered country style cuisine Considered country style cuisine French who settled in Canada then were exiled by the British. French who settled in Canada then were exiled by the British. They then found there way down to southern Louisiana. They then found there way down to southern Louisiana. One key feature to Cajun cooking is improvising. One key feature to Cajun cooking is improvising. They made many one dish meals that included turtle, squirrel, alligator, fish and crawfish. They made many one dish meals that included turtle, squirrel, alligator, fish and crawfish. Gumbo served with ham and crawfish. Gumbo served with ham and crawfish e=related e=related e=related e=related

Cajun and Creole Similarities Many dishes use a brown roux Many dishes use a brown roux Okra is also commonly used is their dishes. Okra is also commonly used is their dishes. Their gumbos are slowly simmered for hours then served over rice. Their gumbos are slowly simmered for hours then served over rice.