1. 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

4. 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 ( )

5. The United States in North America, 1800

6. 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

7. 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

8. III. French Gastronomy: the First National Cuisine
How did the French pioneer the idea of a national cuisine?
French Revolution, 1789
American Revolution,
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

9. Ratatouille by Brad Bird and Jan Pinkava, 2007

10. 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

11. 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,

12. IV. Ethnic Foods and National Cuisines in North America

13. US and Canadian Westward Expansion, 1803-1912

14. 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