1. The United States and Canada
Ch. 29

2. Historical Overview of the United States
Many people began leaving their homelands to move to America known as “New World”
Escape debtor’s prison
Religious freedom
Fame
Fortune
Famine and disease

3. The Early Settlers British and Spanish (1st permanent colonists)
Jamestown and Plymouth (British)
St. Augustine (Spanish)
French: provinces in Louisiana
Dutch: New Netherland Colony (New York)
As knowledge grew: many new dishes to diets.

4. The Immigrants
People began to settle in more fertile regions farther inland.
Many British, Dutch, German, and French settled in the Northeast.
British, French, and Spanish immigrants settled in the Deep South
As settlers came to North America, so did the slave trade.
1800s: people came to U.S. in search of economic opportunities, land and freedom.
Immigrants settled in areas similar to those of their homelands.
Chicago, New York, and other large industrial cities: Polish, Irish, French, and Italians.
Scandinavians and Germans: Wisconsin and Minnesota to farm
Pacific Coast: Chinese, Japanese and other South Asians (mined and worked on railroads)

5. Holidays in the United States
Some holidays are only celebrated in certain parts of the U.S.
Mardi Gras: introduced by French Settlers. French for “ fat Tuesday”
Began as a last celebration before entering into the solemn time.
Classic dessert: King Cake
Whoever gets baby throws the next Mardi Gras party.

6. Holidays in the United States
Some holidays are only celebrated by certain cultures.
Cinco de Mayo: Mexican Americans
May 5: Battle of Puebla in 1862
Kwanzaa
cultural unity among people of African heritage
Swahili word: first fruits
Between Christmas and New Years

7. New England Maine Vermont New Hampshire Massachusetts Connecticut
Rhode Island

8. New England British were the 1st settled
Farms were isolated and self sufficient
Seafood and wild game
Lobsters, crabs, clams, shellfish, wild turkeys, geese, ducks and pheasants.
Each home had fireplace and used iron pots that hung over the fire.
Baked in dutch ovens
Used foods that were readily available to create hearty, substantial foods.
Corn sticks, indian pudding, cornmeal mush, succotash (combination of corn and lima beans)
Winter: dry and salt foods to preserve

9. New England Commonly used dried beans, corn and apples.
Soaked beans and then cooked till tender
Flavor beans with molasses and salt pork
One dish meals
Most common one dish meal: New England Boiled dinner (corned beef, potatoes, onions, carrots, cabbage, and other vegetables)
Clam chowder: popular
Native Americans showed New Englanders how to tap maple syrup.
Lots of berries
Used leftovers in creative ways
Grind the leftovers from a boiled dinner and fry them in a large iron skillet.

10. New England
New England Boiled Dinner
Clam Chowder

11. Mid-Atlantic
New York
Pennsylvania
Maryland
Delaware
New Jersey

12. Mid-Atlantic Climate is milder than New England
Land: rich and fertile, farming = profitable
New Jersey: major center for fresh fruit and vegetable production
Settled by Dutch, German, Swedish, and British immigrants
Dutch: great farmers, bakers
Dutch origins: cookies, doughnuts, molasses cake and gingerbread
Introduced: waffles, coleslaw, cottage cheese, and griddle cakes
Pennsylvania Dutch: group of German immigrants who settled in the Southeast section of Pennsylvania.
Came from the Rhine Valley in Germany.

13. Mid-Atlantic
Penn. Dutch: developed a style of cooking that was rural, hearty, and inventive.
Never wasted anything
Pickled pigs feet, blood pudding, scrapple, smoked beef tongue, stuffed heart, sausages, and bologna.
Soup: popular dish
Served lots of chicken and vegetable soups(farming)
Known for: Shoofly Pie (pastry with a filling made of molasses and brown sugar.

14. Mid-Atlantic

15. South Arkansas Louisiana Mississippi Alabama Tennessee Kentucky
West Virginia
Virginia
North Carolina
South Carolina
Georgia
Florida

16. South Immigrants from: France, England, Ireland, Scotland, and Spain
Brought African slaves to U.S.
Mild climate: year round crops: sugarcane, rice, and peanuts
Catfish, bass, trout, and turtle
Crabs, crawfish, oysters, and shrimp in Gulf of Mexico
Wild Game: squirrel, goose, and turkey
Staple food in South: corn
Buttermilk biscuits and shortnin’ bread: specialties
Pigs and chickens: common livestock
Popular vegetables: beans, sweet potatoes, and variety of greens.

17. Soul Food
Combines the food customs of African slaves with the food customs of Native Americans and European sharecroppers.
Some slave families may have been able to keep a few chickens
No other domestic animals were allowed, they were, however; allowed to eat and catch catfish.
They mixed leftovers from the plantation house with rice or beans for nutritious and tasty main dishes.
Veggies used in soul food: corn, squash, black-eyed peas, okra, and greens.
Okra: green, pod-shaped vegetable that was brought to the U.S. from Africa.
Greens: spinach, mustard, sorrel, beet tops, collards, turnip, kale, dock, and dandelion.

18. Soul Food

19. Creole Cuisine
Creole cuisine: combines cooking techniques of the French with ingredients of African, Caribbean, Spanish and Native Americans.
French: Bouillabaisse (highly seasoned fish stew)
Africans: okra
Spanish: tomatoes, red and green peppers, mixtures of rice, seafood, poultry and meat.
Choctaw Indians: first to use file
Filé: flavoring and thickening agent made from sassafras leave, which are dried and ground into a powder.
Gumbo: soup that reflects the various cultures of South Louisiana
Jambalaya: traditional Creole rice dish. Contain rice, seasonings, and shellfish, poultry, and or sausage.
Beignets: deep-fried squares of bread dough.
Café au lait: beverage made from equal portions of this chicory flavored coffee and hot milk.
Café brulot: strong coffee flavored with spices, sugar, citrus peel, and brandy.
Pralines: sweet, rich candy made with sugar, pecans, and sometimes milk or buttermilk.

20. Creole Cuisine
Bouillabaisse
Filé

21. Cajun Cuisine Hearty fare of rural Southern Louisiana
Reflects the foods and cooking methods of: Acadians, French, Native Americans, Africans, Spanish.
Acadians: French speaking immigrants from Nova Scotia
Crawfish, okar, rice, pecans, beans, and andouille
Chaudin: braised pig stomach stuffed with ground pork, onions, bell peppers, garlic, and diced sweet potatoes
Rice Dressing: rice cooked with bits of chicken liver, chicken gizzard, and or ground pork and seasoned with parsley and onion tops.
Tartes douces: pies made wit a soft, sweet crust and fillings like custard, blackberry, coconut, or sweet potato

22. Cajun Cuisine
Tartes Douces
Chaudin

23. Midwest North Dakota South Dakota Nebraska Kansas Oklahoma Minnesota
Iowa
Missouri
Wisconsin
Illinois
Indiana
Michigan
Ohio

24. Midwest Often called “bread basket” of the nation
Rich soil, good climate, and advanced farming techniques
World’s agriculturally productive region
Beef, pork, lamb, and poultry are produced in large quantities
Wisconsin and Minnesota are known for dairy
Fairs, Festivals, and picnics are popular
Potlucks are popular
Potluck: a shared meal to which each person or family brings food for the whole group to eat.
Hearty cooking

25. Midwest

26. West and Southwest Montana Idaho Nevada Wyoming Utah Arizona Colorado
New Mexico
Texas

27. West and Southwest Western part: land of contrasts
Abandoned mining towns, desolate deserts, sprawling ranches, mountains, plateaus, and oil fields
Southwest: hot and sunny
Many fruits and vegetables grow year round
Westerners eat simply.
Western: Beef is popular (lots of bbqs)
People often baste their meat with a spicy tomato based sauce during grilling
Southwestern: native americans, Spanish, and Mexicans
Tamales: mixture of cornmeal and peppered ground meat that is wrapped in corn husks and steamed.
Sopapillas: sweet fried pastries.

28. West and Southwest
Tamales
Sopapillas

29. Pacific Coast
Alaska
Washington
Oregon
California

30. Pacific Coast
California: most parts have rich, fertile soil; adequate rainfall and sunny climate
Vegetables and fruits grow in abundance.
Lots of fish and shellfish
Many types of berries and tree fruits grow.
Cooks use simple cooking techniques.
Usually bake or broil fresh fish or shellfish
Chinese, Japanese, Koreans, Spanish influence food
Cocido: mixture of veggies, beef, lamb, ham, fowl, and sausage called chorizo.
Prospectors (explores who search for mineral deposits) brought sourdough with them.

31. Pacific Coast
Sourdough: dough containing active microscopic yeast plants.
Used as a leavening agent
Alaska: only the part that lies with the Arctic region has long frigid winters.
Caribou sausage and reindeer steak are specialties
Alaskan king crab and salmon and trout
Alaskan cooks: use blueberries, huckleberries, and cranberries-pies and sauces
Fiddlehead ferns: young leaves of certain ferns eaten as greens

32. Pacific Coast
Sourdough
Fiddlehead Ferns

33. Hawaiian Islands

34. Hawaiian Islands
Historians believe 1st settlers were Polynesians from other Pacific islands.
Kamehameha: he captured all of the islands and became king. (outstanding figure)
Became a state in 1959
Agriculture large part of economy
Leading grower of pineapple and sugarcane
Coffee and macadamia nuts are major crops too
Eat lots of fish along with poi and limu
Poi: smooth paste made from starchy rood of the taro plant
Limu: seaweed (used as a relish)

35. Hawaiian Islands Customs: men typically prepared the food.
Men and women were not permitted to sit together for meal
Meals were not cooked in the same oven.
Polynesians: brought coconuts and breadfruit (round, starchy fruit)
European: introduced chicken and pork
Sugar plantation owners: brought Chinese workers to labor in fields
Chinese: rice, bean sprouts, soybeans, snow peas, and bamboo shoots (introduced stir-fry)
Luaus: elaborate outdoor feasts
Kalua puaa: main course for luaus (young pig that is dressed, stuffed, and cooked in pit called imu)
Haupia: pudding made of sugar, milk, cornstarch, and grated fresh coconut

36. Hawaiian Islands
Imu
Haupia

37. Canada Land mass: 2nd largest country in the world
Population smaller than California
Over half people live near Great Lakes and St. Lawrence River
Just like U.S., Canada is made up of immigrants.

38. Geography and Climate Divided into 10 provinces and 3 territories.
Has the world’s longest coastline
Rain and snow are common in mountain areas.
Valleys: described as desertlike
Central and Eastern: rocky, U-shaped region called Canadian Shield
Encircles Hudson Bay
Between Rocky Mountains and the Canadian Shield lie the vast Interior Plains.
Southern part: home to some of the most productive grain fields in the world.
Lowest levels of annual rainfall in Canada

39. Canadian Agriculture
Much of Canada’s land is well suited for agriculture.
Wheat, barley, apples, berries, and potatoes are economically important.
Along the coast fishing is important
Along with dairy products and livestock

40. Canadian Culture 1st inhabitants: Aboriginals
Influenced culture and food customs
Formed 2 groups: first nations and Inuit
First Nations: lived throughout Canada.
Inuit: (eskimos) lived in the far northern regions where the land was not suitable for cultivation
Hunted inland game and marine mammals
Early 1600s: British and French established settlements
British: settled along the Atlantic coast and the Hudson Bay area.
French: claimed land along the St. Lawrence River and the Great Lakes
This territory became known as New France.
The First Nations helped settlers learn how to hunt, fish, and plant crops.

41. Canadian Culture
Wars between French and English colonist between 1689 and 1763.
Most New France came under British control which renamed to Quebec.
Quebec Act 1774: granted French speaking citizens political, religious, and linguistic rights.
Following year: Revolutionary War (American colonies) loyal to British moved North to Canada.
Led to Britain to split Quebec into two colonies.
Later reunited as Province of Canada.

42. Modern Canadian Culture
Federal state with a democratic parliament.
Parliament is modeled after British government system.
Senate and House of Commons.
Multicultural society
2 national languages: English and French
Largest segment of the French speaking population: Quebec

43. Canadian Cuisine
Very nutritious diet: fruits, vegetables, and grain products. Meat and dairy as well.
Traditional Canadian foods were based largely on native ingredients.
Not all ingredients can be found year round. (therefore seasonal)
Processed foods are being made by big manufacturers.
Led to year round availability of foods that were once seasonal.

44. Immigrant Influence on Canadian Cuisine
British, Scottish, Irish, French, and German settlers had an effect on the cuisine.
British: steak, kidney pie, and Yorkshire Pudding, scones, tea, custards, and baked and steamed puddings.
Yorkshire Pudding: quick bread flavored with drippings from beef roast.
Irish: spiced beef and stuffed pork tenderloins (winter holiday meals)
German: baked goods near Amish and Mennonite populations. Also dandelion salad with bacon and sour cream dressing
New England people: seafood chowder, baked beans, and steamed brown bread.
Mid-Atlantic people: settled in Ontario- pancakes, gingersnap cookies, hearty soups.

45. Immigrant Influence on Canadian Cuisine
Yorkshire Pudding
Dandelion salad with bacon and sour cream dressing

46. Canadian Main Dishes Main dishes: include meat, poultry, or fish.
East coast is known for cod, flounder, lobster, crab, and oysters
West coast: Salmon: poached, smoked, broiled, and grilled
Inland lakes: trout, pickerel, and whitefish.
Canadian people eat more beef than any other meat.
Chicken is also popular.
Wild game can be popular in rural areas: bear, caribou, and moose.

47. Canadian Fruits and Vegetables
Apples: most popular fruit
Use apples to make apple cider, apple butter, and a number of desserts and condiments.
Spring: gooseberries, strawberries, and rhubarb.
Summer: blueberries, raspberries, and blackberries.
Make into jellies and jams
Vegetables
Spring: Asparagus and watercress
Summer: peas, leaf lettuce, radishes, tomatoes, cucumbers, and corn

48. Canadian Grain Products
Abundant wheat crop and bread products
Lunches and teas: sandwiches on hearty yeast breads.
Wild rice popular side dish or in stuffing's
Wild rice grows in shallow Canadian lakes and streams.
Must be harvested by hand from canoes and then dried.
Very labor intensive: fairly costly

49. Canadian Dairy Products
Variety of flavorful cheese are produced throughout the country.
Cheddar: most commonly produced cheese, but Oka, Ermite blue, and St. Benoit are uniquely Canadian.
Oysters: may be poached in milk.
Cream: used in soups