1. © Copyright 2011 by the National Restaurant Association Educational Foundation (NRAEF) and published by Pearson Education, Inc. All rights reserved. Chapter 10 Global Cuisine 1: The Americas

2. Northeastern United States 2 10.1 Chapter 10 | Global Cuisine 1: The Americas  Iroquois Indians in upstate New York used a system of “three sisters” in planting (corn, beans, and squash):  Beans climbed the corn stalks and squash covered ground preventing weeds  New England cooking is characterized by simple recipes and extensive use of seafood, cheese and cream:  New England boiled dinner: corned beef brisket, boiled potatoes, cabbage, and root vegetables like onions and carrots  New England clam chowder: thick clam soup, creamy, white, and mild.  Bisque: made from the lobster shells, extracting all the color and flavor before straining the shells away.  New England is also known for its maple syrup.

3. Midwestern United States 3 10.1 Chapter 10 | Global Cuisine 1: The Americas  The Midwest region of the US is known for raising cattle and growing grains: cuisine showcases simple and hearty dishes  Midwestern cuisine has many cultural influences from people who immigrated from Germany (sauerkraut, sausages) Britain (pasties – meat pies) Italy (pasta, cheese) Hungary (goulash) and Scandinavia (lefse – potato bread)  Excellent dairy foods are produced in the Midwest, including fine cheddar cheese varieties.  Food from the central part of the continent is sometimes called “meat-and-potatoes” or “comfort food.”  Kansas City, Missouri, in particular is famous for its dry rub barbecue (corn fed, high quality beef)

4. Southern United States 4 10.1 Chapter 10 | Global Cuisine 1: The Americas  It’s easiest to divide Southern cuisine into the following 4 categories:  Tidewater cuisine: (Virginia, North Carolina) influenced by the Native Americans who taught European settlers to plant corn, squash, plums, berries, greens, game, and seafood, including fish and oysters.  Low Country cuisine: (South Carolina, Georgia, NE Florida, gulf region of MS and LA); warmer climate and rice plantations combined with the busy port of Charleston, where pickles and relishes of the warmer climates became standard fare.

5. Southern US cont.  Creole cuisine: blending of Native American, Spanish, French, English, Italian, German, and Africans cuisine Gumbo (often contains tomato base)  Cajun: cooking from the swamps and bayous of southwestern Louisiana Both Cajun and Creole cooking incorporate the trinity (mirepoix of onions, celery, bell pepper – instead of the carrots in French mirepoix) One-pot meals (jambalaya) Gumbo (roux based) contains file’ Cajun food is not peppery but well seasoned 5

6. Southwestern United States  cuisine of the Southwest has been heavily influenced by Mexican culture, heritage, and cooking methods.  Flavor of food is smoky and spicy  Offal meat, Corn, beans, cactus, nuts, cumin, avocados, rice, citrus, chili, and chipotle peppers are common ingred.  Salsa: signature dish of the SW; means sauce in Spanish.  Barbecue is also common in the region. Whole barbecued chicken, pulled pork, and ribs are popular dishes.  Spin off of SW cooking: Tex-Mex (meat is ground)  Spin off of SW cooking: Cal-Mex (meat is shredded) 6 10.1 Chapter 10 | Global Cuisine 1: The Americas

7. Pacific Rim/Coast  The food is referred to as Asian fusion (combines Asian and West Coast cuisines) or Pacific Rim cuisine; Chef Wolfgang Puck helped popularize fusion cuisine.  Salmon, halibut, mussels, and oysters are commonly used in dishes.  San Francisco has a singular cuisine style that revolves around seafood and sourdough bread.  Continuing north to Oregon and Washington, increased rainfall and fertile soil create an area where berries grow plentifully. Pacific Northwest salmon and halibut are popular local items. 7 10.1 Chapter 10 | Global Cuisine 1: The Americas

8. Mexico  Mexican cuisine is derived from the ancient Aztec and Mayan cultures.  Corn tortillas were originally cooked without fat on a comal, or a round, flat griddle made of cast iron  Ancient Mexican diet was vegetarian and possibly seafood  Chiles, or chili peppers, are a major flavoring agent of Mexican food in all regions.  Seafood, beef, pork, and chicken are very typical in modern Mexican food.  Mole means sauce or mixture and used as a suffix on words to describe the sauce (Mole Poblano), which is made with dried fruits and ancho chilis. 8 10.1 Chapter 10 | Global Cuisine 1: The Americas

9. Central American Cuisine  Tropical weather, beaches, and volcanic mountain terrain are hallmarks of Central America.  Flavors are mild and earthy accompanied by sweet fruit  Curtido is a typical Central American relish that is made from cabbage, onions, and carrots in vinegar.  Gallo pinto is a mix of white rice and black beans, cooked separately and then fried together in coconut oil.  Corn tortillas are staples in Central America as they are in Mexico.  Cassava plant is plentiful: starchy root is used to thicken food  Papusa: stuffed pan-fried corn bisuit filled with cheese, beans, pork 9 10.2 Chapter 10 | Global Cuisine 1: The Americas

10. Caribbean Cuisine  The cuisine of these islands nations is a combination of Caribbean- Euro-African influences.  In Jamaica, meat is seasoned with a spicy dry rub called jerk spice that preserves the meat and marinates in the flavors.  Barbeque originated here  African influence includes mashed starchy staples, such as mashed yams, yuca and plantains  A ham-and-cheese sandwich becomes a cubano with the addition of roasted pork and pickles, and then grilled like a panini  Sofrito: similar to our trinity; salt pork, ham, onions, garlic, green peppers, jalapeno, tomato, oregano, and cilantro; used in soups and stews 10 10.2 Chapter 10 | Global Cuisine 1: The Americas

11. Brazilian Cuisine  Brazil was settled by Portugal (brought citrus fruit with them)  Brazilian cuisine features savory and spicy roasted meats with tropical fruit (bananas)  Meat roasted on skewers over fire (churrasco) is a specialty.  In parts of Brazil, pinto beans will be daily fare; in other areas it will be black beans. Rice and beans are common, and meat is served even in poverty-stricken areas. 11 10.3 Chapter 10 | Global Cuisine 1: The Americas

12. Peruvian Cuisine  Peruvian cuisine incorporates Asian influences (ceviche – fish mixture and citrus) It’s a signature dish in Peru.  Potatoes are many and varied in Peru. They come in more than 3,000 sizes, shapes, and colors! They are served in soups, salads, and meat dishes. 12 10.3 Chapter 10 | Global Cuisine 1: The Americas