1. North America Food and Cuisine of the United States and Canada

2. North American Cuisine What are some dishes or recipes that you consider “American”? What are some dishes or recipes that you consider “American”? What types of food do you think are eaten in Canada? What types of food do you think are eaten in Canada? What typical American ingredients are native to the region? What typical American ingredients are native to the region? Unit Objectives: Unit Objectives: Compare and contrast how different cultures meet family responsibilities (11.2.F) Compare and contrast how different cultures meet family responsibilities (11.2.F) Gain a broad understanding of how food impacts culture, agriculture and religion around the world Gain a broad understanding of how food impacts culture, agriculture and religion around the world

3. Some Staples NOT from America Beef, chicken, and peanuts. Beef, chicken, and peanuts. Wheat, modern white rice Wheat, modern white rice Apples, pears, plums, cherries, raspberries, watermelon, bananas, lemons Apples, pears, plums, cherries, raspberries, watermelon, bananas, lemons Zucchini, broccoli, cauliflower, cabbage, romaine lettuce, parsley Zucchini, broccoli, cauliflower, cabbage, romaine lettuce, parsley Cow’s milk and cow based dairy products Cow’s milk and cow based dairy products Tea, coffee, and sugar Tea, coffee, and sugar

4. American Food The modern American diet is an amalgam of foods from around the world. The modern American diet is an amalgam of foods from around the world. Our culture and our food has been described as a “melting pot” or a blending of cultures from around the world. Our culture and our food has been described as a “melting pot” or a blending of cultures from around the world. Few foods in our diet are truly North American in nature. Most foods we eat are inspired by foods from other countries or at least use ingredients not native to North America. Few foods in our diet are truly North American in nature. Most foods we eat are inspired by foods from other countries or at least use ingredients not native to North America.

5. Native American Cuisine Beans, corn and squash (“three sisters”) Beans, corn and squash (“three sisters”) Wild game and fish Wild game and fish Nuts and berries Nuts and berries Regional fruits and vegetables Regional fruits and vegetables

6. New England Originally settled by British, Dutch, German and French immigrants Originally settled by British, Dutch, German and French immigrants Region—rocky, mountainous, forested with long severe winters Region—rocky, mountainous, forested with long severe winters Preserved foods to survive winter (drying and salting) Preserved foods to survive winter (drying and salting) One-dish meals, hearty, hearth cooking One-dish meals, hearty, hearth cooking Soups, stews were popular Soups, stews were popular

7. Mid Atlantic Settled by Dutch, German, Swedish and British Settled by Dutch, German, Swedish and British Milder climate, fertile farmland Milder climate, fertile farmland Pennsylvania Dutch (German) Pennsylvania Dutch (German) Successfully adapted farming techniques to Pennsylvania soil Excellent bakers Cuisine—rural, hearty and inventive

8. Ingredients Indigenous to Eastern North America NorthEast: turkey, deer, geese, lobster, crab, clams, corn, maple syrup, blueberries, cranberries, pumpkin, chives, turkey, concord grape, squash & beans. Corn Acorn Squash Winter Squash Cranberries Blueberry Concord Grapes Pumpkins

9. South Immigrants from France, England, Ireland, Scotland and Spain Immigrants from France, England, Ireland, Scotland and Spain Once established, brought slaves from Africa to work plantations Once established, brought slaves from Africa to work plantations Mild climate, waters and forests Mild climate, waters and forests

10. Southern Cuisine—Soul Food Combines the customs of African slaves, Native Americans and Europeans. Combines the customs of African slaves, Native Americans and Europeans. Developed around foods that were readily available to all 3 groups Developed around foods that were readily available to all 3 groups Popular dishes include rice and beans, corn bread, chitterlings, greens, soups, stews Popular dishes include rice and beans, corn bread, chitterlings, greens, soups, stews

11. Southern Cuisine--Creole Based in New Orleans, LA Based in New Orleans, LA Combines techniques of French with ingredients in African, Caribbean, Spanish and Native American dishes Combines techniques of French with ingredients in African, Caribbean, Spanish and Native American dishes Gumbo Gumbo soup with meat, seafood, poultry, soup with meat, seafood, poultry, okra and other vegetables, thickened with roux. Jambalaya--Creole rice dish Jambalaya--Creole rice dish Beignets, Café au lait, pralines Beignets, Café au lait, pralines

12. Southern Cuisine--Cajun “Backwoods” cooking “Backwoods” cooking Acadian, French, Native American, African and Spanish Acadian, French, Native American, African and Spanish Southern Louisiana based cuisine Southern Louisiana based cuisine Crawfish, okra, rice, pecans, beans Crawfish, okra, rice, pecans, beans Heavily spiced Heavily spiced Often made from what was available and leftovers Often made from what was available and leftovers

13. Key Ingredients in Southern Cuisine South: squirrel, goose, turkey, seafood, sweet potatoes, sugarcane, rice, peanuts, corn, pork, chicken Trout Sugarcane CrawfishTurkey Wild Greens Wild Rice Sweet Potato

14. Midwest The “bread basket” of the nation The “bread basket” of the nation Rich soil, good climate and advanced farming Rich soil, good climate and advanced farming Cuisine—hearty and uncomplicated (“steak & potato”, brownies, apple pie) Cuisine—hearty and uncomplicated (“steak & potato”, brownies, apple pie) On the surface, seems most “American” in style/ingredients On the surface, seems most “American” in style/ingredients

15. Midwestern Ingredients and Recipes Corn, wheat, soybeans Corn, wheat, soybeans Beef, pork, lamb and poultry Beef, pork, lamb and poultry Lakes & streams—variety of freshwater fish Lakes & streams—variety of freshwater fish Wisconsin & Minnesota—Dairy Wisconsin & Minnesota—Dairy Small farms—fruits and vegetables Small farms—fruits and vegetables Potluck & Buffet dinners Potluck & Buffet dinners Fairs, festivals and picnics Fairs, festivals and picnics

16. West and Southwest MT, WY, CO, NM, TX, ID, NV, UT, AZ MT, WY, CO, NM, TX, ID, NV, UT, AZ Deserts, mountains, plateaus Deserts, mountains, plateaus Simple cuisine Simple cuisine Dependence on beef Dependence on beef Chili, Chuck Wagon beans, son- of-a-gun stew Chili, Chuck Wagon beans, son- of-a-gun stew Native American, Spanish and Mexican influence Native American, Spanish and Mexican influence Hot and sunny—many fruits and vegetables Hot and sunny—many fruits and vegetables

17. Common ingredients in Western/Southwestern cuisine West: corn, squash, beef, buffalo, wild rice, corn, various beans, chili peppers, tomatoes, prickly pear. Tomatoes Chili peppers Lima Beans Tepary Beans Corn Chayota Squash

18. Pacific & Northwest Pacific Coast—rich, fertile soil & warm sunny climate Pacific Coast—rich, fertile soil & warm sunny climate Fruits & vegetables in abundance Fruits & vegetables in abundance Fish and shellfish Fish and shellfish California cuisine—easy, few rules or traditions California cuisine—easy, few rules or traditions OR & WA—tree fruits, berries OR & WA—tree fruits, berries Immigrants from Mexico, China, Japan, Korea and South Pacific—Asian & Mexican influence in cuisine Immigrants from Mexico, China, Japan, Korea and South Pacific—Asian & Mexican influence in cuisine

19. Pacific & Northwest Alaska Alaska Artic region—long, frigid Artic region—long, frigid winters winters South—milder with South—milder with vegetable, grain and dairy farms vegetable, grain and dairy farms Caribou, reindeer, bear and rabbit Caribou, reindeer, bear and rabbit Icy clear Pacific—Alaskan king crab Icy clear Pacific—Alaskan king crab Lakes & streams—salmon and trout Lakes & streams—salmon and trout

20. Pacific Northwest—Ingredients and Recipes Citrus fruit, papaya, pomegranates, dates Citrus fruit, papaya, pomegranates, dates Avocados, Chinese cabbage, tomatoes Avocados, Chinese cabbage, tomatoes Tuna, salmon, lobster, crab and shrimp Tuna, salmon, lobster, crab and shrimp Peaches, apples, apricots Peaches, apples, apricots Strawberries, raspberries, blackberries, blueberries Strawberries, raspberries, blackberries, blueberries

21. Hawaiian Islands Polynesian, followed by European settlers (1800s) Polynesian, followed by European settlers (1800s) Asian influence—Chinese and Japanese Asian influence—Chinese and Japanese Early food customs Early food customs Men prepared food Men prepared food Men and women—separate tables and ovens! Men and women—separate tables and ovens!

22. Hawaiian Ingredients and Recipes Pineapple and sugarcane—major crops Pineapple and sugarcane—major crops Poi—smooth paste made from starchy root of the taro plant. Poi—smooth paste made from starchy root of the taro plant. Limu—seaweed Limu—seaweed Luau—elaborate outdoor Luau—elaborate outdoor feasts feasts

23. Canada World’s longest coastline World’s longest coastline Atlantic--Heavy rain and snow Atlantic--Heavy rain and snow Pacific—warmer, heavy rain Pacific—warmer, heavy rain Aborignals—First Nations & Aborignals—First Nations & Inuits Inuits British & French—1600s British & French—1600s

24. Canada—Agriculture & Cuisine Heavy European, New England influence Heavy European, New England influence Wheat, barley, apples, berries, potatoes Wheat, barley, apples, berries, potatoes Dairy & fishing Dairy & fishing Canadian cuisine Canadian cuisine Once seasonal, now industrial Once seasonal, now industrial Apples—cider, apple butter, desserts Apples—cider, apple butter, desserts Maple Syrup—made locally each spring Maple Syrup—made locally each spring Berries & tree fruit—fruit pies Berries & tree fruit—fruit pies