Chapter 10 Global Cuisine 1: The Americas

1. Chapter 10 Global Cuisine 1: The Americas

2. NortheasternUnited States • 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. 10.1 Chapter 10 | Global Cuisine 1: The Americas

3. MidwesternUnited States • 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) 10.1 Chapter 10 | Global Cuisine 1: The Americas

4. Southern United States • 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. 10.1 Chapter 10 | Global Cuisine 1: The Americas

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

6. SouthwesternUnited 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) 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. 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. 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 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 10.2 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. 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. 10.3 Chapter 10 | Global Cuisine 1: The Americas