American Regional Cuisine. What Is American Cuisine? . History. “Melting pot” - blending of different ethnic groups to form one culture The United States developed as a nation of immigrants creating a melting pot of ethnic diversity
What Is American Cuisine?
“Give me your tired, your poor,
Your huddled masses yearning to be free.”
Between 1880 and 1924 - two and a half to three million Jewish immigrants came from Eastern and Central Europe
Immigrants prepared the recipes from their homeland, replacing traditional food items with available ingredients.
Around 1820, Portuguese began arriving on whaling ships. They worked in
To fill the need for cheap labor for the sugar and pineapple plantations, they brought
American examples: wild turkey, corn on the cob, squash, wild rice, cranberries, chilis
English examples: roast beef, apple pie.
Indigenousgroup: the descendants of a land’s original inhabitants
First settlers: the earliest non-indigenous people to arrive in a region
Second settlerscome later: often calledimmigrants
Positive interaction between indigenous groups and first settlers typically leads to a blending of cuisines: the resulting new coking style is called a hybrid cuisine.
Indian Pudding: British Hasty Pudding (wheat)
using corn meal (Indian flour) To replace scarce
wheat. It was then flavored with molasses or
maple syrup for sweet pudding or drippings of
salted meat for savory.
In time it evolved into a resoundingly sweet dish.
New England-style cornbread(Old World wheat flour and American cornmeal)
Roast stuffed turkey(Old World wheat bread and American-origin turkey)
Aregional cuisine is a unified style of cooking common to most of the people living in a culinary region.
~ Defined by 3 criteria:
Below: Southern Fried Chicken, a Plantation South defining dish
Land characteristics determine the success of agriculture, the source of most of our food.
SOIL: rich, deep, plentiful, and properly managed soil is conducive to large-scale agriculture
CLIMATE: determines which food plants and animals will grow in a particular area
TOPOGRAPHY: affects climate and the use of farm machinery, and therefore affects agricultural success (grapes)
PROXIMITY to other regions affects the exchange of ingredients and culinary ideas
For most pre-contact Native American cuisines:
Ingredients: Game meats and fish
The Three Sisters(corn, beans, squash)
Cooking Methods: fire technology; stone, skin, earthenware
The Homeland Cuisine
The Hybrid Cuisine
Ingredients and cooking methods introduced by immigrants are often more exciting and complex than those of the existing regional cuisine.
The culinary impact of immigrants often changes the destiny of a region’s cuisine.
Economic viabilityis the point at which a region can support its own population with the revenues from its goods and services.
The population has moved from subsistence to affluence.
A sizable upper class has disposable income to spend on dining.
Economic viability generates travel and trade, which enrich the cuisine with new ingredients and ideas.
A national cuisine is a unified style of cooking common to most of a country’s population.
America’s national cuisine emerged in the late 1800s as a result of improved transportation and the emergence of national media.