Food Around the World

1. Food Around the World The United States

2. Your Description Goes Here Where in the World?

3. Historical Overview • Food traditions began with Native Americans • Excellent farmers • Grew many fruits and veggies • Gathered fruits, nuts and hunted wild game to supplement diet • British and Spanish colonists followed Natives • Followed by French and Dutch • Each group had to adjust to the climate and geography of the area in which they settled • Natives taught first colonists how to hunt, fish and plant crops • Learned to eat new animals, fish, vegetables and fruit from relationships with Natives • Your Description Goes Here

4. Historical Overview • As knowledge grew colonists added new dishes to their diets, such as: • Used local lobster, crab and other fish in seafood chowders • Salted pork and preserved beef for a variety of meat dishes throughout the winter • Used pumpkin and wild berries to make pies, puddings and cakes • Your Description Goes Here

5. Where Did That Come From? • Immigrants brought their food customs to New World and adapted the recipes to the foods that were available in their region • Italians: pasta sauces from tomatoes, basil and onions sold by street vendors in New York • Chinese: used chicken, bamboo shoots and water chestnuts to make chow mein • Poles: stuffed cabbage leaves with ground beef and tomato sauce to make traditional cabbage rolls • Your Description Goes Here

6. Holidays in the United States

7. Mardi Gras • Celebrated in some parts of the South where French settlers introduced it • Mardi Gras: French for fat Tuesday • Celebrated on day before Lent • Mardi Gras began as a last celebration before entering into the solemn time of fasting and prayer known as Lent • Festivities include parades with marching bands and floats, gala balls and parties • Special foods • Cajun favorites: shrimp mold appetizer, crab bisque and crawfish stew • Classic dessert – king cake • Your Description Goes Here

8. Cinco de Mayo • Celebrated by Mexican Americans • Spanish for Fifth of May, which is the day of celebration • Marks the victory of severely outnumbered Mexican troops over French troops at the Battle of Puebla in 1862 • Festivities include parades, music, dancing and carnivals • Traditional foods: • Sweet breads and coffee • Hot chocolate flavored with cinnamon • Your Description Goes Here

9. Kwanzaa • Family-centered observance of cultural unity among people of African heritage • Kwanzaa = “first fruits” in Swahili • Weeklong celebration between Christmas and New Year’s Day • People use this time to think about their ancestry, family and community • Kwanzaa was developed in the United States but is becoming popular among people of African descent all over the world • Karamu • Last night of Kwanzaa • Ritual feast held by families • Your Description Goes Here

10. Regions of the United States

11. New England • Maine • New Hampshire • Vermont • Massachusetts • Rhode Island • Connecticut • Your Description Goes Here

12. New England • Settled first by the British • Rocky, mountainous or forested land – hard to farm • People worked hard to survive • Learned how to dry and salt foods to preserve them in order to survive long, cold winters • Cooked in large fireplace in home – used Dutch ovens and beehive ovens to bake foods over coals • Popular foods • Water: lobsters, crabs, clams and other shellfish • Forests: wild turkeys, geese, ducks, pheasants • Baked Goods: Indian bread, Sally Lunn, johnnycakes • Corn: corn sticks, Indian pudding, cornmeal mush, succotash • Dried foods: beans, corn, apples • One-dish meals: New England boiled dinner, red-flannel hash • Maple syrup used to flavor vegetables and desserts • Your Description Goes Here

13. New England Menu New England Clam Chowder Boiled Dinner Boston Baked Beans Brown Bread Blueberry Muffins Pumpkin Pie Tea • Your Description Goes Here

14. Mid-Atlantic • New York • Pennsylvania • New Jersey • Delaware • Maryland • Your Description Goes Here

15. Mid-Atlantic • Climate is milder than New England • Region is rich and fertile = profitable farming • New Jersey • Major center of fresh fruit and vegetables • Ships apples, peaches, beans, cranberries, tomatoes, onions, asparagus, cucumbers, peas and melons to many parts of US • Settled by Dutch, German, Swedish and British immigrants • Dutch • Excellent farmers – well-stocked gardens and orchards • Excellent bakers – introduced cookies, doughnuts, molasses cake, gingerbread, waffles, coleslaw, cottage cheese and griddle cakes to US • Your Description Goes Here

16. Pennsylvania Dutch in the Mid-Atlantic • Settled in southeast section of Pennsylvania • Extremely successful at adapting their farming techniques to the soil in PA • Developed a hearty, rural, inventive style of cooking different from others in Mid-Atlantic region • Learned to can, pickle and dry produce, meat and poultry raised on farm • Based style on Old World techniques – thrifty; no waste • New dishes to eliminate waste: pickled pigs’ feet, blood pudding, scrapple, smoked beef tongue, sausages, bologna • Soup: made from whatever was available; very popular • Chicken corn soup still a traditional favorite • German foods common in PA-Dutch diets • Sauerbraten, sauerkraut, liverwurst, pork • Accompanied by noodles, dumplings, potato pancakes and other filling foods • Your Description Goes Here

17. Pennsylvania Dutch in the Mid-Atlantic • Each meal included 7 sweets and 7 sours • EX: pickled fruits and vegetables, relishes, jams, preserves, salads and apple butter • These foods were stored in cellars for use throughout the year • PA-Dutch baked specialties: coffee cakes, sticky buns, funnel cakes, crumb cakes, shoofly pie • Some religious groups (Amish, Mennonites) shared German heritage with PA-Dutch but chose to live in isolated groups • Their isolation helped to preserve their hearty home-style cooking and native crafts • Your Description Goes Here

18. Mid-Atlantic Menu Stewed Chicken and Dumplings Buttered Green Beans Coleslaw Rye Bread Shoofly Pie Coffee • Your Description Goes Here

19. The South • Virginia • West Virginia • Kentucky • North Carolina • Tennessee • South Carolina • Georgia • Alabama • Mississippi • Louisiana • Arkansas • Florida • Your Description Goes Here

20. The South • Settled by immigrants from France, England, Ireland, Scotland and Spain • Once immigrants were established they brought over slaves from Africa to help work on huge plantations and serve in large mansions • Mild climate = year-round production of many crops • Most economically important crops • Sugarcane • Rice • Peanuts • Other important sources of food in the South • Gardens and orchards for fruits and veggies • Waters: catfish, bass, trout, turtle, crabs, crayfish, oysters, shrimp • Forests: squirrel, goose, turkey • Your Description Goes Here

21. Staples of The South • Corn • Breakfast: hominy, hominy grits • Hot Breads: corn bread, spoon bread • Livestock – Pigs and Chickens • Pigs: spareribs, cured ham, fat back, chitterlings, pigs’ feet • Chicken: fried chicken • Rice (grew in Carolinas) • Used in many dishes • Combined with beans, meat or seafood to make economical and nutritious dishes • Other Southern specialties • Hot breads: buttermilk biscuits and shortnin’ bread • Black-eyed peas, yams and nuts – pecan pie and Hoppin’ John • Beans, sweet potatoes and a variety of green • Your Description Goes Here

22. Distinct Cuisines Developed in The South

23. Soul Food • Combines the customs of African slaves with the food customs of Native Americans and European sharecroppers • Developed around those few foods readily available to all three groups of people • Used foods from small gardens, small allotments of cornmeal, hunted wild game and used animal parts discarded by slave owners • Popular Soul Foods • Hot breads and puddings: batter bread, hush puppies, corn bread, hoe cake and cracklin’ corn bread • Hog and cow parts: chitterlings, used hogs’ feet, tails, snouts, ears • Vegetables: corn, squash, black-eyed peas, okra, green, yams • Fried okra, sweet potato pie, collard greens • Your Description Goes Here

24. Creole Cuisine • New Orleans is the home of Creole cuisine • Combines the cooking techniques of the French with the ingredients of the Africans, Caribbeans, Spanish and Native Americans • Gumbo • Soup that reflects various cultures of Southern Louisiana • Recipes vary in their combination of meats, poultry, seafood, okra and other vegetables • Family recipes are often handed down through generations • Jambalaya • Traditional Creole rice dish • Rice, seasonings, shellfish, poultry and/or sausage • Other Creole specialties • Beignets: deep-fried squares of bread dough with powdered sugar • Café au lait and café brulot: coffee mixtures • Pralines: sweet, rich candy made with sugar, pecans and sometimes milk or buttermilk • Your Description Goes Here

25. Cajun Cuisine • Hearty fare of rural Southern Louisiana • Reflects the foods and cooking methods of the Acadians (French-speaking immigrants from Nova Scotia, Canada), French, Native Americans, Africans and Spanish • Characterized by gumbos and jambalayas • Frequent ingredients in Cajun cooking • Crawfish, okra, rice, pecans, beans, andouille (smoked pork sausage) • Many dishes center around game and seafood locally available • Traditional Cajun dishes • Chaudin: braised pig stomach stuffed with ground pork, onions, bell peppers, ,garlic and diced yams • Rice dressing: rice cooked with bits of chicken liver, chicken gizzard and/or ground pork and seasoned with parsley and onion • Tartesdouces: pieces made with soft, sweet crust and fillings like custard, blackberry, coconut or sweet potato • Your Description Goes Here

26. Southern Menu Southern Fried Chicken Squash Pudding Greens with Vinegar and Oil Dressing Buttermilk Biscuits Pecan Pie Chicory Coffee • Your Description Goes Here

27. Mid-West • North Dakota • South Dakota • Nebraska • Kansas • Oklahoma • Minnesota • Wisconsin • Iowa • Missouri • Illinois • Indiana • Michigan • Ohio • Your Description Goes Here Oklahoma

28. Mid-West • Called the “bread-basket” of the nation • One of the world’s most agriculturally productive regions due to rich soil, good climate and advanced farming techniques • Lots of corn, wheat, soybeans, beef, pork, lamb, poultry, fish, dairy products, and fruits and vegetables • Food plays a large part at most Mid-West gatherings • Fairs, festivals and picnics • Festivals in cities (Apple Festival) • Potlucks and buffet dinners • Your Description Goes Here

29. Mid-West • Cuisine • Staples: broiled steak, roast beef, baked and hash brown potatoes, corn on the cob • Foods from Mid-West: coleslaw, fresh tomatoes from garden, home baked rolls, apple pie, brownies • Mid-West breakfast: fruit, hot cereal or cornmeal mush, pancakes, bacon, eggs, toast, coffee • Foods from Mid-West immigrants: Swedish meatballs, Greek moussaka, German bratwurst, Polish sausage, Italian lasagna • Your Description Goes Here

30. Mid-West Menu Broiled Steak Baked Potatoes Sauteed Zucchini Sliced Tomatoes Warm Whole Wheat Bread Deep Dish Apple Pie Milk Coffee • Your Description Goes Here

31. West and Southwest • Montana • Wyoming • Idaho • Colorado • Utah • Arizona • New Mexico • Nevada • Texas • Your Description Goes Here

32. West and Southwest • Land of contrasts – abandoned mining towns, desolate deserts, sprawling ranches, mountains, plateaus and oil fields • Westerners tend to eat simply • Enjoy meat and game, homemade breads and biscuits, locally grown fruits and veggies • Beef plays an important part in diet • Lamb is sometimes eaten – roasted or stewed • Antelope, rabbit, deer and pheasant popular wild game • Southwest associated with cowboys and chuck wagons • Also influenced by Native Americans, Spaniards and Mexicans • Native Americans: corn, squash, beans • Spanish: cattle, sheep, saffron, olive oil, anise • Aztecs of Mexico: red and green peppers • Your Description Goes Here

33. West and Southwest • Beef • Staple food of Southwest • Used by trail cooks to make stews and chili • First chili made with beef cubes, peppers and seasonings (no beans) • Adopted spicy foods from Mexico • Beans, corn, tortillas, tostadas, tacos • Tamales: mixture of cornmeal and peppered ground meat wrapped in corn husks and steamed • Sopapillas: sweet fried pastries • Barbeques important in region • Many fruits and veggies grow year-round • Texas: grapefruit, oranges, strawberries • Rio Grande valley: melons, lettuce and others • Your Description Goes Here

34. Southwestern Menu Nachos Barbequed Beef Short Ribs Three Bean Salad Tossed Greens with Ranch Dressing Mexican Cornbread Sopapillas Coffee • Your Description Goes Here

35. Pacific Coast • Alaska • Washington • Oregon • California • Your Description Goes Here

36. Pacific Coast • Areas of Pacific Coast vary widely in geography, climate, culture and food customs • Most parts of California have rich, fertile soil; warm, sunny climate; adequate rainfall • Fruits and veggies of all kinds produced in California • Avocados, papayas, pomegranates, dates, Chinese cabbage, oranges, grapefruit, lettuce, tomatoes • Oceans and inland lakes provide fish and shellfish • Shad, tuna, salmon, abalone, lobsters, crabs, shrimp, oysters • Many foods from CA available in Oregon and Washington • Also available in Oregon and Washington • Peaches, apples, strawberries, apricots, raspberries, blackberries, blueberries, boysenberries • Steak, chops and other US fare make up remainder of Pacific Northwest diet • Your Description Goes Here

37. Pacific Coast • Cooking techniques are simple • Take advantage of natural flavors and colors • Bake or broil fresh fish and shellfish • Serve veggies and fruits fresh • Immigrants who settled in region also influenced food • Chinese, Japanese, Koreans, Polynesians contributed native foods and dishes – chop suey • Mexicans – tamales and enchiladas • Prospectors – sourdough bread • Your Description Goes Here

38. Alaska • In south Alaska, climate is more mild and vegetable, grain and dairy farms dot the countryside • Alaskan meat specialties: caribou sausage and reindeer steaks • Other Alaskan specialties: • Fiddlehead ferns: young leaves of certain ferns eaten as greens • Raw rose hips: the ripened false fruit of the rosebush • Cranberry catsup • Other favorites: rabbit, bear, Alaskan king crab, salmon, trout, blueberries, huckleberries, cranberries • Your Description Goes Here

39. Pacific Coast Menu Salmon Steaks with Dill Sauce New Potatoes and Peas Avocado Salad Sourdough Bread Blackberry Buckle Iced Tea • Your Description Goes Here

40. Hawaiian Islands • Your Description Goes Here

41. Hawaiian Islands • Polynesians were first to settle • Christian missionaries and Europeans came to Hawaii in 1800s – some began large sugar plantations • US annexed Hawaii in 1898; became state in 1959 • During last century, Hawaii has grown rapidly – three largest industries are pineapple, sugarcane and tourism • Traditional Hawaiian diet consisted mainly of: • Poi: smooth paste made from starchy root of taro plant • Limu: seaweed (often eaten as a relish) • Fish • Men traditionally prepare meals; couldn’t eat at same table as women or cook food in same ovens • Your Description Goes Here

42. Hawaiian Islands • Current Hawaiian diet consists of three meals • Breakfast consists of foods from the mainland • Lunch and dinner may incorporate more traditional Hawaiian foods • Various groups of immigrants have contributed different foods to Hawaiian culture • Polynesians: coconuts and breadfruit • European traders: chicken and pork • Missionaries: stews, chowders, corn dishes • Indians: curries • Chinese laborers (brought over to work in sugar fields): rice, bean sprouts, Chinese cabbage, snow peas, soybeans, bamboo shoots, stir-fry techniques • Japanese: variety of rice and fish dishes, pickled foods • Has led to creation of Hawaiian markets with an amazing variety of foods available • Your Description Goes Here

43. Hawaiian Islands • Luaus • Elaborate outdoor feasts still popular today • Kaluapuaa – whole, young pig dressed, stuffed and cooked in a pit • Bananas, sweet potatoes, meat or seafood dishes may be wrapped in leaves and roasted with pig to be served at luau • Poi dishes also served • Musical entertainment, singing and dancing usually accompany a luau • Your Description Goes Here

44. Hawaiian Menu Shrimp Curry Rice Spinach with Evaporated Milk Banana Biscuits Tropical Fruit Medley Coffee • Your Description Goes Here

45. The Foods of Mexico Life Planning 2nd Block

46. Where is Mexico???

47. Geography and Climate • Deserts, mountains, grasslands, woodlands, tropical rain forests – all found in Mexico • Climate differs from region to region • Much of Mexico is mountainous with valleys separating the different ranges • Some regions are wet and humid • Nearly half of Mexico is arid or semiarid • Both geography and climate affect food customs • Near water: diet includes lots of fish • Area near US: too dry for large scale crop production but suitable for raising cattle – beef is staple food • Southern Gulf Coast: variety of tropical fruits and veggies • Central Plateau: adequate moisture and cool temperatures – profitable production of corn and beans

48. Mexican Culture • Original inhabitants of Mexico = Aztecs • Very advanced civilization for their time • 1520 – Hernando Cortes and conquistadores explored and plundered Mexico • Spanish controlled Mexico except for a few years in middle of the 1800s • Greatly affected development of Mexican culture • Architecture, language and food customs

49. Mexican Lifestyle • Living Quarters • Most are simple • Hand-carved beds, tables and chairs • Handmade dishes and utensils • Families • Close-knit • Children learn to help parents at early age • Rural children: work in fields, do housework and take care of younger siblings • City children: get jobs to supplement family income

50. Mexican Holidays • Most holidays center around religious celebrations as most Mexicans are Roman Catholic • Feast of Epiphany • January 6 • Falls at the end of a 22-day celebration of Christmas • Celebrates the coming of three kings to see the infant Jesus • People gather to share a special supper, which includes a ring-shaped cake with a tiny plastic baby baked inside. The person who gets the piece of cake with the baby hosts a tamales party for all who are present. The party is held on February 2 which is Candlemas Day. • Candlesmas Day – day Jesus’ parents took him to the temple in Jerusalem