North America

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 types of food do you think are eaten in Canada? • What typical American ingredients are native to the region? • Unit Objectives: • 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

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

4. American Food • The modern American diet is an amalgam of foods from around the world. • Our culture and our food as 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.

5. Native American Cuisine • Foundation of beans, corn and squash • Wild game and fish • Nuts and berries • Regional fruits and vegetables

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

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

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

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

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

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

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

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

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

15. West and Southwest • Deserts, mountains, plateaus • Simple cuisine • Dependence on beef • Chili, Chuck Wagon beans, son-of-a-gun stew • Native American, Spanish and Mexican influence • Hot and sunny—many fruits and vegetables

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

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

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

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

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

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

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

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