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IV. National Foods/Ethnic Foods

IV. National Foods/Ethnic Foods. Introduction Regional Cuisines in pre-Industrial North America French Gastronomy: the First National Cuisine Ethnic Foods and National Cuisines in North America. 1. II. Regional Cuisines in Pre-Industrial North America.

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IV. National Foods/Ethnic Foods

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  1. IV. National Foods/Ethnic Foods Introduction Regional Cuisines in pre-Industrial North America French Gastronomy: the First National Cuisine Ethnic Foods and National Cuisines in North America 1

  2. II. Regional Cuisines in Pre-Industrial North America How did the national foods of the US grow out of earlier regional cuisines? • Diets of the colonial era • English & French • Spanish • African • Regional Cuisines in the United States from around American Revolution (1765-83)

  3. The United States in North America, 1800

  4. II. Regional Cuisines in Pre-Industrial North America • Southwestern US • Navajo herder: 2,000 sheep, 100 Mexican goats, 50 cattle, and 200 horses • Zunis, Pimas, Papagos • Meso-American foods made with wheat and corn, mixed with European and Mexican fruits and vegetables • Northeastern US • New England: corn, pumpkins, maple syrup, seafood, light breads • Pennsylvania: sausages, coleslaw

  5. II. Regional Cuisines in Pre-Industrial North America • Southeastern US • African influence: Hoppin’ John, yams, watermelon • Upcountry • Cherokee nation • Canada • blueberry cake, maple syrup, seafood, tourtierre • Elizabeth Simcoe • Creolization

  6. III. French Gastronomy: the First National Cuisine How did the French pioneer the idea of a national cuisine? • French Revolution, 1789 • American Revolution, 1765-83 • Germany, Italy, and Japan as nation states, 1870s • Pilcher: national cuisines “must be imagined from diverse local foods” • Chef Anton Careme • Brillat-Savarin, Physiology of Taste (1826) • Science in the Kitchen and The Art of Cooking Well (1891) • Franciso Bulnes 8

  7. Ratatouille by Brad Bird and Jan Pinkava, 2007

  8. III. French Gastronomy: the First National Cuisine • Mexican Independence, 1821 • Francisco Bulnes – wheat as the “progressive grain,” 1899 • Mexican nationalist’s claim enchiladas, tamales and tortillas, 1910s

  9. IV. Ethnic Foods and National Cuisines in North America How did ethnic foods and a national cuisine develop in the United States? • New Imperialism (“Scramble for Africa,” late 19th century • 50 million people migrate, 1850s-1914 • Immigration to Canada • Scottish, Irish, and English, 1820s • 4.5 million immigrants, many from eastern and southern Europe,1880-1920

  10. IV. Ethnic Foods and National Cuisines in North America

  11. US and Canadian Westward Expansion, 1803-1912

  12. IV. Ethnic Foods and National Cuisines in North America • Chinese and Gold Rushs • California, 1848 • British Columbia, 1858 • 15,000 Chinese migrants for work on CPR, 1880s • Italian immigration to the US, from 1870s • Italian immigration to Canada, from c. 1900

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