Food of the United States and Canada

Chapter 48

Objective Relate history and geographic location to

cuisines in the United States and Canada. Identify typical ingredients used in dishes of

the United States and Canada and explain their uses.

Describe and prepare dishes from United States and Canada.

Key Terms Bannock Cioppino Croquette Étouffée Goulash Gumbo

Jambalaya Poke Scrapple Succotash Taro

Regions

United States Canada

Northeast Midwest South Southwest West Northwest Hawaii

Northeast East and Midwest West

Northeast Otherwise known as New England. It

stretches from Maine to New Jersey.

Early settlers found corn, squash, deer, beans, berries, maple syrup, wild turkeys, cranberries, as well as seafood.

Common foods from the region are “potboiler” a one dish meal from England and succotash – beans and corn, which is originally a Native American dish.

Northeast New York City and Boston

Ultimate melting pot. It has many ethnic markets and areas neighborhoods where immigrants settled. This helped to keep cooking styles alive.

Boston had a lot of Irish settlers and they added their foods bread, cakes and puddings.

Pennsylvania Dutch German immigrants settled in Pennsylvania. They

brought dishes with sauerkraut and other pickled vegetables as well as sausage. Scrapple – includes pork scraps and cornmeal, flavored with thyme and sage.

Midwest Meat and potatoes type of food.

Germans, Estonians, Ukrainians, Latvians, Scandinavians, and Hungarians came to settle in this area.

They brought such foods as Swedish meatballs, kielbasa, chicken paprika, stuffed bell peppers, and goulash – a Hungarian stew with beef and vegetables and flavored with paprika

South Virginia, North Carolina, South Carolina,

Georgia, Florida, Alabama, Mississippi, and Tennessee.

Typical ingredients include rice, corn, peanuts, sesame seeds, sweet potatoes, and pork.

African-American cooking has influenced many dishes.

Some dishes include hominy, grits, hushpuppies, and Brunswick stew.

Some other dishes include, Key lime pie, peanut brittle, peach cobbler, and sweet potato pie.

Louisiana Creole – mixed heritage, cooking began in the

1700’s from the French settled in New Orleans. It blends African, French, Spanish, Caribbean, and Native American.

Jambalaya – rice dish cooks ham, seafood, chicken, and sausages with rice, vegetables, and seasonings.

Gumbo – combines the Spanish custom of mixing seafood and meat with French-style andouille sausages.

Etouffee – this French word means “smothered.” Shrimp or crawfish are cooked in a liquid or sauce.

Southwest New Mexico, Oklahoma, Texas, and parts of

Arizona and Colorado. Cooking includes Spanish, Mexican, and

Pueblo Indian influences. Crops such as corn, beans, pumpkins, chiles,

tomatoes, and squash, were common. Sopaipillas – sweet versions of fry bread

topped with honey. Tex-Mex dishes are popular, as well as dishes

like chili con carne, huevos rancheros, and barbecue.

West California – combined Spanish, Mexican, and

Native American ingredients, influences and techniques.

Cioppino – a San Francisco fish stew originally made at Fisherman’s Wharf.

Northwest Oregon, Washington, Alaska

Variety of seafood: clams, mussels, shrimp, giant halibut, salmon, and tiny Olympic oysters.

Hawaii Stopping point for ships from Asia to North

America

Poke – sliced raw fish mixed with seaweed, onions, chiles, and soy sauce.

Luau – a celebratory meal cooked in a pit. Dishes would include, lomi lomi (salmon cut into pieces with tomatoes and onions) and haupia (a coconut flavored pudding)

Canada Northeast

Newfoundland, Nova Scotia, New Brunswick, and Prince Edward Island.

Known for its seafood. Also potatoes are a valuable crop.

East and Midwest Quebec, Manitoba, Saskatchewan, and

Alberta.

Quebec – aged cheeses from the milk of cows, goats, and sheep. Croquettes – seafood is broiled, and baked, is pureed and bound with a thick sauce and formed into small shapes. It is then deep-fried.

Manitoba, Saskatchewan, and Alberta are the bread basket of the area. Wheat, corn, rye, millet and sunflowers cover the prairie land.

West “potlatching” – a native Indian feast with

dancing and eating. Foods includes salmon, venison, moose, clams, huckleberries, and oil made from eulachon fish.

Fishes include, Alaskan salmon, halibut, trout, Arctic Grayling, and Kokanee salmon.

Popular wilderness dishes include, caribou steak, venison, and buffalo burgers.