American Culture and Foods

• American regional cuisine results from a mix of global cultures and influences.
• Immigrants and settlers brought traditions, recipes, and cooking techniques to America.
• These were combined with native techniques and ingredients.
• Cuisines adapted to culture, geography, climate, economy, and available technology.
• American regional cuisines continue to evolve.

New England Cuisine

• Most immigrants came from England and Ireland.
• The original immigrants were the Pilgrims.
• They adopted foods and techniques taught by the Wampanoag tribe.
• New England relies heavily on fresh seafood due to its location on the Atlantic coast.
• Colder climate resulted in crops like corn, beans, and squash, known by natives as the "three sisters".
• Foods of necessity have become specialty foods due to economic improvement.
• Dishes include Boston baked beans, maple syrup, corn muffins, corn chowder, Boston cream pie, lobster bisque, and johnny cake.

East Coast Cuisine

• Millions of immigrants from Italy, Ireland, Greece, and Poland came to the East Coast in the early 1900s, especially New York City.
• They brought their traditional foods, which have evolved into American variations of European cuisine.
• A robust seafood presence is related to the region being coastal.
• Large cities allowed immigrant groups to showcase food cultures.
• Street food, food vendors, pizzerias, delis, delicatessens, and bakeries emerged.
• Denser populations encouraged food preparedness and convenience.
• Technologies in cooking equipment improved to meet needs of a busy culture.
• Dishes include NY cheesecake, philly cheesesteaks, grinders/gyros, matzo ball soup, hotdogs and sausages, and beef on kummelweck.

Southern Cuisine

• Southern foods derive from a mix of Native American, African and European ideas and techniques.
• The Choctaw and Seminole tribes contributed deep pit barbecue and foods like corn.
• Early colonists introduced sugar, eggs, flour and milk.
• The Scottish brought fried chicken.
• Enslaved Africans brought cooking techniques/foods like okra, eggplant, black eyed peas and spices.
• Warm climate lends itself to certain crops.
• Plantations relied on slave labor.
• The African ancestry plays a role in cuisine.
• The South didn't develop like the northeast, stewing techniques were used to feed many with available crops.
• Dishes include Corn Bread, Fried Chicken, Collard Greens, Grits, Chicken and Dumplings, Fried Okra, and Brunswick Stew.

Midwest Cuisine

• Traditional foods were mainly influenced by Northern, Central, and Eastern European immigrants as well as Native Americans.
• The immigrants introduced Swedish pancakes, Polish sausages, Greek Mediterranean dishes, and German schnitzel.
• Known as the "breadbasket" region since wheat, corn, and soybeans are staples.
• Covered by grasslands, they relied more on meat and dairy than crops.
• Beef and pork stockyards have been a major industry.
• Cities such as Cleveland, Chicago, and Milwaukee have influenced quicker cuisines.
• Dishes include Beer Brats, Chicago Deep Dish Pizza, Pork Tenderloin Sandwich, Fried Green Tomatoes, Sauerkraut, Goetta, Pierogi, Reuben, and Brain Sandwich.

Barbecue Cuisine

• Barbecues date back to the 1700s.
• Native Americans cooked meat before the Spanish arrived in the 1500s, when they described barbacoa meaning "to preserve meat by drying or slowly roasting".
• The British brought a vinegar style sauce whereas the French and German brought a mustard style sauce base.
• Pigs were easy to maintain in the south to feed many.
• Not native to America, they were brought overseas during the Columbian Exchange in the 1500s.
• Southern culture lent itself to barbecues.
• All classes of people have enjoyed them, over time technology evolving.
• Dishes include Turkey Barbecue, Corn Pudding, Coleslaw, Peach Cobbler, Barbecue Chicken, Buttermilk Biscuits, Baked Beans, and Smoked Ribs.

Southwest Cuisine

• Includes foods eaten by Spanish colonists, Native Americans, and those of Mexican influence.
• Known for spices such as chili pepper.
• The Native American influence includes the three sisters: corn, beans and squash.
• Nevada has a Basque influence impacting food preferences.
• Cowboys used cast iron skillets to cook over fires.
• The area is hot and dry and has relied on meat and basic crops for centuries.
• Settlers brought their cultural spin.
• Southwest food has become popular, and is claimed by food chains like Chipotle.
• Dishes include Guacamole, Raspado, Arizona Cheese Crisp, Flan, Rocky Mountain Oysters, and Bison Burger, Cactus Fries, and Chili Relleno

Tex-Mex Cuisine

• A primary blend of Spanish and Mexican cuisine.
• The Spanish invaded Mexico in the 1500s.
• Texas was part of Mexico; when it declared independence it became the United States in 1845.
• The term “Tex-Mex” combines Texas and Mexico.
• Native crops became native ingredients in food, including tomatoes, squash, avocado, corn, chili peppers, and cacao.
• The Spanish brought pork, chicken, beef, rice, and cheeses.
• Spanish and Mexican foods are combined into chorizo, which uses Spanish paprika.
• Historically family traditions; restaurants and vendors incorporate the food in restaurants and at events.
• Fajita, Tostada, Chili con Carne, Nachos, Taquitos, Taco, Refried Beans, Queso, Chicken Fried Steak

California Cuisine

• Represents Hispanic, Eastern Asian, Hawaiian, Filipino, and European cultures.
• The blend of cultures is partially because California is on the Pacific Ocean.
• Asian immigration shaped the culture.
• Seafood plays a large role near the water.
• The state is the lead producer of many fruits.
• Traditional Mexican food is seen in Southern portions of the state, due to proximity.
• The state is health-conscious; cuisine is refined and there is a lot of "fusion".
• Car culture led to fast-food burger restaurants
• California Pizza, California Roll, Avocado Toast, Cobb Salad, Baja Tacos, Burritos, Churros, Double Double burger

Cajun/Creole Cuisine

• Blend of West African, French, Native American and Spanish traditions, centered in New Orleans.
• There's an ethnic difference between the two but cuisine is similar, evolving over 300 years.
• The French contributed sauces as well as sweets and breads.
• The Spanish contributed jambalaya.
• Africans contributed okra, barbecue and deep fat frying.
• Caribbean influences include beans and rice dishes.
• Native Americans contributed corn and ways to prepare it.
• Louisiana's location on the water influences the cuisine.
• Seafood presence is prominent- rice, soybeans, corn, sweet potatoes and tomatoes are also grown.
• 60% of Louisiana's economy derives from crops and other percent involves livestock.
• New Orleans draws tourists due to its strong culture/cuisine.
• Dishes include Gumbo, Jambalaya, Beignets, Fried Oyster, Po Boy, Muffuletta Sandwich, Red Beans and Rice, Crawfish and Shrimp Etouffee, and Bananas Foster.

Mountain West Cuisine

• Found in United States, including states like Idaho, Wyoming, Montana, Utah, and Colorado,
• Characterized by local game meats like bison, elk, and venison alongside wild berries, and hearty stews.
• Rustic cooking techniques are influenced by the mountainous terrain and pioneer history.
• The Rocky Mountains encompass states like Montana, Idaho, Wyoming, Colorado, Utah, Nevada, and parts of Arizona and New Mexico.
• High altitude, winters with heavy snowfall, and relatively mild summers with large temperature fluctuations.
• Meat centric like Dishes like bison burgers, elk steaks, grilled trout, and wild game stew are common.
• Wild ingredients are a part of the regional cuisine, some of these include Huckleberries, chokecherries, morel mushrooms, and pine nuts.
• Dutch Oven Pot Roast, Apple Crisp, Chuck Wagon Brisket, Beef Jerky, Wagon Wheel Cookies, Trout, Bison, Rocky Mountain Oysters