Cuisine of the United States. Apple pie is one of a number of American cultural icons. The cuisine of the United States reflects its history.
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The European colonization of the Americas yielded the introduction of a number of ingredients and cooking styles to the latter. The various styles continued expanding well into the 1. Why Date After Divorce. Early Native Americans utilized a number of cooking methods in early American Cuisine that have been blended with early European cooking methods to form the basis of American Cuisine.
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When the colonists came to the colonies, they farmed animals for clothing and meat in a similar fashion to what they had done in Europe. They had cuisine similar to their previous British cuisine. The American colonial diet varied depending on the settled region in which someone lived. Commonly hunted game included deer, bear, buffalo, and wild turkey. A number of fats and oils made from animals served to cook much of the colonial foods.
Prior to the Revolution, New Englanders consumed large quantities of rum and beer, as maritime trade provided them relatively easy access to the goods needed to produce these items: rum was the distilled spirit of choice, as the main ingredient, molasses, was readily available from trade with the West Indies. In comparison to the northern colonies, the southern colonies were quite diverse in their agricultural diet and did not have a central region of culture. During the 1. 8th and 1. Americans developed many new foods. During the Progressive Era (1.
One characteristic of American cooking is the fusion of multiple ethnic or regional approaches into completely new cooking styles. A wave of celebrity chefs began with Julia Child and Graham Kerr in the 1.
Food Network. History. Whale was hunted by Native Americans off the Northwest coast, especially by the Makah, and used for their meat and oil. Catfish was also popular amongst native peoples, including the Modocs. Crustacean included shrimp, lobster, crayfish, and dungeness crabs in the Northwest and blue crabs in the East. Other shellfish include abalone and geoduck on the West Coast, while on the East Coast the surf clam, quahog, and the soft- shell clam.
Oysters were eaten on both shores, as were mussels and periwinkles. Grilling meats was common. Spit roasting over a pit fire was common as well. Vegetables, especially root vegetables were often cooked directly in the ashes of the fire. As early Native Americans lacked pottery that could be used directly over a fire, they developed a technique which has caused many anthropologists to call them .
They would heat rocks directly in a fire and then add the rocks to a pot filled with water until it came to a boil so that it would cook the meat or vegetables in the boiling water. In what is now the Southwestern United States, they also created adobe ovens called hornos to bake items such as cornmeal bread. Other parts of America dug pit ovens; these pits were also used to steam foods by adding heated rocks or embers and then seaweed or corn husks placed on top to steam fish and shellfish as well as vegetables; potatoes would be added while still in skin and corn while in- husk, this would later be referred to as a clambake by the colonists. In the same way, they farmed animals for clothing and meat in a similar fashion. Through hardships and eventual establishment of trade with Britain, the West Indies and other regions, the colonists were able to establish themselves in the American colonies with a cuisine similar to their previous British cuisine. There were some exceptions to the diet, such as local vegetation and animals, but the colonists attempted to use these items in the same fashion as they had their equivalents or ignore them entirely if they could.
The manner of cooking for the American colonists followed along the line of British cookery up until the Revolution. The British sentiment followed in the cookbooks brought to the New World as well. One of the cookbooks that proliferated in the colonies was The Art of Cookery Made Plain and Easy (1. Hannah Glasse, who referred to .
This created a large anxiety against the French, which influenced the English to force many of the French to move, as in the expulsion of the Acadians from Nova Scotia to Louisiana. The Acadians left a French influence in the diet of those settled in Louisiana, and among the Acadian Francophones who settled eastern Maine and parts of what is now northern Vermont at the same time they colonized New Brunswick. Local cuisine patterns had established by the mid- 1. The New England colonies were extremely similar in their dietary habits to those that many of them had brought from England. A striking difference for the colonists in New England compared to other regions was seasonality.
In addition, colonists' close proximity to the ocean gave them a bounty of fresh fish to add to their diet, especially in the northern colonies. Wheat, however, the grain used to bake bread back in England was almost impossible to grow, and imports of wheat were far from cost productive. The Johnnycake was a poor substitute to some for wheaten bread, but acceptance by both the northern and southern colonies seems evident. Many of the northern colonists depended upon their ability to hunt, or upon others from whom they could purchase game.
Hunting was the preferred method of protein consumption (as opposed to animal husbandry, which required much more work to defend the kept animals against Native Americans or the French). Livestock and game. The larger muscles of the animals were roasted and served with currant sauce, while the other smaller portions went into soups, stews, sausages, pies, and pastries.
The Spanish in Florida originally introduced sheep to the New World, but this development never quite reached the North, and there they were introduced by the Dutch and English. The keeping of sheep was a result of the English non- practice of animal husbandry. Many homes had a sack made of deerskin filled with bear oil for cooking, while solidified bear fat resembled shortening.
Rendered pork fat made the most popular cooking medium, especially from the cooking of bacon. Pork fat was used more often in the southern colonies than the northern colonies as the Spanish introduced pigs earlier to the South. The colonists enjoyed butter in cooking as well, but it was rare prior to the American Revolution, as cattle were not yet plentiful. Rum was the distilled spirit of choice, as the main ingredient, molasses, was readily available from trade with the West Indies. Further into the interior, however, one would often find colonists consuming whiskey, as they did not have similar access to sugar cane. They did have ready access to corn and rye, which they used to produce their whiskey. The uplands and the lowlands made up the two main parts of the southern colonies.
The slaves and poor of the south often ate a similar diet, which consisted of many of the indigenous New World crops. Salted or smoked pork often supplement the vegetable diet. Rural poor often ate squirrel, possum, rabbit and other woodland animals. Those on the . Wheat was not an option for most of those who lived in the southern colonies. Those who could grow or afford wheat often had biscuits as part of their breakfast, along with healthy portions of pork. Salted pork was a staple of any meal, as it was used in the preparations of vegetables for flavor, in addition to being eaten directly as a protein.
As such, rice played a large part of the diet as it played a large part of the diets of the Africans and Caribbean. In addition, unlike the uplands, the lowlands subsistence of protein came mostly from coastal seafood and game meats. Much of the diet involved the use of peppers, as it still does today. Some, such as Rocky Mountain oysters, stayed regional; some spread throughout the nation but with little international appeal, such as peanut butter (a core ingredient of the famous peanut butter and jelly sandwich); and some spread throughout the world, such as popcorn, Coca- Cola and its competitors, fried chicken, cornbread, unleavened muffins such as the poppyseed muffin, and brownies. Modern cuisine. Major railroads featured upscale cuisine in their dining cars.
During World War I the Progressives' moral advice about food conservation was emphasized in large- scale state and federal programs designed to educate housewives. Large- scale foreign aid during and after the war brought American standards to Europe.
One characteristic of American cooking is the fusion of multiple ethnic or regional approaches into completely new cooking styles. For example, spaghetti is Italian, while hot dogs are German; a popular meal, especially among young children, is spaghetti containing slices of hot dogs. American cooks and chefs have substantially altered these dishes over the years, to the degree that the dishes now enjoyed around the world are considered to be American. Hot dogs and hamburgers are both based on traditional German dishes, but in their modern popular form they can be reasonably considered American dishes. For example, . These different types of pizza can be advertised throughout the country and are generally recognizable and well- known, with some restaurants going so far as to import New York City tap water from a thousand or more miles away to recreate the signature style in other regions. For example, the General Mills Betty Crocker's Cookbook, first published in 1.
American homes. By the beginning of the 2. Excluding Alaska and Hawaii the terrain spans 3,0. West to East and more than a thousand North to South. Northeast. It includes the six states of Connecticut, Maine, Massachusetts, New Hampshire, Rhode Island, and Vermont, with its cultural capital Boston, founded in 1. The Native American cuisine became part of the cookery style that the early colonists brought with them.