The United States and Canada

The First Inhabitants and Early Settlers

Beans, corn, and squash supplied the basis of their diets.

Hunted wild game, gathered nuts and berries, and fished.

Food customs began with the Native Americans

Native Americans were healthier than the Europeans of that time.

They were able to adapt many of their food customs to take advantage of New World ingredients.

British and Spanish were first permanent colonists in the U.S.

Colonists grew new varieties of vegetables and fruits.

The Immigrants

British, Dutch, German, and French, people settled in the Northeast; British, French, and Spanish settled in the Deep South

Immigrants tended to settle in areas with climates similar to those of their homelands.

Many immigrants stayed together in groups and settled in

particular regions:

Chicago, New York, and other large industrial cities attracted large groups of Poles, Irish, French, and Italians.

Scandinavians and German traveled to Wisconsin and Minnesota to farm.

Chinese, Japanese, an other South Asians settled along the Pacific Coast.

New immigrants brought their native food customs.

Holidays in the U.S.

Some holidays are celebrated only in regions of the country.

Many holidays are ethnic celebrations

One regional holiday is Mardi Gras, Cinco de Mayo, and Kwanzaa.

New England

British were first people to settle in area.

The character of the people and the land they inhabited shaped the character of New England cooking.

New England

Seafood and wild game supplemented the foods.

The waters provided the seafood which later became New England specialties

New England

Foods were used to create hearty, substantial meals.

One-dish meals were popular.

Clam chowder was one of the most popular

New England

Mid Atlantic

South of New England, land is rich and fertile.

Settled by Dutch, German, Swedish, and British immigrants.

Mid Atlantic

Dutch were excellent farmers and bakers.

Introduced waffles, coleslaw, cottage cheese, and griddle cakes

Mid Atlantic

SOUTH

SOUTH

States include: West Virginia, Virginia, North and South Carolina, Georgia , Florida, Alabama, Mississippi, Kentucky, Tennessee, Arkansas and Louisiana .  Immigrants from France, England, Ireland, Scotland and Spain settled in the South.They brought African slaves to the U.S. to work on the large plantations and serve in the huge mansions.

South

Mild climate made year round production of many crops possible: sugarcane, rice and peanuts. Fruits and vegetables were grown on a smaller scale. Waters and forests important food sources: catfish, bass, trout, terrapin (turtle, crabs, crayfish, oysters and shrimp. Wild game included squirrel, goose and turkey. Brunswick stew –vegetables and game, poultry or beef cooked together slowly until tender. Corn is a staple food in the South, dishes like corn bread and spoon bread (pudding casserole).

South

Pigs and chickens are common and important in cuisine. Soul Food: Combines the food customs of African slaves with the food customs of Native Americans and Europeans. Chitterlings (hog intestines), okra (green pod shaped vegetable), greens, yams (use in sweet potato pie) and greens are popular. 

Creole Cuisine:New Orleans is the home of Creole cuisine which is enjoyed all over the South. Combines French with ingredients of the Africans, Caribbeans, Spansih and Native Americans.

South

Popular dishes include: gumbo (meat and vegetable soup), jambalaya (rice dish), red beans and rice, beignets (deep fried dough served w/powdered sugar),

café au lait (chicory coffee and hot milk ), café brulot (strong coffee ) and pralines (rich sugar/pecan candy). Cajun Cusine:Hearty fare of rural Southern Louisiana.

Popular dishes include gumbo, jambalayas, crawfish, okra, rice, pecans beans Andouille (smoked pork sausage, chaudin (braised pig stomach stuffed with ground pork and vegetables), rice dressings and tartes douces (sweet crust pies). 

Midwest

MIDWEST

States include: North and South Dakota, Minnesota , Wisconsin, Michigan, Ohio, Indiana, Illinois, Missouri , Iowa, Nebraska, Kansas and Oklahoma. Breadbasket of the nation due to rich soil, good climate and advanced farming techniques. Corn, wheat and soybeans major crops. Fairs, festivals and picnics are popular; serve homemade breads, cakes, pies, cookies, jams and jellies.

Potluck are traditional gatherings where each family brings a dish. Cooking is hearty and uncomplicated.

West and southwest

West and southwest

States include Texas, New Mexico, Colorado , Wyoming, Montana, Idaho , Utah, Arizona and Nevada. Westerners eat simply and enjoy meat and game, homemade breads, biscuits and locally grown fruits and vegetables. Beef is important.

West and southwest

Chili is popular in Texas. From across the Rio Grande came the spicy Mexican foods that were quickly adopted. Beans, corn, tortillas, tostadas and tacos all have Mexican origins. Other popular dishes include tamales and sopapillas (sweet fried pastries). Barbecues are common. 

Pacific coast

Pacific coast

States include California, Oregan, Washington and Alaska.  California: rich, fertile soil, warm sunny climate . Fruits and vegetables grow in abundance . Lots of fish and shelldish used. 

Cooking techniques are simple . Far East and Mexican influence. 

Pacific coast

Prospectors looking for gold brought sourdough (a dough containing active yeast plants) with them. Used to make breads . Always kept a small amount of starter for the next batch .

 

Alaska has long, frigid winters. Caribou, sausage and reindeer steak are specialties. Other game include rabbit , and bear.

Pacific coast

The Pacific Ocean provides Alaskan king crab. Inland lakes and streams provide salmon and trout. Blueberries, huckleberries and cranberries grow wild and are used to make pies, jellies, jams and cranberry catsup.

Hawaiian islands

Hawaiian islands

First settled by Polynesians . Hawaiians have a rich heritage of songs and stories. Kamehameha captured_ the entire island and became king. He established order and peace . Hawaii became a state in 1959. 

Pineapple, sugarcane and tourism are Hawaii’s three largest industries . Poi – smooth paste made from the starchy root of the taro plant.

Hawaiian islands

Limu – seaweed Men typically prepared the food. Men and women were not permitted to eat at the same table. Now, most Hawaiians eat three meals a day. Chinese and Japanese have influenced Hawaiian cuisine. 

Luaus are elaborate outdoor feasts , very popular. Serve kalua puaa (whole roasted and dressed pig) cooked in an imu ( pit lined with hot rocks and banana leaves).