WESTERN FOOD CULTURE

Week 15: A journey to the culinary past…

America
Pre-Columbian Era
It is not known how or when the Native
Americans first settled in America (ie sail
over from Old World?). One theory proposes
that people migrated from Eurasia across
Beringia, a land bridge connecting Siberia
to Alaska and then spread southward
throughout America.

This migration may have begun as early as

30,000 years ago and continued through to
about 10,000 years ago, when the land
bridge became submerged by the rising sea
level at the end of the last glacial period.
These early inhabitants, Paleoamericans,
diversified into hundreds of culturally distinct
tribes and nations.
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Pre-Columbian Era
The American Natives are
reasonably healthy before the
European invasions. They lived in
the land, cultivated rich soils &
grew crops. This country was a
bountiful place hundreds of years
ago and Native people survived
quite nicely.

They planted
corn, beans & squash, a.k.a
“THREE SISTERS”.
This Food Trio is interdependent on
one another.

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The Three Sisters
Bean supplies the nutrient (Nitrogen)
to the soil that others need to grow.

Corn provides support for the Beans to

grow.

Squash keeps the weeds out between

corn & bean.

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 The Three Sisters
All originated from the indigenous people of Mexico, Central &
South America and made their way north to the native
Americans.

Today they are used across the continent in:

• grits, cornbread & hoppin' john in the South
• tortillas & pinto beans in the Southwest
• baked beans & succotash in the Northeast
• pumpkin pie for Thanksgiving succotash

Grits (cornmeal) hoppin' john pinto beans

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Grit - https://www.youtube.com/watch?v=V6R-80q0kQQ
Map of U.S.A.

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Colonial Period

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 Colonial Period - SPAIN

Christopher Columbus

Spanish explorers were the 2nd Europeans after Leif Erikson

(1st explorer from Iceland) to arrive in America with
Christopher Columbus’ 2nd expedition.
The Spanish sent some settlers, creating the 1st permanent European
settlement in America at St. Augustine, Florida, in 1565.
Much larger and influential settlements included
SANTA FE, SAN ANTONIO, SAN DIEGO, TUCSON, ALBUQUERQUE,
LOS ANGELES and SAN FRANCISCO (in California, Arizona, New Mexico)
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 Colonial Period - SPAIN
The Spanish influence was felt in the south-
western and western parts of America, from
Florida to California.

They brought hot peppers, like cayenne and

Tabasco, north-culinary delights they had
pilfered from the Indians of Mexico, Central
and South America.

Bean dishes are characteristic of the Spanish

influence on American food. Foods like chili &
guacamole (made from avocado, a native
fruit) were also brought here by them.
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Colonial Period - BRITAIN
The foods of the Northeast reflect the English origins of the country.
Meats & vegetables imported from the homeland merged with local
ingredients e.g. turkey, maple syrup, lobster, clams, cranberries and corn
to provide delicious specialties such as:
Indian pudding Boston brown bread Maine-boiled lobster

Clam chowder
In North America, chowder is a generic name for
seafood/vegetable stews & thickened soups, often with
milk or cream & mostly eaten with saltine crackers.
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 Colonial Period - FRANCE
In Louisiana, use of peppers with tomato
became the standard formula to change
standard recipes into CREOLE (kree-ohl)
variations, blends of French, Spanish,
Portuguese, Italian, Native American &
African influences. Hence it tends toward
classical European styles (the aristocrats).

It is similar to Cajun cuisine in ingredients.

Cajun cuisine arose from more rustic,
provincial French cooking adapted by the .
Acadians (French inhabitants peasantry
expelled by the British in 1755).
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 Other Influences
African slaves brought important techniques like
smoking meats, frying grains & legumes into
fritters, boiling leafy green vegetables and making
hot and spicy sauces.
Since African-Americans ran the kitchens on Southern
plantations, they played a major role in moulding the
renowned cuisine of the South.

“Soul food" is a cuisine style developed by

the African slaves during a dark period in the
history of America.
The meat used was the least desirable cuts.
The vegetables were all that was available.
From these meagre ingredients evolved a
simple yet ”hearty and delicious” cuisine.
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 Other Influences
Italians arrived in America in late 19th century.
By early World War II, selected Italian dishes had
become as American as apple pie. The 1st was
spaghetti with tomato sauce followed other
pastas.

Pizza took off after World War II and Chicago

became the center for a deep-dish double-crusted
style that has since spread nationwide as
“CHICAGO PIZZA."

Italian butchers gave tips on cooking

“OSSO BUCCO” (veal shanks braised
with vegetables, white wine & broth).
Italian farmers helped to popularize
vegetables as artichokes & eggplant.
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 Melting Pot
In the late 19th & early 20th centuries, European immigration to America
became increasingly diverse & great in numbers with arrival of Southern &
Eastern European immigrant groups eg. the Italians, Jews & Poles.
Many returned to Europe but those who remained, merged into the cultural
melting pot, adopting American lifestyles.
By contrast, Chinese arrivals met intense hostility and new laws in the 1880s
tried to exclude them, but many arrived illegally. Hostility forced them into
"Chinatowns" or ethnic enclaves in the larger cities, where they lived a
culture apart and seldom assimilated.
The acquisition of Hawaii in 1898, with full citizenship for the residents of all
races, greatly increased the Asian American population.

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Regional Food: North East
New England cuisine originated
from the north-eastern region of
America. It is characterized by
extensive use of seafood & dairy
products, resulting from reliance
on its seaports, fishing industry &
extensive dairy farming in inland
regions.

Many of New England's earliest

settlers were Puritan (English
Reformed Protestants), whose
baking foods such as pies, beans &
turkey were common. Two
prominent food native to New
England are ”maple syrup” &
”cranberries”.
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 Regional Food: North East
Connecticut: Apizza (new-haven
style pizza) white clam pie .
Home of Subway

Maine: Lobster

Massachusetts: Maple Syrup,

Wild Blue berries, Kielbasa
(sausage), Pierogi (dumplings)

New Hampshire: Tourtière

(meat pie originating from
Quebec, made with finely diced
Pierogi Tourtière
pork and/or veal, or beef)

Rhode Island: Clam Chowder,

Celery salt, milkshakes

Vermont: Cheddar Cheese 16

Regional Food: North East
New York City
Waldorf Salad
In 1896, Oscar Tschirky, the maître
d'hôtel of famous Waldorf-Astoria
Hotel, created a salad of apples,
celery & mayonnaise. Immediately
popular, the new dish was called
Waldorf Salad. Chopped walnuts
later became an ingredient. Eggs Benedict
It was created at Delmonico's
Restaurant in response to a complaint
that the menu never changed.
Regulars at the restaurant,
Mr. & Mrs. LeGrand Benedict asked
for something new. To oblige, the chef
served up eggs on ham on a muffin &
covered in Hollandaise sauce..17
Regional Food: North East
New York City:
Swiss immigrants, the Delmonico family created NYC's
1st real luxury restaurant (1835 -1881), featuring French
& American cuisine. Under the direction of French chef
Charles Ranhofer, Delmonico's set the standard for
gourmet food.
Tender strip of boneless top loin as an
Boiled, buttered potatoes sprinkled
American classic, a.k.a. Kansas City
with parsley & lemon juice.
strip steak or New York steak.
Delmonico Steak Delmonico Potatoes

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 Regional Food: Midwest
Midwestern cuisine is a regional
cuisine of the American Midwest.
Its culinary roots are from
Central, Northern & Eastern
Europe, and influenced by
regionally & locally grown
foodstuffs and cultural diversity,

showcasing simple & hearty

home cook dishes. 19
 Regional Food: Midwest
Illinois (Chicago)
• Top producer of corn, soybeans &
sweet corn.
• Home of Chicago-style hotdog
Chicago pizza

Michigan (Detroit)
• Western & northern Michigan are
notable fruit-growing & wine-
making.
• Home of Coney Island Hot dog

Ohio (Cleveland)
• Polish Boy, consists of a link of
kielbasa in a bun & covered with a
layer of French fries, barbecue 20
sauce or hot sauce & coleslaw
 Regional Food: Midwest
Columbus: Home of famous fast
food restaurants – Wendy’s and
White Castle.

Indiana: Sugar Cream Pie and

Pork Tenderloin Sandwich.

Minnesota (St. Paul and

Minneapolis):
Home of below brands

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 Regional Food: South
Foods that is commonly
associated with the South are:
• grits
• country ham
• hushpuppies
• chicken fried steak,
• buttermilk biscuits served
with gravy/sorghum
• boiled/baked sweet
potatoes
• barbecue ribs
• boiled peanuts etc .

Hushpuppy - small, savory, deep-fried balls made from cornmeal-based batter. 22

 Regional Food: South
Southern Louisiana:
Jambalaya is a Louisiana Creole dish of Spanish &
French influence, an evolution of Paella.
A large supplier of hot sauces with its peppers &
the largest supplier of crawfish in the country.
Oyster Rockefeller in New Orleans
Named after John D. Rockefeller, the richest
American at the time (associated to the richness
of the sauce)

South Carolina:
Rice was historically an important crop, leading to
specialties like "Hoppin' John" (a mixture of rice,
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black-eyed peas flavoured with salted pork) & Charleston Red Rice.
 Regional Food: South
Oklahoma is reputable for grain &
bean-based dishes, e.g. cornbread and
beans or the breakfast dish biscuits &
gravy.
Maryland is known for Smith Island
Cake consisting 8-15 thin layers cake
filled with crème, frosting and/or
crushed candy bars.

Florida is home of Key lime pie,

swamp cabbage & Orange Juice.
Arkansas is the top
rice-producing state
and noted for catfish
& pork barbecue..
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 Regional Food: South
Virginia
Produces Smithfield ham & a major
supplier of apples & peanuts.

Kentucky
Famous for Burgoo (meat stew) &
beer cheese.

Texas
Specializes in barbecue & chili "Tex-Mex“
(combination of Texan and Mexican) .
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 Regional Food: West
In the Northwest,(Oregon & Washington),
various specialties are grilled over a wood fire
& served together with naturally occurring
foodstuffs as blackberries & mushroom as
regional cuisine.

In the Plains/Mountain States (Utah,

Montana, Idaho, New Mexico, Nevada,
Colorado & Wyoming), cuisine is driven by
cowboy/ranch culture, variations on the wild
game hunted and outdoor cooking.
Chuckwagon dinners are popular on ranches
& tourist locations.
Rocky Mountain oysters (bull/pig/sheep calf testicles used for
human consumption) are part of Western regional food served
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up for the delight of squeamish tourists.
 Regional Food: West
California
The evolution of California Cuisine & the influence of Alice Waters
are major factors in regional cuisine of the West. The slow food and
local food movements are parts of this phenomenon.

Slow Food: Promoted as an alternative to fast food, it strives to

preserve traditional and regional cuisine & encourages farming of
plants, seeds and livestock characteristic of the local ecosystem
Local Food: self-reliant food economies, local purchasing, local
economies

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 Other Inspirations
Alice Waters is a US chef, restaurateur,
activist & author.
Owner of Chez Panisse, a Berkeley,
California restaurant opened in 1971,
famous for its organic, locally-grown
ingredients & pioneering California cuisine.
It has consistently ranked among the
World's 50 Best Restaurants.
She has been cited as one of the most
influential figures in food in the past 50
years & has been called
“the mother of American food”.
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 Other Inspirations
Julia Child was an American chef, author &
TV personality. She is recognized for
introducing French cuisine to American with
her debut cookbook, Mastering the Art of
French Cooking, & her TV programs, the most
notable of which was The French Chef,
premiered in 1963.

https://www.smithsonianmag.com/videos/category 29
/arts-culture/the-joy-of-cooking-with-julia-child/
 Other Inspirations

Arnold Schwarzenegger (Governor of California 2003-2011)

signed a bill banning the sale of foie gras in 2004. The law
included a grace period (8 years) to allow the chefs & farmers
time to find alternative production. Any restaurant serving the
gourmet food will be fined up to US$1,000. 30
 Eating Traditions
THANKSGIVING
An assortment of traditional
Thanksgiving dishes includes turkey
(served with stuffing), gravy, sweet
potatoes, green beans, carrots &
pumpkin pie.

Most of these foods can be traced to

the communal meal shared by
Massachusetts pilgrims & American
Indians after the harvest in 1621.

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Eating Traditions
CHRISTMAS
Eggnog is a sweetened dairy-based
beverage traditionally made with milk
and/or cream, sugar & beaten eggs,
giving a frothy texture.
Brandy, rum, whisky, bourbon,
Kahlua, vodka or combination of
liquors are often added. The finished
serving is garnished with a sprinkling of
ground cinnamon/nutmeg.
Tamales & Gingerbread cookies
are also part of the Christmas Eating
tradition. 32
 Eating Traditions
DINERS
A 1950s-style diner, serving
customers 24 hours/day, is a
nostalgic reminder of mid-20th
century America. They provide
decent meals at reasonable cost &
offer the same convenience as fast-
food chains.

BREAKFAST
Buttered pancakes drizzled with
maple syrup with sausage & bacon
on the side. In America, pancakes
a.k.a hotcakes/griddlecakes/flapjacks. 33
 Eating Traditions
SUMMER
Hotdog-eating competitions are
common in parts of America. These
contests typically combine humor,
drama & varying amounts of
indigestion.

The small, mildly flavoured sausage

has been associated with U.S.
baseball fields, amusement parks
& county fairs since late 19th century.
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 Eating Traditions
MARDI GRAS
It is a “pre-Lent” Carnival celebration
held in New Orleans resulting of
French, Spanish & other colonial
influences in America. Lent refers to a
period of 6 weeks before Easter.

Louisiana-style King Cake

A cinnamon-roll like cake inside with
sugary icing with traditional Mardi Gras
coloured sprinkles on the outside.
The baby figurine is seen in the middle
of the roll. 35
 What is American Food?
American cuisine is characterized by diversity and regional delicacies.
Each region of the country has been affected by several cultures and
evolved on its own.
In one of the food blogs, a foodie shared his thoughts …
“But the truth is, America does have a cuisine to call its own. Over
the past 232 years, we’ve invented some of the most creative,
daring & yes, downright craziest dishes the world has ever seen.
Sure, they can be overly greasy, a little too cheesy & sometimes
fried a few times too many. But they’re ours.”

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