Regional Foods of the Regional Foods of the East, Midwest, and East, Midwest, and

SouthSouthHow did regional differences How did regional differences

in food come about?in food come about?

Native American CultureNative American Culture Created their own food customs based on Created their own food customs based on

locally available foods.locally available foods.

They relied mainly on hunting, fishing, and They relied mainly on hunting, fishing, and gathering berries for mealsgathering berries for meals

They were considered early pioneers in food They were considered early pioneers in food technologytechnology They developed a way to cultivate wild maize They developed a way to cultivate wild maize

(corn)(corn) Created methods for food storage and preservationCreated methods for food storage and preservation

Pemmican – dried meat pounded into a paste with fat and Pemmican – dried meat pounded into a paste with fat and preserved in cakespreserved in cakes

Native American Culture Native American Culture Continued Continued

Maize was a staple grain for manyMaize was a staple grain for manyWith it they made flatbread, mush, With it they made flatbread, mush,

corn pudding, and beveragescorn pudding, and beveragesRegional differences determined Regional differences determined

what other foods were available.what other foods were available.Example: in coastal areas seafood was Example: in coastal areas seafood was

a staplea staple

Colonial CookingColonial Cooking

In the fifteenth century immigration In the fifteenth century immigration began in Europe.began in Europe.

Immigrants brought their food Immigrants brought their food customs with them.customs with them.

Immigrants tended to settle in clusters Immigrants tended to settle in clusters which helped preserve their traditions.which helped preserve their traditions.

Native Am. played an important role in Native Am. played an important role in the survival of immigrants.the survival of immigrants.

The Native Americans introduced The Native Americans introduced immigrants to the staple foods of the immigrants to the staple foods of the various regions.various regions.

They also shared food preparation and They also shared food preparation and cooking methods with the immigrants.cooking methods with the immigrants.

Gradually the immigrants began adapting Gradually the immigrants began adapting their own recipes to available foods.their own recipes to available foods.

Over time this process resulted in the Over time this process resulted in the unique cooking styles of each region in unique cooking styles of each region in North America North America

The NortheastThe Northeast

The first American Settlers in the wereThe first American Settlers in the wereEnglishEnglishDutchDutchFrench French GermansGermans

The Native Americans taught the The Native Americans taught the immigrants to use available foods immigrants to use available foods such as rabbit, wild turkey and berries.such as rabbit, wild turkey and berries.

They also taught them to plant corn, They also taught them to plant corn, beans, squash, and pumpkinsbeans, squash, and pumpkins

New EnglandNew England

Cold temperatures caused these settlers Cold temperatures caused these settlers to cook hearty foodsto cook hearty foods

They would soak dried beans, then cook They would soak dried beans, then cook them slowly in an open kettle over a fire.them slowly in an open kettle over a fire.

This resulted in a dish called Boston baked This resulted in a dish called Boston baked beans.beans.

Another New England dish inspired by Another New England dish inspired by Native Americans was chowder, the most Native Americans was chowder, the most famous being clam chowder (milk, butter, famous being clam chowder (milk, butter, onions, and clams) onions, and clams)

Irish InfluenceIrish Influence

Irish stew and corned beef and Irish stew and corned beef and cabbagecabbage

These hearty dished were a These hearty dished were a trademark of the Irish.trademark of the Irish.

Pennsylvanian DutchPennsylvanian Dutch In the late 1700’s large numbers of Germans In the late 1700’s large numbers of Germans

arrived in Eastern Pennsylvania.arrived in Eastern Pennsylvania. These settlers were farmers, which required hard These settlers were farmers, which required hard

physical labor and large quantities of food.physical labor and large quantities of food. They prepared foods similar to their homeland.They prepared foods similar to their homeland.

This included: pork, cabbage, sauerkraut, noodles, and This included: pork, cabbage, sauerkraut, noodles, and sausage. They were also known for their soups and sausage. They were also known for their soups and stews.stews.

They were very thrifty using all their food scraps. They were very thrifty using all their food scraps. They formed a loaf with them and cut it into They formed a loaf with them and cut it into slices and called it scrapple. slices and called it scrapple.

They also made fruit butters and tasty baked They also made fruit butters and tasty baked goods. goods. Cakes, pies, rolls and crumb topped cakes were shared Cakes, pies, rolls and crumb topped cakes were shared

with neighbors. with neighbors.

The MidwestThe Midwest

In the 18In the 18thth century when the east century when the east grew crowded adventurous pioneers grew crowded adventurous pioneers set out to explore the wide open set out to explore the wide open space.space.

Settlers planted familiar crops that Settlers planted familiar crops that grew well in this climate.grew well in this climate.

We became known for simple fare, We became known for simple fare, that was simply cooked.that was simply cooked.

Meat, potatoes, bread, and vegetablesMeat, potatoes, bread, and vegetables

The SouthThe South

The south generally revolved around The south generally revolved around plantations.plantations.

Crops in the south were bountiful because Crops in the south were bountiful because the soil around lakes and rivers was rich and the soil around lakes and rivers was rich and the temperatures were warm.the temperatures were warm.

Corn, fish, and shell fish were a staple food.Corn, fish, and shell fish were a staple food. Corn was dried and ground. Corn was dried and ground. It could be used in a variety of recipes such It could be used in a variety of recipes such

as corn bread, spoon bread, fritters, and gritsas corn bread, spoon bread, fritters, and grits

African American InfluenceAfrican American Influence African American cooks made their mark on African American cooks made their mark on

Southern foods.Southern foods. They incorporated turnip and dandelion They incorporated turnip and dandelion

greens, black-eyed peas, catfish, fried okra, greens, black-eyed peas, catfish, fried okra, yams, red beans, rice, and peppers into their yams, red beans, rice, and peppers into their cooking.cooking.

They also developed their own special They also developed their own special recipes for foods such as pigs feet and pig recipes for foods such as pigs feet and pig jowls.jowls.

Chitterlings were fried and dipped into a Chitterlings were fried and dipped into a spicy sauce.spicy sauce.

Ham hocks and turnip greens were also a Ham hocks and turnip greens were also a popular dish.popular dish.

Creole CookingCreole Cooking

Creole and Cajun cooking are two Creole and Cajun cooking are two specialized kinds of southern food specialized kinds of southern food developed in Louisiana. developed in Louisiana.

Creole cooking developed in New Orleans Creole cooking developed in New Orleans because immigrants from France, Italy and because immigrants from France, Italy and Spain settled there.Spain settled there.

Creole is considered to be more Creole is considered to be more sophisticated than Cajun cooking.sophisticated than Cajun cooking.

Sometimes described as city-style cuisine.Sometimes described as city-style cuisine. Gumbo was served with fish (oyster, crab, Gumbo was served with fish (oyster, crab,

or shrimp)or shrimp)

Cajun CookingCajun Cooking Considered country style cuisineConsidered country style cuisine French who settled in Canada then were exiled by French who settled in Canada then were exiled by

the British. the British. They then found there way down to southern They then found there way down to southern

Louisiana.Louisiana. One key feature to Cajun cooking is improvising.One key feature to Cajun cooking is improvising. They made many one dish meals that included They made many one dish meals that included

turtle, squirrel, alligator, fish and crawfish.turtle, squirrel, alligator, fish and crawfish. Gumbo served with ham and crawfish.Gumbo served with ham and crawfish. http://www.youtube.com/watch?v=r6Yd10http://www.youtube.com/watch?v=r6Yd10

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Cajun and Creole SimilaritiesCajun and Creole Similarities

Many dishes use a brown rouxMany dishes use a brown roux

Okra is also commonly used is their Okra is also commonly used is their dishes.dishes.

Their gumbos are slowly simmered Their gumbos are slowly simmered for hours then served over rice.for hours then served over rice.