American Regional Cuisines: Food Culture and Cooking by Lou Sackett

By Lou Sackett

Filled with colourful recipes and finished info on American nutrients tradition and heritage, this ebook presents an summary of American local Cuisines: nutrition tradition and Cooking . Featuring over three hundred grasp recipes, it examines the tradition, items and food of fifteen culinary regions–from New England to Hawaii–and the micro-cuisines that exist inside of each one area. Designed for the operating chef, its recipes provide an amazing structure according to how pros really cook dinner in eating places. The authors’ foodservice and schooling backgrounds provide the booklet the scholarly wisdom and the pro adventure had to make it an actual reference that meets the calls for of today’s culinary students.

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American Regional Cuisines: Food Culture and Cooking

Choked with colourful recipes and finished info on American nutrition tradition and background, this publication offers an outline of yankee local Cuisines: nutrients tradition and Cooking . that includes over three hundred grasp recipes, it examines the tradition, items and food of fifteen culinary regions–from New England to Hawaii–and the micro-cuisines that exist inside of each one area.

Extra info for American Regional Cuisines: Food Culture and Cooking

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Just as neighbors tend to swap recipes and borrow a cup of sugar from each other, neighboring regions adopt each other’s cooking methods and food products. For example, Mid-Atlantic cuisine was enhanced by nearby Chesapeake fish and shellfish and adopted many of the special techniques used to prepare them. Similarly, southern California, the Ranchlands, and the Mexican Border states were heavily influenced by their proximity to Mexico. Factor 2: The Food Culture of the Indigenous People The next factor to consider when studying a regional cuisine is the contributions of its indigenous food culture.

When immigrant cooks create a broad, recognizable repertoire of immigrant dishes, these dishes become the foundation of yet another type of hybrid cuisine. In the United States, these hybrid cooking styles are called ethnic-American cuisines (defined on p. 20) and are typically given hyphenated names. The well-known dish spaghetti and meatballs is part of Italian-American cuisine; chop suey belongs to Chinese-American cuisine. Both of these dishes are purely American creations and cannot be found in Italy or China.

When the Old World cuisine of a colonist group is blended with indigenous cuisine, the resulting hybrid cooking style is called colonial cuisine. Thus, a colonial dish is made with a mixture of indigenous foods and colonial domesticates and may use both indigenous and European cooking technology. New England–style cornbread is a good example of a colonial dish; it is made from Old World wheat flour blended with indigenous American cornmeal and baked in an oven using Old World cooking technology.

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