American Regional Cuisines: Food Culture and Cooking

Cover......Page 1
Title Page......Page 3
Copyright Page......Page 4
Contents......Page 7
Preface......Page 15
ACKNOWLEDGMENTS......Page 21
Advice to Students......Page 25
About the Authors......Page 28
CHAPTER ONE: KEYS TO UNDERSTANDING REGIONAL CUISINES......Page 30
History Creates Cuisine......Page 32
Elements of Food Culture and Cuisine......Page 33
Cooking Methods......Page 34
Attitudes about Food, Cooking, and Eating......Page 35
The Making of a Melting Pot......Page 36
America’s Fifteen Culinary Regions......Page 37
Five Factors in the Development of a Regional Cuisine......Page 38
Factor 1: The Characteristics of the Land......Page 39
Factor 2: The Food Culture of the Indigenous People......Page 43
Factor 3: The Food Culture of the First Settlers......Page 46
Factor 5: Economic Viability......Page 47
Foreign Cuisines in America......Page 48
On the Road to Discovery......Page 49
Study Questions......Page 50
CHAPTER TWO: THE PLANTATION SOUTH......Page 52
Gentle Terrain and Rich Soil......Page 55
Native Americans of the Plantation South......Page 56
Hunting and Gathering......Page 57
Native American Agriculture......Page 58
Plantation South Native American Cuisine......Page 59
English Settlement......Page 64
Colonists Embrace Indigenous Foods......Page 65
English Cooking Methods......Page 66
English Ingredients......Page 67
Hybrid Foods Complete Colonial Cuisine......Page 68
Unwilling Settlers: The Plantation System and Slavery......Page 69
Slave Cooks Add African Sizzle and Spice......Page 71
Middle-Class Cooking......Page 72
Southern Desserts......Page 73
The Lowcountry Microcuisine......Page 74
Plantation South Defining Dishes......Page 75
Study Questions......Page 79
Recipes of the Plantation South......Page 80
Plantation South Regional Ingredients......Page 108
CHAPTER THREE: NEW ENGLAND......Page 112
A Climate of Extremes......Page 115
New England Native Americans......Page 116
Sweetness from Trees......Page 117
A Lasting Native Legacy......Page 118
In Search of Religious Freedom......Page 119
Old World Foods and Dishes......Page 120
Preserved Foods......Page 121
Colonial Hybrids......Page 122
Yankee Culture and Traditional New England Cuisine......Page 123
King Cod......Page 124
Scallops......Page 125
Native Berries......Page 126
New England Dairy Products......Page 127
Boston Dining......Page 128
Portuguese Cuisine in New England......Page 129
The Future of New England Cuisine......Page 130
New England Defining Dishes......Page 131
The Acadian-American Microcuisine......Page 135
Study Questions......Page 136
Recipes from New England......Page 137
New England Regional Ingredients......Page 166
CHAPTER FOUR: THE MID-ATLANTIC......Page 174
Topographical Diversity......Page 177
Native American Agriculture and Cuisine......Page 178
English Rule and Agricultural Economy......Page 179
Pennsylvania Agriculture......Page 180
Mid-Atlantic Attitudes......Page 181
Philadelphia Cuisine......Page 182
New Jersey and Coastal Delaware Cuisines......Page 184
Mid-Atlantic Cuisine Today and Tomorrow......Page 185
Mid-Atlantic Defining Dishes......Page 186
Study Questions......Page 188
Recipes of the Mid-Atlantic......Page 189
Mid-Atlantic Regional Ingredients......Page 218
CHAPTER FIVE: THE CHESAPEAKE BAY SHORE......Page 220
A Region Divided......Page 223
Native Americans of the Chesapeake Bay Shore......Page 225
Indigenous Land Foods......Page 226
Indigenous Seafood......Page 227
Chesapeake Watermen......Page 229
Traditional Chesapeake Bay Shore Cooking......Page 232
Baltimore Cuisine......Page 233
Chesapeake Cuisine in the 21st Century......Page 234
Chesapeake Defining Dishes......Page 235
Study Questions......Page 237
Recipes of the Chesapeake Bay Shore......Page 238
Chesapeake Regional Ingredients......Page 259
CHAPTER SIX: LOUISIANA......Page 262
The Land the River Built......Page 265
Louisiana Native Americans......Page 266
French Settlement......Page 267
The French Foundation (Root #1)......Page 268
Native American Influence (Root #3)......Page 270
Foods from the Plantation South (Root #3)......Page 271
German Settlers (Root #7)......Page 272
American Louisiana (Root #3)......Page 273
Italian Immigrants (Root #5)......Page 274
Sophisticated City Cuisine......Page 275
Gumbo......Page 276
Cajun Cuisine......Page 278
Cajun Charcuterie......Page 280
Individualism......Page 281
New Orleans Food Culture and Cuisine......Page 282
Katrina and Rita......Page 283
The Future of Louisiana Cuisine......Page 284
Louisiana Defining Dishes......Page 285
Study Questions......Page 290
Recipes of Louisiana......Page 291
Louisiana Regional Ingredients......Page 324
CHAPTER SEVEN: THE MEXICAN BORDER......Page 328
The Southwestern High Desert......Page 331
Native Americans of the Southwest......Page 332
Spanish/Mexican Colonial Cuisine......Page 337
Traditional Southwestern Cuisine......Page 340
Contemporary Southwestern Cuisine......Page 342
Mexican-American Cuisine......Page 343
Mexican-American Convenience Foods......Page 344
Contemporary Mexican Border Cuisine......Page 345
The Southwestern Native American Microcuisine......Page 346
Mexican Border Defining Dishes......Page 347
Study Questions......Page 351
Recipes of the Mexican Border......Page 352
Mexican Border Regional Ingredients......Page 379
CHAPTER EIGHT: THE APPALACHIAN SOUTH......Page 386
Elderly Mountains......Page 389
The Cherokees......Page 390
Pioneers from Great Britain......Page 392
Appalachian Farming......Page 393
Appalachian South Cuisine......Page 394
Roots of Appalachian South Cuisine......Page 395
Homegrown and Homemade......Page 398
Bringing the Past into the Future......Page 400
Appalachian South Defining Dishes......Page 401
Study Questions......Page 404
Recipes of the Appalachian South......Page 405
Appalachian South Regional Ingredients......Page 430
CHAPTER NINE: THE CENTRAL FARMLANDS AND CITIES......Page 432
A Network of Lakes and Rivers......Page 435
Flatlands, Plains, and Plateau......Page 436
Wild Rice......Page 438
Indigenous Fish and Game......Page 439
Pioneer Farmers......Page 440
Early Farming......Page 441
Technology Revolutionizes Farming......Page 442
The Downside of Industrial Agriculture......Page 443
Farmlands Favorite Foods......Page 444
Farmlands Baking......Page 445
Meat Production and Packing......Page 446
City Cuisine......Page 447
Future Cuisine of the Central Farmlands and Cities......Page 449
Microcuisines of the Central Farmlands and Cities......Page 450
Central Farmlands Defining Dishes......Page 451
Study Questions......Page 454
Recipes of the Central Farmlands and Cities......Page 455
Central Farmlands Regional Ingredients......Page 484
CHAPTER TEN: THE WESTERN AND CENTRAL RANCHLANDS......Page 486
A Climate of Extremes......Page 489
Native Americans of the Western Plateau......Page 490
Plains Equestrians......Page 491
Western Ranching......Page 492
Ranchers and Cattle Barons......Page 493
The Cattle Boom Goes Bust......Page 494
Cooking with Provisions......Page 495
Chuck Wagon Grub......Page 496
Sourdough......Page 497
The Mexican Connection......Page 498
Alternative and Specialty Ranching......Page 499
Contemporary Ranchlands Cuisine......Page 500
Western and Central Ranchlands Defining Dishes......Page 501
Study Questions......Page 503
Recipes of the Western and Central Ranchlands......Page 504
Western and Central Ranchlands Regional Ingredients......Page 530
CHAPTER ELEVEN: THE ROCKY MOUNTAINS AND GREAT BASIN......Page 532
Mountain Climates and Varied Vegetation......Page 535
The Great Basin......Page 536
Pioneer Cooking......Page 537
Good Eating at the Forts......Page 538
Early Rocky Mountain Cooking......Page 539
The Cuisine of Basque Immigrants......Page 540
Basque Flavors and Ingredients......Page 541
Mormon Cuisine in the Great Basin......Page 542
Casino Dining......Page 543
Modern Rocky Mountain Cuisine......Page 544
Rocky Mountains and Great Basin Defining Dishes......Page 545
Study Questions......Page 546
Recipes of the Rocky Mountains and Great Basin......Page 547
Rocky Mountains and Great Basin Regional Ingredients......Page 564
CHAPTER TWELVE: ANGLO-ASIAN CALIFORNIA......Page 566
A Slice of the Pacific Rim......Page 569
Wealth and Danger in the Ground......Page 570
Climatic Diversity......Page 571
Spanish and Mexican California......Page 573
Mining Camp Cooking......Page 575
Gold Rush San Francisco......Page 576
Good Eating in Ethnic Enclaves......Page 577
California Citrus......Page 579
California Agro-Industry......Page 580
Specialty Produce......Page 581
California Seafood......Page 583
California Wines......Page 584
Asian Influence......Page 585
Salad Eaters......Page 586
Burgers, Car Culture, and the Drive-In......Page 587
Counterculture Ideas......Page 588
Alice Waters and Chez Panisse......Page 590
Contemporary Anglo-Asian California Cuisine Today......Page 591
The Chinese-American Microcuisine......Page 592
Anglo-Asian California Defining Dishes......Page 593
Study Questions......Page 597
Recipes of Anglo-Asian California......Page 598
Anglo-Asian California Regional Ingredients......Page 622
CHAPTER THIRTEEN: THE PACIFIC NORTHWEST......Page 628
Varied Topography......Page 631
Climatic Diversity......Page 632
Pacific Northwest Native Americans......Page 633
Tribes of the Lower Pacific Northwest......Page 634
Native American Legacy Foods......Page 635
Subarctic Native Americans and the Inuit......Page 637
English Traders and Russian Farmers......Page 638
First Settler Foods......Page 640
Northern Gold Creates European-Style Opulence......Page 641
Food Production Anchors an Emerging Cuisine......Page 642
Chef-Driven Cuisine......Page 644
Alaskan Cooking......Page 645
Traditional Alaskan Cooking......Page 646
Pacific Northwest Defining Dishes......Page 647
Study Questions......Page 649
Recipes of the Pacific Northwest......Page 650
Pacific Northwest Regional Ingredients......Page 669
CHAPTER FOURTEEN: HAWAI’I......Page 674
A Unique and Isolated Land......Page 677
First Hawai’ians......Page 678
Early Polynesians......Page 679
First Hawai’ian Agriculture......Page 680
First Hawai’ian Fishing......Page 682
Pit Roasting in the Imu......Page 684
Roots and Tubers......Page 685
The Lu’au......Page 686
Traders, Planters, and Ranchers......Page 687
Traditional Hawai’ian Cuisine......Page 689
The Chinese......Page 690
The Koreans......Page 691
World War II and Postwar Development......Page 692
Local Food......Page 693
Pupu......Page 695
Hawai’i Regional Cuisine......Page 696
The Future of Hawai’i’s Cuisines......Page 697
Hawai’i Cuisines Defining Dishes......Page 699
Study Questions......Page 702
Recipes of Hawai’i......Page 703
Hawai’i Regional Ingredients......Page 736
CHAPTER FIFTEEN: SOUTH FLORIDA AND PUERTO RICO......Page 746
A Tropical Climate......Page 749
Varied Topography......Page 750
Foodways of the Four Original Tribes......Page 751
A Limited Legacy......Page 753
Keys Culture and Cuisine......Page 754
Florida Crackers......Page 755
Florida Citrus......Page 756
Railroads Span the Peninsula......Page 757
Changing the Face of South Florida......Page 758
Ups and Downs in the 20[sup(th)] Century......Page 759
Traditional South Florida Cuisine......Page 760
The Mango Gang......Page 762
Characteristics of New South Florida Cuisine......Page 763
The Future of South Florida’s Cuisines......Page 764
South Florida Defining Dishes......Page 765
Puerto Rican Cuisine......Page 767
Roots of Puerto Rican Cuisine......Page 768
Characteristics of Puerto Rican Cuisine......Page 769
Puerto Rico Defining Dishes......Page 770
Study Questions......Page 772
Recipes of South Florida and Puerto Rico......Page 773
South Florida and Puerto Rico Regional Ingredients......Page 808
CHAPTER SIXTEEN: NEW YORK CITY......Page 814
Islands of Rock......Page 817
Native Americans and Colonists......Page 818
Delmonico’s Sets the Standard......Page 819
New York Seafood Houses......Page 820
New Restaurants for a New Century......Page 821
The Germans: Hofbraus and Rathskellers......Page 822
The Jews: Bagels and Deli......Page 823
African-Americans: The Arts and Soul Food......Page 824
The Second French Invasion......Page 825
The Four Seasons......Page 826
American Cooking in New York City......Page 827
New York City Food Markets......Page 829
Late-20[sup(th)]-Century Immigrants......Page 830
New York Haute Ethnic......Page 832
The Italian-American and Jewish-American Microcuisines......Page 833
New York City Defining Dishes......Page 835
Study Questions......Page 838
Recipes of New York City......Page 839
New York City Regional Ingredients......Page 872
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