By Lou Sackett
This can be the publication of the broadcast e-book and should no longer comprise any media, web site entry codes, or print vitamins that can come packaged with the certain ebook. choked with colourful recipes and accomplished details on American nutrition tradition and heritage, this publication presents an summary of yankee local Cuisines nutrition 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 every one quarter. Designed for the operating chef, its recipes supply a terrific structure in line with how execs really prepare 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 genuine reference that meets the calls for of today’s culinary scholars.
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Additional resources for American Regional Cuisines: Food Culture and Cooking
Even if a region’s soil is rich, there has to be enough of it to make large-scale farming possible. Deep soil is essential for many food crops, and large fields are necessary for mechanized agriculture. In prehistoric ice ages, glaciers repeatedly pushed their way south from the Arctic and then receded during warm periods. As they traveled, glaciers scraped away soil from some places in America and deposited it in others. Areas that received glacial deposits have thick soil; areas that lost soil because of glacial scouring have thin soil.
The only real variation was in how the fire’s heat K E Y S T O U N D E R S TA N D I N G R E G I O N A L C U I S I N E S was applied. Now we have electricity and microwave technology to supply heat as well. A good way to begin evaluating the cooking techniques of a particular food culture is to examine the heat technology it has developed. Cooking Vessels Without vessels, such as pots and pans, cooks are largely limited to grilling, pit roasting, and other primitive methods. The earliest food cultures used natural materials such as skin bags, animal stomachs, leaf wrappings, and flat stones as cooking vessels.
Thus, in-depth knowledge of America’s regional cuisines is key to understanding modern American cooking. AFTER STUDYING THIS CHAPTER YOU SHOULD BE ABLE TO: • trace the typical stages of regional settlement • list the three basic elements of a food culture and its cuisine • list the three characteristics that define a culinary region • identify America’s fifteen culinary regions on a map of the United States • list and explain five factors in the development of a regional cuisine • explain the concept of a microcuisine • explain the concept of a national cuisine • use correct terminology to discuss food cultures and cuisines 4 CHAPTER 1 INTRODUCTION TO FOOD CULTURE AND CUISINE Each of America’s regional cuisines developed from a unique combination of factors involving geography, history, and culture.
American Regional Cuisines: Food Culture and Cooking by Lou Sackett