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IES VADINIA American Gastronomy

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Trabajo de inglés sobre la gastronomía estadounidense.

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IES VADINIA American Gastronomy

  1. 1. Sara Gonzalez Judith Rodríguez Borja Rodríguez Silvia Diez
  2. 2. History Until less than a hundred years ago there a dichotomy in America that made ​her unique, a This settlement, structured and industrial and western Great Plains and wild it was that fed this bourgeois population. A huge ranches west of extensions in the flourishing business of breeding cattle, which grew thanks to its brand new rail's where born cowboy, as portrayed by the movies. But alongside these men than in group of ten or twelve drove herds of cattle across the plains of Texas always had minimal infrastructure in FIG Cook.
  3. 3. Far west, and the cook. - Before dawn preparing breakfast. - Was ahead of the cattle. - He was heading toward the place provided for the noon break. - Preparing lunch and undertook the march to reach the place of nightly rest. - Prepared dinner for the group they belonged to.
  4. 4. The variety of food was scarce, mainly because the systems were not optimal conservation and basically consisted of: - Cornmeal - Beans - Bacon - Corn - Ham and molasses - Occasionally ever, bison, deer, hare or a bird. - And to drink: Water, coffee and whiskey.
  5. 5. U.S. food culture Corresponds to a very mixed bag and some other national cuisines interpreted, this is so because it is a country created mainly of immigrants from different countries of Europe, Asia, Africa, and other countries.
  6. 6. The most representative American dishes come from recipes introduced by immigrants, it is for this reason that many traditional American dishes have native roots in the cuisines of other countries. Similarly, while some dishes considered typically American, but originate in other cultures, the only contribution is that the cooks and chefs in the country have added to the time variations and adaptations to regional tastes, to achieve them what is known as "American taste" or "American style."
  7. 7. Hot dogs and hamburgers are sample dishes from German immigrants who imported German cuisine habits of Americans, being today however a clear example of "national dish". The popular burger is a clear example of dish identified with the United States and having an origin in European cooking.
  8. 8. Some of the most representative dishes are: Appel pie Pizza Backed Beans Chicago style pizza
  9. 9. Hamburguer Chips Hot dogs
  10. 10. Brownie Pot pie Cotton candy Donuts
  11. 11. • One of the first books on American cuisine is American cookery. • Written by Amelia Simmons. • The first book dedicated to cooking known U.S. • The importance of this book is great because it serves to investigate the historical origins of American cuisine. • Before "American Cookery" cooking the books Americans were English and did not reflect an emerging food culture in America. BOOKS
  12. 12. U.S. chefs Became popular in the early days of television and tried to show how to cook following primary European origins, with emphasis on Italian and French cuisine. Robert Carrier Julia Child
  13. 13. Alfred Portale James Beard Thomas Keller
  14. 14. End

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