The document discusses the cuisine of the USA, describing its historical roots and regional variations. It outlines the pre-colonial, colonial and post-independence periods that shaped American cuisine. The US is then divided into six regional cuisines - New England, Mid-Atlantic, The South, Midwest, Southwest and West. Each region is characterized by distinctive ingredients, dishes and cultural influences, such as Native American, British, Asian and Mexican traditions. Common American foods like peanut butter, apple pie, hamburgers and fried chicken are also mentioned.

1. CUISINE OF THE USA

2. SOME HISTORICAL FACTS
 Pre-Colonial cuisine
PERRIWINKLE CATFISH
CORNMEAL

3. ADOBE OVENS
HORNO

4. COLONIAL PERIOD
 Really British till the times of American Revolution
 After 1783 –
Independence!

5. SO, WHAT’S TIPICALLY AMERICAN?
 Renown Products and dishes

6. PEANUT BUTTER
HOW?

8. APPLE PIE

9. TRADITIONAL BREAKFAST
 EGGS AND FRIED BEACON
FULL-BREAKFAST

10. HAMBURGER

13. REGIONAL CUISINES IN THE USA
Division into regions:
 New England
 Mid-Atlantic
 The South
 Midwest
 The Southwest
 The West
Division into cuisine’s regions:
 New England
 The Pacific and Hawaiian
 Midwest
 The American South
 The West

14. MAP OF THE USA

16. NEW ENGLAND
New England consists of six states:
 Connecticut
 Maine
 Massachusetts
 New Hampshire
 Rhode Island
 Vermont

18. THE MOST COMMON DISHES IN
NEW ENGLAND
 The Native American cuisine as a part of the
cookery style of early colonists.
 Practical and fugal cuisine.

19.  One-pot dishes: succotash, chowder, baked beans

20. THE MOST COMMON INGREDIENTS TO THE
COASTAL WATERS OF NEW ENGLAND:
 Lobster
 Other shellfish: little neck clams, razor shell clams,
blue mussels or oysters
 Much of this shellfish contributes to New England
Tradition – clambake

22. FRUITS OF NEW ENGLAND
 The Vitis labrusca grapes
Use: grape juice and jelly, wines
Worldwide company producing grape juice: Welch’s
Worldwide company making higher quality wines:
Mogen David, Manischewitz
 Cranberries
 Apples
The original varieties: Baldwin, Lady, Mother,
Porter, Peck’s Pleasant etc.

24. PACIFIC AND HAWAIIAN
 One of the most culturally diverse U.S. states
 The only state with an Asian majority population
 Hawaiian cuisine as example of variety – fusion of
Asian and Pacific-rim cultures as traditional native
Hawaiian

25. THE MOST POPULAR DISHES OF PACIFIC AND
HAWAIIAN CUISINE
 Seared ahi tuna with wasabi beurre blanc sauce
 Opakapaka (snapper) with passionfruit
 Hawaiian island-raised lamb, beef and meat
products
 A broad variety of agricultural products: tomatoes,
strawberries, mushrooms, sweet maui onions and
tropical fruits

27. MIDWEST
 Everything with barbecue
 Chicago-style hot dog

29. THE AMERICAN SOUTH
 Influence on the cuisine of many diverse inhabitants
of the region:
Americans of European descent
Native Americans
African Americans

30. THE MOST COMMON DISH OF
THE AMERICAN SOUTH
 fried chicken

35. THE WEST
 Influence of Native American and Mexican cultures,
and other European settlers into the part of the
country
 Variety of the dishes depending on the area

36. THE MOST COMMON DISHES IN THE WEST
 various specialties involving salmon
 In the Plains/Mountain States, such as Utah,
Montana, Idaho, New Mexico, Nevada, Colorado
and Wyoming, because of cowboy/ranch cultur -
> variations on the beef theme

39. SOME STATISTICS

43.  http://www.youtube.com/watch?v=hHk-w0Emftc