Foods of the United States & Canada Global Foods Unit
Jan 19, 2016
NortheastSuccotash Scrapple
Originally a Native American dish of beans and corn, one of the most well-known dishes from this region.
Baked pork scraps with cornmeal, flavored with thyme and sage. Cut into strips and fried.
“Pennsylvania Dutch” were German immigrants; thrifty and used everything.
NortheastCod fishCommon fish found in
the Atlantic.
White flaky meat.
Used in “Fish & Chips” and many other fish stick forms.
South
LouisianaCreole, or mixed heritage, cooking began in
the 1700’s when the French Settled in New Orleans.
Africans who worked in the kitchens of plantation owners blended African, French, Spanish, Caribbean and Native American ingredients and techniques to create Louisiana Creole cuisine.
South Jambalaya Gumbo Rice dish includes ham,
seafood, chicken and sausages with rice, vegetables and seasonings.
Combines the Spanish custom of mixing seafood and meat with French-style andouille sausage.
South Etouffee
Hushpuppies
Shrimp or crawfish….aka….. Mudbugs are often cooked this way.
This French word means “smothered”, which is a southern method covering in a liquid or sauce.
Deep fried corn fritters usually served with catfish
SouthwestChile con carne
Huevos rancherosCorn, tomatoes, chilies
and beans are the mainstays.
Cuisine often called Tex-Mex.
Eggs topped with spicy tomato and pepper sauce.
WestCioppinoSan Francisco fish stew
originally made at Fisherman’s Warf.
This stew was invented when Italian vendors went from boat to boat asking fisherman to “chip in” a little of their fish.
NorthwestSweet Walla Walla
OnionsAplets and Cotlets
Among the leading crop of WashingtonAlong with apples,
pears, hazelnuts, cherries, herbs and vegetables……
Washington’s famous candies made from apples and apricots, sugar and walnuts.
HawaiiPoke TaroSliced raw fish mixed
with seaweed, onions, chilies and soy sauce.
Poi is made from mashed, cooked taro root; the large tubor of a tropical plant.
Canada
Traditional Canadian FoodsMatrimonial Cakes
BannockFlat biscuit-like bread made of flour and oats,
was brought by Scottish immigrants to this area.
Nova ScotiaFarmed oysters and other fish are local
businesses native to this province.
New BrunswickThe most valuable seafood catches are
scallops and lobster.
East Canada - QuebecProduces 90% of Canada’s Maple Syrup
East Canada - QuebecExcellent fresh and aged cheeses from milk of cows, goats and sheep.
East Canada - QuebecSeafood is broiled, baked and made into
croquettes in this region For this dish , seafood is pureed and bound
with a thick sauce and formed into small shapes
Midwest CanadaKnown as Canada’s “market basket.”Vast fields of wheat, corn, rye, millet and
sunflowers cross this prairie land.
ManitobaSaskatchewanAlberta
Manitoba
Wild Rice
AlbertaJerusalem artichokes are native to this
region.