Deck 15: Regional Americans

Question 1

List and describe three factors influencing regional cuisine. Pick one region and summarize its influences.

Answer 1

The three factors that influence region cuisine are climate, economic conditions and sumptuary laws or religiousness. For example, the cuisine of the slaved Africans brought to America significantly contains Food items, like corn and salted pork.
Other foods are milk, molasses, rice, salted potatoes legumes and sweet potatoes, etc. Herbs that were collected from the backdrop and small animals, like cat fish, rabbits, raccoons, etc used as an animal meat. These are due to economic conditions or trade. s

Question 2

How did Native American foods/cooking methods influence regional U.S. cuisine?

Answer 2

The Native American cuisine reflects its history and contains food recipes of indigenous people of America. Most the regional foods and cooking methods are actually a blend various ethnic origins. The Native Americans used their traditional cooking methods in early American cuisine which are influenced by European cooking methods.
Early Native American cuisine is diverse and by the use of home-grown domesticated and wild food ingredients, it can represent the American food and cuisines like sausages, ham, fry bread, cornmeal, popcorn, hominy, wild turkey, and berries such as cranberry, strawberry etc.
Thus, the Native American cuisine and cooking methods are influenced by people and their ethnic practices which include regional fare and specialty foods

Question 3

Compare and contrast the preparation of beans, corn, and apples in different regions of the United States.

Answer 3

The cuisine and preparation of Food materials is differs from one region of United States to another region, this is because it has a great Native cuisine influence.
For example preparation of beans (coking Lentils and Peas) in Alaska is differs from Indiana states, in terms of time of cocking and mixed cocking with other recipes, etc. Some regions use canned Foods of corn, pea and apples and some regions use fresh veggies.

Question 4

Describe one unique recipe associated with a particular region of the United States that you were not familiar with prior to reading Chapter 15. Would you try it? Why or why not?

Question 5

Based on health statistics, which region of the country would you choose to live in to stay healthy? What dietary factors may be influencing these health statistics? If you wanted to eat "unhealthy" one day, which regional cuisine would you try? Why?

Question 6

You have decided to eat local. What does this mean, and what foods would be available for you to purchase? List some of the arguments for eating local.