Chapter 10 Global Cuisine 1 The Americas Copyright

Northeastern United States § New England is in the northeast corner of the United States along the Atlantic seaboard where ______is abundant. § New England cooking is characterized by simple recipes and _______ use of seafood, _____, and dairy products, including _______and cream: § The _______is popular, and includes corned beef brisket, boiled potatoes, cabbage, and root vegetables like onions, carrots, or parsnips. § ________is perhaps the most familiar version of a thick clam soup, creamy, white, and mild. § A ________ is made from the lobster shells, extracting all the color and flavor before straining the shells away. § New England is also known for its _________. 10. 1 Chapter 10 | Global Cuisine 1: The Americas 2

Midwestern United States § The Midwest region of the United States consists of states in the center of the country. These states are known for their _____ plains, lakes and _____, and changes of ____. § Midwestern cuisine has many cultural _____ from people who immigrated from Germany, _____, Italy, _______, and Scandinavia. § Foods in the Midwest are _____ and hearty. Excellent dairy foods are produced in the Midwest, including fine ______ cheese varieties. § Food from the central part of the continent is sometimes called “_________” or “comfort food. ” § Kansas City, Missouri, in particular is famous for its ______. 10. 1 Chapter 10 | Global Cuisine 1: The Americas 3

Southern United States § It’s easiest to divide ______ cuisine into the following categories: § _______, which was influenced by the Native Americans who taught European settlers to plant corn and introduced them to native squashes, plums, berries, greens, game, and seafood, including _______ and oysters. § ________, which was also influenced by the warmer climate and rice plantations combined with the busy port of Charleston, where pickles and _______ of the warmer climates became standard fare. § _______, which is the blending of _____ grand cuisine principles with the cooking techniques of the enslaved Africans. § ______, which is a style of cooking from the swamps and bayous of ________ Louisiana. 10. 1 Chapter 10 | Global Cuisine 1: The Americas 4

Southwestern United States § Much of the cuisine of the Southwest has been heavily influenced by _______ culture, heritage, and _______ methods. § Beef and ______ are commonly used meats. Offal meat is also used in Southwestern cuisine. Corn, beans, _____, nuts, cumin, avocados, _____, citrus, and chili, ancho, and _____ peppers are common ingredients. § _______ is a signature dish of the Southwest. The word means sauce in Spanish. § _____ is also common in the region. Whole barbecued chicken, _______, and ribs are popular dishes. 10. 1 Chapter 10 | Global Cuisine 1: The Americas 5

Pacific Rim/Coast § The food of this region is sometimes referred to as _____ or Euro-Pacific. Awareness of this cuisine was created around the early 1970 s when many eclectic styles of _______became popular. § _______ ingredients are used in abundance. Salmon, halibut, ____, and oysters are all commonly used in dishes. § ____ cuisine is not limited to Asian influences. San Francisco, for example, has a singular cuisine style that revolves around seafood and _______ bread. § Continuing north to Oregon and ______n, increased rainfall and fertile soil create an area where trees, flowers, and ______ grow plentifully. Pacific Northwest salmon, _____, and crawfish are popular local items. 10. 1 Chapter 10 | Global Cuisine 1: The Americas 6

Mexico § Mexican cuisine is derived from the ancient ____ and Mayan cultures. § ____ tortillas were originally cooked without fat on a comal, or a round, flat griddle made of stone or _______. § Chiles, or chili peppers, are a major _______of Mexican food in all regions. § Seafood, ______, pork, and ______ are very typical in modern Mexican food. § ____ means sauce or mixture. The most familiar is ______ or “avocado mixture. ” The most notable cooked variety is Mole Poblano, which is made with dried _____ and ancho chilis. 10. 1 Chapter 10 | Global Cuisine 1: The Americas 7

Section 10. 1 Summary § ______is in the northeast corner of the United States and has access to a large supply of fresh ______. § The Midwest consists of states in the center of the United States. Midwestern cuisine showcases ____, hearty dishes that make use of ______ grown food. § The cuisine of ______ region can be discussed in three parts: the _____ region, the Low Country, and the Gulf Coast. § The cuisine of the Southwest has been heavily influenced by ______, heritage, and cooking methods. § Mexican cuisine is derived from ancient Aztec and _____ cultures, which had very _______ food preparation. 10. 1 Chapter 10 | Global Cuisine 1: The Americas 8

Central American Cuisine § ______weather, beaches, and ______ mountain terrain are hallmarks of Central America. § Bananas, _______, cacao (chocolate), organic dyes, and _____ beans have been the main exports. § The _____ is an interesting transition point between classic Mexican food and the more varied foods of South America. § _______ is a typical Central American relish that is made from cabbage, onions, and carrots in ______. § ________ is a mix of white rice and black beans, cooked separately and then fried together in _____ oil. § Corn tortillas and ______are staples in Central America as they are in Mexico. 10. 2 Chapter 10 | Global Cuisine 1: The Americas 9

Caribbean Cuisine § The cuisine of these islands nations is a combination of ______-Euro-African influences. § In Jamaica, meat is seasoned with a spicy dry rub called ______ that preserves the meat and marinates in the flavors. § The beauty of tropical islands includes the _____ of fresh fruits and ______. § African influence includes _____ starchy staples, such as mashed yams and yuca. _____, a type of starchy banana, is also mashed as a savory side dish in the Caribbean. § A _____ sandwich becomes a ______ with the addition of roasted pork and pickles, and then grilled like a panini on pan cubano, or _____ bread. 10. 2 Chapter 10 | Global Cuisine 1: The Americas 10

Section 10. 2 Summary § Central _____ cuisine is an interesting transition point between classic Mexican food and the more varied array of foods in South America. It is influenced by Spanish and ______ dishes, without as much West ______ flavor. § Caribbean cooking has influenced the _______ planet, because _____ originated in this region. The technique of spicing meat and roasting it over a ____ wood fire may not have first and only happened here, but this is where it was first noticed and appreciated by the rest of the world. The beauty of tropical islands includes the abundance of fresh _____ and _______. 10. 2 Chapter 10 | Global Cuisine 1: The Americas 11

Brazilian Cuisine § The Brazilian _____ is called “the lungs of the planet” because of the enormous ____ output of so much growth. § Portugal settled ______, and its cuisine includes tomato-based fish ______, which influenced the Brazilian Moqueca de Peixe. § Tropical fruits like _____ are a staple of the daily diet. Meat roasted on skewers over fire (churrasco) is a specialty. A bean stew called feijoada is a hallmark item in both ______ and Brazil. § Beverages common to Brazil as well as _____, are yerba matè tea and ______. § In parts of Brazil, ____ beans will be daily fare; in other areas it will be _______. Rice and beans are common, and meat is served even in _______-stricken areas. 10. 3 Chapter 10 | Global Cuisine 1: The Americas 12

Peruvian Cuisine § ____ cuisine incorporates Asian influences, in addition to the Euro-African-American flavors found throughout ______ America. § The native populations developed sophisticated methods for coping with their _____e environment. § Cuisine in Peru fuses many _____flavors with Chinese concepts and haute cuisine techniques. § _______ is a citrus and fish mixture common to most of the Latin American coastal regions. It’s a signature dish in ____. § ____ are many and varied in Peru. They come in more than 3, 000 sizes, shapes, and colors! They are served in soups, ______, and ______t dishes. 10. 3 Chapter 10 | Global Cuisine 1: The Americas 13

Section 10. 3 Summary § ____ was settled by Portugal as a colony, so the language and customs are Portuguese. Portugal introduced the western world to ____ fruits, which were brought to the New World and grown in Brazil. Portuguese _______ includes t______ fish stews, which influenced the Brazilian Moqueca de Peixe. § Peru sits in northwestern South America on the Pacific coast and extends up into the rugged _____ mountains. The cuisine incorporates _____ and Japanese influences in addition to the Euro-African-American flavors found throughout South America. Historically, the _______ populations developed sophisticated methods for coping with their ______ environment that are a _____even now. 10. 3 Chapter 10 | Global Cuisine 1: The Americas 14