1.
Shrimp
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The SHRIMP is primarily used for geological and geochemical applications. The most common application of the instrument is in uranium-thorium-lead geochronology, although the SHRIMP can be used to some other isotopic. The instrument was built from 1975 and 1977 with testing and redesigning from 1978, the first successful geological applications occurred in 1980. The first major impact was the discovery of Hadean zircon grains at Mt. Narryer in Western Australia. These results and the SHRIMP analytical method itself were initially questioned, sHRIMP-I also pioneered ion microprobe studies of titanium, hafnium and sulfur isotopic systems. Growing interest from companies and other academic research groups, notably Prof. Refined ion optic designs in the mid-1990s prompted development and construction of the SHRIMP-RG with improved mass resolution, further advances in design have also led to multiple ion collection systems, negative-ion stable isotope measurements and on-going work in developing a dedicated instrument for light stable isotopes. Fifteen SHRIMP instruments have now been installed around the world and SHRIMP results have been reported in more than 2000 peer reviewed scientific papers, other significant milestones include the first U/Pb ages for lunar zircon and Martian apatite dating. More recent uses include the determination of Ordovician sea surface temperature, in a typical U-Pb geochronology analytical mode, a beam of 1− primary ions are produced from a high-purity oxygen gas discharge in the hollow Ni cathode of a duoplasmatron. The ions are extracted from the plasma and accelerated at 10 kV, the primary column uses Köhler illumination to produce a uniform ion density across the target spot. The spot diameter can vary from ~5 µm to over 30 µm as required, typical ion beam density on the sample is ~10 pA/µm2 and an analysis of 15–20 minutes creates an ablation pit of less than 1 µm. The primary beam is 45° incident to the plane of the surface with secondary ions extracted at 90°. Three quadrupole lenses focus the secondary ions onto a source slit, a Schwarzschild objective lens provides reflected-light direct microscopic viewing of the sample during analysis. The secondary ions are filtered and focussed according to their energy by a 1272 mm radius 90° electrostatic sector. The electromagnet has a 1000 mm radius through 72. 5° to focus the secondary ions according to their mass/charge ratio according to the principles of the Lorentz force. Essentially, the path of a massive ion will have a greater curvature through the magnetic field than the path of a more massive ion. Thus, altering the current in the electromagnet focuses a particular mass species at the detector, the ions pass through a collector slit in the focal plane of the magnetic sector and the collector assembly can be moved along an axis to optimise the focus of a given isotopic species. In typical U-Pb zircon analysis, a secondary electron multiplier is used for ion counting
2.
Tostada (tortilla)
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Tostada is a Spanish word meaning toasted. In Mexico and other parts of Latin America, it is the name of local dishes which are toasted or use a toasted ingredient as the main base of their preparation. In Mexican usage, tostada refers to a flat or bowl-shaped tortilla that is deep fried or toasted. It may also refer to any dish using a tostada as a base and it can be consumed alone, or used a base for other foods. Corn tortillas are usually used for tostadas, although made of wheat flour may occasionally be found. The tostada avoids waste when tortillas are not fresh enough to be made into tacos, the tortilla can be eaten fried or raw, even in dough form. The tortilla is fried in boiling oil until it becomes golden, rigid and crunchy, commercial tostadas—similar in taste and consistency to tortilla chips—are also widely available nowadays. A tostada is served as a companion to various Mexican food, mostly seafood and stews, such as menudo, birria, the latter is usually accompanied with tostadas dipped in sour cream. Tostadas can be anywhere in Mexico, but Oaxaca has the largest. Tostadas are a dish on their own in Mexico and the American Southwest and they are also popular with seafood such as tuna, shrimp, crab, chopped octopus, and ceviche. Vegetarian tostadas, while not as common, can also be found, the tostada de pata, is considered a classic and is found wherever tostadas are eaten. Due to the nature of a tostada, the topping must be pasty enough to stay on. They can also be an appetizer, cut into small triangles to make tortilla chips to dip into salsa, guacamole, beans and this version of the tostada has its origins both in the totopos de maiz and the New Mexican and Tex-Mex cuisine. Commercial tortilla chips—sometimes known as nachos—are also commonly sold in stores, in Central America, tostadas are often prepared with black beans, parsley, ground beef and curtido. Chalupa, a version of the Mexican tostada Tostado List of maize dishes List of Mexican dishes Food portal Media related to Tostadas at Wikimedia Commons
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Oakland, California
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Oakland /ˈoʊklənd/ is the largest city and the county seat of Alameda County, California, United States. The city was incorporated in 1852, Oaklands territory covers what was once a mosaic of California coastal terrace prairie, oak woodland, and north coastal scrub. Its land served as a resource when its hillside oak and redwood timber were logged to build San Francisco. In the late 1860s, Oakland was selected as the terminal of the Transcontinental Railroad. Following the 1906 San Francisco earthquake, many San Francisco citizens moved to Oakland, enlarging the citys population, increasing its housing stock and it continued to grow in the 20th century with its busy port, shipyards, and a thriving automobile manufacturing industry. Oakland is known for its sustainability practices, including a top-ranking for usage of electricity from renewable resources, in addition, due to a steady influx of immigrants during the 20th century, along with thousands of African-American war-industry workers who relocated from the Deep South during the 1940s. Oakland is the most ethnically diverse city in the country. The earliest known inhabitants were the Huchiun Indians, who lived there for thousands of years, the Huchiun belonged to a linguistic grouping later called the Ohlone. In Oakland, they were concentrated around Lake Merritt and Temescal Creek, in 1772, the area that later became Oakland was claimed, with the rest of California, by Spanish settlers for the King of Spain. In the early 19th century, the Spanish crown granted the East Bay area to Luis María Peralta for his Rancho San Antonio, the grant was confirmed by the successor Mexican republic upon its independence from Spain. Upon his death in 1842, Peralta divided his land among his four sons, Most of Oakland fell within the shares given to Antonio Maria and Vicente. The portion of the parcel that is now Oakland was called encinal—Spanish for oak grove—due to the oak forest that covered the area. In 1851, three men—Horace Carpentier, Edson Adams, and Andrew Moon—began developing what is now downtown Oakland, on May 4,1852, the Town of Oakland incorporated. Two years later, on March 25,1854, Oakland re-incorporated as the City of Oakland, with Horace Carpentier elected the first mayor, the city and its environs quickly grew with the railroads, becoming a major rail terminal in the late 1860s and 1870s. In 1868, the Central Pacific constructed the Oakland Long Wharf at Oakland Point, a number of horsecar and cable car lines were constructed in Oakland during the latter half of the 19th century. The first electric streetcar set out from Oakland to Berkeley in 1891, at the time of incorporation, Oakland consisted of the territory that lay south of todays major intersection of San Pablo Avenue, Broadway, and Fourteenth Street. The city gradually annexed farmlands and settlements to the east and the north, Oaklands rise to industrial prominence, and its subsequent need for a seaport, led to the digging of a shipping and tidal channel in 1902. This resulted in the town of Alameda being made an island
4.
Cuisine of the United States
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The cuisine of the United States reflects its history. The European colonization of the Americas yielded the introduction of a number of ingredients, Early Native Americans utilized a number of cooking methods in early American Cuisine that have been blended with early European cooking methods to form the basis of American Cuisine. When the colonists came to the colonies, they farmed animals for clothing and they had cuisine similar to their previous British cuisine. The American colonial diet varied depending on the region in which someone lived. Commonly hunted game included deer, bear, buffalo, and wild turkey, a number of fats and oils made from animals served to cook much of the colonial foods. In comparison to the colonies, the southern colonies were quite diverse in their agricultural diet. During the 18th and 19th centuries, Americans developed many new foods, during the Progressive Era food production and presentation became more industrialized. One characteristic of American cooking is the fusion of ethnic or regional approaches into completely new cooking styles. A wave of celebrity chefs began with Julia Child and Graham Kerr in the 1970s, whale was hunted by Native Americans off the Northwest coast, especially by the Makah, and used for their meat and oil. Seal and walrus were also eaten, in addition to eel from New Yorks Finger Lakes region, catfish was also popular amongst native peoples, including the Modocs. Crustacean included shrimp, lobster, crayfish, and dungeness crabs in the Northwest, other shellfish include abalone and geoduck on the West Coast, while on the East Coast the surf clam, quahog, and the soft-shell clam. Oysters were eaten on both shores, as were mussels and periwinkles, Early Native Americans utilized a number of cooking methods in early American Cuisine that have been blended with early European cooking methods to form the basis of American Cuisine. Spit roasting over a pit fire was common as well, vegetables, especially root vegetables were often cooked directly in the ashes of the fire. As early Native Americans lacked pottery that could be used directly over a fire, they developed a technique which has caused many anthropologists to call them Stone Boilers. They would heat rocks directly in a fire and then add the rocks to a pot filled with water until it came to a boil so that it would cook the meat or vegetables in the boiling water. In what is now the Southwestern United States, they also created adobe ovens called hornos to bake items such as cornmeal bread, in the same way, they farmed animals for clothing and meat in a similar fashion. The manner of cooking for the American colonists followed along the line of British cookery up until the Revolution, the British sentiment followed in the cookbooks brought to the New World as well. In 1796, the first American cookbook was published, there was a general disdain for French cookery, even with the French Huguenots in South Carolina and French-Canadians
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Cuisine of New England
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New England cuisine is an American cuisine which originated in the New England region of the United States. Many of New Englands earliest Puritan settlers were from eastern England, where baking foods was more common than frying, such as pies, beans, two prominent characteristic foodstuffs native to New England are maple syrup and cranberries. The traditional standard starch is potato, though rice has an increased popularity in modern cooking. New England cuisine is known for limited use of spices aside from ground black pepper, although parsley and sage are common, use of cream is common, due to the reliance on dairy. The favored cooking techniques are stewing, steaming, and baking, in England during this period, carrying weapons was forbidden to any but the upper classes. Many of New Englands earliest Puritan settlers were from eastern England and also brought with them traditions of dairy products and baking pies and other foods. Baked beans, apple pies, baked or roast turkey, pease porridge, molasses and rum were common in New England cuisine, due to New Englands involvement in the Triangle Trade in the 18th century. Molasses from the Caribbean and honey were staple sweeteners for all, some of the finest rum distilleries were located in New England prior to Prohibition. Many herbs were uncommon, particularly Mediterranean herbs, which are not hardy in much of New England away from the coast. As a result, most savory New England dishes do not have much strong seasoning, aside from salt and ground black pepper, even today, traditional cuisine remains a strong part of New Englands identity. Some of its plates are now enjoyed by the entire United States, including clam chowder, baked beans, in the past two centuries, New England cooking was strongly influenced and transformed by Irish Americans, Portuguese Americans, and Italian Americans. The oldest operating restaurant in the United States is the Union Oyster House located in Boston, Connecticut is known for its apizza, shad and shadbakes, grinders, and New Havens claim as the birthplace of the hamburger sandwich at Louis Lunch in 1900. Italian-inspired cuisine is dominant in the New Haven area, while southeastern Connecticut relies heavily on the fishing industry, Irish American influences are common in the interior portions of the state, including the Hartford area. Hasty pudding is sometimes found in communities, particularly around Thanksgiving. Maine is known for its lobster, relatively inexpensive lobster rolls—lobster meat mixed with mayonnaise and other ingredients, served in a grilled hot dog roll—are often available in the summer, particularly on the coast. Northern Maine produces potato crops, second only to Idaho in the United States, moxie was Americas first mass-produced soft drink and is the official state soft drink. It is known for its strong aftertaste and is found throughout New England, wax-wrapped salt water taffy is a popular item sold in tourist areas, although it is originally from New Jersey. Wild blueberries are an ingredient or garnish, and blueberry pie is the official state dessert
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Cuisine of New York City
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The cuisine of New York City comprises many cuisines belonging to various ethnic groups that have entered the United States through the city. Almost all ethnic cuisines are represented in New York City. New York City was also the city of New York Restaurant Week which has spread around the world due to the discounted prices that such a deal offers. Much of the cuisine usually associated with New York City stems in part from its community of Eastern European Jews. The world famous New York institution of the Delicatessen, commonly referred to as a Deli, was originally an institution of the citys Jewry, much of New York Citys Jewish fare has become popular around the globe, especially bagels. Cuisine of New Jersey Regional cuisine List of American foods Baics, feeding Gotham, The Political Economy and Geography of Food in New York, 1790–1860 xviii,347 pp. Hauck-Lawson, Annie, Deutsch, Jonathan, eds. Gastropolis, Food & New York City,10 Iconic Foods of New York City, and Where To Find Them
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Cuisine of Philadelphia
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The cuisine of Philadelphia was shaped largely by the citys mixture of ethnicities, available foodstuffs and history. Certain foods have become iconic to the city, invented in Philadelphia in the 1930s, the cheesesteak is the most well known icon of the city, and soft pretzels have become a part of Philadelphia culture. The late 19th century saw the creation of two Philadelphia landmarks, the Reading Terminal Market and Italian Market, after a dismal restaurant scene during the post-war era of the 20th century, the 1970s brought a restaurant renaissance that has continued into the 21st century. Many foods and drinks associated with Philadelphia can also commonly be linked with the Pennsylvania Dutch, Philadelphias large immigrant population has contributed to a large mixture of tastes to mingle and develop. Many types of foods have been created in or near Philadelphia or have strong associations with the city, in the 20th century, Philadelphias most iconic foods were established as the cheesesteak, hoagie, soft pretzel, water ice and soda. The cheesesteak is a traditionally made with sliced beef and melted cheese on an Italian roll. In the 1930s, the phenomenon as a steak sandwich began when hot dog vendor brothers Pat Olivieri and Harry Olivieri put grilled beef on a hot dog bun and gave it to a taxi driver. Later, after Pat and Harry had started selling the sandwich on Italian rolls, originally, the cheese was melted in a separate container to accommodate their large clientele who followed kosher rules. Today, cheese choices in Philadelphia eateries are virtually limited to American, Provolone, the latter is especially popular in those places that prominently carry it. The hoagie is another sandwich that is said to have invented in Philadelphia. This became known as the Hog Island sandwich, hence, the hoagie, declared the official sandwich of Philadelphia in 1992, the hoagie is a sandwich made of meat and cheese with lettuce, tomatoes, and onions on an Italian roll. The sandwich consists of sliced roast pork with broccoli rabe or spinach, Philadelphia Pepper Pot, a soup of tripe, meat, vegetables, is claimed to have been created during the American Revolutionary War and named after the home city of its creator. Snapper Soup, a thick brown turtle soup served with sherry, is a Philadelphia delicacy, generally found in area bars, in many places, it is served with oyster crackers and horseradish. The snack item commonly associated with Philadelphia, but not invented there, is the soft pretzel, the soft pretzel dates back to 7th-century France and was brought over to the Philadelphia area by the Pennsylvania Dutch. Pretzels became iconic with Philadelphia by the vendors who would sell them on street corners. Federal Pretzel Baking Company defined the soft pretzel for most Philadelphians during the 1900s by first applying mass production and distribution to a distinctive baked flavored family recipe, another snack associated with Philadelphia is Irish potato candy. The candies have a coconut cream inside and are rolled in cinnamon on the outside, the treats are about the size of a large marble and are especially popular around St. Patricks Day. Oh Ryans of Boothwyn, Pennsylvania, claims to be the largest distributor of Irish Potatoes, shipping about 80,000 pounds to major chains and smaller candy stores, mostly in the Philadelphia area
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Cuisine of the Midwestern United States
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Midwestern cuisine is a regional cuisine of the American Midwest. It draws its roots most significantly from the cuisines of Central, Northern and Eastern Europe. Everyday Midwestern home cooking generally showcases simple and hearty dishes that use of the abundance of locally grown foods. Its culinary profiles may seem synonymous with American food, quoted in a 2007 interview with the Daily Herald, Chef Stephen Langlois, a pioneer in the Midwestern local food movement, described it, Think of Thanksgiving dinner. Turkey and cranberry sauce and wild rice and apple pie, the Midwests restaurants also offer a diverse mix of ethnic cuisines as well as sophisticated, contemporary techniques. Sometimes called the breadbasket of America, the Midwest serves as a center for production, particularly wheat, corn. Midwestern states also produce most of the wild rice. Beef and pork processing always have been important Midwestern industries, with a role in regional diets. Chicago and Kansas City were historically stockyard and processing centers of the trade and Cincinnati. Iowa is the center of production in the U. S. Dairy products, especially cheese, form an important group of regional ingredients, the upper Midwest, a prime fruit-growing region, sees the extensive use of apples, blueberries, cranberries, cherries, peaches and other cold-climate fruit in its cuisine. As with many American regional cuisines, Midwestern cooking has been influenced by immigrant groups. Throughout the northern Midwest, northern European immigrant groups predominated, so Swedish pancakes, Wisconsin, Missouri, Kansas, Ohio and Illinois were destinations for many ethnic German immigrants, so pork sausages and potatoes are prevalent. In the Rust Belt, many Greeks became restaurateurs, imparting a Mediterranean influence, Native American influences show up in the uses of corn and wild rice. Traditionally, Midwestern cooks used a hand with seasonings, preferring sage, dill, caraway, mustard and parsley to hot, bold. However, with new waves of immigrants from Latin America and Asia moving into the region and this section of the region is also headquarters for several seminal hamburger chains, including McDonalds in Oak Brook, Illinois. The Midwest is also home to Hardees in St. Louis, Missouri, Culvers in Sauk City, Wisconsin, Steak n Shake, founded in Normal, Illinois, diner chain Big Boy, known for burgers, is headquartered in Warren, Michigan. Both Pizza Hut and White Castle were founded in Wichita, Kansas, besides Pizza Hut, the Midwest is home to the other largest pizza chains in the U. S
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Cuisine of Chicago
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The culture of Chicago, Illinois is known for the invention or significant advancement of several performing arts, including improvisational comedy, house music, blues, gospel, jazz, and soul. The city is known for its Chicago School and Prairie School architecture, the city is additionally known for various popular culinary dishes, including deep-dish pizza, the Chicago-style hot dog and the Italian beef sandwich. Chicago lays claim to a number of regional specialties that reflect the citys ethnic. Included among these are its nationally renowned deep-dish pizza, this style is said to have originated at Pizzeria Uno, the Chicago-style thin crust is also popular in the city. A number of well-known chefs have had restaurants in Chicago, including Charlie Trotter, Rick Tramonto, Grant Achatz, in 2003, Robb Report named Chicago the countrys most exceptional dining destination and in 2008, Maxim awarded Chicago the title of Tastiest City. Chicago-style pizza is deep-dish pizza with an outer crust and large amounts of cheese. Similar to this is stuffed pizza, with more cheese, topped with a second. Thin-crust pizza is very popular in Chicago. The Italian beef, a sandwich featuring thinly sliced roast beef simmered in a broth containing Italian-style seasonings, most beef stands offer a cheesy beef option, which is typically the addition of a slice of provolone or mozzarella. A combo is a sandwich with the addition of grilled Italian sausage. Italian beef sandwiches are traditionally topped with sweet peppers or spicy giardiniera, shrimp DeJonghe, a casserole of whole peeled shrimp blanketed in soft, garlicky, sherry-laced bread crumbs. Maxwell Street Polish, named after Maxwell Street where it was first sold and its a Polish sausage made with beef and pork, and with garlic and other spices, served on a bun with grilled onions. A francheezie is a variation of the Chicago-style hot dog, the hot dog is wrapped in bacon and deep-fried, and either stuffed or topped with cheese. The jibarito is a specialty sandwich that originated in the heart of Chicagos Puerto Rican community, the mother-in-law is a tamale on a hot dog bun, topped with chili. Chicago also has its own style of tamale, machine-extruded from cornmeal and wrapped in paper. While some restaurants make their own gyros cones, Chicago is the hometown of mass-produced gyros. Flaming saganaki was popularized by restaurants in the Greektown neighborhood, a pizza puff is a deep-fried dough pocket filled with cheese, tomato sauce, and other pizza ingredients such as sausage. Indigenous to Chicago, pizza puffs can be found at hot dog restaurants
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Cuisine of Omaha
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The cuisine of Omaha reflects the heritage and culture of Omaha, Nebraska. Omaha has many steakhouses, several of which are Sicilian in origin, mister Cs was a renowned steakhouse in North Omaha founded by one of the Caniglia brothers. After operating for more than 55 years, the restaurant closed in 2007, gorats was founded in 1944, and still operates from its original location where Omaha billionaire Warren Buffett regularly dines. South 24th Street contains a multitude of Mexican restaurants, and North Omaha has its own barbecue style, the Old Market has several locally and nationally renowned restaurants. Broncos, Godfathers Pizza, and the Garden Cafe are among the chain restaurants that originated in Omaha, the origins of the Reuben sandwich reputedly come from Omaha. Reuben Kulakofsky was a grocer in Omaha, kay was the inventor of the sandwich, perhaps as part of a group effort by members of Kulakofskys weekly poker game held in the Blackstone Hotel from approximately 1920 to 1935. The participants, who nicknamed themselves the committee, included the hotels owner, the sandwich first gained local fame when Schimmel put it on the Blackstones lunch menu. It was founded in 1917 by Latvian emigrants as the Table Supply Meat Company, the name was taken from the occupants of the building. The company changed its name to Omaha Steaks International in 1966, conAgra Foods, with headquarters in Downtown Omaha, is one of North Americas largest packaged foods companies. ConAgras products are available in supermarkets, as well as restaurants, amsterdam Falafel & Kabob is a local restaurant inspired by European street food that serves Indian, African, Turkish, and Egyptian cuisine. Amsterdam is most known for their curry fries, mother India serves Indian food in a cozy atmosphere on Leavenworth that the locals love. The Upstream Brewing Company is in the Old Market and serves American cuisine, cuisine of the Midwestern United States List of Omaha Restaurant Websites
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Culture of Baltimore
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Baltimores culture has a distinctive flavor with several facets. The most prominent example of Baltimores distinctive flavor is the close association with blue crabs. This is a trait which Baltimore shares with the rest of the state of Maryland, the Chesapeake Bay for years was the East Coasts main source of blue crabs. Baltimore became an important hub of the crab industry, in Baltimores tourist district, numerous restaurants serve steamed hard shell crabs, soft shell crabs, and lump backfin crabcakes. Many district shops even sell crab-related merchandise, traditionally, crabs are steamed in rock salt and Old Bay Seasoning, a favored local spice mixture manufactured in Baltimore for decades. Southern State cooks, Marylanders insist, boil crabs and along with it, the crabs are eaten on tables spread with old newspaper or plain brown wrapping paper. The meat of the crabs is extracted with the use of mallets, knives. It is popular for cold beer to be thrown on the crabs during the steaming process, a traditional Baltimore crab cake generally consists of steamed blue crab backfin meat, egg, mayonnaise, Old Bay seafood seasoning, cracker crumbs, and mustard. It is prepared by broiling or frying. Baltimoreans typically do not use tartar sauce on their crab cakes, most either eat them plain, or with a dash of Worcestershire sauce, soft shell crabs are blue crabs which have recently molted their old exoskeleton and are still soft. Almost the entire animal can be eaten, rather than having to shell the animal to reach the meat, with the exceptions of the parts, the gills and the abdomen. The remaining, edible part of the crab is typically tossed in flour to which some combination of salt, pepper and Old Bay Seasoning have been added and it is then placed on toasted bread, typically dressed with mayonnaise, sliced tomato and lettuce. Some Baltimoreans find amusement in watching visitors to the city stare in horror as they eat soft crab sandwiches with the crab legs sticking out the sides and it is a common practice to serve sauerkraut with the Thanksgiving turkey. Baltimore was a gateway for German immigration during the 1800s. By 1863, the year President Abraham Lincoln declared Thanksgiving a national holiday, one in four of Baltimores residents were transplanted Germans and spoke the tongue as their first language. Pit Beef refers to open pit barbecued meat most commonly served rare on a Kaiser roll, usually found at small stands converted from large sheds in and around Baltimore and it originated on Baltimores blue collar east side and has through the years spread all over the city. Other varieties of meat, such as ham, turkey, corned beef, Pit beef meat is grilled with charcoal and uses no rubs or sauces so it lacks the wood flavor characteristic of Texas Barbecue and the herbal aromas of Carolina barbecue. Baltimore pit beef uses top round and is shaved very thin on a meat slicer for serving and these are fund-raising events held in Baltimore and neighboring counties
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Cuisine of the Southern United States
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The most notable influences come from African, English, Scottish, Irish, French, and Native American cuisines. Tidewater, Appalachian, Creole, Lowcountry, and Floribbean are examples of types of Southern cuisine, in recent history, elements of Southern cuisine have spread north, having an effect on the development of other types of American cuisine. Many elements of Southern cooking—squash, tomatoes, corn, and deep-pit barbecuing—are borrowings from southeast American Indian tribes such as the Caddo, Choctaw, and Seminole. Sugar, flour, milk, and eggs come from Europe, the Southern fondness for fried foods is Scottish, and the old-fashioned Virginian use of ragouts comes from the West Country of England. The Souths fondness for a full breakfast derives from the British full breakfast or fry-up, variously known as the full English breakfast, full Scottish, full Irish, full Welsh, parts of the South have other cuisines, though. A traditional Southern meal is pan-fried chicken, apple pie, field peas, greens, mashed potatoes, cornbread or corn pone, sweet tea, fried chicken is among the regions best-known exports. It is believed that the Scots, and later Scottish immigrants to many states had a tradition of deep frying chicken in fat. Pork is an part of the cuisine. Stuffed ham is served in Southern Maryland, a traditional holiday get-together featuring whole hog barbecue is known in Virginia and the Carolinas as a pig pickin. Southern meals, especially among the poor of both races, sometimes consist only of vegetables, with a little used in cooking. Beans and greens—white or brown beans served alongside a mess of greens stewed with a little bacon—is a traditional meal in many parts of the South, other low-meat Southern meals include beans and cornbread—the beans being pinto beans stewed with ham or bacon—and Hoppin John. Coleslaw is also popular, both as a dish and on a variety of barbecued and fried meats. Apart from it, though, Southern cooking makes use of cabbage. Chains serving Southern foods—often along with American comfort food—have had great success, many have spread across the country, family-style restaurants serving Southern cuisine are common throughout the South, and range from the humble and down-home to the decidedly upscale. Southern cuisine varies widely by region, In Southern Louisiana, there is Creole cuisine, Louisiana is the largest supplier of crawfish in the U. S. In the coastal areas of South Carolina, rice was an important crop, leading to local specialties like Hoppin John, Arkansas produces Riceland rice and sweet corn, both of which are staples of the cuisine of Southeastern Arkansas. Mississippi and Alabama produce the most catfish in the United States, Oklahoma has a reputation for many grain- and bean-based dishes, such as cornbread and beans or the breakfast dish biscuits and gravy. Mississippi specializes in farm-raised catfish, found in traditional fish houses throughout the state, Arkansas is the top rice-producing state in the nation, and is also noted for catfish, pork barbecue at restaurants, and chicken
13.
List of foods of the Southern United States
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This is a list of foods of the Southern United States. The cuisine of the Southern United States is defined as the historical regional culinary form of states in the Southern United States, Southern cuisine has many various dishes and foods. An elegant rendition of the dessert often served in Florida and Georgia uses the plump, the most common kind is pork-based in areas east of Texas. The most popular is chicken bog and these dishes are popular in South Carolina due to the influence of rice cultivation on the history of South Carolina. The liquid left after cooking is known as pot liquor
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Cajun cuisine
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Cajun cuisine is a style of cooking named for the French-speaking Acadian people deported by the British from Acadia in Canada to the Acadiana region of Louisiana. It is what could be called a rustic cuisine, locally available ingredients predominate, shrimp and pork sausage are staple meats used in a variety of dishes. The aromatic vegetables green bell pepper, onion, and celery are called the holy trinity by Cajun chefs in Cajun and Louisiana Creole cuisines. Roughly diced and combined in cooking, the method is similar to the use of the mirepoix in traditional French cuisine which blends roughly diced onion, celery and carrot. Characteristic aromatics for the Creole version may also include parsley, bay leaf, green onions, dried cayenne pepper, and dried black pepper. Around 1755, Acadians were forced out of their settlements by the British, due to the extreme change in climate, Acadians were unable to cook their original dishes. Soon, their former culinary traditions were lost, and so, up through the 20th century, the meals were not elaborate but instead, rather basic. The publics false perception of Cajun cuisine was based on Prudhommes style of Cajun cooking, which was spicy, flavorful, today, most restaurants serve dishes that consist of Cajun styles, which Paul Prudhomme dubbed Louisiana cooking. In home-cooking, these styles are still kept separate. However, there are fewer and fewer people cooking the classic Cajun dishes that would have been eaten by the original settlers, barbecuing - similar to slow and low Southern barbecue traditions, but with Creole / Cajun seasoning. Baking - direct and indirect dry heat in a furnace or oven, faster than smoking, grilling - direct heat on a shallow surface, fastest of all variants, sub-variants include, Charbroiling - direct dry heat on a solid surface with wide raised ridges. Gridironing - direct dry heat on a solid or hollow surface with narrow raised ridges, griddling - direct dry or moist heat along with the use of oils and butter on a flat surface. Boiling - as in boiling of crabs, crawfish, or shrimp, deep frying Smothering - cooking a vegetable or meat with low heat and small amounts of water or stock, similar to braising. Étouffée is a popular variant done with crawfish or shrimp, injecting - using a large syringe-type setup to place seasoning deep inside large cuts of meat. This technique is much newer than the others on this list, deep-frying of turkeys or oven-roasted turduckens entered southern Louisiana cuisine more recently. Also, blackening of fish or chicken and barbecuing of shrimp in the shell are excluded because they were not prepared in traditional Cajun cuisine, the following is a partial list of ingredients used in Cajun cuisine and some of the staple ingredients of the Acadian food culture. Corn Rice — long, medium, or short grain white, with an abundance of water and a hot, humid climate, rice could be grown practically anywhere in the region and grew wild in some areas. Rice became the predominant starch in the diet, easy to grow, the oldest rice mill in operation in the United States, the Conrad Rice Mill, is located in New Iberia
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Floribbean cuisine
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Floribbean cuisine is found in varying forms in Florida restaurants and in the homes of many Floridians throughout the state. The arrival of waves of Caribbean, Hispanic, and Asian immigrants to Florida since the late 1800s has played an important role in the development of Floribbean cuisine. The use of seafood, as well as of Asian and Caribbean ingredients and cooking methods have made Floribbean cookery generally healthier than meat- and fat-heavy cuisines. Various types of the variety of seafood caught off Floridas 1350 miles of coastline are often paired with tropical fruits such as mangos, papayas, plantains, coconuts, citrus. The fusion of these led to the development of this distinctive South Florida regional cuisine. This pungency, however, is almost always moderated by the use of mango, papaya, rum, almond, coconut, key lime, or honey. In south Floridian homes, traditional Southern foods such as coleslaw, black-eyed peas, in most restaurants serving Floribbean cuisine, however, entire meals are planned around a succession of delicate, complex flavors and so most dishes have been altered from their traditional forms. This version of Floridian barbecue basically mixes American Deep South barbecue styles with Indo-Caribbean and Afro-Caribbean barbecue styles and this mixes Floribbean cuisine with Latin American cuisine, resulting in strong Cuban, Puerto Rican, and Dominican influences. Much of this cuisine can be found in South Florida from Palm Beach County to Miami-Dade County and this is another of the three regional barbecue styles in Florida, found mainly in Southern Florida, and the second of two influenced by Caribbean cuisines. This is also the only Floridian barbecue style that is influenced by Latin American cuisine. One example of style would be pechuga de pollo a la plancha. Brazilian-style steakhouses also very commonly employ this barbecue style, hunger for new tastes drives Caribbean menu influences. Fork it over, the Intrepid Adventures of a Professional Eater, bennett, Michael In the Land of Misfits, Pirates and Cooks
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Cuisine of Kentucky
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The Cuisine of Kentucky mostly resembles that of traditional Southern cuisine. Some common dinner dishes are fried catfish and hushpuppies, fried chicken and these are usually served with vegetables such as green beans, greens, pinto beans slowed cooked with pork as seasoning and served with cornbread. Some other popular items would include fried green tomatoes, cheese grits, corn pudding, fried okra, and chicken and dumplins, in addition to this, Kentucky is known for its own regional style of barbecue. This style of barbecue is unique in itself given that it uses mutton, in northwestern parts of Kentucky burgoo is a favorite, while in southwestern parts of the state regular chili con carne is typical staple. In northern Kentucky plus an amount in Louisville and Lexington Cincinnati chili is a popular fast food. That region and the Louisville area also are home to a pronounced German-American population, translating into northern-like preferences for beer and European sausages. Some common desserts would be chess pie, pecan pie, blackberry cobbler, peaches, apples, watermelon, cantaloupe, pears, plums, grapes, cherries, pawpaws and persimmons. Walnuts, pecans, almonds, peanuts and cashews, the three main meats used are chicken, pork and mutton, but beef is not unheard of. Burgoo is a specialty, with no two burgoo recipes being the same. Owensboro is home to the International Bar-B-Q Festival, which is a barbecue competition. Farther to the west, in the Purchase area, pit barbecue is primarily pork shoulder, the other meats used in the Owensboro–Henderson area are generally available as well. Sauces are essentially identical in the two regions, Kentucky wine Kentucky Common Beer Domine, David. 111 Fabulous Food Finds, Best Bites in the Bluegrass, adventures in New Kentucky Cooking with the Bluegrass Peasant. Kentucky Recipes for the Henry Bain Sauce Recipe
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Louisiana Creole cuisine
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Creole cuisine revolves around influences found in Louisiana from populations present in Louisiana before the sale of Louisiana to the United States in the Louisiana Purchase of 1803. Louisiana sits at a cross-roads for a variety of immigrant influences. Its widely known that Louisiana was founded by the French, thus in Louisiana Creole is placed in a French aesthetic, with an emphasis on complex sauces and slow-cooking. The Portuguese, Spaniards and the Italians used tomatoes extensively, which had not been a frequent ingredient in the earlier French era, pasta and tomato sauces arrived during the period when New Orleans was a popular destination for Italian, and Greek immigrants. Many Italians and Greeks became grocers, bakers, cheese makers and orchard farmers, many people confuse Creole cuisine with Cajun cuisine, however they are actually quite distinct. They were created by different French colonial and immigrant populations, despite using many of the same ingredients, rural Cajun food uses more sausage, crawfish, game, and corn, while New Orleans Creole prefers shrimp and domestic meat. New Orleans Creole cuisine create sauces that are richer, less spicy, with the rise of Southern American Cooking in the 1980s, a New Creole strain began to emerge. While the Cajun food craze eventually passed, Modern Creole has remained as a predominant force in most major New Orleans restaurants, baking - direct and indirect dry heat in a furnace or oven, faster than smoking but slower than grilling. Grilling - direct heat on a surface, fastest of all variants, sub-variants include. Gridironing - direct dry heat on a solid or hollow surface with narrow raised ridges, griddling - direct dry or moist heat along with the use of oils and butter on a flat surface. Boiling - as in boiling of crabs, crawfish, or shrimp, deep frying Smothering - cooking a vegetable or meat with low heat and small amounts of water or stock, similar to braising. Étouffée is a popular variant done with crawfish or shrimp, injecting - using a large syringe-type setup to place seasoning deep inside large cuts of meat. This technique is much newer than the others on this list, deep-frying of turkeys or oven-roasted turduckens entered southern Louisiana cuisine more recently. The following is a partial list of ingredients used in Creole cuisine, corn Rice — long, medium, or short grain white, also popcorn rice Rice proved to be a valuable commodity in Creole cuisine. With an abundance of water and a hot, humid climate, rice could be grown anywhere in the region. Rice became the predominant starch in the diet, as it was easy to grow, the oldest rice mill in operation in the United States, the Conrad Rice Mill, is located in New Iberia. Wheat Creole folkways include many techniques for preserving meat, some of which are waning due to the availability of refrigeration, smoking of meats remains a fairly common practice, but once-common preparations such as turkey or duck confit are now seen even by Acadians as quaint rarities. Game is still popular in Creole cooking
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Lowcountry cuisine
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Lowcountry cuisine is the cooking traditionally associated with the South Carolina Lowcountry and the Georgia coast. While it shares features with Southern cooking, its geography, economics, demographics, the lowcountry includes the coastal regions of South Carolina and Georgia. There is a difference of opinion as to exactly the South Carolina Lowcountry encompasses. The term is most frequently used to describe the area of South Carolina that stretches from Pawleys Island. More generous accounts argue that the region further north and west, including all of the Atlantic coastal plain of South Carolina. The geography is a factor in distinguishing the regions culinary identity from interior areas of the South. The rich estuary system provides an abundance of shrimp, fish, crabs, the marshlands of South Carolina also proved conducive to growing rice, and that grain became a major part of the everyday diet. It is very similar to the Tidewater region of Virginia and coastal North Carolina as well
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Cuisine of New Orleans
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The cuisine of New Orleans encompasses common dishes and foods in New Orleans, Louisiana, in the United States. Some of the dishes originated in New Orleans, while others are common and popular in the city and surrounding areas, such as the Mississippi River Delta, the cuisine of New Orleans is heavily influenced by Creole cuisine, Cajun cuisine, and soul food. Seafood also plays a prominent part in the cuisine, Dishes invented in New Orleans include po boy and muffuletta sandwiches, oysters Rockefeller and oysters Bienville, pompano en papillote, and bananas Foster, among others. The Creoles are descendants of the settlers in colonial Louisiana, especially New Orleans, before Louisiana became a part of the United States in 1803, it was colonized for more than a century, first by France and then by Spain. The Creoles were the American-born offspring of these European settlers, some Creoles are people of mixed race who also have West African and Native American ancestry. The Creoles, most of whom originally spoke a dialect of French, created a sophisticated, Creole cuisine is a fusion, unique to the New Orleans area, of French, Spanish, West African, and Native American cuisine. It was also influenced by immigrants from Germany, Italy. Like French food, it makes use of rich sauces. Creole dishes often include onions, bell peppers, celery, tomatoes, the Cajuns are descendants of the Acadians, French-Canadian colonists who were expelled from the Maritimes by the British. Some of the Acadians settled in areas of southern Louisiana in the 1760s and 1770s. The Cajuns spoke their own dialect of French, some intermarried with other peoples, and so modern Cajuns have some non-Acadian ancestry. Cajun cuisine is based partly on French cuisine and also makes use of local ingredients such as onions, bell peppers. It tends to be hearty, rustic fare, complex in flavor, compared to Creole cuisine it uses less fish and more shellfish, pork, and game. Cajun food, while not always spicy, is known for its use of many seasonings, including garlic, hot peppers. Soul food was created by the African-American descendants of slaves and it is closely related to the cuisine of the Southern United States, but its origins trace back to West Africa. It often features hearty, flavorful dishes made with economical ingredients, soul food is very popular in New Orleans. Seafood plays an important part in the cuisine of New Orleans, the city is located where the Mississippi River flows into the Gulf of Mexico, so its residents have access to a rich variety of both saltwater and freshwater fish and shellfish. It is traditionally a breakfast dish, served with coffee or cafe au lait, couche-Couche – a fried cornmeal dish that is traditionally eaten for breakfast
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Soul food
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Soul food is a variety of cuisine that comes from traditional Native American dishes in the Southeastern United States. Soul food influences can be found as far north as Richmond, Virginia, as far east as Jacksonville, Florida. The term Soul Food may have originated in the mid-1960s, when soul was a word used to describe Black American culture. The term soul food became popular in the 1960s, after Alex Haley recorded Malcolm X’s life story in 1963, to Malcolm X, soul food represents both southernness and commensality. Those who had participated in the Great Migration found within soul food a reminder of the home, Soul food restaurants were black-owned businesses that served as neighborhood meeting places where people socialized and ate together. In addition, todays so-called African American and soul food ways can be traced back to influences from Moorish, Arawak, ingredients such as cloves, cumin, mint, parsley, and turmeric were used in the Moorish diet. The Arawak way of barbecuing pork developed after the Spanish introduced domestic pigs to the Caribbean region, the origins of soul food, however, are much older and can be traced back to the indigenous people of America. Foods such as okra, rice, and sorghum — all common elements of American Indian cuisine and they became dietary staples among enslaved Africans when they came in contact with indigenous American people. Though many are misinformed on the topic and mistake American crops, Soul food is an important part of the cuisine of the American south in general. Foods such as corn and cassava from the Americas, turnips from Morocco, Soul food has no origins in African cultures despite what is generally believed. All crops used in food have origins in America. Southern Native American culture is the cornerstone of southern cuisine, corn was used to make all kinds of dishes, from the familiar cornbread and grits, to liquors such as moonshine and whiskey. Many fruits are available in this region, blackberries, muscadines, raspberries, and many other wild berries were part of Southern Native Americans diets, as well. South also supplemented their diets with meats derived from the hunting of native game, venison was an important meat staple due to the abundance of white-tailed deer in the area. They also hunted opossums, rabbits, and squirrels, livestock, adopted from Europeans, in the form of cattle and hogs, were kept. When game or livestock was killed, the animal was used. Aside from the meat, it was common for them to eat organ meats such as brains, livers and this tradition remains today in hallmark dishes like chitterlings, which are fried small intestines of hogs, livermush, and pork brains and eggs. The fat of the animals, particularly hogs, was rendered and used for cooking and frying, many of the early European settlers in the South learned Native American cooking methods, and so cultural diffusion was set in motion for the Southern dish
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List of soul foods and dishes
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This is a list of soul foods and dishes. Soul food is an African-American cuisine that originated in the Southern United States and is very similar to the cuisine of the Southern United States. It uses a variety of ingredients, some of which are indigenous to Africa and were brought over by slaves, some meat soul foods and dishes include, Beans, greens and other vegetables are often cooked with ham or pork parts to add flavor. List of American foods List of foods of the Southern United States Louisiana Creole cuisine Ferguson, soul Food, Classic Cuisine from the Deep South
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Texan cuisine
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Texan cuisine is the food associated with the U. S. state of Texas. Tex-Mex refers to a style of cooking that combines traditional Mexican cuisine with American tastes, Tex-Mex cooking differs from traditional Mexican cooking by using different proportions or types of ingredients, such as meats, melted cheeses, and spices more suited to the American palate. Tex-Mex cuisine has influenced what is often called Mexican cuisine in many parts of the U. S. and Europe. Dishes associated with Tex-Mex cooking include guacamole, chile con queso, tortilla soup, nachos, tacos, enchiladas, fajitas, quesadillas, chimichangas, burritos, tamales, Texas caviar is a salad of black-eyed pea and corn lightly pickled in a vinaigrette-style dressing. Breakfast items include scrambled eggs tacos in flour tortillas, migas, huevos rancheros, empanadas, along with sides of home fries, deserts include flan, tres leches cake, fruit sherbets, and pralines. Barbecue in Texas has distinct characteristics which make it different from barbecue in other parts of America, unlike forms of barbecue which use pork as the primary meat, Texas barbecue depends heavily on beef. Smoked brisket is one of the most used cuts of meat, along with smoked sausage and beef ribs. The earliest claim to the invention of the hamburger was Fletcher Davis of Athens, Texas, the claim is that in 1904, Davis and his wife Ciddy ran a sandwich stand at the St. Louis Worlds Fair. Historian Frank X. Tolbert noted that Athens resident Clint Murchison said his grandfather dated the hamburger to the 1880s with Old Dave a. k. a, a photo of Old Daves Hamburger Stand from the 1904 connection was sent to Tolbert as evidence of the claim. Also the New York Tribune namelessly attributed the innovation of the hamburger to the stand on the pike. The first culinary evidence of fajitas, as a cut of meat, the style. During cattle roundups, beef cattle were butchered regularly to feed the hands, throwaway items such as the hide, the head, the entrails, and meat trimmings such as skirt were given to the Mexican cowboys called vaqueros as part of their pay. Hearty border dishes like barbacoa de cabeza, menudo, and fajitas or arracheras have their roots in this practice. The modern fajitas were introduced at a county fair in Kyle, Texas in 1969 by Sonny Falcon, Texas is known for its own variation of chili con carne. Texas chili is an ingredient in Frito pie, a made with the eponymous Fritos corn chip, invented in Texas and produced by Plano. Chicken fried steak is a traditional Texas dish, a variation on schnitzel that came to Texas along with German immigrants, czech immigrants brought a tradition of kolache-making, a fruit-filled or sausage-filled pastry. Southeastern Texas shows strong Cajun and Creole influences in its foods, West Texas cooking is characterized by cowboy influences, such as chuckwagon cooking. Tex-Jex is Tex-Mex with a Jewish influence, Tex-Mex foods at Texas State Historical Association Texas barbecue at Food Network Cuisine of Texas at Allrecipes. com
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Tex-Mex
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Tex-Mex is a term describing a fusion of United States cuisine and Mexican cuisines, deriving from the culinary creations of Tejanos. It has spread from border states such as Texas and others in the Southwestern United States to the rest of the country as well as Canada, Tex-Mex is most popular in the state of Texas. Tex-Mex is often conflated with the Southwest cuisine found in Arizona, New Mexico, Colorado, and Utah, some ingredients are common in Mexican cuisine, but other ingredients not typically used in Mexico are often added. Tex-Mex cuisine is characterized by its use of shredded cheese, meat, beans. Dishes such as Texas-style chili con carne, burritos, nachos, hard tacos, the word Tex-Mex first entered the English language as a nickname for the Texas Mexican Railway, chartered in southern Texas in 1875. In train schedules published in the newspapers of the 19th century the names of railroads were abbreviated, the Missouri Pacific was called the Mo. Pac. and the Texas-Mexican was abbreviated Tex. In the 1920s, the form was used in American newspapers in reference to the railroad. In the mission era, Spanish and Mexican cuisines were combined in Texas as in parts of the northern frontier of New Spain. However, the cuisine that would come to be called Tex-Mex actually originated with Tejanos as a mix of native Mexican and Spanish foods when Texas was part of New Spain, the ranching culture of South Texas and Northern Mexico straddles both sides of the border. A taste for cabrito, barbacoa de cabeza, carne seca, in the 20th century, Tex-Mex took on such Americanized elements as yellow cheese, as goods from the United States became cheap and readily available. In much of Texas, the styles on both sides of the U. S. - Mexico border were the same until a period after the U. S. Civil War, with the railroads, American ingredients and cooking appliances became common on the U. S. side. A1968 Los Angeles Times feature claimed f the dish is a combination of Old World cooking, hush-my-mouth Southern cuisine and Tex-Mex, pariss first Tex-Mex restaurant opened in March 1983. After the 1986 release of the film Betty Blue, Tex-Mex cuisines popularity in Paris increased. The Oxford English Dictionary supplies the first-known uses in print of Tex-Mex in reference to food, from a 1963 article in the New York Times Magazine, and a 1966 item in the Great Bend Tribune. Diana Kennedy, an influential food authority, explained the distinctions between Mexican cuisine and Americanized Mexican food in her 1972 book The Cuisines of Mexico, robb Walsh of the Houston Press said the book was a breakthrough cookbook, one that could have been written only by a non-Mexican. It unified Mexican cooking by transcending the nations class divisions and treating the food of the poor with the same respect as the food of the upper classes, another early instance in print appeared in the Mexico City News in 1973. List of Mexican restaurants Cuisine of the United States Mexican cuisine Tex-Mex cuisine in Houston Jane Butel, preeminent author on the cuisine Tex-Mex Foods
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Cuisine of the Western United States
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The Western United States has its own cuisine, distinct in various ways from that of the rest of the country. Those states west of Texas, Kansas, Missouri, and Nebraska would be considered part of area, as would, in some cases. The locavore movement is increasingly influential, as is the concept of sustainability, the influence of the Native American cultures of each area, but especially in the Northwest and in Navajo country, is important in the cuisine picture of the Western United States. The bounty of the land and those things the hunter-gatherers and fisherpeople found in abundance are major influences, hunting is still important in the West, and wild game is part of the cuisine. Rocky Mountain oysters are certainly a part of Western regional food served up for the delight of squeamish tourists, a growing wine industry is of great importance along the West Coast and increasingly important inland and to the north, not only in California. Along the coast, seafood is important, the evolution of California Cuisine and the influence of Alice Waters are major factors in what could be called regional cuisine of the West. The slow food and local food movements are parts of this phenomenon, the influence of the Pacific Rim is huge along the coast, and fusion cuisine, along with interesting Asian-influenced and Mexican-influenced drinks, has become extremely popular. Near Mexico, the influence of country is important in food. The food of other Latin American countries can also be found and is increasingly an influence, throughout the West in areas where sheep ranching/sheep herding is important restaurants featuring Basque cuisine can be found. They are usually family-style, featuring large tables where diners sit with other parties, California Cuisine is heavily influenced by Mexican, Asian, and Mediterranean Cuisine. Californian cuisine tends to reflect the somewhat lighter and more health conscious mindset of the state, chicken, turkey, and soy are more prevalent in Californian dishes than beef or pork
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Pacific Northwest cuisine
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Pacific Northwest cuisine is a North American cuisine of the states of Oregon, Washington and Alaska, as well as British Columbia and the southern Yukon. The cuisine reflects the ethnic makeup of the region, with influence from Asian. Seattles Pike Place Market is notable regarding this culinary style, along with Portland, smoking fish or grilling seafood on cedar planks are techniques often used in this cuisine. Since the 1980s, Northwest cuisine has begun to emphasize the use of locally produced craft beer and this has led some food writers to question whether it truly is a cuisine in the traditional sense of the word. In larger cities such as Portland, Eugene and Salem food carts with various ethnic fusion cuisine such as burritos, deep fried sushi rolls. Tlingit cuisine, the food of the Tlingit people, a people from Alaska, British Columbia
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Cuisine of the Southwestern United States
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The cuisine of the Southwestern United States is food styled after the rustic cooking of the Southwestern United States. As with Mexican cuisine, Southwestern cuisine is largely known for its use of spices. Recently, several chains of casual dining restaurants specializing in Southwestern cuisine have become popular in the United States, New Mexican cuisine is known for its dedication to the chile, most notably the Hatch chile, named for the city in New Mexico where they are grown. Part of the New Mexican cuisine is smothering each dish with either red chile, and the usage of pork or beef. The New Mexican Cuisine is most popular in the states of New Mexico, Colorado. Texas has a version, Tex-Mex cuisine, while Arizonas style of Southwestern cuisine is often called Sonoran, southwest and Tex-Mex cuisine are also present in other states such as Oklahoma, Illinois, Oregon, and Washington. Jane Butel, preeminent author on the subject Nusom, Lynn Authentic Southwestern Cooking, ISBN 1-877856-89-4 Curtis, Susan The Santa Fe School of Cooking Cookbook, Spirited Southwestern Recipes
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New Mexican cuisine
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New Mexican cuisine is the regional cuisine of the US state of New Mexico. Part of the broader Southwestern cuisine, New Mexico food culture is a fusion of Spanish and Mediterranean, Mexican, Pueblo Native American, New Mexican food is not the same as Mexican and Tex-Mex foods preferred in Texas and Arizona. New Mexico is the state with an official question—Red or green. —referring to the choice of red or green chile. Often dishes can be requested with both red and green chile and is referred to as Christmas, chile, beans, and corn have been described as the basic ingredients of New Mexico cooking, and all can be locally grown. One of its characteristics of New Mexican Cuisine is the dominance of the New Mexico chile. Other distinctive elements include blue corn, the stacked enchilada, Tex-Mex additions such as sour cream and Cal-Mex additions such as guacamole are also noticeably absent in traditional New Mexican cuisine. The New Mexico chile, especially when harvested as green chile, is perhaps the defining ingredient of New Mexican food compared to neighboring styles, chile is New Mexicos largest agricultural crop. Before the arrival of Europeans, New Mexicos current borders overlapped the areas of the Navajo, Mescalero, the Spaniards brought their cuisine which mingled with the indigenous. At the end of the Mexican–American War, New Mexico became part of the United States, many residents in the north and the capital, Santa Fe, are descended from Spanish noblemen and explorers who came in the 16th century. Anglos and African Americans traded and settled after the Civil War, New Mexicos population includes Native Americans who have been on the land thousands of years. Most recently, Asian and Indochinese immigrants have discovered New Mexico, when New Mexicans refer to chile they are talking about pungent pods, or sauce made from those pods, not the concoction of spices, meat or beans known as Texas chili con carne. While chile, the pod, is sometimes spelled chili, chilli, or chillie elsewhere, senator Pete Domenici of New Mexico made this states spelling official by entering it into the Congressional Record. One of the first authors to publish a cookbook describing traditional New Mexican cuisine was educator and writer and her work helped introduce cooking with chiles to the United States. The following foods and dishes are common in New Mexican cuisine, many are similar to Mexican or Spanish foods, often with modifications and sometimes with linguistic differences. Albóndigas, meatballs Atole, a thick, hot gruel made from corn Biscochito, anise-flavored cookie and it was developed by residents of New Mexico over the centuries from the first Spanish colonists of what was then known as Santa Fe de Nuevo México. The California-style variant is much larger, includes rice. Breakfast burrito, a smaller-sized breakfast version of the above, typically including scrambled eggs, potatoes, red or green chile, cheese, calabacitas, Green summer squash with onions, garlic, and other vegetables, fried. Carne asada, roasted or broiled meat, marinated, chalupa, a corn tortilla, fried into a bowl shape and filled with shredded chicken or other meat or beans, and usually topped with guacamole and salsa
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Cuisine of Hawaii
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The cuisine of Hawaii incorporates five distinct styles of food reflecting the diverse food history of settlement and immigration in the Hawaiian Islands. In the pre-contact period of Ancient Hawaii, Polynesian voyagers brought plants, as Native Hawaiians settled the area, they fished, raised taro for poi, planted coconuts, sugarcane, sweet potatoes and yams, and cooked meat and fish in earth ovens. After first contact in 1778, European and American cuisine arrived along with missionaries and whalers, christian missionaries brought New England cuisine while whalers introduced salted fish which eventually transformed into the side dish lomilomi salmon. As pineapple and sugarcane plantations grew, so did the demand for labor, immigrant workers from China, Korea, Japan, the Philippines, Puerto Rico and Portugal arrived in Hawaii, introducing their new foods and influencing the region. This blend of cuisines formed a local food style unique to Hawaii, resulting in plantation foods like the plate lunch, snacks like Spam musubi, and dishes like the loco moco. When Polynesian seafarers arrived on the Hawaiian Islands in 300–500 AD, few edible plants existed in the new land, aside from ferns and fruits that grew at higher elevations. Botanists and archaeologists believe that the Polynesian voyagers introduced anywhere between 27 and more than 30 plants to the islands, known as canoe plants, mainly for food, the most important of them was taro. For centuries taro, and the poi made from it, was the staple of their diet. In addition to taro the Polynesians brought yams and sweet potatoes, the latter are believed to have come from Polynesian contact with the New World. The Marquesans, the first settlers from Polynesia, brought breadfruit and these settlers from Polynesia also brought coconuts, candlenuts, and sugarcane. They found plenty of fish, shellfish, and limu in the new land, flightless birds were easy to catch and nests were full of eggs for the taking. Most Pacific islands had no meat animals except bats and lizards, so ancient Polynesians sailed the Pacific with pigs, chickens and dogs as cargo. Pigs were raised for religious sacrifice, and the meat was offered at altars, some of which was consumed by priests, the early Hawaiian diet was diverse, and may have included as many as 130 different types of seafood and 230 types of sweet potatoes. Some species of land and sea birds were consumed into extinction, sea salt was a common condiment in ancient Hawaii, and Inamona, a relish made of roasted, mashed kukui nutmeats, sea salt and sometimes mixed with seaweeds, often accompanied the meals. At important occasions, a traditional feast, ‘aha‘aina, was held, when a woman was to have her first child, her husband started raising a pig for the ‘Aha‘aina Mawaewae feast that was celebrated for the birth of a child. Besides the pig, mullet, shrimp, crab, seaweeds, the modern name for such feasts, lū‘au, was not used until 1856, replacing the Hawaiian words ‘aha‘aina and pā‘ina. The name lū‘au came from the name of a food always served at a ‘aha‘aina — young taro tops baked with coconut milk, prior to cooking, pigs and dogs were killed by strangulation or by holding their nostrils shut, in order to conserve the animals blood. Meat was prepared by flattening out the whole eviscerated animal and broiling it over hot coals, large pieces of meat, such as fowl, pigs and dogs, would be typically cooked in earth ovens, or spitted over a fire during ceremonial feasts
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United States military ration
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The United States military ration refers to various preparations and packages of food provided to feed members of the armed forces. The current ration is the Meal, Ready-to-Eat, there was also a spirit ration. In 1785, it was set at 4 oz. of rum, reduced to 2 oz. of whiskey, brandy and it was discontinued in 1832 and replaced with a ration of coffee and sugar, which was increased in 1836. In 1846, a spirit ration was reinstated for issue to troops engaged in construction or surveying duties, during the American Civil War, both armies struggled to keep their soldiers adequately fed. Difficulties with food logistics led to a multitude of rations, in World War I three types of rations came into usage by the American forces, the Reserve ration, the Trench ration, and the Emergency ration. The first attempt to make an individual ration for issue to soldiers in the field was the iron ration, first introduced in 1907. It consisted of three 3-ounce cakes, three 1-ounce bars of sweetened chocolate, and packets of salt and pepper that was issued in a sealed tin packet that weighed one pound and it was designed for emergency use when the troops were unable to be supplied with food. It was later discontinued by the adoption of the Reserve Ration and this ration was issued in the early part of the war to address a problem. Soldiers fighting in the front lines needed to be supplied with their daily rations, the trench ration was the answer. It was a variety of canned meats that were procured and sealed in a large tin box covered in canvas. It was bulky and heavy and the soldiers began to get weary of the limited menu, the reserve ration was first issued during the latter part of World War I to feed troops who were away from a garrison or field kitchen. It originally consisted of 12 ounces of fresh bacon or one pound of canned meat known as the Meat Ration—usually, there was also a separate tobacco ration of 0.4 ounces of tobacco and 10 cigarette rolling papers, later replaced by brand-name machine-rolled cigarettes. After the war, there were attempts to improve the ration based on input from the field, in 1922, the Meat Ration was revised, consisting of one pound of meat. This was supplemented by hard chocolate,14 ounces of bread or hardtack biscuits, coffee. In 1925, the Meat Ration was changed, deleting the dried beef in favor of canned pork and beans, the corned beef allowance was also reduced in size. In 1936, menu planners attempted to introduce more variety by developing an alternate Meat Ration consisting of an A-menu, the A & B Reserve or combat ration was canceled after being superseded in 1938 by the Field Ration, Type C. After 1918, the ration system went through several revisions, eventually leading to the. Fresh, refrigerated, or frozen food prepared in dining halls or field kitchens, the most valued of all rations
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Puerto Rican cuisine
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Puerto Rican Cuisine has its root in the cooking traditions and practices of Europe, Africa and the native Taínos. Starting from the part of the 19th century, the cuisine of Puerto Rico has been greatly influenced by the United States in the ingredients used in its preparation. Puerto Rican cuisine has transcended the boundaries of the island and also has a lot of Asian influence especially Japanese and Chinese, Puerto Rican cuisine has been influenced by an array of cultures including the Taino Arawak, Spanish, African and their current colonizers, The United States. Although Puerto Rican cooking is similar to both Spanish and other Latin American cuisine, it is a unique tasty blend of influences, using indigenous seasonings. Locals call their cuisine cocina criolla, by the end of the nineteenth century, the traditional Puerto Rican cuisine was well established. By 1848 the first restaurant, La Mallorquina, opened in Old San Juan, El Cocinero Puertorriqueño, the islands first cookbook, was published in 1849. On November 1,2004 a book titled Puerto Rico, Grand Cuisine of the Caribbean, was released in Spanish and English, the cookbook is a dedication to Puerto Ricos rich gastronomic and chefs sharing old and new recipes. The book features not only native Puerto Rican chefs but chefs from all over who have influenced by Puerto Ricos cuisine calling it the gastronomic capital of the Caribbean. See, Native American cuisine From the diet of the Taíno and Arawak people come many tropical roots and tubers like malanga and especially Yuca, from which thin cracker-like casabe bread is made. The Taínos also grew varieties of beans and some maíz, and this is due to the frequent hurricanes that Puerto Rico experiences, which destroy crops of maíz, allowing more safeguarded plants like yuca conucos to flourish. Maíz when used was made into cornmeal and then into guanime, cornmeal mixed with mashed yautía and yuca. See, Spanish Cuisine Spanish / European influence is prominent in Puerto Rican cuisine. Wheat, chickpeas, black pepper, onions, garlic, cilantro, basil, sugarcane, citrus fruit, grapes, eggplant, lard, chicken, beef, pork, lamb, goat and dairy all came to Borikén from Spain. The tradition of cooking complex stews and rice dishes in pots such as rice, olives, capers, and olive oil play a big part in Puerto Rican cooking, but cannot be grown under the tropical climate of the island. The island imported most of these foods from Spain along with some herbs, early Dutch, French, Italian, and Chinese immigrants influenced not only the culture but Puerto Rican cooking as well. This great variety of traditions came together to form La Cocina Criolla, African slaves also introduced the deep-frying of food. The most significant influence has to do with how people fry food, the early Spaniards brought olive oil for cooking and frying, but importing it from Spain made it very expensive, and cooks on the island shifted over to lard, which could be produced locally. For 50 to 60 years, corn oil produced in the United States took the place of lard for making cuchifritos
31.
Roadkill cuisine
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Roadkill cuisine is preparing and eating roadkill, animals hit by vehicles and found along roads. It is a practice engaged in by a subculture in the United States, southern Canada. It is also a subject of humor and urban legend, large animals including deer, such as elk and moose, and bear are frequently struck in some parts of the United States, as well as smaller animals such as armadillos, raccoons, skunks and birds. Fresh kill is preferred and worms are a concern, so the kill is typically well cooked, almost 1.3 million deer are hit by vehicles each year in the US. If the animal is not obviously suffering from disease, the meat is no different from that obtained by hunting, the practice of eating roadkill is legal, and even encouraged in some jurisdictions, while it is tightly controlled or restricted in other areas. Roadkill eating is considered unglamorous and mocked in pop culture, where it is associated with stereotypes of rednecks. In the United Kingdom, various casseroles may be prepared from badger, hedgehog, otter, rat, others recommend preparing fox cub or hedgehog in a fricassee. Hedgehog was traditionally eaten roast with a nettle pudding, badger must be cooked thoroughly to avoid the risk of trichinellosis. Roadkill enthusiasts in Canada recommend roasting beaver, which should first be soaked in salted water overnight after removing all fat, rat should be avoided because of the risk of Weils disease. Roadkill Cooking for Campers by Charles Irion gives advice on outdoor cooking of roadkill, thomas K. Squier, a former Special Forces survival school instructor, argues that wild meat is free of the steroids and additives found in commercial meat, and is an economical source of protein. His book The wild and free cookbook includes a section devoted to locating, evaluating, preparing and cooking roadkill. According to some, raccoon or opossum are preferable to squirrel, alternative recipes for roadkill include raccoon kabobs, moose-and-squirrel meat balls, Pennsylvania possum pot pie and skunk skillet stew. Some of these recipes are strictly humorous in intent and may pose health hazards, possibly severe. There are various intergrades between an animal which has been squashed flat, and an animal which has been hit glancingly and thrown onto the verge. An example of the latter would be a cock pheasant which flew up and tried to challenge a passing car and was thrown on the verge with its skull crushed, as a guide to edibility, the mnemonic How fresh is it. Serves to remind the would-be eater of the two main characteristics to check before preparing roadkill, in Australia, kangaroo meat is produced from free ranging wild animals, typically living on privately owned land. Wild kangaroos are a hazard at night in the Australian bush, accounting for 71% of animal-related insurance claims, followed by dogs. Most vehicles in the bush are fitted with roo bars to minimize the risk of damage, the meat thus collected may be barbecued or prepared in a roo stew
32.
Tailgate party
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A tailgate party is a social event held on and around the open tailgate of a vehicle. Tailgating, which originated in the United States, often involves consuming alcoholic beverages, Tailgate parties occur in the parking lots at stadiums and arenas, before and occasionally after games and concerts. People attending such a party are said to be tailgating, many people participate even if their vehicles do not have tailgates. Tailgate parties also involve people bringing their own beverages, barbecues. Tailgates are intended to be non-commercial events, so selling items to the fans is frowned upon, tailgating typically involves the consumption of alcoholic beverages or soft drinks and the grilling of various meat products. Popular tailgate party foods include picnic staples such as hamburgers, hot dogs, baked beans, some food products were created because of tailgate parties. A brand of cheese, called Palmetto Cheese, got its start at Atlanta Braves tailgate parties. Lawn games such as KanJam, cornhole, Ladder Golf, Polish horseshoes, Louisville Chugger, Jarts and Sholf are very popular during tailgates, Lawn games are associated with tailgating primarily because of the simplicity in the game materials. Lawn games carry the connotation of drinking games because of their presence during tailgates, other games include beer pong, ladder toss, washer pitching and flipcup. It is also common for fans to bring out stereo equipment to tailgate parties to dance, in 2007, the NFL angered many football fans by banning tailgating before the Super Bowl. The NFL cited security risks, though suspected it had more to do with corporate sponsored events than any real threat. In 2008, a petition began circulating to encourage the NFL to lift the no tailgating at the Super Bowl policy. Members of the media also questioned the validity of NFLs claim that security concerns was the real reason for the ban. In the Simpsons episode Any Given Sundance, Homer takes his family to a tailgate party. He makes them get up early in order to be at the hours before the football game, and states that the game is nothing. Season 3 of the Travel Channel original series Man v. Food had a special consisting of various segments from previous episodes that featured food that would make an ultimate tailgate party. A number of commercials, especially those aired during football games, feature tailgating culture, including those for Bud Light beer. Drinking in public Lawn game Reining In Tailgate Parties A Challenge For Colleges - report by NPR
33.
Cuisine of the Thirteen Colonies
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The cuisine of the Thirteen Colonies includes the foods, eating habits, and cooking methods of the Thirteen British colonies in North America before the American Revolution. It was derived from familiar traditions from the home countries in the British Isles. Many agricultural items came through trade with England and the West Indies, certain familiar items grew better in the Old World than others, and this led to a dependence on imports which drove the daily lives of the colonists. However, the diet was increasingly supplemented by new animal. In the period leading up to 1776, a number of events led to a change in the diet of the American colonists. As they could no longer depend on British and West Indian imports, the majority of immigrants to North America in the 17th and 18th centuries came from various parts of Britain in four waves. These four migration waves established the four regional cultures that still affect life in the United States to this day. Each of the migrations settled in a different region and was dominated by cultures from the British Isles that were transplanted across the Atlantic. British migrants brought with them food habits, along with specific customs related to everything from religion to language, in the early 17th century, the first wave of English immigrants began arriving in North America, settling mainly around Chesapeake Bay in Virginia and Maryland. The Virginian settlers were dominated by English noblemen with their servants, the society which the Cavaliers brought with them was highly stratified, and this was reflected in food and eating habits. The aristocrats who were the basis for the First Families of Virginia were very fond of game, roast beef was a particular favorite, even when oysters and goose were available, and wealthy colonists would complain about the absence of meat. Virginia was the place in North America where haute cuisine of any kind was prepared and served before the 19th century. Virginians such as William Byrd indulged in extravagant dishes such as stewed swan or roast snipe, dinners were important social events, and the art of dinner conversation was considered an important skill in affluent households. Poor white farmers and black slaves ate much more humble fare and were quicker to incorporate American and African foodstuffs, the food of poor whites in the 17th century was similar to soul food of the 20th century. Overall, both rich and poor southerners ate spicier and more pungent food than elsewhere in the early colonies, cooking in southern England was noted for a tendency toward frying, simmering, and roasting, and this also became true for Virginian cooking. Wealthy households tended to vary cooking methods greatly, while poor households were generally confined to boiling and frying, the only form of cooking that was slow to develop was baking. Typical dishes among the classes were fricassees of various meats with herbs. Common food among the classes was corn porridge or mush, hominy with greens and salt-cured meat
34.
Cuisine of Antebellum America
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The cuisine of the Antebellum United States was a change in American eating and cooking habits from that of Colonial America over the period of 1776 to the American Civil War in 1861. By the beginning of the Civil War the United States cuisine, under colonization, gastronomical traditions in the Americas were derived mostly from the colonialists home countries, specifically the British Isles. However, due to an abundance in vegetation and land for meat, by eve of the Revolution the average American soldier stood 5 feet,8 inches, several inches taller than the average British soldier. The United States quickly established themselves as differing in their habits from Europe. American mannerisms were viewed by foreign travelers as crude and barbaric, writer James Fenimore Cooper noted that Americans are the grossest feeders of any civilized nation. Their food is heavy, coarse, ill prepared, and indigestible. There is not, perhaps on the face of the globe, one French tourist wrote in 1804 that Americans swallow almost without chewing. Another, Constantin Volney, argued that Americans habits ruined the Yankee stomach, destroyed the teeth, an Englishman complained that even members of Congress plunged into their mouths enormous wedges of meat and pounds of vegetables, perched on the ends of their knives. Andrew Barr argued that Americans haste while eating was based on the abundance of food available, Americans rapid consumption of food was a habit also formed in defiance towards European eating habits. The French custom of a la carte meal service was viewed as undemocratic in comparison to sharing meals between guests, when the New York Hotel opened in 1844, the hotels decision to serve meals a la carte was answered by criticism by local newspapers. Offering people different food at different prices, the papers argued, was an attack on the foundations of the Republic. Nat P. Willis of the Weekly Mirror wrote, The public table is the tangible republic – the only thing palpable and agreeable that we have to show, in common life, as republican. Although different regions of the United States established their own specific cuisines, pork and turkey were widely eaten and considered staples among Americans, and alcohol consumption dominated the beverages throughout the country. Pigs were utilized throughout all regions of the United States, due to the ease of breeding, dr. John S. Wilson of Columbus, Georgia mentioned that the United States should properly be called the great Hog-eating federacy or the Republic of Porkdom. Pork was in abundance that it was noted by a French traveler that even the poor southerners of the antebellum U. S. were better fed. Pigs were kept largely due to their ability to fend for themselves, they were able to feed off leftover scraps, in the South, Americans cooked pork with corn, while Northeasterners preferred bacon. They all used pork in a variety of ways, notably the working class throughout America consuming blood pudding, turkey consumption was widespread in antebellum America. Wild turkey was hunted throughout the country, to the point that they had all, virginian Joseph Doddridge noted that the wild Turkeys, which used to be so abundant as to supply no inconsiderable portion of provision for the first settlers, are now rarely seen
35.
Chuckwagon
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Such wagons formed part of a wagon train of settlers or fed traveling workers such as cowboys or loggers. In modern times, chuckwagons feature in certain cooking competitions and events, chuckwagons are also used in a type of horse racing known as chuckwagon racing. After the American Civil War, the market in Texas expanded. Some cattlemen herded cattle in parts of the country that did not have railroads which would mean they needed to be fed on the road for months at a time. Goodnight modified the Studebaker wagon, a durable army-surplus wagon, to suit the needs of cowboys driving cattle from Texas to sell in New Mexico. He added a box to the back of the wagon with drawers and shelves for storage space. A water barrel was attached to the wagon and canvas was hung underneath to carry firewood. A wagon box was used to store cooking supplies and cowboys personal items, Chuckwagon food typically included easy-to-preserve items like beans and salted meats, coffee, and sourdough biscuits. Food would also be gathered en route, there was no fresh fruit, vegetables, or eggs available and meat was not fresh unless an animal was injured during the run and therefore had to be killed. The meat they ate was greasy cloth-wrapped bacon, salt pork, the wagon was also stocked with a water barrel and a sling to kindle wood to heat and cook food. On cattle drives, it was common for the cookie who ran the wagon to be second in authority only to the trailboss, the cookie would often act as cook, barber, dentist, and banker. The term chuck wagon comes from chuck, a term for food. The American Chuckwagon Association is a dedicated to the preservation of the heritage of the chuckwagon. Its members participate in chuckwagon cook-offs throughout much of the US, through these events, the members educate the public on the history and traditions surrounding the chuckwagon. At a chuckwagon cook off, each wagon is judged on the authenticity of the wagon, wagons must be in sound drivable condition, with equipment and construction available in the late 1800s. Contents of the chuck-box, including utensils, must also match what would have used during the era. Wagons are also judged on the attire of their cooks, a typical chuckwagon cookoff is composed of 5 food categories, Meat, Beans, Bread, Dessert, and potatoes. A team of judges evaluates the entries from each wagon, giving each a score, once scores are tabulated, prizes are awarded to the top wagons
36.
Northern highbush blueberry
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Vaccinium corymbosum, the northern highbush blueberry, is a North American species of blueberry which has become a food crop of significant economic importance. It is native to eastern Canada and the eastern and southern United States, from Ontario east to Nova Scotia and south as far as Florida and it is also naturalized in other places, Europe, Japan, New Zealand, the Pacific Northwest of North America, etc. Other common names include huckleberry, tall huckleberry, swamp huckleberry, high blueberry. Vaccinium corymbosum is a shrub growing to 6–12 feet tall. It is often found in dense thickets, the dark glossy green leaves are elliptical and up to 5 centimetres long. In autumn, the turn to a brilliant red, orange, yellow. The flowers are long bell- or urn-shaped white to light pink,0.33 inches long. The fruit is a 0. 25–0.5 inches diameter blue-black berry and this plant is found in wooded or open areas with moist acidic soils. The species is tetraploid and does not self-pollinate, most cultivars have a chilling requirement greater than 800 hours. V. corymbosum, being one of the species used by these peoples, was later studied and domesticated in 1908 by Frederick Vernon Coville. In natural habitats it is a source for native and migrating birds, bears. The berries were collected and used in Native American cuisine in areas where Vaccinium corymbosum grew as a native plant, Vaccinium corymbosum is the most common commercially grown blueberry in present-day North America. It is also cultivated as a plant for home and wildlife gardens. The pH must be very acidic, some common cultivar varieties are listed here, grouped by approximate start of the harvest season, The cultivars Duke and Spartan have gained the Royal Horticultural Societys Award of Garden Merit. Some named Southern highbush blueberry are hybridized forms derived from crosses between V. corymbosum and Vaccinium darrowii, a native of the Southeastern U. S. These hybrids and other cultivars of V. darrowii have been developed for cultivation in southern and western regions of North America. com
37.
Maize
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Maize, also known as corn, is a large grain plant first domesticated by indigenous peoples in Mexico about 10,000 years ago. The six major types of corn are dent corn, flint corn, pod corn, popcorn, flour corn, the leafy stalk of the plant produces separate pollen and ovuliferous inflorescences or ears, which are fruits, yielding kernels or seeds. Maize kernels are used in cooking as a starch. Most historians believe maize was domesticated in the Tehuacan Valley of Mexico, recent research modified this view somewhat, scholars now indicate the adjacent Balsas River Valley of south-central Mexico as the center of domestication. The Olmec and Mayans cultivated maize in numerous varieties throughout Mesoamerica, cooked and its believed that beginning about 2500 BC, the crop spread through much of the Americas. The region developed a network based on surplus and varieties of maize crops. Nevertheless, recent data indicates that the spread of maize took place even earlier, according to Piperno, A large corpus of data indicates that it was dispersed into lower Central America by 7600 BP and had moved into the inter-Andean valleys of Colombia between 7000 and 6000 BP. Since then, even earlier dates have been published, the study also demonstrated that the oldest surviving maize types are those of the Mexican highlands. Later, maize spread from this region over the Americas along two major paths and this is consistent with a model based on the archaeological record suggesting that maize diversified in the highlands of Mexico before spreading to the lowlands. Before they were domesticated, maize plants only grew small,25 millimetres long corn cobs, Maize is the most widely grown grain crop throughout the Americas, with 361 million metric tons grown in the United States in 2014. Approximately 40% of the crop—130 million tons—is used for corn ethanol, genetically modified maize made up 85% of the maize planted in the United States in 2009. After the arrival of Europeans in 1492, Spanish settlers consumed maize and explorers and traders carried it back to Europe, Spanish settlers far preferred wheat bread to maize, cassava, or potatoes. Maize flour could not be substituted for wheat for bread, since in Christian belief only wheat could undergo transubstantiation. At another level, Spaniards worried that by eating indigenous foods, which they did not consider nutritious, that not only would they weaken, despite these worries, Spaniards did consume maize and archeological evidence from Florida sites indicate they cultivated it as well. Maize spread to the rest of the world because of its ability to grow in diverse climates and it was cultivated in Spain just a few decades after Columbuss voyages and then spread to Italy, West Africa and elsewhere. The word maize derives from the Spanish form of the indigenous Taíno word for the plant and it is known by other names around the world. The word corn outside North America, Australia, and New Zealand refers to any cereal crop, in the United States, Canada, Australia, and New Zealand, corn primarily means maize, this usage started as a shortening of Indian corn. Indian corn primarily means maize, but can more specifically to multicolored flint corn used for decoration
38.
Okra
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Okra or okro, known in many English-speaking countries as ladies fingers, ochro or gumbo, is a flowering plant in the mallow family. It is valued for its edible green seed pods, the geographical origin of okra is disputed, with supporters of West African, Ethiopian, and South Asian origins. The plant is cultivated in tropical, subtropical and warm regions around the world. The name okra is most often used in the UK, United States, the word okra is from the Igbo ọ́kụ̀rụ̀. The plant and its seed pods are known as ladys fingers. In various Bantu languages, okra is called ngombo or a variant, and this is possibly the origin of the name gumbo, used in parts of the United States, okra is an allopolyploid of uncertain parentage. Truly wild populations are not known with certainty and the species may be a cultigen, the geographical origin of okra is disputed, with supporters of South Asian, Ethiopian and West African origins. Supporters of a South Asian origin point to the presence of its parents in that region. Supporters of a West African origin point to the diversity of okra in that region. The plant may have entered southwest Asia across the Red Sea or the Bab-el-Mandeb straight to the Arabian Peninsula, rather than north across the Sahara, or from India. One of the earliest accounts is by a Spanish Moor who visited Egypt in 1216 and described the plant under cultivation by the locals who ate the tender, from Arabia, the plant spread around the shores of the Mediterranean Sea and eastward. The plant was introduced to the Americas by ships plying the Atlantic slave trade by 1658 and it was further documented in Suriname in 1686. Okra may have introduced to southeastern North America from Africa in the early 18th century. By 1748, it was being grown as far north as Philadelphia, thomas Jefferson noted it was well established in Virginia by 1781. It was commonplace throughout the Southern United States by 1800, the species is a perennial, often cultivated as an annual in temperate climates, and often grows to around 2 metres tall. It is related to species as cotton, cocoa. The leaves are 10–20 centimetres long and broad, palmately lobed with 5–7 lobes, the flowers are 4–8 centimetres in diameter, with five white to yellow petals, often with a red or purple spot at the base of each petal. The fruit is a capsule up to 18 centimetres long with pentagonal cross-section, abelmoschus esculentus is cultivated throughout the tropical and warm temperate regions of the world for its fibrous fruits or pods containing round, white seeds
39.
Pecan
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The pecan is a species of hickory native to Mexico and the southcentral and southeastern regions of the United States. Pecan is from an Algonquian word variously referring to pecans, walnuts and hickory nuts, there are many variant pronunciations, some regional and others not. The most common American pronunciation is /piˈkɑːn/, the most common British one is /pɪˈkæn/, unusually, there is little agreement in the United States, even regionally, as to the correct pronunciation. The pecan tree is a deciduous tree, growing to 20–40 m in height. It typically has a spread of 12–23 m with a trunk up to 2 m diameter, a 10-year-old sapling will stand about 5 m tall. The leaves are alternate, 30–45 cm long, and pinnate with 9–17 leaflets, each leaflet 5–12 cm long and 2–6 cm broad. A pecan, like the fruit of all members of the hickory genus, is not truly a nut, but is technically a drupe. The husks are produced from the tissue of the flower, while the part known as the nut develops from the endocarp. The husk itself is aeneous, oval to oblong,2. 6–6 cm long and 1. 5–3 cm broad. The outer husk is 3–4 mm thick, starts out green and turns brown at maturity, the seeds of the pecan are edible, with a rich, buttery flavor. They can be fresh or used in cooking, particularly in sweet desserts. One of the most common desserts with the pecan as an ingredient is the pecan pie. Pecans are also an ingredient in praline candy. In addition to the seed, the wood is also used in making furniture. Pecans were one of the most recently domesticated major crops, although wild pecans were well known among the colonial Americans as a delicacy, the commercial growing of pecans in the United States did not begin until the 1880s. Today, the U. S. produces between 80% and 95% of the worlds pecans, with a crop of 150–200 thousand tons from more than 10 million trees. The nut harvest for growers is typically around mid-October, historically, the leading pecan-producing state in the U. S. Outside the United States, pecans are grown in Argentina, Australia, Brazil, China, Israel, Mexico, Peru and they can be grown from USDA hardiness zones approximately 5 to 9, provided summers are also hot and humid
40.
Potato
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The potato is a starchy, tuberous crop from the perennial nightshade Solanum tuberosum. The word potato may refer either to the plant itself or to the edible tuber, in the Andes, where the species is indigenous, there are some other closely related cultivated potato species. Potatoes were introduced to Europe in the half of the 16th century by the Spanish. It is the worlds fourth-largest food crop, following maize, wheat, the green leaves and green skins of tubers exposed to the light are toxic. Wild potato species can be throughout the Americas from the United States to southern Chile. Following centuries of breeding, there are now over a thousand different types of potatoes. However, the importance of the potato is variable and changing rapidly. As of 2007 China led the world in production, and nearly a third of the worlds potatoes were harvested in China. The English word potato comes from Spanish patata, the Spanish Royal Academy says the Spanish word is a compound of the Taíno batata and the Quechua papa. The 16th-century English herbalist John Gerard used the terms bastard potatoes and Virginia potatoes for this species, potatoes are occasionally referred to as Irish potatoes or white potatoes in the United States, to distinguish them from sweet potatoes. The name spud for a small potato comes from the digging of soil prior to the planting of potatoes, the word spud traces back to the 16th century. It subsequently transferred over to a variety of digging tools, around 1845, the name transferred to the tuber itself. It was Mario Peis 1949 The Story of Language that can be blamed for the false origin. Pei writes, the potato, for its part, was in disrepute some centuries ago, some Englishmen who did not fancy potatoes formed a Society for the Prevention of Unwholesome Diet. The initials of the words in this title gave rise to spud. Like most other pre-20th century acronymic origins, this is false, Potato plants are herbaceous perennials that grow about 60 cm high, depending on variety, with the leaves dying back after flowering, fruiting and tuber formation. They bear white, pink, red, blue, or purple flowers with yellow stamens, in general, the tubers of varieties with white flowers have white skins, while those of varieties with colored flowers tend to have pinkish skins. Potatoes are mostly cross-pollinated by insects such as bumblebees, which carry pollen from other potato plants, tubers form in response to decreasing day length, although this tendency has been minimized in commercial varieties
41.
Pumpkin
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A pumpkin is a cultivar of a squash plant, most commonly of Cucurbita pepo, that is round, with smooth, slightly ribbed skin, and deep yellow to orange coloration. The thick shell contains the seeds and pulp, some exceptionally large cultivars of squash with similar appearance have also been derived from Cucurbita maxima. Specific cultivars of winter squash derived from other species, including C. argyrosperma, in New Zealand and Australian English, the term pumpkin generally refers to the broader category called winter squash elsewhere. Native to North America, pumpkins are grown for commercial use and are used both in food and recreation. Pumpkins, like squash, are thought to have originated in North America. The oldest evidence, pumpkin-related seeds dating between 7000 and 5500 BC, was found in Mexico, since some squash share the same botanical classifications as pumpkins, the names are frequently used interchangeably. Pumpkin fruits are a type of botanical berry known as a pepo, traditional C. pepo pumpkins generally weigh between 6 and 18 pounds, though the largest cultivars regularly reach weights of over 75 pounds. The color of pumpkins derives from orange carotenoid pigments, including beta-cryptoxanthin, alpha and beta carotene, the word pumpkin originates from the word pepon, which is Greek for large melon, something round and large. The French adapted this word to pompon, which the British changed to pumpion and later American colonists changed that to the word that is used today, pumpkin. The term pumpkin has no agreed upon botanical or scientific meaning, all pumpkins are winter squash, mature fruit of certain species in the genus Cucurbita. Characteristics commonly used to define pumpkin include smooth and slightly ribbed skin, circa 2005, white pumpkins had become increasingly popular in the United States. Other colors, including green, also exist. Pumpkins are grown all around the world for a variety of reasons ranging from agricultural purposes to commercial and ornamental sales. Of the seven continents, only Antarctica is unable to produce pumpkins, the biggest international producers of pumpkins include the United States, Canada, Mexico, India, the traditional American pumpkin used for jack-o-lanterns is the Connecticut Field variety. As one of the most popular crops in the United States,1.5 billion pounds of pumpkins are produced each year, the top pumpkin-producing states include Illinois, Indiana, Ohio, Pennsylvania, and California. According to the Illinois Department of Agriculture, 95% of the U. S. crop intended for processing is grown in Illinois, Nestlé, operating under the brand name Libbys, produces 85% of the processed pumpkin in the United States, at their plant in Morton, Illinois. In the fall of 2009, rain in Illinois devastated the Nestlé crop, Pumpkins are a warm-weather crop that is usually planted in early July. The specific conditions necessary for growing pumpkins require that soil temperatures three inches deep are at least 60 °F and soil that holds water well
42.
Sunflower seed
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The sunflower seed is the fruit of the sunflower. The term sunflower seed is actually a misnomer when applied to the seed in its pericarp, botanically speaking, it is a cypsela. When dehulled, the remainder is called the sunflower kernel or heart. There are three types of commonly used sunflower seeds, linoleic, high oleic, and NuSun, each variety has its own unique levels of monounsaturated, saturated, and polyunsaturated fats. The information in this article refers mainly to the linoleic variety, for commercial purposes, sunflower seeds are usually classified by the pattern on their husks. If the husk is solid black, the seeds are called black oil sunflower seeds, the crops may be referred to as oilseed sunflower crops. These seeds are pressed to extract their oil. Striped sunflower seeds are used for food, as a result. In 2013, world production of seeds was 44.5 million tonnes, with Ukraine. Sunflower seeds are commonly eaten as a snack than as part of a meal. They can also be used as garnishes or ingredients in various recipes, the seeds may be sold as in-shell seeds or dehulled kernels. The seeds can also be sprouted and eaten in salads, when in-shell seeds are processed, they are first dried. Afterwards, they may also be roasted or dusted with salt or flour for preservation of flavor. Sunflower seeds sold by the bag are either plain or with a variety of flavorings added by the maker including barbecue, pickle, hot sauce, bacon, ranch. In the United States, they are eaten by baseball players as an alternative to chewing tobacco. Mechanically dehulled kernels may be sold raw or roasted and are added to bread. There is also sunflower butter, similar to butter, but using sunflower seeds instead of peanuts. Apart from human consumption, sunflower seeds are used as food for pets and wild birds in boxes
Cuisine of California at Wikibook Cookbooks
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