Global Foods Unit

The United States

 US Population 

307,006,550

 Density  76 people per square mile

U.S. Regions

 Northeast  Midwest  South  Southwest  West  Northwest  Hawaii

Northeast

Succotash Scrapple

 Originally a Native American dish of beans and corn, one of the most well-known dishes from this region.

 Baked pork scraps with cornmeal, flavored with thyme and sage. Cut into strips and fried.

 “Pennsylvania Dutch” were German immigrants; thrifty and used everything.

Northeast

Cod fish

 Common fish found in the Atlantic.

 White flaky meat.

 Used in “Fish & Chips” and many other fish stick forms.

Midwest

 Goulash  Hungarian stew made with beef and vegetables and flavored with Paprika.

South

 Louisiana  Creole, or mixed heritage, cooking began in the 1700’s when the French Settled in New Orleans.  Africans who worked in the kitchens of plantation owners blended African, French, Spanish, Caribbean and Native American ingredients and techniques to create Louisiana Creole cuisine.

South



Jambalaya

Rice dish includes ham, seafood, chicken and sausages with rice, vegetables and seasonings.



Gumbo

Combines the Spanish custom of mixing seafood and meat with French-style andouille sausage.

South

 

Etouffee

Shrimp or crawfish….aka….. Mudbugs are often cooked this way.

This French word means “smothered”, which is a southern method covering in a liquid or sauce.



Hushpuppies

Deep fried corn fritters usually served with catfish

Southwest

Chile con carne

  Corn, tomatoes, chilies and beans are the mainstays.

Cuisine often called Tex-Mex.



Huevos rancheros

Eggs topped with spicy tomato and pepper sauce.

West

Cioppino

  San Francisco fish stew originally made at Fisherman’s Warf.

This stew was invented when Italian vendors went from boat to boat asking fisherman to “chip in” a little of their fish.

Northwest



Sweet Walla Walla Onions

Among the leading crop of Washington  Along with apples, pears, hazelnuts, cherries, herbs and vegetables…… 

Aplets and Cotlets

Washington’s famous candies made from apples and apricots, sugar and walnuts.

Alaska

King Crab

 Yummy….where’s the butter?

Salmon

 Common fish in both the Atlantic and Pacific

Hawaii

Poke

 Sliced raw fish mixed with seaweed, onions, chilies and soy sauce.

Taro

 Poi is made from mashed, cooked taro root; the large tubor of a tropical plant.

Canada

 Population 

33,739,900

 Density  9.27 people per square mile

Canada

 Traditional Canadian Foods  Matrimonial Cakes  Bannock  Flat biscuit-like bread made of flour and oats, was brought by Scottish immigrants to this area.

Northeast Canada

 Newfoundland  Nova Scotia  New Brunswick  Prince Edward Island

Newfoundland

 Cod is the foundation of this cuisine.

Nova Scotia

 Farmed oysters and other fish are local businesses native to this province.

New Brunswick

 The most valuable seafood catches are scallops and lobster.

Prince Edward Island

 Renowned for cultured muscles.

East Canada - Quebec

 Produces 90% of Canada’s Maple Syrup

East Canada - Quebec

 Excellent fresh and aged cheeses from milk of cows, goats and sheep.

East Canada - Quebec

 Seafood is broiled, baked and made into croquettes in this region  For this dish , seafood is pureed and bound with a thick sauce and formed into small shapes

Midwest Canada

 Known as Canada’s “market basket.”  Vast fields of wheat, corn, rye, millet and sunflowers cross this prairie land.

 Manitoba  Saskatchewan  Alberta

Manitoba  Wild Rice

Saskatchewan

 The largest city, Saskatoon is named for the local Saskatoon berry.

Alberta

 Jerusalem artichokes are native to this region.

Western Canada

 British Columbia  YukonTerritory  Northwest Territory  Nunavut Territory

Northwest/Nunavut Territory

 Seafood and massive, shaggy bison-like musk ox are harvested here.

Yukon Territory