Post by Arrianna on Sept 25, 2007 18:23:02 GMT -5
Sometime earlier someone asked me just what US cuisine was. All I said was that it was all those dishes you would find no matter where you went in the US. Being me though the question just kept percolating in my head and won't let me go so here are my new thoughts.
Just like China the US is so large that not only are there similarities, ingredients and dishes found in every region, there are specific recognized regional cooking styles. Pizza, as reinvented in the US is a very US food but it is not the same where ever you go. Just witness the fights between New York and Chicago over who has the best. So I thought I would name the Regions as I know them and ask for all of you to pitch in and see if we can get a comprehensive list. The ones I am personally familiar with are:
Southern- Grits, deep fried anything, gravy and food made from little bits the rest of the country would run screaming from.
Louisiana- Yeah, some consider it part of the south but personally I think the Creole/Cajun influence makes it completely difference. Anyone that can give us Jambalaya and Gumbo are aces in my book.
South West- This has a strong influence from Native Indian cooking as well as Mexican ranchero's of the late 1800-early 1900's. You will eat everything from Navajo tacos to dutch oven cobbler. Potatoes go with just about everything.
Midwest- This is your classic steak and potatoes. Simple, heavy food. If it's not a steak it's meatloaf, roast beef, or stew. Casseroles are king however. Everyone knows how to make at least one.
Now I know there are more types just as I know there are cuisine styles in Canada (hence why I used the title "American"). When I lived on Victoria Island I learned more ways to cook a pot roast then I ever imagined possible. I also love the style of doing Yorkshire pudding in a muffin tin. Sheer heaven. Pirogies, don't get me started.
So now my question for everyone. What regional styles have I missed, what do you like about them, or do you think that the America's have no cuisine of their own?
Just like China the US is so large that not only are there similarities, ingredients and dishes found in every region, there are specific recognized regional cooking styles. Pizza, as reinvented in the US is a very US food but it is not the same where ever you go. Just witness the fights between New York and Chicago over who has the best. So I thought I would name the Regions as I know them and ask for all of you to pitch in and see if we can get a comprehensive list. The ones I am personally familiar with are:
Southern- Grits, deep fried anything, gravy and food made from little bits the rest of the country would run screaming from.
Louisiana- Yeah, some consider it part of the south but personally I think the Creole/Cajun influence makes it completely difference. Anyone that can give us Jambalaya and Gumbo are aces in my book.
South West- This has a strong influence from Native Indian cooking as well as Mexican ranchero's of the late 1800-early 1900's. You will eat everything from Navajo tacos to dutch oven cobbler. Potatoes go with just about everything.
Midwest- This is your classic steak and potatoes. Simple, heavy food. If it's not a steak it's meatloaf, roast beef, or stew. Casseroles are king however. Everyone knows how to make at least one.
Now I know there are more types just as I know there are cuisine styles in Canada (hence why I used the title "American"). When I lived on Victoria Island I learned more ways to cook a pot roast then I ever imagined possible. I also love the style of doing Yorkshire pudding in a muffin tin. Sheer heaven. Pirogies, don't get me started.
So now my question for everyone. What regional styles have I missed, what do you like about them, or do you think that the America's have no cuisine of their own?