A Taste of America
Every country is proud of its national cuisine and character. England has its fish which toils about its history and chips, while Austria has its wiener schnitzel. Meanwhile, America has its . . . hot dog? No, American cuisine is not just hamburgers and hot dogs. It is actually quite diverse. Every region in the 5 United States has its own distinctive cooking traditions. Two interesting regions are New England and the Deep South. Both have similarities and differences in regard to native foods, cultural influences, and methods of cooking.
New England, in the Northeast, includes the states of Connecticut, Maine, Massachusetts, New Hampshire, Rhode Island, and Vermont. The Deep South includes Alabama, Georgia, Louisiana, Mississippi, and South Carolina. Both regions make use of native plants, seafood, and a game that were introduced to the early settlers by the Native Americans. The native plants include corn, berries, nuts, beans, and squash. People used these plants to make dishes such as cornbread, hominy', and berry pies. Both regions also have abundant seafood. c On land, wild turkeys are plentiful in both areas, so turkey is quite popular. Pork dishes are also popular due to an abundance of pigs.
New England and the South had similar influences on their early cuisine. In both regions, dishes made from corn, beans, and potatoes were borrowed from the Native Americans. Also, the natives loved to flavor foods with maple syrup,' so both areas tend to like sweet foods. Both areas were also strongly influenced by the British, who loved rich, heavy foods such as their meats and puddings.' Another similarity between New England and the Deep South is their method of cooking. Due to the British influence in both regions, food is often cooked in the old English way of steaming and boiling. In New England, people often prepare one-pot meals like casseroles and stews that take hours to cook. Similarly, in the South, meats and fish stews are cooked all day. Baking also popular in both regions.
Another similarity between New England and the Deep South is their method of cooking. Due to the British influence in both regions, food is often cooked in the old English way of steaming and boiling. In New England, people often prepare one-pot meals like casseroles and stews that take hours to cook. Similarly in the South, meats and fish stews are cooked all day. Baking is also popular in both regions.
Although there are similarities between New England and Southern cuisine, there are also differences. The South has a warm climate and fertile soil. while New England has frigid winters and rocky soil. Southerners enjoy a variety of green, leafy vegetables as well as sweet potatoes and rice. These plants can grow only in warm, wet areas. On the other hand, New Englanders grow butternut squash4 and potatoes that need a long, cold winter. They also have cranberries, blueberries, and apples while Southerners have persimmons,5 pecans,6, and peaches. Both regions have abundant seafood. New Englanders eat cod, lobster, and clams whereas Southerners have crayfish, shrimp, and crabs.
There are also differences in cultural influences. In New England, the first settlers were the Puritans, a religious group that lived strict lives and ate plain food. Therefore, much of the food in this region is quite basic and mild. In contrast, the cuisine of the Deep South was influenced by the African slaves as well as the French settlers in Louisiana and the Spaniards to the south. Creole foods combine ingredients and cooking methods from these three groups. Foods such as jambalaya, seafood, and rice dish, and shrimp Creole are flavorful and spicy, whereas the New England boiled dinner is bland and plain.
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