Term Paper: Culture Food History of North

Pages: 5 (1793 words)  ·  Bibliography Sources: 1+  ·  Level: College Senior  ·  Topic: Agriculture  ·  Buy This Paper

SAMPLE EXCERPT:

[. . .] These cook-offs and competions can range from chili to candy and chicken, and they are becoming more and more popular, and even a source of some people's full time income and employment (Sutherland 7-8).

4. What are the ingredients, seasoning, styles, and cooking procedures attributable to the North America region?

The cooking styles, procedures, seasonings, and ingredients are as varied as the many cultures that make up North American cooking. You can travel from Alaska to Florida and not sample the same dish twice. Eskimos in the far North still rely on age-old hunting techniques for their food, while suburban moms shop in trendy organic grocery stores and use a fusion of Asian, Hispanic, European, and very American ingredients. The North American continent has always been a magnet for people looking for a better life, and they have all brought food traditions with them. Trying to nail down the seasonings and styles of this large area is like trying to travel from one coast to another in a single day. It can be done, but you'll miss a lot along the way!

References

Jones, Oakah L. "5 / Hacia El Norte! The Spanish Entrada into North America, 1513-1549." North American Exploration: A New World Disclosed. Ed. John Logan Allen. Vol. 1. Lincoln, NE: University of Nebraska Press, 1997. 241-291.

Kupperman, Karen Ordahl. "7 / A Continent Revealed: Assimilation of the Shape and Possibilities of North America's East Coast, 1524-1610." North American Exploration: A New World Disclosed. Ed. John Logan Allen. Vol. 1. Lincoln, NE: University of Nebraska Press, 1997. 344-399.

Sutherland, Amy. Cookoff: Recipe Fever in America. New York: Penguin Books, 2003.

Tannahill, Reay. Food in History. New York,…

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