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Issac Gore Kinlea Hensel English IV 11/13/13 Rough Draft Outline paper

How is America s wa! of coo"ing an# eating #ifferent from other countries$ American s uses tons of wa!s to eat an# coo" foo# %ut the most common wa!s that American s coo" their foo#s are grilling& roasting& spit roasting& smo"ing an# %ar%ecuing' American s especiall! on the (est )oast si#e of the *nite# +tates ,)alifornia& (ashington& Oregon- which uses more seafoo# or .acific Rim foo#s %ecause of the a%un#ance of salmon& hali%ut& mussels an# o!sters' /he 0ortheast region of the *nite# +tates ,1aine& 0ew Hampshire& Vermont& 1assachusetts& Rho#e Islan#& )onnecticut& 0ew 2or"- /ra#itional 0ew Englan# recipes fla3ors are #eep an# rich an# ten# to %e more mil# then spic! an# is not highl! seasone#' /he 1i#western region of the *nite# +tates ,Ohio& In#iana& Illinois& 1issouri& Kansas& Iowa& (isconsin& 0orth Da"ota& +outh Da"otagenerall! heart!& %ut light han#e# with seasoning& preferring sage& #ill& carawa!& mustar# an# parsle! to %ol# an# spic! fla3ors' /he 3ast farmlan# in the region pro3i#es an a%un#ance of fresh pro#uce an# 3ariet! of #air! pro#ucts' /he +outhern region of the *nite# +tates ,Virginia& 0orth )arolina& +outh )arolina& Georgia& 4lori#a& /ennessee& Ala%ama& 1ississippi& Ar"ansas& 5ouisiana- 4la3ors are spic! )a6un #ishes an# mil# fla3or' +outhwest region ,/e7as& Ari8ona& 0ew 1e7ico- +mo"e! an# spic! an# %ar%ecue is common in the region' All countries ha3e #ifferent wa!s of coo"ing preparing an# eating foo#'

)omparing American coo"ing to Italian coo"ing& Italian foo# is seasonal an# emphasi8es the 9ualit! of the pro#uct' /ra#itionall!& Italian foo# has %een characteri8e# as :la cucina po3era; ,the cuisine of po3ert!-' Americans often use more prepac"age# an# can foo#s which are less health! then Italians who li"e their foo# fresh an# %est of 9ualit!' < of 1= Americans eat fast foo# at least once a month an# often gorge themsel3es when eating' A t!pical Italian famil! #oes multi>course meals that mostl! consist of pasta #ishes an# %rea#s' In American we use a 3ariet! of fats while coo"ing %ut in Ital! the ? most common ma6or coo"ing fats are %utter an# oli3e oil' Italian coo"ing metho#s inclu#e %raising& %oiling& roasting& grilling an# #eep>fr!ing

)omparing Asian wa! of eating to Americans& Americans mainl! use sil3erware for"s spoons "ni3es etc where )hinese people use chopstic"s' )hinese people #on t use for"s an# "ni3es while eating %ecause the! %elie3e the! re a weapon that s wh! most of their #ishes consist of %oneless meat an# choppe# 3egeta%les' /he fortune coo"ie isn t )hinese it originate# in )alifornia in the earl! 1@== s %! a )hinese immigrant %! the name of ,Da3i# Aung- who was li3ing in 5os Angeles' /he fortune coo"ie is rarel! "nown in )hina an# Aapan' )hinese coo"ing 1etho#s inclu#e stir>fr!ing& #eep fr!ing& shallow>fr!ing& %raising& %oiling& steaming& re#>coo"ing& lac9uering& 3el3eting an# roasting' Ginger& green onion& so!& an# garlic are "e! factors in )hinese cuisines

1e7ico an# American coo"ing& 1e7ican foo# is consi#ere# reall! spic! which is partiall! true the! use a lot of spices an# salsa' 1e7ico has gi3en Americans chocolate& peanuts& 3anilla& %eans& coconuts an# tomatoes' /he 0orth part of America ga3e 1e7ican s /e7>1e7 foo# which is the %len# of fla3ors an# recipes from 1e7ican& /e7an an# American )ulture' /he fla3oring of 1e7ico is spic! hot an# earth!' 1e7ican coo"ing metho#s inclu#e grin#ing& fire roasting& an# gri##le fr!ing with or without fat with a ,comale- a roun# flat gri##le ma#e of stone

or earthenware' 1e7ican cuisine #eri3es from ancient A8tec an# 1a!an cultures who where 3er! sophisticate# in their foo# preparation

4rench )oo"ing an# American coo"ing& the 4rench 3iew eating as culture where most Americans 3iew it as a neutral act' 4resh an# refine# #ishes are t!pical of 4rench cuisines' 4rench coo"ing metho#s are %raising& sautBing& sous>3i#ing& #egla8ing re#ucing& confiting an# flam%Bing' 4lam%Bing is a techni9ue in which alcohol is a##e# to a hot pan which ignites the foo# creating a %urst of flames' Americans #on t often use this techni9ue on how #angerous it is' 4rench people fa3orite #rin"s are mostl! wine where Americans li"e #rin"ing car%onate# soft #rin"s'

Africa an# American coo"ing& Africa fla3oring profile is sweet& sour& spic! %ut sa3or! the! also use a 3ariet! of species li"e cumin& corian#er& cinnamon an# ginger' /he C common coo"ing metho#s in Africa are roasting& %oiling& steaming& an# %a"ing' African Heritage ,3==> 1D1@- Eac" in this era& most African men were farmers& cattle raisers an# fishermen' .lanting& sowing an# har3esting crops were consi#ere# womenFs wor"' )oo"ing was one of the most important s"ills a !oung girl nee#e# to learn' One tra#itional #ish calle# fufu was ma#e of poun#e# !ams' 4ufu was ser3e# with soup& stew& roaste# meat an# #ifferent sauces' During this time in histor!& coo"ing was #one o3er open pits' Africans were 3er! s"ille# in roasting& fr!ing& stewing& %oiling an# steaming their foo#s' /heir nati3e foo#s were !ams& o"ra& watermelon& cassa3a& groun#nuts& %lac">e!e# peas an# rice' I 3e learne# a lot while #oing m! research' I 3e learne# that each countr! has a #ifferent wa! of coo"ing& prepping an# eating foo#' /he! all ha3e #ifferent coo"ing metho#s also some I ne3er "new e7iste# or were e3en possi%le of #oing' It 6ust goes to show that the more !ou stu#! an# learn a%out other countries instea# of the one !ou li3e in the more "nowle#ge an# %ac"groun# information !ou will "now'

(or"s )ite# Erunnner& Eorgna' GHistor! of the 4ortune )oo"i#'G Infoplease' Infoplease& n'#' (e%' 1< 0o3' ?=13' Hall& .rentice' Foundations of Restaurant Management & Culinary Arts: Level 2. Eoston& 1AH .rentice Hall& ?=11' .rint' GO##s an# En#s of )hinese 4oo# )ulture'G ChinaHighlights' 0'p'& n'#' (e%' ?1 0o3' ?=13' /epper& Rachel' G< Out Of 1= Americans Eat 4ast 4oo# At 5east Once A 1onth& +a!s Gallup .oll'G he Huffington !ost' /heHuffington.ost'com& =D Aug' ?=13' (e%' 1< 0o3' ?=13'

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