Tag Archives: American Cuisine

Californian Cuisine

By Janelle | Published 05/12/2009

For class, we would often do culinary summaries of various regions around the U.S. I enjoyed learning about various individuals who made significant contributions in the evolution of Californian cuisine. It is a huge, wonderfully productive state, famous for their fusion, fresh and locally farmed foods in addition to their international success in the wine industry (see the movie Bottle Shock—it’s great). Here was my summary:
California produces more… [more]

Tex Mex Cuisine

By Janelle | Published 03/20/2009

I took a class called American Cuisine. Each week we would focus on a different region of America, to familiarize ourselves with its flavors, historical influences and topography, and how they informed the table tops in this part of the country.
One week was all about Tex Mex. Texas is its own unique state, unlike any other. ‘Tex-mex’ cuisine was born out of poor man’s Mexican food and includes corn,… [more]

Mid-Atlantic Cuisine

By Janelle | Published 02/13/2009

As you may know, one of my current culinary classes is called American Cuisine. Each week we take quick look at varying regions across the country. Part of diving in means putting together summaries of the regions, so we can begin to wrap our mind around the diverse cuisines and heritage across this vast country.
Recently we covered Mid-Atlantic cuisine. Now, New England comprises the states in the northeast quadrant… [more]

New England Cuisine

By Janelle | Published 02/05/2009

In American Cuisine—one of my culinary classes—we are learning about cuisines of varying regions across the country. Our first exposure to regional cuisine was New England; it includes Maine, Massachusetts, New Hampshire, Rhode Island, and Vermont.*
1620 brought pilgrims to the shores of New England; they settled Plymouth Colony and were taught by Native Americans how to fish, what to farm, and how to preserve foods for the harsh… [more]

American Cuisine

By Janelle | Published 01/24/2009

I have done it before, but it has been many years: taken too many credits for a given quarter. It will be a full Winter Quarter but I am jazzed. And one of my classes is called American Cuisine. This class is meant to give an upcoming chef a broad stroke perspective of American cuisine, by region. From Native Americans to colonists and a regular flow of new immigrants,… [more]