CHAPTER 6 THE CULINARY REVOLUTION

AMERICAN FOODS ► INTERNATIONAL CUSINES: WERE BUILT AROUND AMERICAN INDIAN FOOD ► AMERICAN INDIAN FOOD DID MUCH MORE FOR THE WORLD THAN MERELY PROVIDE A BONANZA OF CALORIES AND NEW CROPS FOR FIELDS THAT HAD BEEN ONLY MARGINALLY PRODUCTIVE IN THE PAST

► AMERICAN INDIAN FOOD AND SPICES: MADE POSSIBLE THE DEVELOPMENT OF NATIONAL AND REGIONAL CUISINES TO A DEGREE NOT PREVIOUSLY IMAGINED MADE POSSIBLE THE DEVELOPMENT OF NATIONAL AND REGIONAL CUISINES TO A DEGREE NOT PREVIOUSLY IMAGINED

 INDIA AND SRI LANKA INCORPORATED: o AMERICAN TOMATO o POTATO o PEANUT o CASHEW TO THEIR CUSINE.  THEIR STYLE OF COOKING IS UNIQUELY ASIAN, BUT MANY OF THE INGREDIENTS ARE TYPICALLY INDIAN-AMERICAN INDIA

SOUTHEAST ASIA ► AMERICAN SPICES HAD A DIFFIDENT IMPACT ON KOREA, JAPAN, MONGOLIA, AND NORTHERN CHINA. ► SOUTHERN CHINA:  CHILI  PEANUT  POTATO ► MOST AMERICAN SPICIES WERE INTRODUCED TO THE CHINESE BY THE PORTUGUESE ► THE CHILE BECAME AN ESSENTIAL PART OF SAUCES AND ELICIED NEW FLAVORS FROM TRADITIONAL VEGETABLES

EUROPE ► AMERICAN SPICES AND CONDIMENTS HAD AN EVEN STRONGER IMPACT ON THE DIETS OF EUROPEANS. ► IN ITALY, COOKS HAD FEW CHOICES OF SAUCE TO LAY ON THEIR VARIOUS PASTAS. WITH THE ARRIVAL OF THE FIRST FOODS FROM AMERICA ITALIAN CUISINE EXPLODED WITH NEW IDEAS. ► STANDARD INGREDIENTS FOR ITALIAN DISHES:  PEPPERS  SQUASHES (ZUCCHINI)  TOMATOE

► THE SPANISH ALSO TOOK:  TOMATO  POTATO  BEANS  PEPPER ► WHICH WERE USED BACK HOME IN MANY DIFFERENT DISHES, SOUPS, AND SAUCES. ► THE HUNGARIANS USED THE SWEET RED PEPPERS TO CREATE PAPRIKA, WHICH IS AN ESSENTIAL INGREDIENT FOR ITS CUSINE. ► THE BRITISH MANAGED TO TAKE SOME OF THE MOST DELICIOUS AMERICAN FOODS AND RENDER THEM BLAND.

EUROPEAN PRODUCTS ► THE IMPORTANCE OF INDIAN-AMERICAN FOOD REMAINED IN THE U.S. EVEN THOUGH THE EUOPEANS BROUGHT:  BREAD  DAIRY PRODUCTS  NEW MEATS. ► THESE PRODUCTS WERE INSTEAD USED AS SUPPLEMENTS. ► ON THE OTHER HAND, THE EUROPEANS ENTIRELY INCORPORATED AMERICAN-STYLE TO THEIR DISHES.

► THE FRENCH HAVE HAD A LONG, GRAVE MISTRUST OF FOREIGN INFLUENCES ON EITHER LANGUAGE AND/OR FOOD. ► HOWEVER THEY DID INTEGRATE:  POTATO  TOMATO  BEANS.

REGIONAL CUSINES ► MOST REGIONAL CUSINES IN THE UNITED STATES STAND ON AN INDIAN BASE. (EX. TEX- MEX FOOD) ► THE NEW ENGLANDERS ACCEPTED THE BEAN AND CORN DISHES, BUT RARELY THE SPICES ► THE INDIANS TAUGHT THE NEW ENGLADERS TO CATCH AND ENJOY OCEAN FOODS. ► THE INDIAN-AMERICANS TAUGHT THE NEW ENGLAND SETTLERS TO USE CRANBERRY TO ACCOMPANY THEIR TURKEY

CUSINES IN THE UNITED STATES ► THE SOUTH ADAPTED TO THE INDIAN-AMERICAN CUISINE MORE THAN ANY OTHER REGION IN THE U.S. ► THE SETTLERS ON THIS REGION ADOPTED VARIOUS FORMS OF COOKING CORN AND REPLACED PORK OIL FOR BEAR OIL. ► THEY ALSO USED THE POTATO, BAKED OR PEELED, TO EAT AS A SNACK ► SOUTHERNERS ALSO BECAME FOND OF THE NATIVE PECAN AND ADOPTED THE CUSTOM OF BARBECUING FOOD. ► THE CREOLE AND CAJUN ARE THE MOST DISTINCTIVE SOUTHERN CUISINES ASSOCIATED WITH INDIAN-AMERICAN FOODS, EVEN THOUGH IS NOT RECOGNIZED AS SUCH DUE TO THE FRENCH RECEIVING MOST OF THE CREDIT.

► THE BASE OF THIS LOUSIANA CUSINE COMES FROM THE MIXURE OF TOMATOES AND HOT PEPPER. ► EACH REGION OF THE U.S. PRIDES ITSELF ON A SPECIAL STEW OF LOCAL PRODUCE USUALLY MIXED WITH:  TOMATOES  PEPPER  POTATOS CREOLE AND CAJUN

SNACK FOODS ► AMERICAN CUSINE HAD THE LARGEST IMPACT ON SNACK FOODS SUCH AS:  POTATO CHIPS  NACHOS  TORTILLA CHIPS ► INDIAN CHOCOLATE AND VANILLA RANK AS THE MOST COMMON FLAVORS FOR SNACK FOODS THAT ARE SWEET.

OTHER VEGETABLES/FRUITS ► THE CHAYOTES ► THE GRANADILLA (PASSION FRUIT) ► CIRUELLA ► PAPAW ► WALNUT ► BERRIES (47 TYPES) ► AVOCADO (ONE OF THE MOST NUTRITIOUS FRUITS EVER DOMISTICATED) ► SQUASH

► MOST PEOPLE DON’T RECOGNIZE TO WHAT EXTENT THE INDIAN-AMERICAN CUSINE RADICALLY CHANGED COOKING AND DINNING AROUND THE WORLD ► THE DISCOVERY OF AMERICA LED TO THE REVOLUTION ► INDIANS-AMERICANS REMAIN THE DEVELOPERS OF THE WORLD’S LARGEST COLLECTION OF:  NUTRITIOUS  SPICY  COMPLIMENTARY FOODS. “CUISINE REVOLUTION”