Southwestern and Appalachian Cuisine

Flashcards covering key vocabulary and concepts related to Southwestern and Appalachian cuisines.

New Mexico Cuisine

Traditional cuisine that reflects the austerity of the Southwestern desert, with limited ingredients and a focus on tortillas and chile sauces.

Chile Verde

A green chile sauce commonly used in New Mexico cuisine.

Fajitas

Texas Cuisine- Marinated skirt steak grilled and served in tacos; translates to 'little belts'.

Nixtamalization

Traditional alkaline processing of corn that makes proteins available, combining them with legumes for a complete protein source.

Pioneer Provisions

Essential foods carried by America’s first pioneers, including dried beans, corn, and cured meats.

Appalachian Farming

Farming practices in the Appalachian region, including livestock raising and growing staple crops.

Wild Rice

A direct Native American legacy, superior in flavor and texture when harvested traditionally.

Wisconsin Cheese Production

Large-scale cheese production in the Great Lakes region, known for cheese curds that squeak when eaten.

City Cuisine in Kansas City

Regional barbecue known for pork and beef ribs with a sweet, thick, tomato-based sauce.

Appalachian Foundation Foods

Key ingredients in Appalachian cuisine, including wheat quick breads, cornbread, and root vegetables.

Problems with the America’s Food Machine

-Produce too much food

- Production of food uses too many of the natural resources

Why is the Central Valley in California so ideal for growing produce?

1. soil

2. sun

3. tempatures

What does the Central Valley Lack to grow produce?

water

How have the farmers adapted to solve this problem in the Central Valley?

Shasta Dam moves water through 20 dams over 400 miles to the Central Valley

What two factors enable Midwest Farmers to produce 3x the yield compared to 60 years ago?

1. irrigation

2. commercial fertilizer

What is the key crop for America’s Food Machine?

corn

What threats corn and other crops?

Corn borers—bug infestation

What percent of the U.S. population produces the food for the other 98%?

2%

What is a Food Desert?

No groceries stores, low access to fresh produce, inadequate access to food.

Why are fields circular in some areas of the Midwest?

Irrigation Systems water fields in circular motion.

SW Trinity

Jalapeno, Onion, Tomato

Texas Cuisines

Cheese and Meat, Chili Con Carne,

Hispanic California Cuisine

citrus fruits, avocados, sour-cream toppings

Scott-Irish pioneers

Mutton, dairy Oatmeal, potatoes, cabbages, apples

Rhineland immigrants brought Germanic foods

Buckwheat

Sauerkraut

sausages

Appalachian Farming

Gardens Included:

Pumpkins, Squash, Corn Beans, Rhubarb, Radishes, Peas, Cucumbers, Corn Okra, Asparagus, Shell beans, tomatoes, Potatoes

Livestock:

Hogs, Goats, Chickens, Large Horse & Oxen

Appalachian Foraging

sallet, creasy greens, lamb’s quarters

Central Farmlands’ Primary Crops

corn, soybeans, and wheat

St. Louis barbeque

tomato-based sauce is less sweet, tangy, and thinner

Farmlands Baking

AMERICAN WHITE BREAD

pan loaf for slicing

enriched with milk, butter, sugar, sometimes egg for long-keeping

Pullman loaf makes square slices for sandwiches

Midwest foundation foods

Principal starches: yeasted wheat breads, potatoes

Principal proteins: beef, pork, poultry