中美饮食文化英文版

"There is no American food. When we begin to list American foods, either we talk about regional things like lobster or shrimp Creole, or we talk about spaghetti and pizza and hot dogs...One could argue it's what makes us great. The fact that we don't have a cuisine is a measure of our democracy and of our ethnic heterogeneity." —Sidney Mintz, Anthropologist
Long before Europeans set foot on American soil, vibrant and healthy civilizations nurtured themselves off the bounty of the land. They taught the settlers to plant the holy trinity of Native American cuisine — corn, beans and squash. The settlers returned the favor by nearly exterminating their benefactors, but those three foods played a vital role in defining American cuisine. They retain their importance today across the continent — grits, cornbread and hoppin' john in the South, tortillas and pinto beans in the Southwest, baked beans and succotash in the Northeast and pumpkin pie just about everywhere for Thanksgiving.
fried chicken
North of the Deep South, the geography of the coastal Carolinas proved conducive to rice growing and produced a rice-based cuisine. Specialties such as Hoppin' John — cooked rice and black-eyed peas flavored with salt pork — and Charleston Red Rice are just two of many local rice dishes. Seafood specialties include the famous Charleston She-Crab Soup. The Carolina version of barbecue uses a stiff dose of vinegar in its sauce which places locals strongly at odds with Texas and Kansas City folks who prefer a much sweeter sauce.
Beans
Corn
squash
Some of the strongest influences on US cuisine came from African slaves, the people who least intended to be here. American food is inconceivable without barbecue in its many variations, all kinds of fritters and a mess of greens. Indeed Africans brought with them important techniques including smoking meats, frying grains and legumes into fritters, boiling leafy green vegetables, and making up hot, spicy sauces. Since African-Americans ran the kitchens on Southern plantations, they played a major role in molding the renowned cuisine of the South. Years later when railroads began to cross the continent, Black men ran the galleys and carried that influence north and west.
hoppin' john
Southwest cuisine may well qualify as the oldest US regional style. Prior to 1845 when the Spanish began to relinquish control, the entire area was part of Mexico. Not surprisingly, its contemporary cuisine bears a strong family resemblance to Mexican food. It still draws heavily on native foodstuffs, in particular corn, beans and chilies. The word "chili" is Aztec in origin as are "guacamole" and "tomato." This is a cuisine with serious roots.
The United States is a land of delicious eating from coast to coast and neighborhood to neighborhood. But its cultural and culinary mix makes it impossible to characterize in a single byte or even a string of them.
By the beginning of World War II, selected Italian dishes had become as American as apple pie. The first to enter the US lexicon was spaghetti with tomato sauce followed soon after by all manner of pastas. Pizza took off after World War II and Chicago became the center for a deep-dish doublecrusted style that has since spread nationwide as "Chicago pizza."
Smoking Meats
Fritters
ห้องสมุดไป่ตู้
Sauces
Regional cuisines emerged as settlers — willing and otherwise — modified their culinary traditions to suit local climates. The simple, sturdy foods of the Northeast reflect more than any other the English origins of the country. But meats and vegetables imported from the homeland merged with local ingredients such as turkey, maple syrup, lobster, clams, cranberries and always corn to provide delicious specialties such as Indian pudding, Boston brown bread, clam chowder and Maine boiled lobster. Southern settlers, also of English stock(血统), confronted a kinder climate and more of them benefited from the assistance of Black hands in the kitchen. The average farmer's wife could hardly spare the time needed for the multiple dishes that made up a plantation meal. To this day no Southern dinner is complete without numerous side dishes including breads, biscuits, salads and condiments — preferably home made.
“没有美国的食品，当我 没有美国的食品， 没有美国的食品 们开始列出美国食品， 们开始列出美国食品，无 论我们谈区域东西， 论我们谈区域东西，如龙 虾或虾克里奥尔语， 虾或虾克里奥尔语，或我 们谈论关于意大利面条和 比萨饼和热狗... 有人可 比萨饼和热狗 ...有人可 能会说这是什么使我们伟 大的。 事实上，我们没有 大的。 事实上， 一个美食是我们的民主和 我们的民族异质性的措施 。” 人类学家 悉尼明茨
Of all Southern dishes, fried chicken achieved the most popularity outside the region — to the extent that entire fast food chains have sprung up serving debased versions. At home, Southerners continue to use a great deal of pork. Hams from Virginia are universally recognized to be the country's finest. Bacon and salt pork appear as flavoring agents with greens and beans. Ham biscuits are a classic accompaniment to breakfast and dinner and ham with redeye gravy is a regional piece de resistance, though the debate swirls on as to whether the best red-eye is made with water or black coffee.