United States Northeast Region 1

United States Northeast Region

Cuisine Of The Northeastern United States Long a landing point for immigrants, the Northeast is a rich cultural stew pot into which new arrivals add their food traditions. 1. GEOGRAPHIC SETTING AND ENVIRONMENT The Northeastern region of the United States, often referred to as “New England,” consists of Connecticut, Maine, Massachusetts, New Hampshire, Rhode Island, and Vermont. Most of these states

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United States Southern Region 2

United States Southern Region

Cuisine of the Southern United States The cuisine of the Southern United States developed in the traditionally defined American South, influenced by African, English, Scottish, Irish, French, Spanish, and Native American cuisines. Tidewater, Appalachian, Creole, Lowcountry, and Floribbean are examples of types of Southern cuisine. In recent history, elements of Southern cuisine have spread north,

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United States Western Region 3

United States Western Region

Western American cuisine – Cuisine of the Western United States The Western United States has its own cuisine, distinct in various ways from that of the rest of the country. Those states west of Texas, Kansas, Missouri, and Nebraska would be considered part of this area, as would, in some cases, western parts of adjoining states.

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Vietnam 4


Vietnamese cuisine – The cuisine of Vietnam Vietnamese cuisine encompasses the foods and beverages of Vietnam, and features a combination of five fundamental tastes (Vietnamese: ngũ vị) in the overall meal. Each Vietnamese dish has a distinctive flavor which reflects one or more of these elements. Common ingredients include fish sauce, shrimp paste, soy sauce, rice, fresh herbs,

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Zimbabwe 5


Zimbabwean Cuisine –  Cuisine of Zimbabwe Like in many African countries, a majority of Zimbabweans depend on staple foods. “Mealie meal”, or cornmeal as it is known in other parts of the world, is used to prepare bota, a porridge made by mixing cornmeal with water, to make a thick paste. This is usually flavored with

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France 6


French cuisine – Introduction to Cuisine of France  French cuisine consists of the cooking traditions and practices from France. In the 14th century Guillaume Tirel, a court chef known as “Taillevent”, wrote Le Viandier, one of the earliest recipe collections of medieval France. During that time, French cuisine was heavily influenced by Italian cuisine. In

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Ethiopia 7


Ethiopian cuisine – Introduction to Cuisine of  Ethiopia Ethiopian cuisine (Amharic: የኢትዮጵያ ምግብ) characteristically consists of vegetable and often very spicy meat dishes. This is usually in the form of wat, a thick stew, served atop injera, a large sourdough flatbread, which is about 50 centimeters (20 inches) in diameter and made out of fermented teff flour. 1. GEOGRAPHIC

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Australia 8


Australian cuisine – Introduction to Cuisine of Australia Australian cuisine refers to the food and cooking practices of Australia and its inhabitants. As a modern nation of large-scale immigration, Australia has a unique blend of culinary contributions and adaptations from various cultures around the world, including Indigenous Australians, Asians, Europeans and Pacific Islanders. 1. GEOGRAPHIC

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Ireland 9


Irish cuisine – Introduction to Cuisine of  Ireland Irish cuisine is the style of cooking that originated from Ireland, or was developed by the Irish people. It has evolved from centuries of social and political change, and the mixing of the different cultures in Ireland, predominantly the English and Irish (and, in Ulster, the Scottish).

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Algeria 10


Algerian cuisine – Introduction to Cuisine of Algeria The cuisine of Algeria is influenced by Algeria’s interactions and exchanges with other cultures and nations over the centuries. Algerian cuisine is typically a mix of Berber, Arabic, Andalusian, and Mediterranean cuisines with slight European. 1. GEOGRAPHIC SETTING AND ENVIRONMENT Algeria is located in North Africa on the Mediterranean

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