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NuFS 144 > Final > Flashcards

Final Flashcards

1
Q

4 Main west African foods:

A

Yams, spicy stews, collared greens, peanuts

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2
Q

4 foods from the West Indies:

A

Pigs (from Spanish), berries, fish, turtles

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3
Q

How did Southern Cuisine get its roots?

A

Slaves were expected to provide their own food, would garden and forage on their Sundays off. Eventually plantations expanded to the Carolinas and slaves brought Afro-Caribbean food ways with them to start traditional southern cuisine

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4
Q

6 British influenced foods, why grow them in England?

A

Peas, apples, carrots, lettuce, cabbage, gooseberries

All do well in cold weather, which was essential

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5
Q

What kind of meats did the British eat? And what 4 other common foods?

A
  • Goose, rabbits, steak and kidney pie

- Milk, bread, oatmeal, and stewed their fruits

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6
Q

What was the first lasting colony in the U.S. and when?

A

1607: Jamestown, Virginia. Survived mostly because of good luck

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7
Q

How did the colonists of Jamestown survive? (3 things)

A
  • Their settlers were wealthy businessmen sent to start a colony and use slave labor to grow tobacco.
  • They were not farmers, so death rates were high, but constant new arrivals meant that the colony survived
  • Eventually they so altered the landscape with imports from their tobacco they were able to survive
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8
Q

What 9 things did the Spanish and British bring to essentially start a new Europe in the Americas?

A

Fruits, Vegetables, grass for their horses, tobacco, disease, cows, pigs, chickens, and honey from honey bees

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9
Q

What 4 ways did the British and Spanish biologically alter the land for their needs?

A

Native trees were destroyed, land was taken up for farming, livestock trampled the crops and pigs foraged for native foods, and the European settlers restricted native American access to the hunting lands

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10
Q

In what 4 ways did Native americans adapt to British and Spanish influence?

A

Expanding corn cultivation for trade, abandoned seasonal migration (began farming all year), and increased consumption of domestic meat, started intermarrying trappers and traders (foreigners and natives)

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11
Q

Why did early slaves have a hard time imparting their food culture? (3 things) What did their rations consist of?

A
  • Tobacco took more labor and time than sugar so less opportunity to develop food culture
  • They were given weekly rations and supplemented their diets from small gardens, fishing and hunting
  • Time and cooking materials were scarce so one-pot meals were standard
  • Their rations were the scraps considered inedible by slaveholders. Ex: Parts of the pig like fatback or feet, chitterlings “chitlins” (intestines), cracklings, ribs, etc.
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12
Q

What did slave gardens consist of mostly? (5)

A

Okra, peanuts, black-eyed peas, collared greens, watermelon, etc.

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13
Q

Who first prepared Southern Cuisine?

A

Southern cuisine was created by slaves introducing their food culture to slaveholders as their plantation cooks. The slaves didn’t know how to cook British food so they used their own style of cooking

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14
Q

what 3 corn products does Southern cuisine feature?

A

Hominy, Grits, and corn pone

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15
Q

What 4 types of greens does Southern Cuisine feature?

A

Collared greens, dandelion greens, turnip greens, and mustard greens

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16
Q

What did Africans know how to grow that Europeans didn’t?

A

Rice, so they were forced to grow it in the plantations

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17
Q

When did the Puritans arrive in the new world and how did they survive?

A

1620, fleeing religious persecution. They were not farmers but willing to work and failed to transport their old words crops so native Americans helped them survive by teaching them how to: Grow the three sisters (CORN, BEANS, and SQUASH), and hunt bear, moose, deer, ducks and turkey

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18
Q

What are the three sisters?

A

Corn, beans, and squash

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19
Q

What is New England cuisine shaped by?

A

English methods of boiling and steaming, but with ingredients familiar to native Americans: Such as potatoes, fish/shellfish, and cranberries (native to the east)

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20
Q

What is a New England Clambake?

A

Basically an underground oven in the sand. You dig a hole and line it with seaweed before putting on coals and letting it roast for e few hours and then eating the shellfish and clams inside

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21
Q

What three things did English cuisine feature in New England?

A
  • The English pickled and salted their meats for winter so pork and beef could still flavor many of their dishes
  • Didn’t have flour so they dusted their meat in cornmeal
  • Pies were served at most meals
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22
Q

Clam chowder was essentially native american, but how did the British alter it?

A

They added cream/milk to the recipe

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23
Q

What states did German culture influence?

A

Atlantic and Mid-Western states

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24
Q

What were the 3 main influences on Mid Atlantic cuisine?

A

German, native American, and Dutch

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25
Q

Germans valued ____ and _____ foods, such as: (3 things)

A
  • Simple and Hearty

- Turnips, parsnips, and cabbage

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26
Q

What are 5 foods Germans brought to the U.S.?

A

Pot roast, dried apples, dumplings, stews, sauerkraut

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27
Q

What 2 main things did Germans have to change in their diet?

A
  • Starting eating the three sisters and fish from the Americas as opposed to fish from Europe
  • Rye didn’t grow well in Germany but they had to start adapting to eating Wheat bread, which was difficult for them
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28
Q

What 5 new foods did Germans mostly start eating?

A

Pumpkin, venison, trout, corn, potatoes

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29
Q

What made germans and their cuisine such a big part of American society? (3 things)

A
  • Their early arrival
  • Their large numbers
  • A huge number worked in the food industry as butchers, farmers, brewers, grocers, etc.
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30
Q

Germans rapidly assimilated because of both World Wars, what foods did they contribute to American food culture? (5 things)

A

Pretzels, pickles, bratwurst/sausages, sauerkraut, potato salad

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31
Q

What 5 German desserts were contributed?

A

Hershey’s chocolate, funnel cakes, cinnamon buns, gingerbread men, apple butter

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32
Q

Who settled the Gulf States (near Florida)?

A

The French, specifically from Brittany and Normandy

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33
Q

What kinds of foods were the French known for? (3)

A

Crepes, cherries, pastries/desserts

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34
Q

When was the first French colony in America?

A

1564 in Florida, but they didn’t survive so we don’t hear about them as much as Jamestown

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35
Q

Who were the Quebecois?

A

“Franco-Americans” that settled the upper midwest and New England

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36
Q

Who were the Acadians and where did they settle?

A

Acadians (cajuns) moved to rural Louisiana, they were not just French. They were kind of mediterranean Europeans, a mix of Basque, french and Portuguese. so they moved south to rural Louisiana because it reminded them of home

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37
Q

Cajun food is ____ and ____, and it features: (3 things)

A
  • Simple and Rustic

- One pot meals, wild game/plants, lots of spices

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38
Q

What are two well-known cajun meals?

A

Catfish and turtle soup, served with corn bread

39
Q

Who were the Creole?

A

French settlers in New Orleans and the Mississippi River Delta

40
Q

What other culture influenced Creole cuisine in New Orleans?

A

African, because they brought their slaves who were eventually freed and imparted their culture

41
Q

How were the Creole different from the Cajuns in New Orleans?

A

They lived in URBAN as opposed to rural parts and were much wealthier/classier

42
Q

What are 4 major components to Creole cooking?

A
  • balance of texture, color, and flavor
  • wine is integral to the meal
  • no food is uncooked (except salad and fruit)
  • emphasis on sauces
43
Q

What are 4 examples of Creole dishes?

A

Shrimp creole, gumbo, roux, jambalaya

44
Q

What do the Creole have in common with the Cajuns?

A
  • Holy trinity: Peppers, onions, and celery in every dish

- crab, oysters, crayfish, pork, and gumbo

45
Q

What did Cajuns and Creole use differently?

A 
Cajuns= Flour and oil
Creole= Flour and cream
46
Q

What were staple foods of the California indians? (6)

A
  • cultivated the 3 sisters, acorns, pine nuts, berries, tubers, and seeds
47
Q

What game did the California indians eat? (4)

A

Deer, rabbits, squirrels, and birds

48
Q

California indians did not eat _____ but did eat _____

A
  1. Reptiles/amphibians

2. Insects (caterpillars, earthworm soup, bee larvae)

49
Q

How did the Spanish Mission system mess things up?

A

-Catholic church and Spanish army tried to convert indians and force them into slavery to feed the soldiers in forts

50
Q

What crops did the Spanish start growing instead? (6)

A

Wheat, barley, corn, chickpeas, beans, grapes

51
Q

What else did the Spanish army take over land to use it for?

A

Horse, sheep, and cattle ranches

52
Q

What was one of the larger influences on Chinese cuisine?

A

Confucius- “Meals should be an expression of inner harmony”

53
Q

Confucius payed great attention to _____, whereas Lao Tse ALSO embraced _____, _____, and _____

A
  • The ceremony of cooking

- Simplicity, frugality, and the return to nature (things should be eaten raw, fresh, and light)

54
Q

What is the cause of so much variety in Chinese cuisine?

A

Since land is so scarce and incapable of producing crops, they will essentially eat everything at their disposal. Waste nothing.

55
Q

What 6 foods do the Chinese eat that seem strange to us?

A

Locusts, grubs, snakes, thousand-year eggs, rats, cats/dogs

56
Q

The core food in SOUTHERN China is ______, while

the core food in NORTHERN China is ______.

A

south=Rice

north= Noodles

57
Q

_____ is never a part of Chinese cuisine, due to ______

A
  • Dairy

- Widespread lactose intolerance

58
Q

How do the Chinese cope with their limited resources in cooking?

A

Stir fry and chopping things into little pieces because it uses less fuel

59
Q

______ and _____ initially brought the Chinese to America, but only _____ not ______ were seen for quite some time

A
  • The gold rush and railroads

- Men, not families (for work purposes)

60
Q

How did Chinese families manage to immigrate as a whole to the Americas?

A

Started opening up family restaurants so everyone could work, and began imparting their cuisine

61
Q

Aside from the three sisters, ____ was a main staple of the Southwestern indians. It was used in ____, ____, and ____.

A
  • Corn

- Tortillas, hominy, and tamales

62
Q

What 3 wild plants did southwestern indians consume?

A

Prickly pear cactus, pine nuts, and yucca

63
Q

What food influence did the Spanish have on the Southwest? (5 things)

A
  • Brought livestock, herbs, rice, sugar cane, and wheat
64
Q

The native southwestern indians rejected ______, but accepted _____ from the Spanish

A
  • Wheat

- Livestock

65
Q

Why do crops grow so much bigger in Alaska?

A

They have a 2 month long daylight and a very small population

66
Q

Why do most alaskan still eat the cultural foods of their ancestors?

A
  • Cultural Pride

- Economic necessity - Cost of living is really high so foods are not generally imported

67
Q

What are 4 staple fish to the Alaskan diet?

A
  • Cod, herring, salmon, and halibut
68
Q

In order to make the most of their resources, Alaskans will ______ and ______ to make them last

A
  • Store and ferment their foods

- Dry their furs for many uses

69
Q

The Alaskan diet is largely based on _____, but also involves _____

A
  • Meat

- Berries and some edible roots

70
Q

Alaskan food is eaten _____, ____, or _____ in order to _____

A
  • Raw, fermented, or stewed

- Save fuel

71
Q

What food is called The Wonder Of The New World?

A

Corn, found several thousands of years ago by first settlers

72
Q

When and HOW did the first people come to the Americas?

A

1000 years ago walking from Siberia across the Bering Land Bridge

73
Q

How did the first settlers encounter the Natives?

A

Native hunter/gatherers were on the road and Siberians came and settled cabins on their farmland, but didn’t recognize it as farmland because it wasn’t mono-culture farming as they were accustomed to

74
Q

Prior to European contact, natives practiced a ________, in which: (2 things)

A
  • Subsistence Economy
  • Men hunt and women gather
  • Feast when food is available, and fast when it’s not
75
Q

In summer, the first native Americans would ______

and in fall they would ______

A 
Summer= Hunt, fish, and cultivate three sisters
Fall= Hunt, dry and smoke meats, and forage
76
Q

What are the 4 factors influencing development of a particular regional cuisine?

A
  • Geography
  • Available indigenous and introduced foods
  • Ethnic and religious practices
  • Economy
77
Q

Columbus not only brought _____ and _____ to the Americas, but he also ______. This was known as _______

A
  • Seeds and livestock
  • Introduced American foods to the Europeans
  • The Columbian Exchange
78
Q

What did the Columbian Exchange entail?

A

Things brought to America: Coffee, sugar, honeybees, peaches, citrus fruits, lots of diseases
Things brought back to Europe: (Corn, beans, squash), peanuts, potatoes, sweet potatoes, MANICOC, etc.

79
Q

The Columbian Exchange was considered ____________

A

A blending of the Old World and the New World

80
Q

What role did gender play in U.S. food culture? How is this emphasized?

A

Cooking was considered women’s responsibility, and men’s masculinity was impaired in the kitchen. This is portrayed through photographs and titles

81
Q

Women are supposed to enjoy ______

A

Sweet, delicate foods that look pretty

82
Q

Men are supposed to like foods that _____

A

Taste good and stick to their ribs, not about appearance

83
Q

Many cookbooks are ______, in order to _____

A
  • Geared toward little girls

- Impart their role in the kitchen to them at a young age

84
Q

How would such advertisements appeal to keeping women in the kitchen? (3)

A
  • Cooking makes you more appealing to men
  • Cooking is a sacred responsibility for the family
  • Girls on covers of cookbooks
85
Q

What is an example of a cookbook that encouraged women to cook?

A

“Date Bait” promised women more dates if they became good cooks

86
Q

When are three times it is acceptable for a man to cook?

A

Camping, barbecuing, or in an emergency

87
Q

Why do we see more professional male chefs if men and women cook the same way?

A

Male chefs receive more attention and recognition for their work and our gender biases cause us to perceive the quality of their work differently

88
Q

Food can bring about ____ in three ways:

A
  • Domestic Violence
  • Not prepared on time
  • Never given an exact time makes it impossible
  • Quality of food brings on violence
89
Q

Why was it difficult for abused women to prepare quality meals? (2 things)

A
  • Time spent shopping is considerably long

- Not allowed to have jobs, but given a budget for food ingredients

90
Q

What does a “subsistence economy” imply?

A

They did not have a currency, they just grew and traded

91
Q

Why was the Columbian Exchange uneven?

A

Because the Europeans brought disease, and the North Americans didn’t really domesticate animals so they only brought back turkey to Europe

92
Q

Columbus never actually made it to the American mainland, he only arrived in _____

A

The Caribbean

93
Q

A blend of ______ as well as ______ created a blended cuisine in the early ______

A
  • West African and New England foods

- West Indies

NuFS 144 (3 decks)

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