Hodgepodge
The cuisine of Indians, slaves and conquistadors
American cuisine features a bizarre mix of various national dishes. Traditions of Native Americans were deeply intertwined with those of “noble strangers” from Spain, England, France, Portugal, Italy. To some extend, America was not generally recognized as to her genuine national cookery, because there are no such things as “Mexican style Spanish cuisine” or “Canadian style French cuisine”. But yet there is a wide range of traits that let to outline the Americas’ countries cuisine. Canadian cuisine has been mostly influenced by Indian, French, English and American culinary traditions. For example, you can try such exotic foods as seal liver, bison hump, bear hinder leg, or beaver tail — that recipes have been adopted, probably, from native-born inhabitants. In monasteries, they zealously keep some French dishes a secret: puff pies, apple cakes, anise biscuit, etc.
Hunter and Fisher — Canadian breadwinners
In Canadian cuisine, meat of wild animals is in widespread use: black and brown bears, goats, argali, lambs, reindeers, hares, ducks, quails, sandpipers, ouzels, larks, poultry and rabbits — all are much of use to table, usually as a roast or a ragout.
Canada is rich with freshwater and saltwater fish: they use it fresh or raw frozen, and smoked, dried, salted, or canned as well. They also use shellfish, such as lobsters, oysters, mussels, and crabs. Fresh, salted and canned vegetables are very popular over here, and some of them — e.g. pumpkin, broad beans, French beans — they cook from days of yore. Corn came here from Mexico by Canadian Indians. Indians used to pound or cook corn grains in water together with meat slices and fish — so a specific porridge named “saganit” came out.
Fresh fruit and salads are favorite Canadian dishes, including cold meat, liver paste, and stuffed eggs. Beer is traditional drink of Canadians.
All that makes use the body includes
The key aspects of the USA cookery are hygiene, simplicity, and, of course, fast-time cooking. Many people in America find that food should be good for your health. You should drink a glass of fruit juice daily for it contains vitamin C, your ration should include also milk and cheese as they are rich with calcium, porridges, which structure includes iron and proteins, and of course fresh vegetables containing mineral salts.
No day goes by without juice
Northern Americans nutritious ration is simple. Breakfast usually includes juice, the big doughnut, sometimes fried corn-flakes, eggs, bacon, toasts, and white coffee (most Americans prefer coffee to tea). In bright lights, the lunch (or dinner in villages) is extremely simplified and rather unhealthy: they have either a big sandwich, or a sandwich with a pair of sausages, or a hamburger with fries, and a glass of coca-cola for breakfast. Evening meal (the time is unrestricted) starts usually with a cocktail and various snacks. Soups (as a rule, fruit and soup-mashed potatoes) also are served mostly in the evening.
Oysters, crayfish, lobsters, and the large pink shrimps occupy a highly important place in the menu of the Americans especially those who lives in coastland. Of meat they basically consume beef, veal and pork, especially fried. Of seasoned meat, gammon, bacon, sausages are gladly used for eating. Chicken and turkey are most-liked of poultry issues. Turkey is traditionally prepared on high days and holidays, usually stuffed with chestnuts, bread and sage, and it is served with cowberry sauce.They eat a lot of fresh vegetables in the Northern America, often in salads. Haricot, potato, onion, celery, tomatoes are of a wide usage in the States.
Queen Corn
Indian corn is the most significant of cereals. They cook young corncobs and eat them with butter and syrup. Corn is used for soufflés, porridges, and fried flakes as well. Generally, it is the basis of Latino cuisine: they cook it under separate cover, or as a garnish. Tortilla — thin disk bread of cornmeal — is the most-liked dish; it is served topped with or rolled around beans, ground meat, or cheese.
“Latinos” meat
Both in Mexico, and in Brazil and Cuba they adore meat (beef and pork), roasted on racks over coals and served with tomato sauce mixed with ground red pepper. Also frankfurters are popular, that resemble Georgian kupaty. They are made of minced beef mixed with small slices of lard, onion, pepper, cinnamon and clove, and then grilled hanging over coats.
The Caribbean Sea has impressed culinary preferences of peoples of Cuba, Panama, Columbia, Venezuela. Besides fish (from humble pike perches up to exotic sharks), cancers, shrimps, octopuses, starfishes, mussels and set of other shellfish are very popular over here.
Coffee as a basis of economy
In fact black coffee is supplied almost from all large countries of the Latin America (Brazil, Argentina, Columbia, Mexico) for the world market, and no wonder that it is in wide use over here; fruit juices are very much appreciated, though, and they are necessary component of breakfast.
