North American Cooking
North American Foods, like most areas and countries are affected by a number of factors. Farmlands and forests or oceans, rivers and mountains are terrain that offer certain things. The farmlands offer cattle, hogs, produce of varying seasons while the rivers and mountains offer more game and less farming. The oceans and rivers offer fish of many kinds. Climate contributes to the produce growth cycle of much farming.
Cultural influences I am referring to in relation to this are groups of people, people that share commonality. This may be groups people from countries Italian, Irish, German, Scandinavian, African, Asian, Middle eastern, Polish, Russian etc. It could also be groups of people of influence that may be leaders in the community, or simply local favorites that become normal cultural expectations of a community.
While these first two will dominate the decision of the influences of our foods. This one affects the decision as well. Wealth will affect the decision based on an out of pocket expense. Credit aside, if you are purchasing food based on your “out of pocket” expense, not your credit limit. What you eat will be determined based on this.
It is normal human behavior that if you have a choice you will purchase what you like. Now if that happens to be the most inexpensive foods on the market then you likely break this mold. Most people will get their cream of the crop meals, steak, lobster even burgers are more likely than rice, and porridge. This is why wealth plays a big factor, not only in purchase, in creativity. Making the most of your food money. Cultural treasures have developed through this creativity. Tripe, bacon, haggis, black pudding, chitlin’s, meatloaf, meatballs, raviolis, spaetzle, haluski, these just crack the topic open. They are all means to make the most of what you have and make them enjoyable to eat.
Whether we talk North American like we do here, or Classical international like we will in that section, these factors are what shape our nation and our worlds culture of food. They influence everything close to the heart of the culture. This happens because food is at the center of our hearts through comfort and safety. Where food is friendly and familiar we, and I mean everyone, get a good warm feeling that transcends high in our life living skills.
Our country is blessed with a warmer west coast which gives us fresh produce year-round. We have vast farmlands in central and Midwest states that provide the nation and world with many staple products, wheat, corn, soybean, cattle and hogs. The east is more dairy and seafood from the vast great fishing grounds of the outer banks of New England (Nova Scotia). The mountains provide wood, water and solace. The coasts both east and west offer bounties of rich seafood, while the middle states offer staples such as corn, wheat, cattle, hogs, produce and soybean.
Define your local food culture:
What nationalities shape your area
What food products either grown or developed
More to come on the Regions of our Great Nation