Foods of the United States & Canada

Global Foods Unit

The United States

US Population307,006,550

Density76 people per square mile

U.S. Regions

Northeast

Midwest

South

Southwest

West

Northwest

Hawaii

NortheastSuccotash Scrapple

Originally a Native American dish of beans and corn, one of the most well-known dishes from this region.

Baked pork scraps with cornmeal, flavored with thyme and sage. Cut into strips and fried.

“Pennsylvania Dutch” were German immigrants; thrifty and used everything.

NortheastCod fishCommon fish found in

the Atlantic.

White flaky meat.

Used in “Fish & Chips” and many other fish stick forms.

MidwestGoulash

Hungarian stew made with beef and vegetables and flavored with Paprika.

South

LouisianaCreole, or mixed heritage, cooking began in

the 1700’s when the French Settled in New Orleans.

Africans who worked in the kitchens of plantation owners blended African, French, Spanish, Caribbean and Native American ingredients and techniques to create Louisiana Creole cuisine.

South Jambalaya Gumbo Rice dish includes ham,

seafood, chicken and sausages with rice, vegetables and seasonings.

Combines the Spanish custom of mixing seafood and meat with French-style andouille sausage.

South Etouffee

Hushpuppies

Shrimp or crawfish….aka….. Mudbugs are often cooked this way.

This French word means “smothered”, which is a southern method covering in a liquid or sauce.

Deep fried corn fritters usually served with catfish

SouthwestChile con carne

Huevos rancherosCorn, tomatoes, chilies

and beans are the mainstays.

Cuisine often called Tex-Mex.

Eggs topped with spicy tomato and pepper sauce.

WestCioppinoSan Francisco fish stew

originally made at Fisherman’s Warf.

This stew was invented when Italian vendors went from boat to boat asking fisherman to “chip in” a little of their fish.

NorthwestSweet Walla Walla

OnionsAplets and Cotlets

Among the leading crop of WashingtonAlong with apples,

pears, hazelnuts, cherries, herbs and vegetables……

Washington’s famous candies made from apples and apricots, sugar and walnuts.

AlaskaKing Crab SalmonYummy….where’s the

butter?Common fish in both the

Atlantic and Pacific

HawaiiPoke TaroSliced raw fish mixed

with seaweed, onions, chilies and soy sauce.

Poi is made from mashed, cooked taro root; the large tubor of a tropical plant.

Canada

Population33,739,900

Density9.27 people per square mile

Canada

Traditional Canadian FoodsMatrimonial Cakes

BannockFlat biscuit-like bread made of flour and oats,

was brought by Scottish immigrants to this area.

Northeast CanadaNewfoundlandNova ScotiaNew BrunswickPrince Edward Island

NewfoundlandCod is the foundation of this cuisine.

Nova ScotiaFarmed oysters and other fish are local

businesses native to this province.

New BrunswickThe most valuable seafood catches are

scallops and lobster.

Prince Edward IslandRenowned for cultured muscles.

East Canada - QuebecProduces 90% of Canada’s Maple Syrup

East Canada - QuebecExcellent fresh and aged cheeses from milk of cows, goats and sheep.

East Canada - QuebecSeafood is broiled, baked and made into

croquettes in this region For this dish , seafood is pureed and bound

with a thick sauce and formed into small shapes

Midwest CanadaKnown as Canada’s “market basket.”Vast fields of wheat, corn, rye, millet and

sunflowers cross this prairie land.

ManitobaSaskatchewanAlberta

Manitoba

Wild Rice

SaskatchewanThe largest city, Saskatoon is named for the

local Saskatoon berry.

AlbertaJerusalem artichokes are native to this

region.

Western CanadaBritish Columbia

YukonTerritory

Northwest Territory

Nunavut Territory

Northwest/Nunavut TerritorySeafood and massive, shaggy bison-like musk

ox are harvested here.

Yukon Territory