中美饮食文化英文版PPT.pptVIP

“没有美国的食品，当我们开始列出美国食品，无论我们谈区域东西，如龙虾或虾克里奥尔语，或我们谈论关于意大利面条和比萨饼和热狗... ...有人可能会说这是什么使我们伟大的。?事实上，我们没有一个美食是我们的民主和我们的民族异质性的措施。” 人类学家 悉尼明茨;;The United States is a land of delicious eating from coast to coast and neighborhood to neighborhood. But its cultural and culinary mix makes it impossible to characterize in a single byte or even a string of them.; Long before Europeans set foot on American soil, vibrant and healthy civilizations nurtured themselves off the bounty of the land. They taught the settlers to plant the holy trinity of Native?American?cuisine?— corn, beans and squash. The settlers returned the favor by nearly exterminating their benefactors, but those three foods played a vital role in defining American cuisine. They retain their importance today across the continent — grits, cornbread and hoppin john in the South, tortillas and pinto beans in the Southwest, baked beans and succotash in the Northeast and pumpkin pie just about everywhere for Thanksgiving.;Beans;squash;Some of the strongest influences on US cuisine came from African slaves, the people who least intended to be here.?American?food?is inconceivable without barbecue in its many variations, all kinds of fritters and a mess of greens. Indeed Africans brought with them important techniques including smoking meats, frying grains and legumes into fritters, boiling leafy green vegetables, and making up hot, spicy sauces. Since African-Americans ran the kitchens on Southern plantations, they played a major role in molding the renowned cuisine of the South. Years later when railroads began to cross the continent, Black men ran the galleys and carried that influence north and west.;Smoking Meats;;Sauces;Regional cuisines emerged as settlers — willing and otherwise — modified their culinary traditions to suit local climates. The simple, sturdy foods of the Northeast reflect more than any other the English origins of the country. But meats and vegetables imported from the homeland