Kate's Food

Introduction

2009-11-15T10:37:00.000-08:00

A few words concerning this blog and myself. Obviously I am not going to be as well versed in many regions of the United States. For this reason, I have used many sources which are listed at the bottom of each blog. I was born in South Carolina, raised in North Carolina, and went to highschool and college in Virginia. I am currently a college student at the University of

A Dictionary of American Cuisines: United States: Overview (In Progress)

2009-07-08T20:29:00.000-07:00

United States of AmericaMany struggle to define an overall American cuisine, including Americans themselves. There is one simple answer for this: there is no American cuisine. To say that there is one overall cuisine is the same as saying there is one European cuisine or one Chinese cuisine. The United States is made up of, at the very least, seven distinct cultural and culinary regions. Think

A Dictionary of American Cuisines: Native American (In Progress)

2009-07-08T20:27:00.000-07:00

New EnglandNative Ingredients: fruit (beachplum, blueberry, cranberry, elderberry, hawthorn, juniper berry, mulberry, raspberry, strawberry), grains (cornmeal/hominy (maize; replaced other grains mentioned), little barley, knotweed, pigweed, sumpweed), lake/stream food (gar), meats (beaver, black bear, bobwhite quail, cackling goose (winter), canadian goose, chipmunk, duck, eastern elk (extinct),

A Dictionary of American Cuisines: New England (In Progress)

2009-07-08T20:25:00.000-07:00

NEW ENGLAND:States: Maine, New Hampshire, Vermont, Massachusetts, Rhode Island, ConnecticutInfluences: English, Irish, French-Canadian, Native American, Portuguese, ItalianNative American Tribes: Abenaki, Penobscot, Wampanoag, Mahican, Munsee, Mohegan, Pequot, Nipmuc, Quiripi (Mattabesic, Paugusett, Shanticoke), Naragansett, Niantic, Pocomtuc, Maliseet, Passamaquodi, MicmacTraditional

A Dictionary of American Cuisines: MidAtlantic (In Progress)

2009-07-08T20:22:00.000-07:00

MID-ATLANTIC:States: New York, New Jersey, Pennsylvania, Delaware (partially), Maryland (partially)Influences: Dutch, German, English, Scots-Irish, Native American, Irish, Polish, Italian, West AfricanNorthern: New York, New Jersey, PennsylvaniaInfluences: Dutch, English, German, Scots-Irish, Native American, Ellis Island immigrants (specifically Irish, Polish, Italian; especially apparent in NYC

A Dictionary of American Cuisines: South (In Progress)

2009-07-08T20:19:00.000-07:00

SOUTH: A "strange hot land of courtly manners and sudden violence, elegance and anger." - Michael Shaara States: Virginia, West Virginia, Kentucky, North Carolina, Tennessee, South Carolina, Georgia, Florida, Alabama, Mississippi, Louisiana, Arkansas, Missouri (partially)Influences: British, French, German, Native American, West AfricanTraditional Ingredients: Dairy (milk, cream, buttermilk (

A Dictionary of American Cuisines: MidWest (In Progress)

2009-07-08T20:16:00.000-07:00

Note: I have yet to gain a firm grasp on the different cultural regions of this region, more to come.MIDWEST: Ohio, Indiana, Michigan, Illinois, Wisconsin, Minnesota, Missouri (partly), Iowa, Kansas, Nebraska, North Dakota, South DakotaInfluences: Settlers from the entire East coast and South, English, Irish, Scottish, Cornish, French, German, Swiss, Belgian, Swedish, Norwegian, Polish, Hungarian

A Dictionary of American Cuisines: SouthWest (In Progress)

2009-07-08T20:13:00.000-07:00

SOUTHWEST: Texas, Oklahoma, New Mexico, Arizona, Southern CaliforniaInfluences: General Southern, Spanish, Native American, Mexican, Swiss-Italian (California), Asian (California)Native American Tribes: Apache, Bidai, Coahuilteco, Carrizo, Caddo, Comanche, Jumano, Suma, Piro, Karankawa, Kiowa, Kitsai, Tawakoni, Tonkawa, Wichita, Plains Apache, Arapaho, Osage, Jocome, Jano, Pueblo, Navajo, Ute,

A Dictionary of American Cuisines: Far West (In Progress)

2009-07-08T20:10:00.001-07:00

WEST: Montana, Wyoming, Idaho, Colorado, Utah, NevadaInfluences: General Midwestern, Basque, Native American, MexicanNative American Tribes: Assiniboine, Blackfeet, Crow, Gros Ventre, Kootenai, Salish, Sioux, Shoshoni, Arapaho, Cheyenne, Apache, Pueblo, Ute, Bannock, Goshute, Navajo, Paiute, Walapai, Washoe, Coeur D'Alene, Nez Perce, Palouse, Kalispel and Spokane

A Dictionary of American Cuisines: Pacific NorthWest (In Progress)

2009-07-08T20:05:00.000-07:00

PACIFIC NORTHWEST: Alaska, Washington, Oregon, Northern CaliforniaInfluences: General New England, Native American, Mediterranean (specifically Spanish and Italian), Asian (specifically Chinese and Japanese)Native American Tribes: Alsea, Chayuse, Chinook, Clatskanie, Coos, Galice and Applegate, Kalapuya, Klamath and Madoc, Molala, Nez Perce, Paiute, Shasta, Siuslaw, Takelma, Tillamook, Tolowa,

A Dictionary of American Cuisines: Hawaii (In Progress)

2009-07-08T20:01:00.000-07:00

HAWAIIInfluences: Polynesian (Hawaiian), Portuguese (Azorean), Japanese, Cantonese, Filipino, Korean, British, General American, Regional American (New England), Puerto Rican, Vietnamese, ThaiNote: The most diverse state by farTraditional Ingredients: fruit (bananas, pineapples, breadfruit, coconut, raspberries, strawberries, mountain apples), grains (cornmeal (brought by the Portuguese)),

My take on some European Junk Foods

2009-05-17T12:31:00.000-07:00

One of my major weaknesses at the grocery store is the foreign food section for the simple reason that I have a rather curious nature and can't resist getting a taste of what our friends across the ocean pack for a snack. Unfortunately for my wallet, a Wegmans just opened up in my part of town. Normally when I food shop I just get the basics. But occasionally I just have to try that weird

A Rant

2009-05-16T22:41:00.000-07:00

So I know that I said I would try to keep rants at a minimum, but I now know that that was a very unrealistic statement. My rant has to do with food, which I take very seriously by the way. I have noticed for some time now that many non-Americans are at a complete loss when it comes to our food. Take a look on any youtube video on this subject and the standard response to the question, "what

How shall we begin?

2009-05-16T21:06:00.000-07:00

I have never been the journal-keeping type, so why I've created this account I'm not sure why. That being said, my site is looking pitifully empty so I thought I'd just write a little something. If I actually keep up with this blog it will most likely be erratic without rhyme or reason, in other words, I highly doubt there will be any theme. Basically, whatever catches my fancy at any given