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Be Aware - there is no such thing as a "pure cuisine", save
perhaps in a few remote areas where one's neighbor might appear on the
menu.
Long distance trade had been conducted for thousands of years, but
beginning in the 14th century Europeans developed a sailing ship technology
of unprecedented sophistication. These ships were fast, carrying a large
spread of canvas, were highly maneuverable and could sail against the
wind. Their size enabled them to economically move large amounts of
trade goods over long distances and allowed heavy armament to ward off
pirates and impose their will on local populations.
Many new foods, particularly from Central and South America, were carried
worldwide and rapidly adopted into local cuisine. Today it's hard to imagine
a Thailand without chilis, a Germany without potatoes, or an Italy without
tomatoes.
Now the ingredients and cuisines of the entire world are available to
enrich our lives, so here's my division of regional cuisines. Eventually each
will link to an article describing finer divisions and giving a lot more
detail, but I can't do everything at once.
General Euro/American - The catch-all region for
dishes of uncertain origin or regional authenticity but widely distributed
in Europe, the USA, Canada, Australia and other European dominated areas.
Africa - sub-Saharan - This Africa is far removed from
the predominantly Islamic / Near Eastern nature of north coastal Africa.
From here came the African influences we see in the cuisines of the USA South
and the Caribbean.
America - USA & Canada
- Northern - Everything above latitude 37° North, and below
60° North. The 37° North divide is a line drawn from just above Fresno
California right through to the Atlantic Ocean. There are a few exceptions:
Oklahoma is below the line but culturally north of it, and Kentucky and
Virginia are above the line but culturally below it. The cuisine is largely
of British extraction but some areas have strong German, French and
Scandinavian influences. The European cuisines have all been modified by
cheap availability of beef and pork as well as native ingredients such as
corn and squash.
- Cajun & Creole - the two
cuisines of Southern Louisiana are very different from the rest of the South,
and as different from each other. Both have a heavy French influence, but
while Creole , the cuisine of New Orleans, follows the French pattern, Cajun
is the cuisine of the back woods, swamps and bayous - an inseparable blend
of French, African and necessity.
- Pacific: - This region includes Southern California
and Hawaii, both noted for a strong and rapidly growing Asian influence
in their cuisine. This region represents a major fusion cuisine
similar to that of Australia but also incorporating Mexican and South
American influences. In Los Angeles Eurasian influences are also strong.
- The South: - An early "fusion cuisine", based on the British /
Scottish with a hefty dose of African brought by slaves who worked on the
plantations. This area below 37° North and east of Texas includes
Kentucky and Virginia which are above the line but culturally south of it
but excludes Oklahoma. Much of Louisiana is also excepted - see Cajun and
Creole. Florida was once part of the South but is now part of the
Caribbean.
- Southwest: - Below 37° north from the Pacific to the east
border of Texas, but not including Oklahoma. Once firmly part of the
Southwest, strong Asian influences have now given Southern California dual
citizenship in the Southwest and Pacific regions.
Australia - A major new fusion cuisine combining
European and Asian elements, similar to the cuisine of Southern California
but without the strong Mexican influence.
Britain: England, Ireland, Scotland -
Another cuisine going through a transition and trying to cast off a
reputation for the worst food available in the known universe. Traditional
dishes are served in both original and modernized versions while foreign
influences are increasingly incorporated, particularly from India, Pakistan
and France.
Caribbean & Florida - A new cuisine. The Caribbean
islands have gone from slave plantations to tourist attractions so slave
food just won't do now. It's all been skillfully dressed up and sophisticated
but still based on traditional ingredients. Influences include the slave
masters (Spanish, English and French), the slaves (Native Americans and
Africans), and post-slavery indentured workers (India). Florida was once
nominally part of the USA South but Miami is now often called
"the capital of the Caribbean".
Central Asia: Persia and the "Stans" - A Persian /
Islamic cuisine defines this area. As with other Islamic cuisines
it is heavy on lamb and rice but incorporates a lot of fruits, nuts
and melons as well.
China - Actually four related cuisines:
Northern (Beijing - called "Mandarin" in the U.S. restaurant trade),
Eastern (Shanghai), Southern (Cantonese) and Western (Sichuan). China is
also famous for eating spiders, scorpions and other weird things as well
as attributing to every rare and endangered species the power to enhance
sexual prowess when eaten.
Eurasia: Hungary, Rumania, Bulgaria, Turkey, Armenia
- A European region later occupied by tribes from Central Asia. Until
World War I Turkey was commonly considered part of Europe, and probably
will again be, after a few issues get settled and the Germans calm down.
Europe: - This region includes Germany, Belgium,
Holland, the Czech Republic and Switzerland. It is a cuisine undergoing
change, particularly in Germany, where chefs strive to update dishes designed
for hard working peasants to something more sophisticated and a lot less
fattening for sedentary "information workers".
France - Originally French cuisine was identical to
English, but influences from Italy and other southern countries
changed it substantially. After the French Revolution highly skilled but
now unemployed chefs invented the modern restaurant. To serve a new middle
class anxious to experience the decadance of the (now headless) nobility,
they invented a fast food system known as the "French High Cuisine". I
except Provence and includ it under "Mediterranean".
India - A big subcontinent that hosts a number of very
different cuisines. They range from the softly spiced Persian influenced
lamb dishes of the northwest to the fiery chili-hot mostly vegetarian
cuisines of the southern reaches. Throughout India dried spices are of great
importance and are mixed in exacting proportion. Some herbs and leaves are
also much used, particularly cilantro and curry leaves.
Japan - Once "Little China" Japan was drastically changed
by Zen Buddhism and a period of rule by Samurai warriors. It is now a very
distinct and refined cuisine where presentation is as important as flavor
- and high price is often considered a flavor enhancer.
Korea / Mongolia - Korea's choice of beef over chicken
and pig differentiates it from Chinese cuisines and demonstrates its
Mongolian heritige. It is, however, more diverse. Korea's long coastline
has resulted in incorporation of a lot of fish dishes and it has also been
influenced by the proximity of Japan and China.
Mediterranean - The Christian Mediterranean including
Greece, Italy, Spain, Portugal and the French region of Provence. A cuisine
strong in vegetables, seafood and olive oil now being held up as an example
of a healthy diet.
Mexico & Central America - A cuisine based on
Spanish and Native American cuisines from the region and incorporating many
native ingredients. This cuisine has been a major influence in the USA
Southwest and Pacific regions. It also provided the basis of what I call
"Taco Bell" cuisine - not Mexican at all but a USA Southwest fast food
invention now being exported worldwide.
Middle East / Israel / North Africa - The Islamic
Mediterranean region represents a distinct cuisine which is considered to
reach its highest points in Lebanon and Moroco. I include Iraq and Arabia
in this region as well. Israel provides the local "fusion cuisine" where
Jewish immigrants from Europe and Russia work with local ingredients and
recipes.
Scandinavia - Notable for fermented fish concoctions
that wouldn't be considered edible anywhere else (and increasingly so in
Scandinavia itself). Outside the region it is most known for small
open-faced sandwiches. A heavily fish and dairy oriented cuisine but using
some spices and flavorings brought back by the Vikings from as far
away as China and India.
Slavic: Poland, Russia, Ukrainia, Slovakia - Far from
a "pure cuisine", there are strong influences from Germany, France, Turkey
and Central Asia. This is particularly true of Poland, long a trade
crossroads. Slavic cuisine is noted for large selections of
appetizers.
South America - A big continent, but similar enough
throughout to represent a single region. It's a mix of Spanish / Portuguese
and pre-Columbian native cuisines adapting a large selection of native
ingredients.
Southeast Asia - A vast tropical area characterized by
long coastlines, large rivers and myriad islands extending well into the
Pacific. The most sophisticated cuisine is that of Thailand, but the whole
area incorporates strong influences from India, China, and Islamic countries,
and Spain in the Philippines. Rice is the primary staple and fish are
important along with chickens and buffalo, and pigs in non-Islamic
areas.
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