Our four week foray into the world of American cuisine concludes with a quick overview of Southwestern (Texas, Arizona and New Mexico) and Californian cuisine, with extra emphasis on the Southwest. Not surprising, due to their close proximity to the border, we see a lot of Mexican influence on the cuisines of these states. Corn [...]
Posts under ‘American Food’
Week 27, Day 2: American 3
For our third class on American cookery, we discussed Cajun and Creole food, which just so happens to be some of my all-time favorite food to cook and eat. Though the two terms are often used together and synonymously, they mean two very different things. To make a long and complicated story short, many of the [...]
Week 26, Day 2: American Cuisine 2
Today’s class, the second in our American Cuisine unit, was focused on the cuisine of the South and Florida. This was a weird day for the class. Every once in a while, it’s normal for a student to have an ‘off’ day where, despite their best efforts, nothing that they do in the kitchen comes [...]
Week 25, Day 2: American Cuisine 1
This was the first of our three classes devoted to American cuisine. I’ve been really looking forward to this unit as we will be discussing and preparing some of my favorite Cajun/Creole and Southern regional dishes in the next two weeks, but before those classes, we first discussed the cuisine of New England. Like many areas, the food of New [...]
