FOOD CULTURE

GEOGRAPHY

Foods vary depending on climate, location, water source, land layout Rice needs marshy areas, citrus needs long

warm season, abundance of lakes/ocean access for fish/seafood

A peoples culture is depicted through their food i.e. – Japan=rice and seafood,

Scandinavian countries= cheese, dried fruits, smoked meats, fish

RELIGION

Religion influences a person’s food Jewish eat unleavened

bread as a symbol of the bread ancestors ate when God lead them from Egypt

Christians – Easter eggs symbolize rebirth, bread and wine during communion reflects body and blood of Christ

Germany – pretzels symbolize prayer

Some food is restricted Hindu = no beef,

cows are sacred Islam = pork is

forbidden Christian/Catholics

No meat during Lent (40 days)

TRADITION

Customs that are passed down through generations Many are centered around

holidays Chinese – celebrate new

year with 10 course meal

Folklore Sweden – eating dream

herring or dream porridge on Midsummer eve predicts the future

China – black tea is called red tea, black is considered bad luck

Art related Japan – food is an art

form During spring festivals

food is arrange to depict mountains, rivers, trees, and flowers

FOOD CULTURE IN THE U.S.

United States is a melting pot of culture Traditions and culture combine to create new

food trends Native Americans

Introduced corn, pumpkins, squash, peppers, cranberries, and peanuts

Taught people how to fish and hunt

Africans Brought okra, spicy, stew dishes

REGIONAL DIFFERENCES IN THE STATES Northeast (New England states)

Climate is right for berries, apples, corn, squash, beans, and Maple trees (maple syrup)

Well-known for seafood and wild game Lobster, crab, turkey, duck, and pheasant

Middle Atlantic Dutch, German, Swedish, Jewish, and English

settlers Doughnuts, waffles, chicken and dumplings, bagels,

lox, sausages, hot dogs, pretzels, and seafood

REGIONAL DIFFERENCES IN THE STATES Southern States

Borders by Atlantic Ocean and Gulf of Mexico with long, warm growing seasons

Corn, rice, sugarcane, sweet potatoes, peaches, peanuts.

Pork, chicken, catfish, bass, trout, turtle, citrus fruit

Most settlers from British Isles, Spain, Africa, France

Barbeque, fried chicken, smoked meats, biscuits

Soul food Based on African slaves

customs Hot and spicy; catfish,

hush puppies, greens, fried chitterlings

Creole food New Orleans; rooted in

French, Spanish, African, and Native American culture

Mixture of rice, tomatoes, okra, seafood, poultry, hot sausage,

Gumbo (stew), jambalaya (casserole)

REGIONAL DIFFERENCES IN THE STATES West and Southwest States

Rocky and sandy terrain Sheep, potatoes, vegetables, some fruit

Influenced by Mexicans, Spaniards, and Native Americans

Hot peppers, chili, tamales, nachos, thick stews

REGIONAL DIFFERENCES IN THE STATES Midwest

Rich soil and flat land Nicknamed “breadbasket”

Corn, grains, soybeans Settled by Swiss, German, Polish, Irish,

Greek, French, Scandinavian Known for having potluck dinners

REGIONAL DIFFERENCES IN THE STATES West Coast

Bordered by the Pacific Ocean Oranges, avocados, grapes, papayas, nuts,

dates, seafood, lettuce, tomatoes, apricots, berries, apples, tuna, salmon, artichokes

Influenced by Asian and Mexican cultures