Culinary Arts 1102

Region Outline

Example
1. Region:

2. States included:

3. Describe the geographic / topography in the region:

4. How has this topography affected what is grown in the region:

5. What is the yearly climate in the region (monthly or seasonal differences):

6. How has the climate influenced the region’s cookery:

7. Historical influences on the region:

8. Ethnic influences on the regions cookery:

9. What are the most commonly grown / produced food products in the region:

10. Ingredients unique to the region: Name at least 5 AND why these particular ingredients are found in
this region: i.e.: Meat / Game, Fish / Seafood, Fruits, Vegetables, etc…

11. Dishes unique to the region: Name 3 dishes AND describe and explain each of them.
i.e.: Gumbo- first appeared in print sometime in the early 18th century, but may have first referred to a
dish that was simply stewed okra. The dish is an only-in-Louisiana amalgamation of African, Native
American, Spanish, German, and French cuisines and ingredients. The name "gumbo" likely comes either
from the Bantu (West African) language word for okra, "kingombo," or the Choctaw word for filé,
"kombo." What actually makes gumbo gumbo is a bit tricky and can be a point of contention among
different Louisianans who are sure that their recipe is the right one.  All gumbos do have a few things in
common, though. For starters, they're always thickened with one or more of the following:

 Dark roux (a mixture of fat and flour, cooked very slowly on the stovetop)
 Okra (a vegetable which turns slimy and viscous when cooked)
 Filé powder (a spice and thickening agent made from dried sassafras leaves) Filé is typically added to
the gumbo after it has been taken off the heat, but roux and okra are added during the cooking
process.

Gumbo main ingredients typically include game meats, chicken, sausage, and shellfish, though the
combinations thereof vary depending on regional differences, seasonal availability, family preferences, and
the whimsy of the chef. Seasoning vegetables are almost always the “Holy Trinity” of Cajun cuisine: celery,
onions, and green bell peppers, and these are chopped fine and cooked until they are no longer
identifiable. Some cooks might add garlic or red bell peppers, and Creole gumbos sometimes include
 tomatoes. Seasoning herbs and spices are highly variable, but almost always include salt, cayenne pepper,
and black pepper, and may also include white pepper, bay leaves, thyme, parsley, or others.

12. How has the region evolved over time from food / climate / demographics? (short answer)

13. Personal experiences from the region or what you have found interesting in this region. (short
answer)

References