ELECTIVE 3 - CULINARY NUTRITION - LECTURE

TOPIC 13

AMERICAN CUISINE

Objectives:
At the end of this lesson, you can
1. Explain the Historical Development of American Cuisine.
2. Describes the methods and preparation of cooking.
3. Identify authenticity of American Cuisine.

II- LESSON TOPIC:

American Cuisine

The cuisine of the United State is characterized by the broad diversity of foods, driven by the
tendency of the country as a whole to interrelate widely divergent ingredients and styles of cooking.
Cuisines differ from region and are influenced by innovation and centuries of immigration.

The cuisine of California is a cuisine marked by an interest in “fusion” – integrating

disparate cooking styles and ingredients – and which, influenced by the state’s health-conscious
tradition, tends to be freshly prepared. The food is typically prepared with particularly strong
attention to presentation.

Alice Walter, of the restaurant Chez Panisse in Berkeley, California, is usually credited with
originating California cuisine and retains the reputation of offering the ultimate California cuisine
experience. Her cuisine emphasizes the freshest ingredients which are in season and are produced
solely from local farms. Wolfgang Puck, from the Spago restaurants, popularized California cuisine
by catering high profile celebrity parties such as the Oscar after party. Puck became a celebrity in
his own right, one of the first celebrity chefs.

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Besides the cooking style, the cuisine is characterized by an abundance of fruits and
vegetables as the state is one of the major agricultural centers of the United States. Locally grown
produce that are less common in other parts of the country include: avocados, artichokes, figs, dates
and persimmons. In the northern coastal regions of the state, Dungeness crabs, salmon and oysters
are in abundance during the season.

California was home to the first McDonald’s and other fast-food chains such as Carl’s Jr.,
Jack in the Box and Taco Bell. In-N-Out, Del Taco, Original Tommy’s and Fat burger are also
California natives.
The native cuisine of the Native Americans of the United States:
Americans Indians of the Eastern Woodlands planted what was known as the “Three
Sisters”: corn, beans and squash.

In addition, a number of other domesticated crops were popular during some time periods in the
Eastern Woodlands, including a local version of quinoa, a variety of amaranth, sump weed/marsh
elder, little barley, may grass and sunflower.

Some known dishes are corn bread; fry bread is a dish made from ingredients distributed to
Native Americans living on reservations; Succotash, a trio of lima beans, tomatoes and corn;
Pemmican; Bird Brain stew, from the Cree tribe; Buffalo stew, from the Cherokee nation also called
Tanka-me-a-lo; Acorn mush, from the Miwok people.

Cuisine of the Southern United State

The Southern United State has a distinct cuisine that draws heavily on influences from various
groups that have inhabited the area. The most notable influences come from African-American,
Native American, Scottish, Irish, French and Spanish cuisines. Soul food, Creole, Cajun and Tex-
Mex are examples of Southern cuisine. In more recent history, elements of Southern cuisine have
spread north, having an effect on the development of other types of American cuisine.

Some foods commonly associated with the South, since Africans of the time were fond of
deep fat frying. Whites mostly avoided African cultural influences, but cooking styles quickly
seeped into all corners of the South. An example of a traditional Southern meal is deep fried

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chicken, field peas, turnip greens, cornbread, sweet tea and a dessert that could be a pie (sweet
potato, pecan and peach are traditional southern pies), or a cobbler (peach, blackberry or mixed
berry are traditional cobblers)

Fried chicken is among the region’s best-known exports, though pork is also an integral a
part of the cuisine, with Virginia ham being the most renowned form. Green beans are often
flavoured with bacon and salt pork, biscuits served with ham often accompany breakfast and ham
with red-eye gravy is a common dinner dish though most genuine Southerners prefer country gravy
made with milk.

Southern cuisine varies widely by region. In Southern Louisiana, Cajun and Creole cuisine
have developed. African American soul food is well known and is commonly eaten by black
populations throughout the country, as well as by whites in the South. Rice was historically an
important crop in the coastal areas of North Carolina and South Carolina, leading to local specialties
like “Hoppin’John” (a mixture of rice and black-eyed peas flavoured with salt pork) and Charleston
Red Rice. Although Tennessee and Texas are particularly noted for their barbecue, it is extremely
popular throughout the South with many regional variations of its own.

Southwestern cuisine is food styled after the rustic cooking of Texas, Oklahoma, New
Mexico, Arizona, Nevada, Utah and Colorado. It comprises a fusion of recipes for things that might
have been eaten by cowboys, Native Americans and Mexicans throughout the post-Colombian era.

Southwestern cuisine is heavily influenced by Mexican cuisine but involves more large cuts
of meat. This style of cuisine is known for its use of spices, particularly Chili pepper and Tabasco
sauce. Chili con carne and fajitas are particularly well known Southwestern foods. Southwestern
cuisine is also associated with the concept of the barbecue, Barbecue sauce and barbecued ribs.
Recently, several chains of casual dining restaurants specializing in Southwestern cuisine have
become popular in the United States.

New Mexico is known for its dedication to the chili (the official “state question” is Red or
Green? which refers to the preferred color of chilis) and also serves up a unique kind of bread
known as sopapillas.

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Midwestern cuisine is a regional cuisine of the American Midwest. Midwestern cuisine

generally features simple but hearty dishes. Meals tend to be served family-style or smorgasbord
rather than in courses. Seasoning is typically light, very rare (according to stereotype) featuring hot
or spicy flavours.

Historical Development

The Midwest is frequently referred to as the breadbasket of America. As such, grain

production, particularly wheat and corn, has dominated the agriculture and the food. Native
American influences are not known, as the Midwest is a major producer of wild rice. Beef and pork
processing always have been important Midwestern industries, with Chicago and Kansas City as
traditional stockyard and processing centers of the beef trade, while Iowa is the center of pork
production in the US.

Dairy, especially cheese, forms an important group of ingredients, with Wisconsin

traditionally known as America’s Dairy Capital (though California produces more cheese).

As with most American regional cuisines, Midwestern cooking is heavily influenced by the
immigrant groups which settled there. Strong Scandinavian influences exist in Minnesota and
Wisconsin. Throughout the northern Midwest, Northern European immigrant groups predominated,
so Swedish and Norwegian lutefisk, or Polish paczki are common. Missouri, Kansan and Illinois
were destinations for many ethnic German immigrants, so sausages and potatoes are more prevalent.
Miners looking for a convenient meal to bring to work popularized the pastry, which is now the
iconic dish of Michigan’s Upper Peninsula.

Kansas City is an important barbecue center with a distinctive style, while Omaha is well-
known for its unique steakhouses, several of which are Sicilian in origin.

The greater Chicago area features many items exclusive to the area like Italian Beef,
Chicago-style hot dog and Chicago Style Pizza.

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Detroit’s unique style of hot dog is known as a Coney dog and can be found at hundreds of
Coney Island restaurants, which are not a chain of restaurants, throughout the Detroit area. Famous
example includes Lafayatte Coney Island and American Coney Island which stand next to each
other serving Coneys all night in downtown Detroit. The Polish paczki is also celebrated in the
Detroit area on Paczki Day which Fat Tuesday is better known as in this region. Polish bakeries
concentrated in the Polish enclave of Hamtramck sell a selection of paczkis whose ingredients have
diverged slightly from the original. The Detroit area has many other large groups of immigrants
most notably the largest Arabic-speaking population outside of the Middle East and the most
Lebanese storefronts outside Lebanon. Thus, numerous Mediterranean restaurants dot the region and
typical foods such as gyros, hummus and falafel can be found in many run-of-the-mill grocery stores
and restaurants.

St. Louis, Missouri, reflecting its varied immigrant influences, is known for dishes such as
“toasted ravioli” (which is actually breaded and fried), frozen custard and for making the ice cream
cone s popular food. Saint Louis style barbecue competes with the nearby Kansas City style in
popularity. The large numbers of German immigrants have made “beer and brats” (bratwurst) the
standby at baseball games and street festivals. St. Louis-style pizza has a crispy thin crust and is
usually made with Provel cheese instead of traditional mozzarella cheese.

Italian cuisine is popular in both Chicago and St. Louis. Neighborhoods like The Hill have
many Italian restaurants and Chicagoland Italian restaurants offer pizza all ways-thin-crust, deep-
dish or stuffed.

Distinctive cuisine of Indiana includes the pork tenderloin sandwich, consisting of a lean,
tenderloin-cut pork chop which is pounded flat, breaded and deep fried before being served on a
seeded hamburger bun with ketchup, mustard, mayo, and a dill pickle slice. It is interesting to note
that the main ingredient of this dish bears a striking similarity to schnitzel and as such, may be
related to the large population of German immigrants that originally populated central Indiana.

Minneapolis and Saint Paul are odd in that despite being major cities they do not yet have
traditionally associated cuisine, however because of the strong influx of Asian immigrants over the
past few decades, a form which combines traditional Midwestern dishes with Asian techniques and
spices is developing. The Twin Cities-based University of Minnesota has been a strong location in

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food research in recent years; such inventions as the Honeycrisp apple have come from the “U of
M”. Additionally many important agricultural conglomerates including General Mills make their
home in Minneapolis-Saint Paul. One dish associated with the Twin Cities, although it couldn’t be
called very popular, is the Jucy Lucy (or “Juicy Lucy”), a hamburger with a core of melted cheese
(as opposed to the traditional cheeseburger, which features the cheese on top of the patty). Twin
Cities residents eat more ice cream per capita than in any other region of the country (despite the
area’s notoriously long and cold winter), and most cities- in fact most neighborhoods – have at least
one and often many ice cream parlors, each with its own houses style of ice cream.

New England cuisine is a type of American cuisine found in New England, the northeastern
region of the United States. New England cooking characterized by extensive use of seafood and
dairy products, which results from its historical reliance on its seaports and fishing industry, as well
as extensive dairy farming in states like Vermont. Two outstandingly characteristic ingredients
native to New England are maple syrup and cranberries. Well into the 19 th century, molasses from
Caribbean and honey were staple sweeteners for all but the upper class. The Mediterranean herbs,
with a few Caribbean additions like nutmeg. The starch is potato. The favoured cooking techniques
are stewing and baking.

Maine is known for its lobster, once a poor man’s supper, Vermont is known for its cheddar
cheese and maple syrup, coastal Massachusetts is known for its clams, cod (formerly), haddock and
cranberries, while apples are grown in the state’s interior (Johnny Appleseed heralded from this
commonwealth). Rhode Island is known for quahog clams, Johnny cakes, coffee milk, and pizza
strips. New Haven, Connecticut is known for its pizza-particularly a white clam pie-and for its claim
as the birthplace of the hamburger sandwich.

New England is also known for many of its fine, local lagers and ales, the most famous of
which is Samuel Adams of the Boston Beer Company in Boston, Massachusetts, even though the
recipe for the beer does not come from New England.

Even today, traditional cuisine remains a strong part of the New England’s identity. Some of
its plates are now enjoyed by the entire United States, including clam chowder, baked beans and
homemade ice cream. In the past two centuries, New England cooking was strongly influenced and

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transformed by Irish Americans, the Portuguese fishermen of coastal New England and Italian
Americans.

Currently, the oldest operating restaurant in the United States, the Union Oyster House is
located in Boston, Massachusetts.

III- ACTIVITY

Exercise 1A
Name:_________________________________ Date:_______________
Class Schedule:_________________________

Study Question.
A. Instruction: Write your answers on the space provided for.

1. Elaborate the Historical Development of American Cuisine.

2. American Cuisine method of preparing their foods.

B. Enumerate the following:

1. List down Authenticity dish of American Cuisine with images
1)

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2)
3)
4)
5)
2. Other Dishes that influences on neighborhood of America
1)
2)
3)
4)
5)

Conclusion:_______________________________________________________________________
________________________________________________________________________________
________________________________________________________________________________
________________________________________________________________________________
___________________

Student is able to: (√)

Understand the Historical Development of American Cuisine.
Appreciate the Cooking Method of Preparation.
Relate other dishes from the neighboring city.

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ACTIVITY 14

FOOD /TRAY PRESENTATION OF THERAPEUTIC DIET

Objectives:

At the end of this activity, you can:

1. Plan and prepare tray presentation for therapeutic diet.

2. Explain the principles on how to prepare and present therapeutic diets.

3. Presentation of therapeutic diets with the application of culinary Nutrition

in the Laboratory.

Introduction
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TYPES OF DIETS
REGULAR OR FULL DIET

The regular or full diet, the most frequently used of all hospital diets, is designed to maintain optimal
nutritional status. It follows the principles of good meal planning and permits the use of all foods.
Nutritional requirements vary depending on age, sex, size, and activity level. Adjustment in caloric value
may be made by increasing or decreasing the sugar, fat or rice exchanges.

INDICATIONS FOR USE

For ambulatory or bed patients whose conditions do not necessitate a modified diet.

SOFT DIET

The soft diet follows the regular diet pattern but is modified in consistency. It is designed for patients who
are physically or psychologically unable to tolerate the regular diet.
Foods allowed are those that are easy to digest, such as fruit and vegetables with low cellulose content, and
meats with little or no tough connective tissue like elastin. Thorough cooking, cutting, mashing, pureeing
and removal of skin and seeds from fruits and vegetables elastin from meats can increase the digestibility of
these foods.

Indication for use

Post operative cases when patient can tolerate solid food but not a full diet, fever and mild infection,
gastrointestinal disturbances, convalescence, transition from fluid to regular diet.
Food Selection Guide

FULL LIQUID DIET

The full liquid diet is an allowance of foods which are liquid or which readily become liquid at body
temperature. When carefully planned, the diet may be made adequate in energy value and protein can
therefore be used for several days. However, prophylactic supplementation with vitamins and minerals
especially vitamin A and iron is recommended. The diet is given in six or more feedings per day.
Indications for use:
Post operative cases with normal gastro-intestinal function, fevers and infections, when solid foods cannot
be tolerated, difficulty in swallowing as in fracture jaw and after oral surgery, lesion in the mouth and
gastrointestinal tract, transition from clear to soft or regular diet.

CLEAR LIQUID DIET

This diet is made up of clear liquid foods, which leave no residue in the gastro-intestinal tract. It is non-
distending, non-irritating, and non- stimulating to peristaltic action.

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The diet is also called non-residue diet. It is intended to supply fluid and energy food in a form that requires
minimal digestion. It is used to relieve thirst, to provide fluid for prevention of dehydration, to minimize
stimulation of gastrointestinal tract, and to serve as the initial feeding after surgery or intravenous feeding.
It is inadequate nutritionally in all aspects and its use therefore be limited to 24 to 48 hours.

Indications for use

Pre-operative and post operative cases with normal GIT motor function, acute diarrhea, as initial
diet, vomiting, if tolerated, intestinal obstruction, acute phase of fevers and infections before diagnosis,
acute inflammatory conditions of the gastrointestinal tract, when necessary to reduce fecal material.

COLD LIQUID DIET

This diet is used after tonsillectomy, dental extraction, or other minor operations on the mouth and throat.
All liquids are served cold or iced. Sharp and sour fruit juices and hot soups are not given as they may cause
pain and bleeding of the operated area.

TUBE FEEDING
This type of diet requires a consistency that can pass through a polyvinyl tube. Tube feedings
involved are liquid or liquefied foods that may be administered through a nasogastric tube into the stomach
or duodenum. Occasionally, feeding is by means of surgically constructed jejunostomy.
Tube feedings may be prepared from liquid foods using calculated formula, from commercial
preparation or from regular or natural foods that are liquefied in a blender and thus called “blenderized
feedings.”
A satisfactory tube feeding must be nutritionally adequate, except for prescribed modification for specific
nutrients. It should be well tolerated by the patient with no reactions in the gastrointestinal tract to cause
flatulence, diarrhea, and vomiting

Indication for use:

Tube feedings are used for total nourishment or as supplements for the following conditions:
Several illness preventing taking foods by mouth, comatose or semi-conscious state, surgery of the neck,
face throat or gastrointestinal tract, anorexia nervosa, esophageal obstruction, severe burn and trauma,
difficulties in chewing and swallowing, certain neurological and mental disorder, terminal illness, and any
other condition that necessitates rapid rehabilitation through nutrients

REFERENCES:

 Bode, S., (2007). The Food Service Professional Guide. John Wiley & Sons Inc.
Atlantic Publishing Group, Inc,

 Loman, N., 3rd Edition (2017). Catering Management. Hoboken, New Jersey
Published by John Wiley & Sons, Inc.

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 Perdigon GP, Chavez LL and Claudio VS. (2009). Food, Water and
Environmental Sanitation and Safety. Merriam & Webster bookstore Inc. Manila,
Philippines

 Perdigon G. P. (2007). Foodservice Management in the Philippines C&E

Publications. Manila, Philippines

 Claudio V., Leocadio, C. De Leon S., Serraon, L. (2001). Food Safety and
Sanitation for Philippine Consumers. Merriam and Webster Bookstore Inc.
Manila, Philippines

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