Book Description
This digital document is an article from Food Processing, published by Putman Media, Inc. on January 1, 2005. The length of the article is 948 words. The page length shown above is based on a typical 300-word page. The article is delivered in HTML format and is available in your Amazon.com Digital Locker immediately after purchase. You can view it with any web browser.Citation Details
Title: Tastes of the Republic, Part II: introducing more U.S. regional cuisines worth getting acquainted with.
Author: Marc Halperin
Publication: Food Processing (Magazine/Journal)
Date: January 1, 2005
Publisher: Putman Media, Inc.
Volume: 66 Issue: 1 Page: S6(2)Distributed by Thompson Gale
Excerpt. © Reprinted by permission. All rights reserved.
A 228-year-old nation may still be a pup by global standards. Even at this relatively fresh stage in our history, we in the U.S. can rightfully lay claim to culinary traditions as unique and distinct as those of more "seasoned" countries abroad. Last fall, we began this two-part travelogue of U.S. regional cuisines with an examination of the ingredients and preparations characteristic of Napa Valley, the Pacific Northwest and the Southwest [September 2004, p.6]. It was noted that many of these "sub-cuisines" were products of the different climates, crops, cultural influences and cooking techniques favored in each area. As such, just as there is no one true Asian or European cuisine, neither is there a singular...
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