+ All Categories
Home > Documents > History Native Americans Settlers adopted the triumvirate of corn, beans and squash Spanish Mexicans...

History Native Americans Settlers adopted the triumvirate of corn, beans and squash Spanish Mexicans...

Date post: 14-Dec-2015
Category:
Upload: cason-cleeton
View: 219 times
Download: 5 times
Share this document with a friend
39
History Native Americans Settlers adopted the triumvirate of corn, beans and squash Spanish Mexicans Influences on the Cuisine
Transcript
Page 1: History Native Americans Settlers adopted the triumvirate of corn, beans and squash Spanish Mexicans Influences on the Cuisine.

History

•Native Americans •Settlers adopted the triumvirate of corn, beans and squash•Spanish•Mexicans

Influences on the Cuisine

Page 2: History Native Americans Settlers adopted the triumvirate of corn, beans and squash Spanish Mexicans Influences on the Cuisine.

American Southwestern Cuisine

Southwestern Native Americans

The Four Corners area isthe cradle of Southwestern

Native American civilization.

This area has beeninhabited for more than6,000 years; archaeological

evidence reveals greatcivilizations that flourished

and then disappeared.

Page 3: History Native Americans Settlers adopted the triumvirate of corn, beans and squash Spanish Mexicans Influences on the Cuisine.

Ancient Pueblo Peoples

• The present-day Four Corners area of the United States, comprising southern Utah, northeaster Arizona, northern New Mexico, and southwestern Colorado.

• These cultures are referred to as the Pueblo Peoples.

• The word Pueblo originated with the Spanish explorers.

Page 4: History Native Americans Settlers adopted the triumvirate of corn, beans and squash Spanish Mexicans Influences on the Cuisine.

Ancient Pueblo Peoples

• One of these groups are referred to as the Anasazi.

• This reference is now beingQuestioned.

• The Navajo people, who arrived to the area around 1400, and who now reside in parts of the former Pueblo territory, referred to the ancient people as Anaasází, meaning “ancestors of our enemy’s”.

Page 5: History Native Americans Settlers adopted the triumvirate of corn, beans and squash Spanish Mexicans Influences on the Cuisine.

•Built and lived in villages of adobe huts•Planted gardens •Developed methods for irrigating crops•Planted seven different varieties of corn

Ancient Pueblo Peoples

Page 6: History Native Americans Settlers adopted the triumvirate of corn, beans and squash Spanish Mexicans Influences on the Cuisine.

American Southwestern Cuisine

The Pueblo TribesAncestors of the ancient Southwestern civilizations are

called pueblo tribes because they built pueblos, permanent

fortified villages made of adobe, or clay bricks.

Page 7: History Native Americans Settlers adopted the triumvirate of corn, beans and squash Spanish Mexicans Influences on the Cuisine.

American Southwestern Cuisine

The Birth of Corn CultureAncestors of the Pueblotribes learned corncultivation and cooking from ancient Meso-Americans, early civilizations of what isnow central and southernMexico.From the Southwest, cornculture eventually spread tosouth central and easterntribes.

Page 8: History Native Americans Settlers adopted the triumvirate of corn, beans and squash Spanish Mexicans Influences on the Cuisine.

American Southwestern Cuisine

Desert AgriculturePueblo tribes developed unique dryland agricultural methods:

irrigationdeep planting

companion plantingterracing (below)

Page 9: History Native Americans Settlers adopted the triumvirate of corn, beans and squash Spanish Mexicans Influences on the Cuisine.

American Southwestern Cuisine

Three Sisters Crops

•many varieties of cornyellowwhiteredblue (sacred)

• squashes and pumpkins• heirloom beans (left)

AnasaziteparypinkpintoAppaloosared

Page 10: History Native Americans Settlers adopted the triumvirate of corn, beans and squash Spanish Mexicans Influences on the Cuisine.

American Southwestern Cuisine

The Corn–Bean Protein Synergy• Meat contains all 9 essential amino acids, which is needed to sustain human life.

• Because their diets included very little animal protein, pueblo

tribes heavily relied on the corn–bean protein synergy.

• Traditional alkaline processing of corn makes available certain

proteins that combine with proteins found in legumes, creating a

protein source nearly as valuable as the proteins found in meat.

• Before technology it would have been almost impossible to live a vegan or vegetarian lifestyle.

Page 11: History Native Americans Settlers adopted the triumvirate of corn, beans and squash Spanish Mexicans Influences on the Cuisine.

Two Ways to Alkalize Corn

NATIVE AMERICANAlkalai: lye (sodium hydroxide) derived from plant ashes

Hominy: whole corn kernels boiled in lye water to remove hulls, soften, and add nutrients

Corn Dough: fine-ground dried whole corn is mixed with alkalized water

MESO-AMERICAN/MEXICAN

Alkalai: cal (calcium hydroxide) mined from natural volcanic deposits

Posole: whole corn kernels nixtamalized, or boiled in calcium hydroxide water, to remove hulls, soften, and add nutrients

Masa: corn dough made by grinding nixtamalized corn kernels

Page 12: History Native Americans Settlers adopted the triumvirate of corn, beans and squash Spanish Mexicans Influences on the Cuisine.

American Southwestern Cuisine

Pre-contact Pueblo Cooking

Before European contact, Pueblo tribes had

developed a sophisticated cuisine

with a limited ingredients palette but with superior

cooking and grinding technology.

• advanced grinding equipment: flatbreads, or tortillas, made from fine-ground corn and alkalized water• alkalization using wood ash• superior clay vessels for simmering soups and stews, cooling water, and storing ingredients• air-dried foods

Page 13: History Native Americans Settlers adopted the triumvirate of corn, beans and squash Spanish Mexicans Influences on the Cuisine.

American Southwestern Cuisine

Chiles

Chiles are the fruit of the capsicum plant known for their hot-spicy flavor.

Chiles added important vitamins and flavor to the pueblo tribes’ bland diet of starchy foods.

Chiles are a signature flavor of Mexican Border cuisine.

Page 14: History Native Americans Settlers adopted the triumvirate of corn, beans and squash Spanish Mexicans Influences on the Cuisine.

American Southwestern Cuisine

Navajos and Apaches• Hunter-gatherer Navajos and Apaches entered the region

around 1400. • Acquisition of Spanish horses and sheep transformed

Navajos into herders. Apaches remained hunters.• Both groups interacted with pueblo tribes and absorbed

some of their food culture.

Page 15: History Native Americans Settlers adopted the triumvirate of corn, beans and squash Spanish Mexicans Influences on the Cuisine.

American Southwest Cuisine

Southern TexasNew Mexico

ArizonaSouthern Utah

Southern ColoradoHispanic California

Page 16: History Native Americans Settlers adopted the triumvirate of corn, beans and squash Spanish Mexicans Influences on the Cuisine.

Topography and Climate (Southwest Cuisine)

•Share a border with Mexico• Share flavors of chili peppers and cumin

•Lack of water posed a major problem•Valleys around Rio Grande River provided fertile farmland

Page 17: History Native Americans Settlers adopted the triumvirate of corn, beans and squash Spanish Mexicans Influences on the Cuisine.

Topography and ClimateMuch of the AmericanSouthwest is high desert,

dry land at an elevation of

more than 4,000 ft.• soil is thin, vegetation sparse• annual precipitation less than 13 inches• few indigenous animals

Page 18: History Native Americans Settlers adopted the triumvirate of corn, beans and squash Spanish Mexicans Influences on the Cuisine.

Topography and Climate• The Southwest is dry because of its location within the Rain Shadow of the Sierra Nevada mountain range, which blocks westerly moist air form the Pacific.

•As a result:• Less than 13 inches of rainfall• Thin soil• Limited animal life

Page 19: History Native Americans Settlers adopted the triumvirate of corn, beans and squash Spanish Mexicans Influences on the Cuisine.

American Southwestern Cuisine

INDIGENOUS FOOD PLANTS

acornssunflower roots and seedspine nutschokecherrymesquite beanscattaildockpurslanetumbleweedcactus and cactus-like plants

INDIGENOUS FOOD ANIMALS

jackrabbitssquirrelspig-like peccariesmule deersnakesarmadilloslizards

Page 20: History Native Americans Settlers adopted the triumvirate of corn, beans and squash Spanish Mexicans Influences on the Cuisine.

•Mexican foods • Tortillas, wheat, chili peppers, tomatoes, tomatillos, avocados,

squash, potatoes, cinnamon, and chocolate

• Foods from Spain • Olives, garlic, rice, lamb, pork, chorizo, peaches, apricots, citrus

fruits, and grapes for making wine

Spanish Introduced

Page 21: History Native Americans Settlers adopted the triumvirate of corn, beans and squash Spanish Mexicans Influences on the Cuisine.

Cooking Methods•Braise•Boil•Fry•Grill•Bake in hornos (dome-shaped ovens made of stone and adobe)

Page 22: History Native Americans Settlers adopted the triumvirate of corn, beans and squash Spanish Mexicans Influences on the Cuisine.

•Dry foods in the sun•Soups and stews used many dried food items

•Escabeche - pickling foods in an acid mixture•Food usually fried before pickled

Preservation Techniques

Page 23: History Native Americans Settlers adopted the triumvirate of corn, beans and squash Spanish Mexicans Influences on the Cuisine.

Characteristics of the Cuisine

•Corn in numerous forms•Many types of beans•A variety of squashes•Chili peppers

Four major foods dominate

Page 24: History Native Americans Settlers adopted the triumvirate of corn, beans and squash Spanish Mexicans Influences on the Cuisine.

American Southwestern Cuisine

New Mexico CuisineTraditional New Mexico

cuisine reflects the clarity and austerity of the

Southwestern desert.Through its history, the

cuisine has changed very little.

Traditional New Mexican cookery exhibits heavy

influence from the Native American and Spanish.

.

• limited ingredients and few seasonings• equally favors wheat flour

tortillas (bread and tacos) and corn tortillas (enchiladas, chips)• chile verde (green chile

sauce)• chile rojo (red chile sauce)• “Christmas-style” (half red,

half green)• beef dishes• smoked and grilled foods• flan and sopaipillas

Page 25: History Native Americans Settlers adopted the triumvirate of corn, beans and squash Spanish Mexicans Influences on the Cuisine.

American Southwest Cuisine

•Arizona •Less impact from Mexican

and Spanish cookery•Fewer chilies

Page 26: History Native Americans Settlers adopted the triumvirate of corn, beans and squash Spanish Mexicans Influences on the Cuisine.

American Southwestern Cuisine

Texas CuisineTexas cuisine began on Spanish

ranches in the 1700s where beef was the meat of choice.

Ranchers ate tender cuts grilled over mesquite coals, whereas cowboys ate tough cuts in stews and tenderized by cooking and marinating.

Mexican ingredients, techniques, and flavor preferences combined with Ranchlands cuisines.

Little Native American influence.

• flour tortillas• fresh and cooked salsas• fajitas (means “little

belts”): marinated skirt steak grilled and served in tacos• chili made from diced beef

and chili powder (no tomatoes!)• cheese dishes and

toppings: chile con queso is melted cheese with green chile

Page 27: History Native Americans Settlers adopted the triumvirate of corn, beans and squash Spanish Mexicans Influences on the Cuisine.

•Texas•North • Influence from the Plains

•East • Strong impact from Louisiana • Typical Southern, Cajun, and/or Creole cooking •Gumbos, okra, rice dishes, biscuits, and crawfish

Regions

Page 28: History Native Americans Settlers adopted the triumvirate of corn, beans and squash Spanish Mexicans Influences on the Cuisine.

•Texas•South

South Texas Barbacoa

•Borders Mexico •Chili peppers, tortillas, and salsa

•West •Resembles cookery of New Mexico•Prominent Native American overtones •Extensive use of chilies

Regions

Page 29: History Native Americans Settlers adopted the triumvirate of corn, beans and squash Spanish Mexicans Influences on the Cuisine.

Popular Dishes

• Chili Con Carne - meat chili, originated in the border towns of Texas in the early 1800s. At that time, the dish consisted of lots of chili peppers and any available meat – pork, beef, or lamb. This dish extended small amounts of meat. • Posole - stew containing hominy, pork, and chili

peppers. Comes in countless variations.

Page 30: History Native Americans Settlers adopted the triumvirate of corn, beans and squash Spanish Mexicans Influences on the Cuisine.

One Region, Three Styles

American Southwestern CuisineA blend of Southwestern Native American, colonial Mexican

(Spanish), and pioneer Ranchlands cuisines

Mexican-American CuisineTraditional Mexican cuisine modified with American ingredients

and technology

Contemporary Mexican Border CuisineA chef-driven Southwestern cuisine expanded with Mexican

ingredients and world cuisines techniques

Page 31: History Native Americans Settlers adopted the triumvirate of corn, beans and squash Spanish Mexicans Influences on the Cuisine.

American Southwestern Cuisine

Spanish/Mexican Colonial Cuisine

THE MISSIONS• The Spanish government ofMexico and the CatholicChurch founded missionsthroughout the Southwest.

• Mission cooks blended Mexican

colonial cuisine (itself a hybrid)

with Southwestern NativeAmerican cuisine, creatingAmerican Southwestern

cuisine.

Page 32: History Native Americans Settlers adopted the triumvirate of corn, beans and squash Spanish Mexicans Influences on the Cuisine.

American Southwestern Cuisine

Southwestern Cuisine• Three Sisters Crops• hogs and chickens• lard made corn dough products more pliable, tastier• lard made fried foods possible• crisp tacos, tostadas, chips• later, beef became meat of choice

• slow-simmered beans• refried beans• wheat flour tortillas• chiles• a limited seasonings palette:peppercumincinnamonwild sage

Page 33: History Native Americans Settlers adopted the triumvirate of corn, beans and squash Spanish Mexicans Influences on the Cuisine.

American Southwestern Cuisine

New Mexico ChilesLONG GREEN CHILE• tender, meaty flesh• thick, fibrous skin is always

removed by flame-roasting and peeling• diced or julienned as a flavorful

garnish or ingredient; puréed for sauce

DRIED RED CHILE• green chile ripens red and is

then dried• reconstituted and puréed for

sauce• or ground into pure chile

powder

Page 34: History Native Americans Settlers adopted the triumvirate of corn, beans and squash Spanish Mexicans Influences on the Cuisine.

American Southwestern Cuisine

New Mexico ChilesDuring the August–September green chile harvest season, roadside stands offer complimentary roasting.

Chile lovers peel, clean, and freeze green chile to use year-round.

Page 35: History Native Americans Settlers adopted the triumvirate of corn, beans and squash Spanish Mexicans Influences on the Cuisine.

American Southwestern Cuisine

Flour TortillasWhen the American plains and northern

Mexico began large-scale wheat production,

Southwestern cooks adopted the flour

tortilla as the preferred table bread and for

making tacos.

Page 36: History Native Americans Settlers adopted the triumvirate of corn, beans and squash Spanish Mexicans Influences on the Cuisine.

Mexican-American Cuisine

Through the 1800s much of the previously Spanish Mexican border area saw a large influx of Anglo settlers, and by 1845 the entire area belonged to the United States. Settlers brought American ingredients and cooking methods.

However, through the 20th century large numbers of Mexicans immigrated into the area, many from central Mexico.

Using newly-available convenience foods, Mexican-American immigrants created a new hybrid cuisine that is simpler and less expensive than traditional Mexican cooking.

Page 37: History Native Americans Settlers adopted the triumvirate of corn, beans and squash Spanish Mexicans Influences on the Cuisine.

Mexican-American Cuisine

This hybrid cuisine modifies traditional Mexican cuisine with American-made convenience foods.

TORTILLASIndustrially-produced tortilla

products:• corn tortillas• flour tortillas• crispy (hard) taco shells• tostada shells• tortilla chips

FILLINGS• ground beef replaces cooked

shredded meats

SALSAS• cooked, bottled salsas

replace fresh-made salsas• traditional cooked sauces are

available canned• pasteurized process cheeses

replace natural cheeses

SEASONINGS• taco seasoning, chili powder,

and other pre-made blends replace individually prepared seasonings

Page 38: History Native Americans Settlers adopted the triumvirate of corn, beans and squash Spanish Mexicans Influences on the Cuisine.

Contemporary Mexican Border Cuisine

In the 1980s a surge of growth and interest in

the American Southwest attracted

young, talented chefs to the area. They

presented traditional Southewestern dishes

elevated by classic and modern French techniques and presentations.

Page 39: History Native Americans Settlers adopted the triumvirate of corn, beans and squash Spanish Mexicans Influences on the Cuisine.

Contemporary Mexican Border Cuisine

Soon this chef-drivencuisine expanded to includeMexican ingredients, NativeAmerican ingredients andmethods, and world cuisinesinfluences.• food stacked high on the

plate• plate painting with desert

colors• sophisticated sauces

combining Mexican ingredients and French-style reductions• smoked foods• tropical fruits


Recommended