The unique American food under the background of special culture

To understand the American food culture, you need to first briefly talk about the history, geography and customs of the United States. There are two main factors in the formation and development of a country's national food culture: one is regionalism and the other is diversity. For the United States, the human factors of diversity have a more critical impact than the geographical factors of locality. In Europe, Italy has differences between southern cuisine and northern cuisine due to terrain, soil, climate and other reasons, but the difference between them is not big. The main reason is that the people in this country all share the same culture and race, and there is not much difference in human factors. Countries such as France, Spain, the United Kingdom, and Germany all have different regional dishes, but the differences in styles and tastes between them are not that big. This is also because the people in the countries speak the same language and race, so there is not much difference in human factors. The situation in the United States is relatively special. It has a vast land and a short history, and people of different races from more than 100 countries have immigrated to the United States. The current total population is about 280 million, of which about 43 million are Spanish-speaking and black. There are about 36 million immigrants from Asia, and the number of immigrants from Asia has exceeded 10 million. Such a large number of foreign ethnic groups have established families and settled in the United States. The United States is the melting pot of the world's races, and the formation of American food and dishes also comes from the "melting pot" .

The foods that Americans are most exposed to in daily life, such as hamburgers, fried chicken, pizza, sauce noodles, taco wraps, sandwiches, hot dogs, French fries, and donuts, are all from the early days. The imported products introduced from Western European countries, such as steak, lamb chops, dog steaks, and fish steaks, are not the first foods invented in the United States. Therefore, many people use strict eyes and strict standards to consider them as American cuisine. So what is real American food?

The reasons why the early American cooking skills were lagging behind

There are three main reasons why the early American cooking industry was underdeveloped and the cooking skills were backward. First, the length and depth of history and culture were not enough. . The United States has a history of 230 years since it became an independent country in 1776. After the victory in World War II, it gradually developed into a wealthy and powerful country. It has only a history of 50 or 60 years. The original Indians in the United States were desperately looking for wealth. When they rely on survival food to survive for themselves and their families, it is impossible for them to invent any delicious food, let alone create a national unified cuisine. Second, the founding spirit and folk customs of the United States tend to be conservative and simple. In the early 17th century, for the sake of religious freedom and the promotion of Christian doctrine, the British Puritans took a boat across the Atlantic and came to the United States with a spirit of adventure and struggle without fear of hardship. These devout Puritans valued spiritual life rather than material life, valued religious etiquette, and advocated an industrious and simple lifestyle. These people are the ancestors of the United States. Their descendants living in the United States have also inherited the tradition and developed a simple, polite and rule-abiding lifestyle. Ethics, their mainstream values ??of simplicity, no waste, no vanity, and seeking truth from facts have restricted and hindered the progress and development of food. Third, the United States does not have the promotion and encouragement of the royal family. China, France, Italy, Spain, and even Persia, India, and Thailand all had royal nobles who attached great importance to food. Think about it, if the emperor and the king, the dignitaries of a country, like to eat, the impetus for innovation in culinary dishes must be huge. Whether it is the capital, the palace or the royal palaces everywhere, chefs across the country seek the favor of the emperor and ministers. Grace will definitely rack its brains to strive to surpass and bring its food culture and cooking skills to a higher level. It's a pity that the United States seems to have only heard of lecherous presidents, but not of delicious presidents, so there is no set of gourmet recipes that can cover the entire country.

The formation and characteristics of American cuisine

Due to the influence of early immigrants (British Puritans and American pioneers), traditional American cuisine is just like traditional Americans. Its characteristics are "Rough and honest", using fresh raw materials without relying on additives or seasonings, the food maintains its original taste, and the cooking process is not sloppy. There are no complicated processes whether it is roasting, frying, or deep-frying, and there is no need to simmer slowly ( Except for a few local dishes), there are not too many fancy decorations. You can eat everything on the plate, and you will feel full and satisfied. The main structure of American food is a one-two-three-four system, which is like a triangle. The most important one is "beef", the second is chicken and fish, the third is sheep, pigs and shrimps, and the fourth is bread, potatoes, corn, and vegetables.

At the end of the 19th century, with the development of American civilization and the gradual affluence of the economy, coupled with the development of information and transportation, Americans' requirements for food have gradually increased. Especially since 1965, the United States has relaxed immigration. Policies, people from all levels and industries have poured in in large numbers from all over the world. These huge new immigrants have had a huge impact and far-reaching impact on the social and cultural structure of the United States. The cooking methods and cuisine characteristics brought by the new immigrants were like sparks that started a prairie fire, making rich and diverse foods appear on the tables of American families and restaurants.

There is no doubt that Americans admit that European food is the ancestor of American food. American food takes European food as its "root", and then cultivates it by itself, sprouts and grows branches and leaves, and gradually grows stronger and stronger. It even spread seeds and grafts to all parts of the world. The western United States is rich in Pacific seafood and various river seafood, and has the freshest quality and most diverse varieties of vegetables and fruits in the United States, including the famous California cuisine and Asian Fusion Cuisine; in the south, there is Mexico Special Texas cuisine (TexMex Cuisine), Louisiana Cuisine with French, Spanish and African characteristics; Chicago cuisine and Pennsylvania cuisine (Midwestern Cuisine) with German, Dutch and Nordic characteristics in the Midwest; Eastern Cuisine There are New England Cuisine and New York Cuisine with British, French and Irish characteristics, as well as Hawaiian-Polynesian cuisine with Eastern Oceanian Island, Philippines, Portuguese and Japanese characteristics.

The booming development of the U.S. catering industry

In recent years, the high-tech industry has developed rapidly. Americans, especially the younger generation, have increased economic income and increased work pressure, so they pay more attention to leisure. and delicious food. Especially for dinner, you are willing to spend money to enjoy a relaxing and delicious meal and choose mellow wine to match it. Due to strong market demand, various types of restaurants, whether fast food restaurants for general consumption, family restaurants for medium consumption, or high-end restaurants, have mushroomed across the United States, setting off a boom in the American catering industry. wave.

The rapid development of the American catering industry has two main pillars of success: one is to focus on research and development (Research), and the other is to focus on efficiency (Efficiency). American companies are willing to invest a lot of money to hire experts and scholars, not only to improve the varieties of various raw materials such as cattle, sheep, pigs, chickens, ducks, aquatic products, agricultural products, etc., but also to improve breeding and planting technology to increase output and quality. At the same time, the best-selling food dishes from all over the world are appropriately and cleverly changed according to objective standards to meet regional needs, infused with brand culture and coupled with fun and fashionable packaging, and planned launch of high-quality and low-priced food with unique varieties and tastes. The products are welcomed by the majority of consumers. On the other hand, Americans attach great importance to efficiency, especially businessmen. They closely tie quality improvement and marketing, adopt scientific methods to standardize product quality and management methods, and use precise marketing methods to promote to Franchise-style super enterprises with regional chains, national chains and even global chains have been formed in various places. Each franchise store has a detailed management manual. Every employee in the store has a clear division of labor and responsibilities. Chefs must also follow the rules in the manual to prepare food dishes. In addition to paying attention to quality and deliciousness, they must also know how to control costs and Pursue profits and enhance the vitality of the enterprise. This business method combined with humanized management is worth learning.

American cuisine is one of the most dynamic cuisines in the world today. There are more than 1,000 culinary colleges, two-year community colleges and four-year universities across the United States with culinary arts departments. It is the country with the highest, largest and most popular culinary arts education in the world, and has cultivated many outstanding talents. catering and culinary talents. Chinese people living in the United States, Zhen Wenda, Cai Minghao, and Si Wanchun, are all leaders in the mainstream American culinary industry.

In recent years, senior American chefs have injected new concepts into dozens of ethnic cuisines around the world, combining the inherent food culture advantages of each ethnic group with the daily reality of American life, and creating many borderless fusion dishes (Fusion Cuisine) based on local conditions and complementing each other. ), allowing dishes from all over the world to be harmoniously prepared hand in hand and heart to heart. You are in the dishes and I am in you, pushing the culinary art to another new realm. The story of America's cooking never ends, and America's culinary repertoire continues to be exciting episode after episode. Food from another country can not only be an interesting change of taste in the United States, but can also firmly become the mainstay of the mainstream American diet. Cooking skills in the United States will always undergo a process of change, but what comes out in the end is American food.

Answer: wnc7188 - Martial Arts Leader Level 16 11-12 19:47