Contents of
More American cuisines

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CLICK BLUE LINKS to go to a page.

Native American  See below

Tex Mex - Page 2

New York ethnic - Page 2

Cowboy - Page 3

Pioneer - Page 3

Pennsylvania Dutch - Page 4

Midwest farm - Page 4

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Native American
cuisine

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Natural

The cuisine of the American Indians was close to nature.

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Tribal differences

The fare varied according to a tribe's individual culture and food resources.

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Ingredients

Most Native American diets relied heavily on meat. The Indians relished wild turkey, deer, squirrel, bear and many other kinds of game. The flesh and fat of game animals, pounded with berries, made Pemmican, a nutritious long-keeping food.

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Plains Indians

The diet of the Plains Indians, and their culture as a whole, centered on the buffalo. They ate the meat, clothed themselves with buffalo skins, carved utensils out of buffalo bones - nothing was wasted.

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Foraging

The American Indians were skilled foragers, providing many nuts, vegetables, and fruit to vary their diet and ensure good nutrition.

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Indian triad

Agriculture for many tribes was based on the "Indian triad" of corn, beans and squash.

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Culinary teachers

The Native Americans taught the European settlers their successful method of growing corn in mounds, fertilizing each pile with fish. They discovered how to make hominy by treating corn kernels - and how to make popcorn - and many other culinary techniques.

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Page two

Tex Mex

New York ethnic

Page three

Cowboy

Pioneer

Page four

Pennsylvania Dutch

Midwest farm

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American cuisine for home page

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Clickable
American cuisine maps

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