Chapter 15 Quiz PDF

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Jenna Wyns

Chapter 15 Quiz 2 Discuss South Florida’s Native American culinary heritage. Include in your discussion three reasons why Native American cooking had little impact on the region’s modern cuisine. Palm tree hearts and sweet potatoes are native foods. Countie flour was produced and only eaten by native Americans, later it got commercially produced, but eventually it’s no longer used. Varieties are made and became popular. They used to be hunter-gatherers, small meat was made on a direct flame, larger meat was made on were cooked with a combination of ember heat and steam. South Florida natives developed and refined the spit barbeque. Later seasoning mixtures, sweet potatoes and plantains were roasted in the coals. This method got adopted by settlers. They only had a little impact, because, Florida’s indigenous people did not develop a strong food culture, they arrived late in the nation’s history and by the time of permanent settlement in South Florida, European contact and U.S. government policies had largely removed the region’s Native American groups. 5 Explain how technology changed the landscape and economy of South Florida, beginning with developments in the late 1800s and continuing through the 20th century. Include both tourism and agriculture in your explanation. New engineering technology mad it possible to rain swampland and pump water for irrigation. Together with chemical fertilizers and the subtropical climate, the farmland turned into a year-round growing season. Railroads turned the small town into a big city. Henry Flagler turned Florida into a vacation destination. There was an industrial revolution with wealthy Americans as visitors and building of hotels, but also construction of public schools, libraries and churches, which made this the fastest economic growth America had ever experienced. This led to overwhelming.

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In Miami they started to dredge channels and built drainage canals to create more building lots and to create land for farming and commercial truck farming plots. Mediterranean fruits and vegetables and temperate-climate food plants could be grown virtually year-round, because of the warm climate and ample rainfall. The cane fields that got planted were the start of Florida’s sugar industry. Till 1930s Florida supplied the nation with pineapples. Lake Okeechobee was the focus of commercial fishing. Carl fisher changed the face of the South Florida by envisioning the bay as a broad lagoon deep enough to accommodate large passenger vessel, sparkling white beaches lined with hotels and vacation homes stretching across its mouth. Biscayne Bay became the winter home of America’s millionaires with giant mansions and luxury hotels. However they didn’t stimulate their cuisine, they ignored local food products and the chefs weren’t creative. They served the same standard Continental cuisine. At 1920s retired New Yorkers and people with Eastern Europe origin came to Florida, which led to Jewish-American cooking and delicatessen foods. Toda Miami boasts some of the nation’s best Ashkenazi Jewish food. After 1929 there was the Great depression, this didn’t mean that the development stopped, but the growth was just slower. South beach became locus of a distinctive architectural style (Art Deco). In the 20th century, there was a roller coaster of fashion through south Florida’s coastal cities and resort towns. Miami was still popular, but after World War 2, popular people would go elsewhere. Also the cuisine stayed the same. The population kept rising. The Florida citrus industry exploded into a multimillion dollar agribusiness. Through inexpensive airconditioning middle-class and working class families began migrating south, which did little to generate a distinctive regional cuisine. Most Floridians were firmly moored in the 1950s

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culinary doldrums. Luckily there were a couple of cooks and independent restaurants who created the traditional South Florid cuisine. 9 Discuss Puerto Rican cuisine. Include in your discussion its history, development, and at least six of its defining dishes. Puerto Rico’s cooking exhibits all the characteristics of a national cuisine. It exists out of four cultures combined to create this traditional Puerto Rican cuisine. Indigenous Taino foodways. Taiono natives made their indigenous foods an important element in Puerto Rican cuisine. Through overwork, diseases and violence reduced the Taino population a lot, which led to forcibly importing of thousands of Africans to replace the population. They kept native foodways and many indigenous foods remain used today. Yucca, Yautia are indigenous, three sisters corn, beans and squash were additional. Modern cuisine has a lot of indigenous seasonings and indigenous fruits. The Spanish settlers introduced rice rivals tropical tubers as a foundation starch. Puerto Rico was the first landing point and last port for leaving. Puerto Rico became a cross roads of trade goods, cultures and foodways from all over the globe. Also import of foods from Spain and other tropical areas. The Spanish brought sugar and dairy products and began a tradition of dessert making. Even foods from Asia found their way to Puerto Rico. African influence brought okra, cornmeal, sesame seeds, true yams and Guinea hen. The most important was pigeon peas (gandules) cooked with rice and seasonings meat, a substantial side dish or a nourishing main course. Africans brought also frying to America. American influence came to Puerto Rico when they became a U.S. territory. American bacon replaced Spanish ham and corn oil replaced lard. Canned meats, particularly Vienna sausages and corned beef became staple foods. American cooking technology made food preparation faster and easier and enabled entrepreneurs to open restaurants and food trucks.

Jenna Wyns

Characteristics are premade seasoning blends, tamales and meat pies, rice dishes, soups and stews, seafood, meat dishes, desserts. Aji-li-mojili: thin sauce combines pulverized garlic, black peppercorns, Scotch bonnet, cachucha or bird chiles, vinegar, lime juice, salt and olive oil. It’s drizzled on mofongo and boiled tropical tubers, served with roasted and barbequed meats. Picadillo: ground beef or pork, cooked with sofrito, tomatoes, green olives, capers and sometimes raisins. Mojito isleno: onions, garlic, capers, green bell peppers, Scotch bonnet or bird chiles, cooked or canned tomatoes, and olive oil are mixed and served cool as a dip or topping Gandiga: chopped, boiled gandinga is simmered with ham, salt pork, sofrito and potatoes. The stew is seasoned with vinegar and garnished with stuffed green olives and capers. Lechon: a piglet or young hog is seasoned with adobo and spit roasted over hardwoord coals. The meat is served with aji-li-mojili....