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French cuisine is the cooking traditions and practices from France. It has been influenced over the centuries by the many surrounding cultures of Spain, Italy, Switzerland, Germany and Belgium, in addition to the food traditions of the regions and colonies of France.
New England cuisine is an American cuisine which originated in the New England region of the United States, and traces its roots to traditional English cuisine and Native American cuisine of the Abenaki, Narragansett, Niantic, Wabanaki, Wampanoag, and other native peoples. It also includes influences from Irish, French, Italian, and Portuguese cuisine, among others. It is characterized by extensive use of potatoes, beans, dairy products and seafood, resulting from its historical reliance on its seaports and fishing industry. Corn, the major crop historically grown by Native American tribes in New England, continues to be grown in all New England states, primarily as sweet corn although flint corn is grown as well. It is traditionally used in hasty puddings, cornbreads and corn chowders.
Hungarian or Magyar cuisine is the cuisine characteristic of the nation of Hungary and its primary ethnic group, the Magyars. Traditional Hungarian dishes are primarily based on meats, seasonal vegetables, fruits, bread, and dairy products.
A Sunday roast or roast dinner is a traditional meal of British and Irish origin. Although it can be consumed throughout the week, it is traditionally consumed on Sunday. It consists of roasted meat, roasted potatoes and accompaniments such as Yorkshire pudding, stuffing, gravy, and condiments such as apple sauce, mint sauce, or redcurrant sauce. A wide range of vegetables can be served as part of a roast dinner, such as broccoli, Brussels sprouts, carrots, cauliflower, parsnips, or peas, which can be boiled, steamed, or roasted alongside the meat and potatoes. Mashed potatoes are also a frequent accompaniment.
Turducken is a dish consisting of a deboned chicken stuffed into a deboned duck, further stuffed into a deboned turkey. Outside of the United States and Canada, it is known as a three-bird roast. Gooducken is an English variant, replacing turkey with goose.
Stuffing, filling, or dressing is an edible mixture, often composed of herbs and a starch such as bread, used to fill a cavity in the preparation of another food item. Many foods may be stuffed, including poultry, seafood, and vegetables. As a cooking technique stuffing helps retain moisture, while the mixture itself serves to augment and absorb flavors during its preparation.
Roast chicken is chicken prepared as food by roasting whether in a home kitchen, over a fire, or with a rotisserie. Generally, the chicken is roasted with its own fat and juices by circulating the meat during roasting, and therefore, are usually cooked exposed to fire or heat with some type of rotary grill so that the circulation of these fats and juices is as efficient as possible. Roast chicken is a dish that appears in a wide variety of cuisines worldwide.
An entrée in modern French table service and that of much of the English-speaking world is a dish served before the main course of a meal. Outside North America, it is generally synonymous with the terms hors d'oeuvre, appetizer, or starter. It may be the first dish served, or it may follow a soup or other small dish or dishes. In the United States and parts of Canada, the term entrée refers to the main dish or the only dish of a meal.
Tofurkey is a plant-based meat substitute patterned after turkey, in the form of a loaf of vegetarian protein, usually made from tofu or seitan with a stuffing made from grains or bread, flavored with a broth and seasoned with herbs and spices. It is often served at a vegetarian or vegan Thanksgiving meal.
Arab cuisine is the cuisine of the Arabs, defined as the various regional cuisines spanning the Arab world, from the Maghreb to the Fertile Crescent and the Arabian Peninsula. These cuisines are centuries old and reflect the culture of trading in baharat (spices), herbs, and foods. The regions have many similarities, but also unique traditions. They have also been influenced by climate, cultivation, and mutual commerce.
Cranberry sauce or cranberry jam is a sauce or relish made out of cranberries, commonly served as a condiment or a side dish with Thanksgiving dinner in North America and Christmas dinner in the United Kingdom and Canada. There are differences in flavor depending on the geography of where the sauce is made: in Europe it is generally slightly sour-tasting, while in North America it is typically more heavily sweetened.
The centerpiece of contemporary Thanksgiving in the United States and in Canada is Thanksgiving dinner, a large meal generally centered on a large roasted turkey. Thanksgiving could be considered the largest eating event in the United States as measured by retail sales of food and beverages and by estimates of individual food intake. People often consume as much as three or four thousand calories during the course of the dinner.
Christmas dinner is a meal traditionally eaten at Christmas. This meal can take place any time from the evening of Christmas Eve to the evening of Christmas Day itself. The meals are often particularly rich and substantial, in the tradition of the Christian feast day celebration, and form a significant part of gatherings held to celebrate the arrival of Christmastide. In many cases, there is a ritual element to the meal related to the religious celebration, such as the saying of grace.
Ottoman cuisine is the cuisine of the Ottoman Empire and its continuation in the cuisines of Turkey, the Balkans, Caucasus, Middle East and Northern Africa.
In cooking and gastronomy, goose is the meat of several species of bird in the family Anatidae. The goose is in the biological family of birds including ducks, and swans, known as the family of Anatidae. The family has a cosmopolitan distribution. Roast goose is a dish found in Chinese, European, and Middle Eastern cuisines. In Chinese cuisine, geese and ducks can be steamed with aromatics. Goose and goose liver are also used to make foie gras, pates and other forms of forcemeat. Most Chinese preparations of goose involve cooking it thoroughly, while in France the breast meat is often carved off to be grilled rare, while the rest of the tough carcass is further roasted.
A nut roast or roasted nut loaf is a vegetarian dish consisting of nuts, grains, vegetable oils, broth or butter, and seasonings formed into a firm loaf shape or long casserole dish before roasting and often eaten as an alternative to a traditional British style roast dinner. It is popular with vegetarians at Christmas, as well as part of a traditional Sunday roast. Nut roasts are also made by Canadian and American vegetarians and vegans as the main dish for Thanksgiving or other harvest festival meals.
Neapolitan cuisine has ancient historical roots that date back to the Greco-Roman period, which was enriched over the centuries by the influence of the different cultures that controlled Naples and its kingdoms, such as that of Aragon and France.
Turkey meat, commonly referred to as just turkey, is the meat from turkeys, typically domesticated turkeys but also wild turkeys. It is a popular poultry dish, especially in North America and the United Kingdom, where it is traditionally consumed as part of culturally significant events such as Thanksgiving and Christmas respectively, as well as in standard cuisine.
The cuisine of the antebellum United States characterizes American eating and cooking habits from about 1776 to 1861. During this period different regions of the United States adapted to their surroundings and cultural backgrounds to create specific regional cuisines, modernization of technology led to changes in food consumption, and evolution of taverns into hotels led to the beginnings of an American temperance movement. By the beginning of the Civil War, the United States cuisine and food culture could define itself separately from that of the rest of the world.
References
- ↑ Mathews, Andrew S. Trees and Shape Shifters: How Cultivation, Climate Change and Disaster Create Landscapes. Yale University Press. p. 15.
For most Europeans and Americans, chestnut is a food that is eaten only a few times a year, perhaps as stuffing for roast turkey
- ↑ Mays, Dorothy A. Women in Early America: Struggle, Survival, and Freedom in a New World. ABC-CLIO. p. 390.
Meat was plentiful in early America, and typical tavern meals were based around pork, turkey, duck or venison...Corn bread, chestnut stuffing, and sweet potatoes might accompany the meal
- ↑ Restoration of American Chestnut to Forest Lands: Proceedings of a Conference and Workshop Held at the North Carolina Arboretum. National Park Service, US Department of the Interior. May 2006. p. 175.
Its nuts were also widely used and marketed for a human food, being widely used for chestnut stuffing...In 1904 the fungus Cryphonectria parasitica , was introduced from Asia to the Bronx New York causing the chestnut blight. The blight spread rapidly throughout the range of the American chestnut, killing 50 to 99 percent of American chestnut trees by 1940. Today, the American chestnut has been virtually extirpated throughout its range as a canopy tree."
- ↑ David, Donald Edward. The American Chestnut: An Environmental History. University of Georgia Press. p. 117.
Perhaps the most popular chestnut recipes of the period were found in the widely read Mrs. Lincoln's Boston Cook Book, first published in 1884. These included chestnut stuffing and chestnut gravy, two dishes already associated with Thanksgiving dinner.
- ↑ Smith, Andrew F. The Turkey: An American Story. University of Illinois Press.
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