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Rocky Mountain cuisine is a cuisine of Alberta and British Columbia in Canada; Idaho, Colorado, Wyoming, Utah and Montana in the United States. Some distinguishing dishes include bison [1] and Rocky Mountain oysters, or prairie oysters as they are known in Canada. [2]
The roots of Rocky Mountain cuisine go back to the history of the Rocky Mountains. The railways brought the best of Victorian kitchens and recreated lavish menus for their lodges. Meanwhile, mountain guides from Switzerland, Austria and Germany were learning from the native people how to cook and appreciate local foods. Learning the art of curing and smoking game and fish helped people survive the long mountain winters.
Game meats fit nicely into the popular lighter culinary style of today. As naturally lean meats, they are ideally suited for cooking quickly over the high heat of a grill or wok, stir-fried or roasted and served with a light sauce, salad and vegetables.
Current trends are largely farm-to-table throughout the region. [3]
Alberta beef [4] is a staple for the northern region with worldwide recognition for its quality and tenderness, prepared in a variety of ways, barbecuing, braising, grilling, skewering, and most notably is served as steaks. Bison, elk, caribou, wild boar, venison and pheasant also feature locally. [5] [6]
The province grows many local grains used in different foods and drinks. Alberta is also the fifth-largest honey producing region in the world, producing 18 million pounds of honey annually. During the fall, the cold nights also cause root vegetables to concentrate causing them to taste sweeter. [7]
Alberta is also known for its growing craft-beer and alcohol industry with microbreweries located in both urban and rural areas around the province. A variety of microbreweries, distilleries, meaderies, and fruit wineries can be found throughout the province. [5]
The city of Calgary is also the birthplace of the Caesar, a cocktail consisting of vodka mixed with clam-infused tomato juice, lime, hot sauce and Worcestershire sauce, with a delicious celery-salt rim [8] Michael Chell created the cocktail to celebrate the 1969 opening of the Calgary Inn's new restaurant, Marco's Italian. Inspired by his favourite Italian dish, spaghetti vongole, Chell set out to create a cocktail that would capture the pasta's hearty clam and tomato flavours. [8] The drink is popular across Canada but can be compared to the more widely known Bloody Mary cocktail.
Calgary is also thought to be the origin of the Canadian-Chinese dish Ginger Beef.
Local meats and produce can be found throughout the numerous farmers' markets located in major cities, with some being open year-round.
Festivals happen throughout the province to promote local food and drink with the most notable events being the Taste of Edmonton and Taste of Calgary [9] festivals, Calgary International Beerfest, [10] and the Calgary Stampede.
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-Canadian, 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.
In cooking, a sauce is a liquid, cream, or semi-solid food, served on or used in preparing other foods. Most sauces are not normally consumed by themselves; they add flavor, texture, and visual appeal to a dish. Sauce is a French word probably from the post-classical Latin salsa, derived from the classical salsus 'salted'. Possibly the oldest recorded European sauce is garum, the fish sauce used by the Ancient Romans, while doubanjiang, the Chinese soy bean paste is mentioned in Rites of Zhou 20
Louisiana Creole cuisine is a style of cooking originating in Louisiana, United States, which blends West African, French, Spanish, and Native American influences, as well as influences from the general cuisine of the Southern United States.
Indonesian cuisine is a collection of various regional culinary traditions that formed in the archipelagic nation of Indonesia. There are a wide variety of recipes and cuisines in part because Indonesia is composed of approximately 6,000 populated islands of the total 17,508 in the world's largest archipelago, with more than 1,300 ethnic groups.
A Caesar is a cocktail created and consumed primarily in Canada. It typically contains vodka, Clamato, hot sauce, and Worcestershire sauce, and is served with ice in a large, celery salt-rimmed glass, typically garnished with a stalk of celery and wedge of lime. What distinguishes it from a Bloody Mary is the inclusion of clam broth. The cocktail may also be contrasted with the Michelada, which has similar flavouring ingredients but uses beer instead of vodka. Festivals dedicated to the cocktail are held in many cities, with the largest in Calgary. The first liquor store dedicated to the Caesar opened on July 1, 2023 in Calgary, Alberta.
Cambodian cuisine reflects the varied culinary traditions of different ethnic groups in Cambodia. Central to Cambodian cuisine is Khmer cuisine, the nearly-two-thousand-year-old culinary tradition of the majority Khmer people. Over centuries, Cambodian cuisine has incorporated elements of Indian, Chinese, Portuguese and French cuisine. Due to some of these shared influences and mutual interaction, Cambodian cuisine has many similarities with the cuisines of Central Thailand, and Southern Vietnam and to a lesser extent also Central Vietnam, Northeastern Thailand and Laos.
Canadian cuisine consists of the cooking traditions and practices of Canada, with regional variances around the country. First Nations and Inuit have practiced their culinary traditions in what is now Canada for at least 15,000 years. The advent of European explorers and settlers, first on the east coast and then throughout the wider territories of New France, British North America and Canada, saw the melding of foreign recipes, cooking techniques, and ingredients with indigenous flora and fauna. Modern Canadian cuisine has maintained this dedication to local ingredients and terroir, as exemplified in the naming of specific ingredients based on their locale, such as Malpeque oysters or Alberta beef. Accordingly, Canadian cuisine privileges the quality of ingredients and regionality, and may be broadly defined as a national tradition of "creole" culinary practices, based on the complex multicultural and geographically diverse nature of both historical and contemporary Canadian society.
The cuisine of the Southwestern United States is food styled after the rustic cooking of the Southwestern United States. It comprises a fusion of recipes for things that might have been eaten by Spanish colonial settlers, cowboys, Mountain men, Native Americans, and Mexicans throughout the post-Columbian era; there is, however, a great diversity in this kind of cuisine throughout the Southwestern states.
A dip or dip sauce is a common condiment for many types of food. Dips are used to add flavor or texture to a food, such as pita bread, dumplings, crackers, chopped raw vegetables, fruits, seafood, cubed pieces of meat and cheese, potato chips, tortilla chips, falafel, and sometimes even whole sandwiches in the case of jus. Unlike other sauces, instead of applying the sauce to the food, the food is typically placed or dipped into the sauce.
Salvadoran cuisine is a style of cooking derived from the nation of El Salvador. The indigenous foods consist of a mix of Amerindian cuisine from groups such as the Lenca, Pipil, Maya Poqomam, Maya Chʼortiʼ, Alaguilac and Cacaopera peoples and some African influences. Many of the dishes are made with maize (corn). There is also heavy use of pork and seafood. European ingredients were incorporated after the Spanish conquest.
The testicles of calves, lambs, roosters, turkeys, and other animals are eaten in many parts of the world, often under euphemistic culinary names. Testicles are a by-product of the castration of young animals raised for meat, so they were originally a late-spring seasonal specialty, though nowadays they are generally available year-round.
Korean barbecue is a popular method in Korean cuisine of grilling meat, typically beef, pork or chicken. Such dishes are often prepared on gas or charcoal grills built into the dining table itself. Some Korean restaurants that do not have built-in grills provide customers with portable stoves for diners to use at their tables. Alternatively, a chef uses a centrally displayed grill to prepare dishes that are made to order.
Burkinabe cuisine, the cuisine of Burkina Faso, is similar to the cuisines in many parts of West Africa, and is based on staple foods of sorghum, millet, rice, fonio, maize, peanuts, potatoes, beans, yams and okra. Rice, maize and millet are the most commonly eaten grains. Grilled meat is common, particularly mutton, goat, beef and fish.
Clams casino is a clam "on the halfshell" dish with breadcrumbs and bacon. Green peppers are also a common ingredient.
Venetian cuisine, from the city of Venice, Italy, or more widely from the region of Veneto, has a centuries-long history and differs significantly from other cuisines of northern Italy, and of neighbouring Austria and of Slavic countries, despite sharing some commonalities.
A steak is a thick cut of meat generally sliced across the muscle fibers, sometimes including a bone. It is normally grilled or fried. Steak can be diced, cooked in sauce, such as in steak and kidney pie, or minced and formed into patties, such as hamburgers.
The cuisine of New Orleans encompasses common dishes and foods in New Orleans, Louisiana. It is perhaps the most distinctively recognized regional cuisine in the United States. Some of the dishes originated in New Orleans, while others are common and popular in the city and surrounding areas, such as the Mississippi River Delta and southern Louisiana. The cuisine of New Orleans is heavily influenced by Creole cuisine, Cajun cuisine, and soul food. Later on, due to immigration, Italian cuisine and Sicilian cuisine also has some influence on the cuisine of New Orleans. Seafood also plays a prominent part in the cuisine. Dishes invented in New Orleans include po' boy and muffuletta sandwiches, oysters Rockefeller and oysters Bienville, pompano en papillote, and bananas Foster, among others.
North Korean cuisine is the traditional culinary practices and dishes of North Korea. Its foundations are laid by the agricultural and nomadic traditions in southern Manchuria and the Korean Peninsula. Some dishes are shared by the two Koreas; however, availability and quality of Northern cuisine is much more significantly affected by sociopolitical class divides.
