[Sca-cooks] Cuisine Styles

[Susan Fox]

This is for the US? You need Mexican food!

Vegetables: tomatoes, chilis, onions
Starches: corn
Seasonings: chili peppers, cumin, cilantro
Meats: beef, pork, chicken, goat
Traditional holiday food: sweet tamales

Selene, in Los Angeles where I'm surrounded by GOOD Mexican food!


kingstaste at mindspring.com wrote:

>I am in the process of putting together my next set of 10 classes under my
>"Healthy Cooking For Teens" banner.  I just finished with a course of 10
>classes that were culinary basics.  This time, we're going to do
>international cuisines.  I'd like to feature one typical vegetable and
>seasoning per class.  The students will largely be ones I've just finished
>with, and they know I do historical foods, especially since I do a food
>class each quarter for my living history kids.  They've asked for at least
>one of the 10 classes to be historical in nature.
>	I have put together a list of cuisines that I'd like to include, and
>thought I'd run it up this flagpole and see what salutes I get out of you
>guys.  I am thinking that the historical stuff will go under the Traditional
>Holiday class, since that one will be Dec. 22nd anyway, there are lots of
>Christmas dishes that are applicable.
>	Here's my list so far after my preliminary brainstorming (and no actual
>research):
>
>1	Intro to Cuisine Styles - American Regional Cuisines
>a.	Vegetables - lettuce, carrots
>b.	Starches - corn, potato
>c.	Seasonings - catsup, Tobasco
>d.	Meats - beef, shellfish
>
>2.	Italian
>a.	Vegetables - tomato, garlic
>b.	Starches - pasta,
>c.	Seasonings - basil, oregano, rosemary
>d.	Meats - preserved meats (pork)
>
<snip>