[Sca-cooks] Cuisine Styles

[Elaine Koogler]

kingstaste at mindspring.com wrote:

>	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
>  
>
What about sweet peppers?

>2.	Italian
>a.	Vegetables – tomato, garlic
>b.	Starches – pasta,
>c.	Seasonings – basil, oregano, rosemary
>d.	Meats – preserved meats (pork)
>  
>
You might include polenta as a pasta

>3	French
>a.	Vegetables – leeks, shallots
>b.	Starches - bread
>c.	Seasonings – tarragon,
>d.	Meats - duck
>  
>
as a meat...veal? I know that the way it's raised causes problems for a 
number of people, but it is a classic French meat.

>4	Traditional Holiday Fare
>a.	Vegetables – chestnuts, what is a traditional vegetable dish that could
>go back at least to 					Victorian Christmas celebrations?
>b.	Starches – turnips?
>c.	Seasonings – cinnamon, ginger
>d.	Meats – large roasts
>  
>
For starches, I would consider sweet potatoes and/or a dressing...maybe 
a chestnut and sausage one. Most of your kids are probably more familiar 
with cornbread stuffing/dressing, so this would be something new. For 
meats, either turkey or ham...or possibly even goose. 
Hummm...veggies....Looked this up in several cookbooks with Victorian 
references. Found things with turnip greens, spinach, hominy, 
cabbage...in fact there were a couple of references to a cabbage 
pudding! In one book, this looked more like a stuffed cabbage...stuffed 
with a veal forcemeat.

>5	Chinese
>a.	Vegetables – bok choy, mushrooms
>b.	Starches – wheat, rice,
>c.	Seasonings – fresh ginger, star anise,
>d.	Meats - pork
>  
>
Peanut oil, sesame oil, and of course, that old stand-by, soy sauce.

>6	Japanese, Thai, & Other
>a.	Vegetables – sea vegetables,
>b.	Starches - rice
>c.	Seasonings – miso, fish sauce
>d.	Meats - fish
>  
>
I'd consider maybe cucumber, and, if you can get them, maybe the 
Japanese plums. Again, you must have soy sauce and, as a seasoning, wasabi.

>7	African
>a.	Vegetables – yams, millet, peanuts
>b.	Starches – cous cous, enjera
>c.	Seasonings –
>d.	Meats - lamb
>
>8	Spanish
>a.	Vegetables – artichoke, olive,
>b.	Starches - rice
>c.	Seasonings – saffron
>d.	Meats - chicken
>
>9	Vegetarian
>a.	Vegetables –
>b.	Starches – winter squash
>c.	Seasonings – soy sauce/tamari,
>d.	Proteins – tempeh, tofu, food combining
>
>
>10	Caribbean
>a.	Vegetables –akee,
>b.	Starches - green bananas & plantains, casava
>c.	Seasonings – ‘jerk’, peppers, sugar
>d.	Meats – oxtail, goat
>
>  
>
Hope this helps a bit...

Kiri