tailieunhanh - Lecture American regional cuisine – Chapter 10: The cuisine of the pacific northwest
The moist weather conditions and volcanic soil in Oregon and Washington help create one of the most fertile growing regions in the nation. And with the Pacific coastline, the abundant and varied fish and seafood of the area are the hallmarks of the region’s cuisine. | Chapter 10 The Cuisine of the Pacific Northwest American Regional Cuisine The Pacific Northwest Alaska- America’s last frontier and “Land of the Midnight Sun,” shares the bounty of the Pacific Ocean, and by an extraordinary combination of environmental and human factors, it produces vegetables that grow to enormous sizes in the Alaskan floodplain. Oregon- “The Beaver State,” where the state flower is the Oregon grape, the state fish is the Chinook salmon, the state nut is the hazelnut. Washington- “The Evergreen State,” where the state fruit is the apple; the state fish is the steelhead trout. The moist weather conditions and volcanic soil in Oregon and Washington help create one of the most fertile growing regions in the nation. And with the Pacific coastline, the abundant and varied fish and seafood of the area are the hallmarks of the region’s cuisine. 2 The railroads did not reach the Pacific Northwest states until 1883. The offers of work building the railroads brought people from China, Italy, and Greece. Large numbers of Chinese settled in Oregon and east of the Cascade Mountains. Immigrants from southern European countries—mainly Italy and Greece—settled in the Portland area during the late 1800s. German settlers established their farm traditions in eastern Washington Mountains. They were the first to grow the nation’s supply of hops and barley, and to initiate the beer industry. A beer-making tradition termed microbrewing began in the mid-1800s. Scandinavian settlers brought their dairy-farming expertise to the area and continue to produce large amounts of milk. They reproduced the distinctive cheese-making processes developed in Europe. The History of the Pacific Northwest Microbreweries were originally breweries that produced fewer than 10,000 barrels each year, and hundreds of small breweries opened throughout the remainder of the 1800s 3 Pacific Rim Cooking In the late 1800s and early 1900’s a number of Japanese immigrants arrived to work on small . | Chapter 10 The Cuisine of the Pacific Northwest American Regional Cuisine The Pacific Northwest Alaska- America’s last frontier and “Land of the Midnight Sun,” shares the bounty of the Pacific Ocean, and by an extraordinary combination of environmental and human factors, it produces vegetables that grow to enormous sizes in the Alaskan floodplain. Oregon- “The Beaver State,” where the state flower is the Oregon grape, the state fish is the Chinook salmon, the state nut is the hazelnut. Washington- “The Evergreen State,” where the state fruit is the apple; the state fish is the steelhead trout. The moist weather conditions and volcanic soil in Oregon and Washington help create one of the most fertile growing regions in the nation. And with the Pacific coastline, the abundant and varied fish and seafood of the area are the hallmarks of the region’s cuisine. 2 The railroads did not reach the Pacific Northwest states until 1883. The offers of work building the railroads brought people
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