TAILIEUCHUNG - Lecture American regional cuisine – Chapter 8: The cuisine of the southwest and the rocky mountain region
After studying this chapter you should be able to: List the ways in which the Rocky Mountain and Great Basin region’s climate and topography affected its culture and cuisine, explain the indirect effect of Native American cooking in the Rocky Mountain and Great Basin region, explain why the Rocky Mountains became a culinary crossroads during the age of the great wagon trails, | Chapter 8 The Cuisine of the Southwest and the Rocky Mountain Region American Regional Cuisine The Rocky Mountain States Arizona- “The Grand Canyon State,” where the Arizona trout is the state fish. Colorado- “The Centennial State,” where the state animal is the Rocky Mountain bighorn sheep, the state fish is the green cutthroat trout. Idaho- “The Gem State,” known for the state fruit, which is the huckleberry; the state vegetable is the potato, and the state fish is the cutthroat trout. Montana- “The Treasure State,” also known as “Big Sky Country” and the “Mountain State,” has the state fish as the blackspotted cutthroat trout and the state animal as the grizzly bear. New Mexico- Considered the “Land of Enchantment,” New Mexico has chiles and pinto beans as the state vegetables, the piñon pine as the state tree, the Rio Grande cutthroat trout as the state fish, and the roadrunner as the state bird. The state cookie is the bizcochito and the New Mexico state question is: “Red or green?” (as in the state’s most famous vegetable, chile). The answer? Both! Utah- “The Beehive State,” where the state fruit includes both sweet and tart cherries, the state vegetable is the Spanish sweet onion, the state historic vegetable is the sugar beet, the state animal is the Rocky Mountain elk, and the state cooking pot is the Dutch oven. Wyoming- “The Evergreen State,” also known as the “Cowboy State,” “Big Wyoming,” and the “Equality State,” where bison is the state mammal, cutthroat trout is the state fish, and the state sport is the rodeo. The Development of Southwestern Cuisine When the Spanish first came to the Southwest, they found 98 Native American settlements, called pueblos, along the Rio Grande. The tribes that have most significantly influenced the cuisine of this area include the Navajo, Pima, Hopi, Pueblo, and Zuni; their food had religious and cultural implications as well. The Pima were descendants of the ancient Hohokam tribe and were known for their expertise .
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