Utilisateur:Liviamaxima14/Cuisine des États-Unis

marble rye bread

A bread whose heritage is a mix of Anglo-Saxon, German, and Jewish traditions. The recipe includes plain white flour, light brown bread, and the rest taken from a generous helping of dough from American style pumpernickel (which unlike the German recipe contains coffee and caraway seeds.) The crust is brushed with egg white and sometimes generously sprinkled with sesame seeds. The result is a chewy bread with a light brown crust, but the center is swirled with two colors, so it looks like marble. It is a favorite for sandwiches in delicatessens in Montreal and America, especially when combined with roast beef, pastrami, or corned beef.

Improved translation

Pain de seigle marbré (Marble rye bread) : un pain dont les origines sont un amalgame des traditions anglo-saxons, allemandes et juives. La recette inclut de la pâte à base de farine blanche et de farine de seigle ainsi que de la pâte pour pumpernickel de style américain. La croûte est brossée avec un blanc d'œuf et parfois saupoudrée de graines de sésame. Le résultat est un pain moelleux à la croûte brun foncé et au cœur marbré. Il est l'élément de base de sandwichs avec un goût acidulé, surtout lorsqu'il est combiné avec du corned-beef ou du pastrami.

Drunk watermelon

this is usually eaten in the summer at barbecues or pool parties, especially in the South. Only American adults eat this because it is very unsafe for small children to consume the massive amounts of alcohol (especially around swimming pools) and can make them very sick. 1.5 litres of vodka, tequila, or rum are pored in through a hole in a watermelon, sometimes with other fruit juice and it is left alone to chill in the refrigerator for 24 hours. It is usually marked with a marker for the sake of safety so that the littlest people eating at the party do not accidentally mistake it for a normal watermelon. Once chilled, it is cut into pieces the next day and served. Variations on the recipe use watermelons with yellow flesh or use canteloupes and midori liqueur from Japan.

Improved translation

Pastèque arrosée (drunk watermelon) : elle est habituellement consommée lors de barbecues en été, surtout dans le Sud. Elle est réservée aux adultes à cause de sa grande teneur en alcool. 1,5 litres de vodka ou de rhum est versé dans un trou percé dans une grande pastèque qui est laissée à macérer au réfrigérateur pendant 24 heures. Après ça, elle est coupée en tranches et servie, habituellement marquée comme telle afin que les plus jeunes convives ne la confondent pas avec une pastèque normale.

Comments

I translated drunk into arrosée which is (as I know) the proper techical word for poured spirits ; however this receipe is a bit unusual, so ivre could be good as well. I also translated pieces into tranches (like orange segments) ; maybe morceaux (somewhat dice-shaped) is more accurate.

Florida figs

This fruit is less well known than the famous Florida oranges, which chiefly are grown in winter. The Spaniards introduced the common fig to Florida in 1575, unaware that the West Indian fig and the Florida Strangler fig were already native trees that produced decent fruit. Much later, Seminole Indians introduced the concept of these fig trees as a source of sustenanace to settlers of Florida and runaway black slaves. Today, Floridians use both fig varieties as a summer garden plant and often make it into fig jam. In chic, upscale restaurants in Miami it is celebrated as a delicious appetizer, stuffed with Gorgonzola or cream cheese.

Improved translation

Figues de Floride : ce fruit est moins connu que les célèbres oranges de Floride. Les Espagnols ont introduit le figuier commun en Floride en 1575, ignorant que deux autres espèces de figuiers dont Ficus aurea étaient autochtones. Bien plus tard, les Indiens Séminoles ont introduit les figuiers comme une source de subsistance pour les colons et les esclaves fugitifs. Aujourd'hui, les habitants utilisent les deux variétés de figues dans la cuisine, généralement en confiture. Farcie de gorgonzola ou de cream cheese, elle se trouve plus souvent dans les restaurants chics de Miami.

Comments

This fruit could be mentionned in the figue article, referring to Ficus aurea.

The Article thus far

AMERICAN INDIAN ORIGINS

The earliest origins of American cuisine begin with American Indians, who had been cultivating and hunting on the land for millennia before the arrival of European settlers. The diets of the hundreds of individual tribes depended largely on the climate, flora, and fauna of the territory they occupied: the present day continental United States spans more than a thousand miles vertically and 3,000 miles at its widest parts. This means the presence of taiga, temperate forests, deserts, and prairies, as well as several subtropical swamps and thousands of miles of coastal beaches and one of the largest inland rivers in the world. Alaska, the largest state in the Union, is more than three times the size of France with a large portion of it located within the Arctic Circle. Hawaii, Puerto Rico, the US Virgin Islands and Pacific territories like the Marianas and Midway all have tropical climates with considerable rainforest type plants. All of the above translate into an enormous variety of foodstuffs and diets possible.

The peoples of the Southwestern deserts (Havasupai, Apache, Navajo, and Paiute) cultivated chili peppers, trading with tribes from many miles away in the Mexican desert and in the highlands eating the pine nuts of the pinyon pine trees and the fruits of the cactuses. In the Pacific states, in territory that stretches from modern day San Francisco Bay to the border with modern British Columbia, the tribes of the Pacific practiced the potlatch, a ceremony in which gift giving , dancing, and feasting was celebrated as a means of creating community between tribes and special events. At potlatches, roasted meats and rabbit stews reigned, as well as more exotic foods like giant clams, salmon that had been smoked over birch wood, and (very important culturally) gray whale meat.

In the Midwest, tribes of the grassland savannahs were infamous for hunting buffalo, and evidence suggests they lived by following the herds for millennia before ever seeing a white man: before the return of the horse to its original place of evolution in North America, the tribes of the prairies often utilized buffalo jumps-places where the herd would be funneled onto a high cliff and tricked into jumping, and the meat and hides would be later collected below. Carbon dating puts many of the sites to being active as early as 10,000 BC. In the swamplands of the deep South, including Florida and Louisiana, the tribes would hunt black bears for their fat, meat, and fur, valuable in the bleak winters. They made little boats so they could fish for the abundant species of catfish, freshwater mussels and clams, and crayfish, largemouth bass, alligator, and turtles. And in the East, tribes near the coast feasted both on land and in the water: blue crab, American eel, American shad, Atlantic salmon, Virginia oysters, bay scallops, turtle meat and eggs, and lobster from the sea, and from the land, maypop, nuts of the black walnut tree, hickory nuts, maple syrup, hazelnuts, and the bark of white pine trees from the land. All of it was a common feature around the campfire, where grilling or boiling using hot stones was the method of choice. In the Caribbean and much later in Hawaii, the first methods of barbecue show up: the word "barbecue" is thought to have come into both American English and French via an ancient Taino word meaning "sacred fire pit."

Where the eating habits of indigenous Americans overlapped, they gathered around the hunting of large quadrupeds and members of the pheasant family, as well as the growing of the Three Sisters: beans, corn, and squash. Carbon dating suggests that the growth of the three sisters began in the Southwestern United States and slowly spread north and East over the course of about a thousand years, but the practice itself dates back well before Roman times for most tribes individually. In nearly all areas of the continental United States, except California and the remotest parts of the desert, wild turkey was a staple meat and every known subspecies was hunted. All over North America, members of the deer family provided meat and leather from their hides: all subspecies of wapiti , all relatives of the white-tailed deer, and all 4 subspecies of moose native to North America were hunted down and eaten to the last bit of marrow, and often their meat was often dried or smoked and mixed with dried berries to create pemmican.

EUROPEAN COLONIAL SETTLEMENT, 1609-1775

Overview

More than any other group, the British, men from England, Wales, Eastern Ireland, Cornwall, and Scotland, played a key role in developing American cookery. At first, the settlers were rather attached to their native traditions and tolerant only of what they knew from home; for them, their "three sisters" were oats, wheat, and barley, most of which initially failed as crops and caused great hunger amongst the settlers: Jamestown, Plymouth Colony, New Sweden, and even to a degree the Dutch settlements all initially had periods of hunger or difficulties with agriculture in their earliest years. Wherever the settlers went, they would bring the seeds and bulbs for planting they knew from home. Carrots, parsnips, peas, cabbages, onions, mustard, and garlic were recorded as provisions brought by settlers to the New World, as well as apple saplings carefully planted in barrels, but the success of these crops varied as the understanding of a different climate and a different pattern of growing seasons was limited. Fireblight and tent caterpillars ravaged apple crops initially and menaced cherry and plum trees; during this earliest period in history there were no pesticides.

Beginning in 2007 and continuing to the present, archaeological digs have been conducted at the site of the original Jamestown fort. Thus far evidence suggests that ignorance of the local environment was more extreme than thought; it is known from records the settlers of Jamestown largely came from aristocratic families and by the admission of the Virginia Company itself these men were far more intent upon settling in a place that was easily defended from raiders than setting up a suitable place to culitvate land. Oral history suggests that the Powhatan Indians that lived in the area did not cultivate the island the fort was located on owing to its lack of potable water and poor hunting prospects. Archaeological evidence at Jamestown from the earliest levels suggests that not only did many people die of dysentery owing to crude sanitary practices, but also often they were forced to sacrifice the animals they intended to keep as breeding stock (or at least what remained of them if they had not yet died themselves.) One account from a survivor indicates that toads, rats, cats and snakes were often scavenged from the land, and there is some archaeological evidence amongst the graves that in desperation men may have resorted to eating the dead, cannibalism.

At the time among the English, hunting and fishing were seen as something to be resorted to only in real time of need. For most European settlers it was strictly the provenance of the wealthy and among the poorer classes it was restricted. Thus, members of the Virginia Company, many of merchant or even minor noble origin, knew how to hunt, while later settlers of Massachusetts, Georgia, and the Middle Colonies often did not. Not knowing how to hunt (or in the case of early Virginians, not knowing how to sustain themselves at all) was dangerous. 17th and early 18th century beliefs held that women should never work in the fields, as it "overtaxed the body much" according to Puritan elder John Winthrop, and settlers were astonished to discover Native American women planting their neat rows of maize. Many Dutch accounts outright call their neighbors savages with no sense of propriety and of the European settlers they were one of the most resistant to change their ways. This was a condition, however, that was not to last if the colonists wished to survive; the settlers quickly discovered those who did not work, did not eat. By the end of the 17th century the plants and animals so prized by the Indian tribes of the East Coast were very much incorporated into the diets of the settlers, New World ingredients incorporated into Old World recipes.

NOTE FOR PAPATT: Quelle est le Puritan elder?-In Colonial Massachusetts, the towns and settlements were run mostly by a council of men, most of them religious authorities. John Winthrop, was the first governor of Plymouth Colony, and indeed he was one of the most important voices in the 17th century as everyone answered to him in Plymouth Colony.

Answer : I'd say « le patriarche des puritains ».

Savage and "sauvage" are false friends. "sauvage" usually indicates something is wild or untamed, but "savage" usually indicates having no manners AND no morals.

Answer : In that meaning I'd say « une brute » : « ... les Hollandais ... traitent leurs voisins de brutes ... ».

Unlike the land they had left behind, colonists of the New World never went to marketplaces to acquire the provisions for a meal as quite simply such establishments would not exist in full until the end of the 18th century, when the War of Independence forced colonists to become totally self-sufficient. In roughly five generations, these men and women had to learn to live by the land and the land alone; though tenant farming would develop in the 18th century it was far less common or developed than in the Old World, and Britain's Thirteen Colonies never developed a seigneural system like New France. The colonies of New England would become centers for sheep and dairy farming as well as trade, particularly in fish and shellfish. Fish would form a major portion of the diet of New Englanders in particular. Countless colonial accounts written in journals and letters back to the Old World testify to rivers and bays teeming of bass, herring, haddock, eel, trout, atlantic salmon, and most especially cod. Cod in time would grow to have enormous value in the Northern Colonies as part of the diet and also as a lucrative item for trade. They'd be carefully salted and placed in barrels to be sold on the market in the Mediterranean Sea, usually in exchange for citrus fruits, or shipped to France or England, where there was equally high demand.

Shellfish were plentiful and also formed a large portion of the diet. The settlers took a liking to a Wampanoag method of steaming clams in seawater with seaweed, corn, and lobster that still survives 400 years later using hot stones and sand; today this method is called a clambake. In time oysters and clams would be so plentiful they would be sold as a street food, to be eaten raw on the half shell. The Narraganset name for the clam survives in American English : quahog (pronounced COE-hog) and 16th century British English words used to describe their sizes (countnecks, littlenecks, cherrystone, , etc.) survive today in New England, but not in coastal England where such a measuring system has long gone extinct.

NOTE FOR PAPATT: NOT PRONOUNCED CO-OG. British settlers did not use a French orthography or a French system, so H is pronounced, as in English "Hot". I believe this should be reflected somehow, but I do not know how to do this-any thoughts?

Answer : the best solution should be to use the phonetic signs since the French initial « H » is mostly mute ; the not-so-bad solution could be to elude the problem since the article will be read and not spoken. Even, not sure that reading-softwares can read « quahog » properly.

Through Boston, which eventually became an enormous port rivalling places like Orléans or Southampton in Europe, trade with the West Indies became well established and in turn imported spices like cinnamon, ginger, nutmeg, molasses, and sugar into the diet of many households from the middle class upward. Maize, once disregarded as a source of sustenance by the earliest writers, became a staple as the crop was by far more productive on even the smallest plots of land than any of the European grains the colonists brought with them, and best of all, it could be dried and eaten year round as flour or in a new concoction known as popcorn. Molasses became both a part of the triangle trade with Africa and a common ingredient for baking in the 18th century. Chocolate, although still a rarity for all but the wealthy by the time of the American Revolution, would have been known to British colonists through contact with Havana, Cuba and San Juan, Puerto Rico (territories of the Spanish Main) or trading with Spain herself where ships from South America landed with cacao beans and powder to sell.

Middle Colonies

In the Middle Colonies, a crossroads between the Northern and Southern traditions formed and quickly established past the founding of Pennsylvania in the mid 17th century. As with Boston, Philadelphia and Nieuew Amsterdam (later renamed New York City) were founded upon fertile and fecund land: in the case of New York, an enormous estuary complex that radiated outwards in a twenty mile radius from the southern tip of Manhattan Island. Philadelphia was founded upon the Delaware River in the middle of a large valley, itself just north of a very large estuary complex where the rivers emptied into the Chesapeake Bay. Dutch and British settlers alike record whole flocks of birds blocking out the sun for hours and many letters home bragged about the fecundity of the land. Dinnertime traditions were more egalitarian than the practices of the Anglicans of the Southern colonies or the Puritan of New England. At meals, entire households dined together including children and servants. Certain foodstuffs (like sugar, butter, and in rare cases tea) were avoided as a form of self-mortification, owing to the pacifist tendencies of Quakers and Shakers. Unlike most other ethnic groups, rum was avoided owing to its association with slave labor. As with the Northern colonies, the chief and very British method of cooking was boiling. Recipes for savory puddings and a dish known as "pop-robin" were very common from the Middle Colonies.

NOTE FOR PAPATT: How to translate pop-robin: pop=sound made when a bubble bursts and robin= nickname for Robert, archaic in modern times but common in colonial days.

Answer : I'd let it as is, maybe with a footnote about the nicknake (many French people do know Robin Hood as Robin des Bois).

Cities like New York and Philadelphia were very well situated for trade with Europe owing to their harbors being deep and having a long season in which men and woman could ply their trades on the water, free of ice; this was of particular importance when contrasted with the ice ridden settlements of Montreal and Acadia. Thus, its ethnic makeup was more diverse than in any other area of the thirteen colonies; even after Britain wrested control of Dutch and Swedish territory in 1664 and 1682 the immigrants kept coming from Wallonia, Vermland, Gelderland, Utrecht, Gothenburg, and Holland. With them, they brought their traditions for cooking. The Swedes brought with them their love of a type of yellow turnip and planted them in great quantities, so much so that the American English word for this plant comes from Swedish: rotabagge.

Dutch settlers would have brought with them their love of pickled herring and eels; even in modern times the Hudson River and the waters surrounding New York City are still an enormous nursery for several species of herring and early records of Niew Amsterdam show a booming business based in the New York-New Jersey Harbor Estuary. Pieter Stuyvesant himself records grazing his sheep and cattle upon the saltmarsh that bordered his farm and there is evidence of him making plans for orchards of apples and pears, the remains of which existed into the 19th century. Amongst other classes of Dutch society, many important introductions were made that over time became an indispensible part of later society: a type of cooking pot called a "Dutch oven" in English gets its name from the brass and cast iron pots with small feet on the bottom brought as trading items to Nieuw Amsterdam by the Dutch. The Dutch used it as a means to cook everything from pies to braising meats using hot coals from the fireplace-this pot is still a staple in the American kitchen today and is an essential item in American outdoor cooking. The practice of baking little sweet biscuits made of butter and cinnamon at Christmas came first with the Dutch settlers and their cookies, as did fried dough balls the Dutch called olykoeks that became donuts, widely eaten by all New Yorkers by the late 18th century.

As the Middle Colonies and the port cities of New York and Philadelphia prospered and grew rapidly, they attracted many new kinds of immigrants originally not intended as part of the grand mercantile design of the crowns of either Great Britain or the Netherlands. Among these were the earliest German speaking immigrants to the New World. The areas that now comprise central and Southwestern Germany and parts of modern Switzerland were often ravaged by war with France and abysmal farming conditions, and as they were largely Protestant they garnered the sympathy of both the British Crown and in particular the Penns (William Penn and his family) of Pennsylvania. Most were deeply impoverished and sought survival in the New World far away from the ravages of the Old World; in the late 17th century many of them made their way to London or Rotterdam to seek their fortune across the sea and the trend continued well into the next century. Generally as they earned enough money to pay off their indentured servitude these men became farmers founding communities of their own, such as Germantown, Pennsylvania (now a section of Philadelphia.) Among immigrants who had often suffered through the worst kinds of poverty, their cooking habits were very much focused upon ensuring not a scrap of food was wasted. Normally they smoked their hams rather than salting them and whatever offal they could not use was often put into sausages or eaten as a whole, like tripe was. Cabbage was a favorite vegetable and a common mealtime food as were breads based on rye and spelt rather than wheat. Lager beer and cider were the favorite drinks at the table and much of the medieval tradition of boiled puddings balancing sweet with sour was preserved. Scrapple, a pudding made from pork scraps and grain, became a staple in the Delaware River Valley and remains so to this day on menus for breakfast.

The Southern Colonies

In the South, by the 18th century a definite social hierarchy had been established that was to define the area for generations to come. At the top of the pyramid were wealthy plantation owners that could afford to send away for luxuries from the West Indies and Europe, below them were the merchants that lived in towns close to the tidewater (areas close to the sea) who traded in such goods, independent farmers of mainly Scots-Irish stock who lived in the mountains, and at the bottom, African slaves. The influence from the British Isles is greatest in this section of the country up to the present time and has been the least altered from 200 years ago as it did not welcome as large a number of European or Asian immigrants as the Northeast or Pacific coasts of the United States.

I SHALL GO FROM HERE DESCRIBING AFRICAN INFLUENCES AND THE INFLUENCES OF THE PEOPLE WHO LIVED IN THE MOUNTAINS.

NOTE: In America, there is a distinction made between Irish who came during the 18th century and the 19th as the culture and religion of either group were separate from each other. The Scots-Irish that came to America during the 18th and early 19th century were largely Protestants and many were descendants of men who came from the Scottish Highlands, men who were part of the intentional plantation of Protestants in Ulster by the king. The Irish Catholics, who came a little later, loathed these people because they had taken the land that was rightfully theirs and more often than not they used to get into bloody brawls over the matter. Otherwise the Catholics in most cases had a separate language, religion, and class than the other group, and so today these groups are counted separately in American literature.