Southwestern Cuisine

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...regions have developed their own style of cooking: we think of clam chowder in the Northeast, for example, and Cajun cooking in Louisiana. This paper examines the cuisine of the Southwestern United States.
History
The history of southwestern cuisine is really the history of the various cultures that inhabited the region over the centuries. The Native Americans of the various pueblos were the area's first inhabitants; their staples were corn (maize), beans, and squash, plus venison, bison and elk (Rodrigues, 2002). The Spanish came to the area via Mexico to colonize it approximately 400 years ago, and brought with them "an aromatic Aztec influence, as well as their own basics—beef, rice, wheat, cheese, butter and sugar" (Rodrigues, 2002). Then, in the early 1800s, American fur hunters and traders came west, opening up the Santa Fe Trail and "bringing to the region cowboy cuisine—one-pot trail cooking" (Rodrigues, 2002). Thus, the cuisine of the region is made up of these four influences: Native American, Aztec, Spanish and the trail food of the...

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