Trabajo de inglés sobre la gastronomía estadounidense.

1. Sara Gonzalez
Judith Rodríguez
Borja Rodríguez
Silvia Diez

2. History
Until less than a hundred years ago there
a dichotomy in America that made ​her unique,
a This settlement, structured and industrial and
western Great Plains and wild it was that fed this
bourgeois population. A huge ranches west of
extensions in the flourishing business of breeding
cattle, which grew thanks to its brand new rail's
where born cowboy, as portrayed by the movies.
But alongside these men than in group of ten or
twelve drove herds of cattle across the plains of
Texas always had minimal infrastructure in FIG
Cook.

3. Far west, and the cook.
- Before dawn preparing breakfast.
- Was ahead of the cattle.
- He was heading toward the place provided for the noon
break.
- Preparing lunch and undertook the march to reach the
place of nightly rest.
- Prepared dinner for the group they belonged to.

4. The variety of food was scarce, mainly because the systems
were not optimal conservation and basically consisted of:
- Cornmeal
- Beans
- Bacon
- Corn
- Ham and molasses
- Occasionally ever, bison, deer, hare or a bird.
- And to drink: Water, coffee and whiskey.

7. U.S. food culture
Corresponds to a very mixed bag and some other national
cuisines interpreted, this is so because it is a country
created mainly of immigrants from different countries of
Europe, Asia, Africa, and other countries.

8. The most representative American dishes come from recipes
introduced by immigrants, it is for this reason that many
traditional American dishes have native roots in the cuisines of
other countries.
Similarly, while some dishes considered typically American, but
originate in other cultures, the only contribution is that the cooks
and chefs in the country have added to the time variations and
adaptations to regional tastes, to achieve them what is known as
"American taste" or "American style."

9. Hot dogs and hamburgers are sample dishes from German
immigrants who imported German cuisine habits of
Americans, being today however a clear example of
"national dish".
The popular burger is a clear example of dish identified
with the United States and having an origin in European
cooking.

10. Some of the most
representative
dishes are:
Appel pie Pizza
Backed Beans
Chicago style
pizza

11. Hamburguer
Chips
Hot dogs

12. Brownie
Pot pie
Cotton candy
Donuts

13. • One of the first books on
American cuisine is
American cookery.
• Written by Amelia Simmons.
• The first book dedicated to
cooking known U.S.
• The importance of this book
is great because it serves to
investigate the historical
origins of American cuisine.
• Before "American Cookery"
cooking the books
Americans were English and
did not reflect an emerging
food culture in America.
BOOKS

14. U.S. chefs
Became popular in the early days of television and
tried to show how to cook following primary European
origins, with emphasis on Italian and French cuisine.
Robert Carrier
Julia Child

15. Alfred Portale
James Beard
Thomas Keller

16. End