Cuisine of the United States | Wikipedia audio article
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Cuisine of the United States
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- Socrates
SUMMARY
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American cuisine reflects the history of the United States, blending the culinary contributions of various groups of people from around the world, including indigenous American Indians, African Americans, Asians, Europeans, Pacific Islanders, and South Americans. Early Native Americans utilized a number of cooking methods in early American Cuisine that have been blended with early European cooking methods to form the basis of American cuisine. The European settlement of the Americas yielded the introduction of a number of various ingredients, spices, herbs, and cooking styles to the latter. The various styles continued expanding well into the 19th and 20th centuries, proportional to the influx of immigrants from many different nations; this influx nurtured a rich diversity in food preparation throughout the country.
When the colonists came to the colonies, they farmed animals for clothing and meat in a similar fashion to what they had done in Europe. They had cuisine similar to their previous British cuisine. The American colonial diet varied depending on the settled region in which someone lived. Commonly hunted game included deer, bear, buffalo, and wild turkey. A number of fats and oils made from animals served to cook much of the colonial foods. Prior to the Revolution, New Englanders consumed large quantities of rum and beer, as maritime trade provided them relatively easy access to the goods needed to produce these items: rum was the distilled spirit of choice, as the main ingredient, molasses, was readily available from trade with the West Indies. In comparison to the northern colonies, the southern colonies were quite diverse in their agricultural diet.
During the 18th and 19th centuries, Americans developed many new foods. During the Progressive Era of the late 19th and early 20th centuries, c. 1890s–1920s, food production and presentation became more industrialized. One characteristic of American cooking is the fusion of multiple ethnic or regional approaches into completely new cooking styles. A wave of celebrity chefs began with Julia Child and Graham Kerr in the 1970s, with many more following after the rise of cable channels, such as the Food Network and Cooking Channel, in the late 20th century.
Very Berry Salad: Raw Food Recipe
You will love this beautiful and delicious salad.This salad features a raspberry poppy-seed vinaigrette dressing. Ingredients include fresh raspberries, apple cider vinegar, flax seed oil, salt, agave, poppy-seeds, greens, sprouts, mixed berries, sugar snap peas, and red onion.
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Asian Style Pan Seared Bronzini
visit for the recipe and more details.
Alvin Leung Enraged By These Dishes! | MasterChef Canada | MasterChef World
Here we have a compilation of the harshest comments made by our infamous, tough critics: Alvin Leung, Michael Bonacini and Claudio Aprile. Not everyday is a good cooking day for our contestants, which we can definitely see here! Subscribe:
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Slow cooked sea bass and bacon-wrapped chicory and orange juice
Pairing with tavel, Château d'Aquéria, 2012
Matthieu De Lauzun - Restaurant De Lauzun - Gignac (34)
Cuisine of Malaysia | Wikipedia audio article
This is an audio version of the Wikipedia Article:
Cuisine of Malaysia
Listening is a more natural way of learning, when compared to reading. Written
language only began at around 3200 BC, but spoken language has existed long ago.
Learning by listening is a great way to:
- increases imagination and understanding
- improves your listening skills
- improves your own spoken accent
- learn while on the move
- reduce eye strain
Now learn the vast amount of general knowledge available on Wikipedia through
audio (audio article). You could even learn subconsciously by playing the audio
while you are sleeping! If you are planning to listen a lot, you could try using
a bone conduction headphone, or a standard speaker instead of an earphone.
You can find other Wikipedia audio articles too at:
In case you don't find one that you were looking for, put a comment.
This video uses Google TTS en-US-Standard-D voice.
SUMMARY
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Malaysian cuisine consists of cooking traditions and practices found in Malaysia, and reflects the multiethnic makeup of its population. The vast majority of Malaysia's population can roughly be divided among three major ethnic groups: Malays, Chinese and Indians. The remainder consists of the indigenous peoples of Sabah and Sarawak in East Malaysia, the Orang Asli of Peninsular Malaysia, the Peranakan and Eurasian creole communities, as well as a significant number of foreign workers and expatriates.
As a result of historical migrations, colonisation by foreign powers, and its geographical position within its wider home region, Malaysia's culinary style in the present day is primarily a melange of traditions from its Malay, Chinese, Indian, Indonesian and ethnic Bornean citizens, with heavy to light influences from Thai, Portuguese, Dutch, and British cuisines, to name a few. This resulted in a symphony of flavours, making Malaysian cuisine highly complex and diverse.
Because Peninsular Malaysia shares a common history with Singapore, it is common to find versions of the same dish across both sides of the border regardless of place of origin, such as laksa and chicken rice. Also because of their proximity, historic migrations and close ethnic and cultural kinship, Malaysia shares culinary ties with Indonesia, as both nations often share certain dishes, such as satay, rendang and sambal.