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In the western hemisphere cookery has evolved largely according to the ethnic background of the settlers, as modified by their immediate requirements and the available produce in the regions they settled. Thus, in Canada, native foodstuffs have been adapted to a need, in a harsh climate, for high caloric intake and are cooked according to French and English tastes. In the United States food has been and still is cooked according to the styles of successive waves of immigrants—with English, German, Dutch, Creole, and African influences predominant until recently. In Latin America, native cookery has been influenced, in varying degrees, by the methods of Spain, Portugal, and Africa.
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