All international foods belong to the American Cuisine,.....

All international foods belong to the American cuisine, being the melting pot that we are. Always when people immigrated to this country from around the world, they brought along their familiar recipes and ingredients. Today, we have the pleasure of going to a close-by restaurant and enjoying which ever flavors that pleases our palate.

A favorite food for many of us comes from Italy. A lot of Italian – American dishes are smothered in heavily spiced tomato sauce. True Italian food is about fresh ingredients, carefully prepared to bring out the essential flavor and character. Some of the many flavors and colors of the lively Italian table are expressed by the fresh tomatoes, garlic, fish, herbs, hot pasta and green pesto. From region to region, traditional dishes from fine home cooks may vary a little, but use the same fine ingredients. Italians have been making cheese for thousands of years. These also vary from region to region.

The Greek cuisine is influenced by the fusion of the mainland and the cultures of Asia and Africa by the many Greek islands. Although the food of the regions may differ some, it is always characteristically Greek. The ingenious use of seasonal vegetables and locally available ingredients, produce practical, tasty dishes.

International foods from “Spanish” countries differ greatly. In Spain the food is not hot and spicy, as many may assume. It does not include anything resembling traditional Latin America dishes. Spain’s cooking is subtle and refined. The cuisine has a strong Middle Eastern influence because Spain was dominated by the Arab Empire for almost eight hundred years.

Peppers, along with corn and beans play such a vital role in the Mexican cuisine. Mexican cooking rests firmly on its Aztec and is still the most exotic of all. Nothing of this food lacks in flavor. The many types of hot, spicy peppers add flavor to all dishes. Homemade tortillas are an essential accompaniment. Beans, rice and tomatoes are all a part of the Mexican diet.

Some of the best international foods that I have ever eaten has been in Costa Rica. The fresh vegetables grown in volcanic soil are so full of flavor. For such a small country it is so rich in diverse flavors. A hot cup of rich Costa Rican coffee served fresh tortillas and cheese or a fresh piece of corn cake makes a wonderful afternoon snack. Beans and rice dishes, flavored with cilantro, onions, garlic, green peppers or fresh tomatoes are served with most meals.

The international foods from Ecuador also consists of lush fresh vegetables grown in volcanic soil. Corn, potato and yucca were an important part of the indigenous diet. Many grains were eaten and typical fruit such as papaya, guava and pineapple. Diverse varieties of medical plants accompanied the seasoning. The original diet contained little meat, fish was the main resource. Eventually, there was a fusion of Iberian foods with the Andean. More fruits, vegetables and meats began to appear in the diet.

Being of Germany ancestry, this international foods brings back many happy memories. On weekends and holidays our very large meals were served around noon. They always consisted of meat, potatoes and vegetables; often adding several starches and several vegetables. Bread and butter were always on the table. Our reunion and holiday dinners were laden with rich, fattening foods. Specialties such as pickled pig feet and freshly baked cakes and rolls were on hand for the holidays.

The French cuisine is internationally known for its luscious desserts. The éclairs and Napoleons would make any mouth water. Much heavy cream is used in the cooking. A sauce or gravy flavored with wine usually accompanies the main dishes, served under the food. Parisian food has the delightful flavor of tarragon.

China is a vast country. Its regions are separated by mountains and rivers. It is natural that this international food is divided into each regions traditional style. Peking is characterized by sweet and sour sauces. Shanghi cooking is light and delicate soups to rich and savory meat dishes. Cantonese cook light and generally mild food. Szechwan and Hunan flavors are robust and spicy hot.

These are many of the international foods, which I consider part of the American cuisine. We are a fortunate country to be able to enjoy this vast range of foods within our reach.

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