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Essay / Research Paper Abstract
This 5 page paper explores the cuisine of the American southwest, including a brief history, why the cuisine developed, and a recipe. Bibliography lists 6 sources.
Page Count:
5 pages (~225 words per page)
File: D0_HVSWCook.rtf
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Unformatted sample text from the term paper:
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 areas 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 early cowboys
(Rodrigues, 2002). The name given this melting pot cuisine is "La Cocina" (Rodrigues, 2002). Southwestern cuisine is known for its flavorful dishes and a wide list of ingredients, but the
single most important ingredient, and the one that sets this type of cooking apart from others, is the chile. Chiles can be either red or green, and have varying degrees
of spiciness (Cuisine, 2006). "Chiles form the base form the base for the red and green sauces that top most northern New Mexico dishes such as enchiladas and burritos. One
is not necessarily hotter than the other; spiciness depends on the type and where and during what kind of season (dry or wet) the chiles were grown" (Cuisine, 2006). Corn
and beans are also vital staples in southwestern cuisine and have been for centuries. The cuisine that we know today developed in this area for several reasons. First, the
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