【#第一文档网# 导语】以下是®第一文档网的小编为您整理的《A Food Tour of the United States》，欢迎阅读！
A Food Tour of the United States One of the most interesting features of American cooking is its variety. The traveler who crosses the U.S. by bus or by car will find the food as worthy of attention as the scenery¡ªand full of unexpected surprises, too. For American cooking at its best is regional in character. Except for turkey at Thanksgiving no single dish has gained wide enough popularity in the U. S. to become a symbol for the country as a whole. Each region sets its table with a different specialty. These regional specialties capture the flavor and aroma and express the character of a particular place. For instance, New Orleans is known for its jambalaya, a spicy dish of rice, ham, shrimp, and tomatoes. And Boston, where the winters are long and cold, is called "bean town" because of its baked beans, a mixture of dried beans, salt pork, brown sugar, and molasses. Mixed in an iron pot and baked for hours in a slow oven, this dish is hearty and nutritious. Americans say, "It sticks to your ribs." Being regional, these dishes are made from the vegetables, fruits, meats, poultry, and seafood that are locally available. And since local conditions vary a great deal in the U.S., as might be expected in the world's fourth largest country, the result is a national food menu on which most of the world's favorite foods are listed. Seafood of all kinds can be found in the states that border the oceans or possess lake and river systems. Shrimp, crab, and lobster, as well as fresh fish are all mealtime favorites. Citrus fruit -- oranges, grapefruit, lemons and limes -- are produced in Florida and California. The fruit groves in these states supply most of the frozen juice and sun-ripened fruit that decorate the breakfast tables of the nation. Across the landlocked states in the Midwest stretch endless corn and wheat fields. These grains are used to make bread, cereal, and cooking oil. The region is called "the breadbasket of the nation." For vegetables, California is America's most productive state. It is first in the production of broccoli, asparagus, tomatoes, carrots, grapes, lettuce, peaches, and pears, and a variety of other foods. Where is meat produced? In Texas, of course. That's where you can see all those tender roasts, steaks and chops. True enough, all these foods are available at your local supermarket. But they have been canned, frozen, or packaged in some way and shipped many miles by rails or by truck. Wouldn't it be a treat to journey to the source, the point of origin, where the raw materials for great cooking begin? Pulled from the ocean or gathered farm fresh, this produce would be transformed by a local chef into a memorable dish fit for a king. The traveler who would like to sample the real flavor of American cooking must explore the country as a whole. There are five distinct regions in all. Each has its own characteristic dishes. There is the Northeast, stretching from Maine to Maryland, which is famous for its seafood; the south, which includes Mississippi, Alabama, Georgia, and North and South Dakota, Nebraska, Illinois, and Kansas which specialize in fine breads and pastries; the Mountain Sates of Colorado, Montana, Wyoming, and Idaho, where wild game such as deer and pheasant are found; and the Southwest states of Arizona, New Mexico, and Texas, where barbecued food is a regional specialty. Doesn't each of these regions deserve a visit by the traveler who enjoys good food? 本文来源：https://www.dywdw.cn/d3c8ccc3bbf67c1cfad6195f312b3169a451ea1e.html
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2022-07-07
