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History of American Cuisine [electronic resource]

Learning Zone Express (Firm)
Format
Video; Computer Resource; Online Video; Online
Summary
This video explores America's rich culinary heritage and looks at the many types of foods that Americans eat. Beginning with recipes that developed when Native American and colonial European cultures met, the program describes the cookery of the New England Coast, Deep South, Midwest, Southwest, and Pacific Coast. The dazzling variety of styles that have shaped American cuisine-including African, Chinese, and other influences-are described in detail, along with uniquely American inventions such as fast food. The program concludes with the ultimate American cooking style: California's fusion cuisine. Correlates to all applicable National and State Educational Standards including the NCLB Act.
Release Date
2010
Run Time
22 min.
Language
English
Rating
10 & up
Notes
  • Encoded with permission for digital streaming by Films Media Group on May 15, 2010.
  • Films on Demand is distributed by Films Media Group for Films for the Humanities & Sciences, Cambridge Educational, Meridian Education, and Shopware.
Contents
  • Corn: American Food (2:10)
  • Populations and Foods (1:28)
  • Colonial Cooking (1:51)
  • Cooking in the Old South (2:04)
  • Cajun and Creole Cooking (1:32)
  • Europeans in the Midwest (1:51)
  • Commercial Hybrid Corn (1:51)
  • American Cookbooks (1:28)
  • Foods of the West Coast (2:30)
  • American Fast Food Revolution (1:01)
  • French Cooking to Fusion Cuisine (1:42)
  • American Cuisine (0:45)
Published
New York, N.Y. : Films Media Group, [2010], c2006.
Publisher no.
41181 Films Media Group
Access Restriction
Access requires authentication through Films on Demand.
Description
1 streaming video file (22 min.) : sd., col., digital file. + instructional materials (online)
Mode of access: Internet.
System requirements: FOD playback platform.
Technical Details
  • Access in Virgo Classic
  • Staff View

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    a| Corn: American Food (2:10) -- Populations and Foods (1:28) -- Colonial Cooking (1:51) -- Cooking in the Old South (2:04) -- Cajun and Creole Cooking (1:32) -- Europeans in the Midwest (1:51) -- Commercial Hybrid Corn (1:51) -- American Cookbooks (1:28) -- Foods of the West Coast (2:30) -- American Fast Food Revolution (1:01) -- French Cooking to Fusion Cuisine (1:42) -- American Cuisine (0:45)
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    a| Access requires authentication through Films on Demand.
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    a| This video explores America's rich culinary heritage and looks at the many types of foods that Americans eat. Beginning with recipes that developed when Native American and colonial European cultures met, the program describes the cookery of the New England Coast, Deep South, Midwest, Southwest, and Pacific Coast. The dazzling variety of styles that have shaped American cuisine-including African, Chinese, and other influences-are described in detail, along with uniquely American inventions such as fast food. The program concludes with the ultimate American cooking style: California's fusion cuisine. Correlates to all applicable National and State Educational Standards including the NCLB Act.
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    a| Mode of access: Internet.
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