Pacific Northwest cuisine
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Pacific Northwest cuisine is a North American
Seattle's Pike Place Market is notable regarding this culinary style, along with Portland and Vancouver. Former restaurant critic of The New York Times Frank Bruni wrote of Seattle in June 2011, "I'm hard-pressed to think of another corner or patch of the United States where the locavore sensibilities of the moment are on such florid (and often sweetly funny) display, or where they pay richer dividends, at least if you're a lover of fish."[2]
Foods and dishes
Common ingredients include
There is generally an emphasis on fresh ingredients, simply prepared.[4] Unlike other cuisine styles, there are various recipes for each dish with none being considered more or less correct than the others. This has led some food writers to question whether it truly is a "cuisine" in the traditional sense of the word.[5]
Many
See also
- Tlingit people, an indigenouspeople from Alaska, British Columbia, and the Yukon
References
- ^ A taste of Seattle: A Pacific Northwest culinary pilgrimage Janis Cooke Newman, San Francisco Chronicle, 10-21-01
- ^ Bruni, Frank (10 June 2011). "Seattle, A Tasting Menu". The New York Times. Retrieved 2011-06-11.
- ^ Caryn Brooks (September 18, 2007). "Can you package the Pacific Northwest in a Big Apple restaurant?". Associated Press – via USA Today.
- ^ Bret Thorn (May 15, 2000), "Exporting nirvana: Northwest's cuisine migrates across the U.S.", Nation's Restaurant News
- Spokane Chronicle
- ^ Fusion Of Food Carts Continue To Stir Melting Pot, Oregon Public Broadcasting
- ^ Edge, John T. (January 5, 2010). "A City's Specialty, Japanese in Name Only". The New York Times. Retrieved October 15, 2022.
- ^ Atkinson, Greg (September 9, 2007). "Beyond PB&J". The Seattle Times Pacific Northwest Sunday Magazine. Retrieved February 3, 2010.
- ^ Raskin, Hanna (August 29, 2012). "Streets of Philadelphia". The Seattle Weekly. pp. 11–15. Retrieved September 3, 2012.