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Lingonberry jam with mustamakkara, a traditional food in Tampere, Finland. Swedish meatballs served with a side of lingonberry jam. Raw lingonberries are 86% water, 13% carbohydrates , 1% protein , and contain negligible fat . [ 27 ]
Historically the Tlingit people of the Pacific Northwest foraged off of the land. The Tlingit cuisine included everything from whales to deer, and from clams to plants.Often the Tlingit people included in their diet many edible items from the surrounding native vegetation along with what ever seafood and wild game they were able to find.
Wild service-tree: Sorbus torminalis: Native to Europe, south to northwest Africa, and southeast to southwest Asia: Berries (from September), edible raw, but hard and bitter unless bletted [32] Lime: Tilia × europaea: Occasionally in the wild in Europe, or commonly grown in parks, on roadsides or in ornamental woods: Flowers (in full bloom ...
Hunting is still important in the West, and wild game is part of the cuisine. [7] Rocky Mountain oysters are certainly a part of Western regional food served up for the delight of squeamish tourists. [8] A growing wine industry is of great importance along the West Coast and increasingly important inland and to the north, not only in California ...
The roasted half duck, served with wild rice, asparagus, and either orange brandy or lingonberry sauce. Reviewer rave: "We had a great meal. Best jumbo ( really huge ) shrimps pasta in a delicate ...
Indigenous cuisine of the Americas includes all cuisines and food practices of the Indigenous peoples of the Americas.Contemporary Native peoples retain a varied culture of traditional foods, along with the addition of some post-contact foods that have become customary and even iconic of present-day Indigenous American social gatherings (for example, frybread).
Grains such as corn, wild rice, and wheat are used. Canned fruits and vegetables are used in hotdishes and dessert salads. Minnesotan cuisine is notable for the common use of wild and foraged foods, including wild rice, blueberry, raspberry, blackberry, chokecherry, morels, hazelnuts, and pecan truffles.
Swedes, Norwegians, and Finns began to settle the Midwest in the late 18th century, introducing rich, butter-laden cakes and cookies. [7] In addition to making cheese and butter, German and Swiss dairy farmers raised milk-fed veal and produced a type of white beer called weisse bier.