Potato chips
George Crumb, an American Indian who was the chef at Moon's Lake House in Saratoga Springs, New York, in the mid-19th century, was irked when a finicky dinner guest kept sending back his French fried potatoes, complaining they were too thick. In exasperation, Crumb shaved the potatoes into tissue-thin slice and deep-fried them in oil. He had a dishful of crisp “Saratoga chips” presented to the guest, who was delighted with the new treat.
Potato chips became the specialty of Moon's Lake House and, later, America's crunchiest between-meal snack.
Coca-Cola
America's best-known soft drink was first concocted by an Atlanta pharmacist in 1886. The syrup was cooked up by John S. Pemberton from extracts of coca leaves and the kola nut. He then organized the Pemberton Chemical Company, and Coca-Cola syrup mixed with plain water was sold in a local drug store for 5 cents a glass.
Sales were slow until in 1887 a prosperous Atlanta druggist, Asa G. Candler, bought the Coca-Cola formula - then as now a carefully guarded secret - and added carbonate water to the syrup instead of plain water.
Advertisement stressing the words “delicious” and “refreshing” and carry coupons for free Coca-Cola added to the increase in consumption. A system of independent local bottling companies was developed, and the flared bottle, familiar worldwide and said to resemble the hobble skirt, was designed in 1916.
In 1919 the company was sold out for $25 million to a group headed by Ernest Woodruff. Under his son, Robert W. Woodruff, Coca-Cola rapidly expanded its market. By the mid-1970s more than 150 million Cokes a day were sold in country all over the world.
Today Coca-Cola has to compete with many other soft drinks, but it is still one of the symbols of the United States.
Pop- Corn
It's impossible to imagine American take-away food or snacks without popcorn. Clear as a day, it is made from corn. But what about the first part of the word “pop”. Actually, when you put a kernel of corn on a fire, the water inside makes the corn explode. This makes a “pop” noise. That is why we call it popcorn. It's an interesting thing to know that not all corn pops. A seed of corn must contain 14% water in it. Other kinds of corn have less water and do not pop. The American Indians, who popped corn a long time ago, knew that special sort. They introduced corn to the first settlers. In 1620 when Pilgrims had a Thanksgiving dinner they invited the Indians, who brought popcorn with them. Since that time Americans continued to pop corn at home. But in 1945 a new machine was invented that changed the history of the product. The electric machine enabled to pop corn outside the home. And soon movies started selling popcorn to make more money. The famous American habit of eating popcorn at the movies is well- known. Many people like to put salt or melted butter in their popcorn, some prepare to have it without. Either way Americans love their popcorn. [4., 69]
Restaurant “Friday's”
There are a lot of places in Kiev and in Ukraine where you can taste American cuisine. But the best and the most popular is Restaurant “Friday's”.
Friday's is an international chain of American cuisine restaurants. To date, there are more than 700 Friday's restaurants located in 55 countries throughout the world.
Friday's is also famous for its collection of bric-a-brac, which can tell many an intriguing story. Friday's rare objects come from all over the world, and the restaurants act as custodians of their stories.
Friday's success formula is simplicity itself. The guest's wishes are commands for the staff; that's why restaurants make every visitor feel at home. Friday's personnel are young, energetic, friendly young men and women who have received their professional education at the company's training center. The restaurants maintain at all times a happy, friendly atmosphere beloved by guests.
But the main attraction here is genuine American cuisine. It was Friday's that invented the recipe for loaded potato skins, which has gone on to become not only the restaurant's hit, but also a signature American dish. All drinks at Friday's are mixed according to the most exacting recipes. The dishes startle with the size of servings. When reading the menu, Friday's visitors quite often face the problem of what to choose. The job is indeed far from an easy one. Judge for yourselves: Friday's sauced mushrooms, coated and fried till crisp and crunchy; Friday's quesadilla, a tortilla pancake with beef or chicken fillet; Fettuccine Alfredo, pasta served with Cajun sauce; and Jack Daniel's glazed ribs, are just a few of the most popular dishes. And there are also salads, sandwiches, Friday's signature hamburgers, juicy steaks, Cajun recipes and chef's specials. To say nothing of desserts and beverages! But truth be told, at Friday's you'll get help in making your choice: the waiter will be only too happy to explain what this or that dish is like. All you'll have to do is place your order.
At Friday's you'll always be comfortable, well fed, and happy! [14.]
Sam's Steak House
If you want to taste a real American steak, you have to go to the Sam's Steak House. The best selection of steaks is there. You may peak your own steak and watch them cooked to perfection by the frill chef.
Also there is an excellent choice of Californian and European dishes,exquisitely cooked seafood and classical desserts: Cheese cake, hot Apple pie. This restaurant, arguably serving the best selection of steaks in the Ukraine, is situated on the cross road at 37 Zhilyanskaya Str. Decorated in the "New colonial" style, the light maple wood interior with green highlights and red brick walls sets off the wooden American colonial period furniture. The shelves holding period china, cupboards wherein are displayed the restaurant's wines, matching green curtains and plethora of large comfortable cushions completes the homely atmosphere. Situated in the main dining hall is the impressive open grill flanked by the chilled meat display cabinets. While you eat your meal watch sports events or fashion shows on the TV's, or look for the numerous Kiev personalities such as Sports stars, DJ's and pop singers who always go where the action is and the steak action is most definitely right here in Sam's Steak House.
Veal, pork, lamb or salmon steaks of any size (250g - 500g) are cooked in a unique way by the professional master of grill. The meat that goes to cook the specialty of Sam's Steak House has to "mature" in carcasses for a long time - three to six weeks. The meat loses nearly 30% of weight, but its taste becomes really special. Sam's steaks are impressively large, both for ladies (300g - 350g) and gentlemen (450g - 500g). Especially popular with female customers is the soft lean veal Rump Steak. Sommeliers recommend having Sam's Pork Chop with Chablis Grand Cru, and Champion's Cut - (lamb steak) - with Gewurztraminer. [14.]
Chapter II. Hospitality of Ukrainian cuisine
The history of the Ukrainian cuisine is long and tumultuous, and there were numerous outside elements that influenced it profoundly. Until the 17th and 18th century, the Ukrainian cuisine was mostly characterized by peasant and rural made dishes. Simple and economical soups, without much ornament, and consistent yet very easy to cook meals were the main parts of the Ukrainian diet. Things changed when the tsars began calling French and Italian chefs to cook for their banquets and celebrations. The luxury and festive style of the dishes prepared by foreign chefs soon began to influence the existing Ukrainian cuisine. Although most dishes were kept in their traditional form, modern variations of those dishes are present in most Ukrainian homes today. New spices and herbs were used to improve the flavor of the existing traditional Ukrainian dishes and today you shouldn't be surprised to find plants that are not characteristic to Ukraine used in traditional, home made dishes. As for finding American food- the large cities have specialist restaurants with Western cuisine for tourists, and these are beginning to filter down into the medium sized cities. Small towns and villages may not have any public food services at all, although grocery stores and street markets are common.
Ukrainian cooking uses black pepper, red pepper, salt, bay leaf, parsley and dill (usually in spring and summer), garlic and onion. Staples include potatoes, cabbage, fish, pork, beef and sausage. Ukrainian people eat many dishes made of potato. During the Soviet era, there were chronic shortages of food. However, as Ukraine is an agricultural country, today there is much meat in the market (beef, pork, chickens, turkey) as well as cheese, butter, bread and milk. However, for some items, notably cheese, prices are still very high. The core of the Ukrainian cuisine originates in the peasant dishes based on grains and staple vegetables like potatoes, cabbage, beets and mushrooms. Meat is an important ingredient in most Ukrainian dishes, and it is prepared in different ways, either as stewed, boiled, fried or smoked. Popular Ukrainian snacks include the varenyky and the most appreciated traditional dish is pig fat - called salo. The fact that Ukrainians preserve and age salo as one of their most prized national cuisine elements should give you an idea about the overall style of the Ukrainian cuisine - it is not a suitable one if your goal is to stay thin. Borscht originated in Ukraine and it is the national soup - although bortsch is now an international dish that is also very popular in surrounding regions, such as parts of Russia and Romania. Ukrainian restaurants are not the number one place to go when you are looking for a traditional Ukrainian meal - the best way to experience the Ukrainian cuisine is at a home made meal. [6., 110]
Cuisines of Ukraine
There are no distinguishable cuisine types in Ukraine, but a variety of different influences can be noticed by a careful eye. The neighboring countries have influenced the Ukrainian cuisine, much as the Ukrainian cuisine influences the regional and national cuisines of the neighbors. The Lviv or Luts'k regions of Ukraine, for example, display a cuisine that resembles the Polish cuisine, with pork meat being the main ingredient for most dishes. The north-eastern provinces, such as Sumy, Kharkiv or Luhans'k show influences from the Russian cuisine, while the southern part of Ukraine has several recipes that are specific to Moldova and Romania. Agriculture has always been used extensively in Ukraine and wheat, rye, oats and millet were the main ingredients for any meal for centuries. Bread was and still is one of the food elements that are never absent from a Ukrainian meal. Bread is used with soup and the main course, although sometimes it may be left aside if the dish contains potatoes or pasta. Bakery was also present since immemorial times and all grain based food products used in the past are still present today, in one form or another. Meat is yet another essential element in the Ukrainian cuisine. Hunting was extremely popular in Ukraine and it ensured a large proportion of the meat that Ukrainians consumed. Wild animal meat was gradually replaced by farmed animal meat. Fish is also popular with a large variety of dishes, and there are hundreds of fish species that are used in delicious dishes.
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