North American Palates are Changing

North American Palates
North American Palates

North Americans sweet-oriented palates came with European (mainly British) adventurers and fortune seekers. When European settlers first came to the continent, natives lived healthy lives. They did not know sugar and diabetes was never heard of, but soon things changed. Sugar from the Caribbean was introduced, as was alcohol. “Bland” reigned supreme, given English food and eating habits.

Now, centuries later, helped with immigration, from literally all over the world, the collective North American palate is changing, appreciating adequately spiced, or herbed, flavourful, colourful, and gustatory pleasing preparations.

Only a few decades ago bland and tasteless toast and occasionally a half-decent loaf of bread were sold in grocery stores, but now a variety of breads from pita, to Iranian flat-bread, Armenian lavash, German whole wheat, French baguettes, and roti are only a few of the vast selection covering several aisles are available.

Specialized bakers offer even more variety.

The North American palate has broadened in the past two decades.

Even curries are featured in the most bland menus, similarly, you can see on breakfast offerings, gravad lax (Swedish-style marinated filet of salmon, oatmeal jazzed up with sun-dried tomatoes, or pesto, or pea meal bacon or grated cheese. If you are looking for variety, try roasted vegetables with fried eggs for breakfast, or you can, at home, indulge in cold leftover pizza with a glass of beer as many students do.

Mexican huevos rancheros is a popular dish in Spain, for breakfast, and avocado toast can be enjoyed in Mexican resorts catering to Americans.

Cereal manufacturers like Kellogg’s, GF, General Mills and others note declining consumption of their nutritionally worthless, sweet concoctions, except brand flakes or Bircher muesli. (Both have never been widely popular with the public except for nutritionally savvy consumers).

Arabs enjoy shak-shuka (poached eggs in a tomato and red pepper sauce), Chinese like congee (rice porridge with shredded chicken and spices), Bolivians spiced quinoa, and Jamaicans, ackee fruit and salt fish. The cod was caught in eastern Canadian waters, salted and exported to the Caribbean, mainly Jamaica. Ships returned with rum. To this day, rum is the preferred spirit of the inhabitants of Eastern provinces i.e Prince Edward Island, Newfoundland, Nova Scotia, and New Brunswick.

Brunch used to be a buffet-style served variety of food on Sundays in hotels. People patronized these establishments to eat breakfast and lunch combined (brunch), and some even had the temerity to bag a few croissants, and other baked good for dinner to mitigate the cost of the meal.

Now, restaurants serve a la carte brunch with innovative, visually appealing offerings. These changes have come about with culinary education by European-trained chefs or Far Eastern professionals, young and middle aged people travelling to South America, Europe, and the Far East, ultimately looking for intriguing flavours and nuances.

The more you know about food and nutrition, the more you crave to experience food – the essential of life and enjoyment.




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