Rocky Mountain cuisine

Rocky Mountain cuisine is a North American cuisine of Colorado, Wyoming, Utah and Montana in the United States and Alberta in Canada. Some distinguishing dishes include bison^[1] and Rocky Mountain oysters or Prairie Oysters as they are known in Canada.^[2]

Description

The roots of Rocky Mountain Cuisine go back to the history of the Canadian Rockies. The railways brought the best of Victorian Kitchens and recreated lavish menus for their lodges. Meanwhile, mountain guides from Switzerland, Austria and Germany were learning from the native people how to cook and appreciate local foods. Learning the art of curing and smoking game and fish helped people survive the long mountain winters.

Game meats fit nicely into the popular lighter culinary style of today. As naturally lean meats, they are ideally suited for cooking quickly over the high heat of a grill or wok, stir-fried or roasted and served with a light sauce, salad and vegetables.

References

1. "Where the "wild" things are". The Calgary Herald. July 27, 2008. Retrieved July 22, 2010.
2. Shortridge, Barbara; James R. Shortridge (1998). The taste of American place: a reader on regional and ethnic foods. Rowman & Littlefield. pp. 37–38. ISBN 978-0-8476-8507-3.

Further reading

• Barnes, Alistair (2009). Simple Treasures Cookbook. TouchWood Editions. ISBN 1-894898-85-0.
• Aumeier, Hubert (1997). Rocky Mountain Cuisine Cookbook: Fresh Foods from the Kitchens of Canadian Rocky Mountain Resorts. Random House of Canada. ISBN 978-0-679-30836-2.
• Feinberg, John (1994). A palette of Rocky Mountain cuisine: classic recipes from the historic hotels of the Rocky Mountain West. AHH-West. ISBN 978-0-923280-01-7.
• Chesnel, Connie; Ruth Rudner; Alexandra Avakian (1989). The Rocky Mountain Cookbook. C. N. Potter. ISBN 978-0-517-56090-7.