Cuisine of the United
The cuisine of the United States is a style of food
preparation derived from the United States of America. The cuisine has a
history dating back before the colonial period when the Native Americans
had a rich and diverse cooking style for an equally diverse amount of
ingredients. With European colonization, the style of cookery changed
vastly, with numerous ingredients introduced from Europe, as well as
cooking styles and modern cookbooks.
Left: Grilled Meats
are a particular American favorite.
The style of cookery continued to expand into the 19th and
20th centuries with the influx of immigrants from various nations across the
world. This influx has created a rich diversity and a unique regional character
throughout the country.
One characteristic of American cooking is the fusion of
multiple ethnic or regional approaches into completely new cooking styles. Asian
cooking has played a particularly large role in American fusion cuisine.
Similarly, while some dishes considered typically American
many have their origins in other countries, American cooks and chefs have
substantially altered them over the years, to the degree that the dish as now
enjoyed the world over is considered to be American.
Hot dogs and hamburgers are both based on traditional
German dishes, brought over to America by German immigrants to the
United States, but in their modern popular form they can be reasonably
considered American dishes.
Left: Hamburger is a
very common food in the United States.
Many companies in the American food industry develop new
products requiring minimal preparation, such as frozen entrees. Some corporate
kitchens (e.g. General Mills, Campbell's, Kraft Foods) develop consumer recipes
featuring their company's products. Many of these recipes have become very
popular. For example, the General Mills Betty Crocker's Cookbook, first
published in 1950 and currently in its 10th edition, is commonly found in