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Cuisine of the United States

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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.

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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 American homes.

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