• American cuisine is a style of food preparation originating from the United States of America. European colonization of the Americas yielded the introduction of a number of ingredients and cooking styles to the latter.
Saltwater fish eaten by the American Indianswere cod, lemonsole, flounder, herring, halibut, sturgeon, smelt, drum on the East Coast, and olachen andsalmon on the West Coast. Whale was huntedby American Indians off the Northwestcoast, especially by the Makah, and used fortheir meat and oil. Seal and walrus were alsoutilized.
The mid 18th century. The New• The American colonial diet varied depending England colonies were extremely on the settled region in which someone lived. similar in their dietary habits to those Local cuisine patterns had established by the that many of them had brought from mid 18th century. The New England colonies England. A striking difference forThe were extremely similar in their dietary habits American colonial diet varied to those that many of them had brought from depending on the settled region in England. A striking difference for the colonists which someone lived. Local cuisine in New England compared to other regions patterns had established by the was seasonality colonists in New England compared to other regions was seasonality
Commonly hunted and eatengame included deer, bear, buffaloand wild turkey. The largermuscles of the animals wereroasted and served with currantsauce, while the other smallerportions went intosoups, stews, sausages, pies, and pasties.
In comparison to the northern colonies, thesouthern colonies were quite diverse in theiragricultural diet and did not have a centralregion of culture. The uplands and thelowlands made up the two main parts of thesouthern colonies. The slaves and poor of thesouth often ate a similar diet, which consistedof many of the indigenous New World crops.
While the earliest cuisine of the UnitedStates was influenced by indigenousAmerican Indians, the cuisine of thethirteen colonies or the culture of theantebellum American South; the overallculture of the nation, its gastronomy andthe growing culinary arts became evermore influenced by its changing ethnic mixand immigrant patterns from the 18th and19th centuries unto the present.
The first generation of television chefs such as RobertCarrier and Julia Child tended to concentrate on cookingbased primarily on European, especially French andItalian, cuisines. Only during the 1970s and 1980s didtelevision chefs such as James Beard and Jeff Smith shiftthe focus towards home-grown cooking styles, particularlythose of the different ethnic groups within the nation.Notable American restaurant chefs include ThomasKeller, Charlie Trotter, Grant Achatz, Alfred Portale, PaulPrudhomme, Paul Bertolli, Alice Waters, and celebrity chefslike Mario Batali, Alton Brown, Emeril Lagasse, CatCora, Michael Symon, Bobby Flay, Ina Garten, ToddEnglish, Sandra Lee, and Paula Deen.
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