Cuisine of the United States
The cuisine of the United
States refers to 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.
Seafood in the United States originated with the Native Americans,
who often ate cod, lemon sole, flounder, herring
,halibut, sturgeon, smelt, drum on the East Coast, and olachen and
salmon on the West Coast.
Makah – is the Native Americans off the Northwest coast and who
hunted the whale, and used for their meat and oil.
Early Native Americans utilized a number of cooking methods
in early American Cuisine that have been blended with early European
cooking methods to form the basis of American Cuisine.
Stone Boilers - is used directly over the fire, developed by the
Is used directly over the fire, developed
by the anthropologist.
Was created by Southwestern United
States called Hornos to bake items such as
cornmeal breads, and in other parts of
America, made ovens of dug pits.
When the colonists came
to Virginia, Massachusetts ,or any of
the other English colonies on the
eastern seaboard of North America,
their initial attempts at survival
included planting crops familiar to
them from back home in England.
The Art of Cookery Made Plain and
One of the cookbooks that
proliferated in the colonies, written by
Hannah Glasse .
The American colonial diet varied depending on the settled
region in which someone lived. Local cuisine patterns had established
by the mid-18th century.
Livestock and game
Commonly hunted game included deer, bear, buffalo and wild
turkey. The larger muscles of the animals were roasted and served
with currant sauce, while the other smaller portions went
into soups, stews, sausages, pies, and pasties.
Fats and Oil
A number of fats and oils made from animals
served to cook much of the colonial foods.
Prior to the Revolution, New Englanders consumed
large quantities of rum and beer, as maritime trade provided
them relatively easy access to the goods needed to produce
During the 18th and 19th centuries, Americans
developed many new foods.
During the Progressive
Era (1890s–1920s) food
production and presentation
became more industrialized.
Given the United States' large size, numerous
regions each have their own distinctive cuisines, all quite
New England is a
Northeastern region of the
United States, including the six
states of Connecticut, Maine,
Massachusetts, New Hampshire,
Rhode Island, and Vermont.
Pacific and Hawaiian cuisine
Hawaiian regional cuisine covers
everything from wok-charred ahi tuna,
opakapaka (snapper) with passion fruit, to
Hawaiian island-raised lamb, beef and
aquaculture products such as Molokai
Midwestern cuisine covers everything
from barbecue to the Chicago-style
The American South
The cuisine of the American
South has been influenced by the many
diverse inhabitants of the region,
including Americans of European
Cuisine in the West
Cooking in the American West
gets its influence from Native
American and Mexican cultures, and
other European settlers into the part
of the country.
Ethnic and immigrant influence
The demand for ethnic foods in
the United States reflects the nation's
changing diversity as well as its
development over time. National
Early ethnic influences
While the earliest cuisine of the United
States was influenced by indigenous Native
Americans, the cuisine of the thirteen colonies or
the culture of the antebellum American South; the
overall culture of the nation, its gastronomy and
the growing culinary arts became ever more
influenced by its changing ethnic mix
and immigrant patterns from the 18th and 19th
centuries unto the present.
Ethnic and immigrant influence
Later ethnic and immigrant influence
Mass migrations of immigrants to the United
States came in several waves. Historians identify
several waves of migration to the United States: one
from 1815–1860, in which some five
million English, Irish, Germanic, Scandinavian, and
others from northwestern Europe came to the United
Notable American chefs
American chefs have been influential both in the
food industry and in popular culture. An important 19th
Century American chef was Charles Ranhofer of
Delmonico's Restaurant in New York City.
The first generation of television chefs such
as Robert Carrier and Julia Child tended to concentrate
on cooking based primarily on European, especially
French and Italian, cuisines.