- American cuisine originated from foods and cooking styles introduced by European colonists to North America. Local indigenous foods like fish and game meats varied regionally. - In New England, the colonial diet was most similar to English cuisine, with a focus on seasonality due to the climate. Southern colonies had more diverse agriculture and slaves often ate indigenous crops. - Over time, American cuisine has been influenced by the various immigrant groups that settled the country, incorporating European and other ethnic cooking styles. Notable modern American chefs highlight both traditional regional styles and immigrant influences.

2. • 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.

3. Saltwater fish eaten by the American Indians
were cod, lemon
sole, flounder, herring, halibut, sturgeon, smelt,
drum on the East Coast, and olachen and
salmon on the West Coast. Whale was hunted
by American Indians off the Northwest
coast, especially by the Makah, and used for
their meat and oil. Seal and walrus were also
utilized.

4. 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

5. Commonly hunted and eaten
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, an
d pasties.

6. In comparison to the northern colonies, the
southern colonies were quite diverse in their
agricultural diet and did not have a central
region of culture. The uplands and the
lowlands made up the two main parts of the
southern colonies. The slaves and poor of the
south often ate a similar diet, which consisted
of many of the indigenous New World crops.

7. While the earliest cuisine of the United
States was influenced by indigenous
American Indians, 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.

8. 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. Only during the 1970s and 1980s did
television chefs such as James Beard and Jeff Smith shift
the focus towards home-grown cooking styles, particularly
those of the different ethnic groups within the nation.
Notable American restaurant chefs include Thomas
Keller, Charlie Trotter, Grant Achatz, Alfred Portale, Paul
Prudhomme, Paul Bertolli, Alice Waters, and celebrity chefs
like Mario Batali, Alton Brown, Emeril Lagasse, Cat
Cora, Michael Symon, Bobby Flay, Ina Garten, Todd
English, Sandra Lee, and Paula Deen.