NationMaster - Encyclopedia: Cuisine of the United States

Because the United States has long attracted immigrants from a wide variety of nations and cultures, it is no surprise that the cuisine of the United States is extremely diverse and difficult to define. One way of describing American cuisine is a synthesis of cuisines from around the world, a style of cooking that takes something from each immigrant community. On the other hand, American cooks have exported a great variety of dishes around the world, and in many ways American cuisine is just as recognisable and as popular as French, Chinese, or Indian.

Problems with defining American cuisine

The cuisine of the Native Americans was of course the first American cooking style, and it lent a great deal not only to subsequent American cooking but also to culinary styles around the world. Turkey, corn (maize), beans, sunflowers, potatoes, peppers, and various forms of squash (including pumpkins) are among the Native American foods now widely consumed elsewhere. Superimposed on this original native diet is the massive contribution of the various immigrant groups; many dishes considered quintessentially American are in fact based upon the cooking traditions of other countries. For example, apple pies, pizza, runzas, chowder, and hamburgers are all either identical to, or derived from, European dishes. Burritos and tacos similarly have their origins in Mexico. Native American Cuisine includes all food practices of the native peoples of the Americas. ... â€œCornâ€ redirects here. ... Species - hubbard squash, buttercup squash - cushaw squash C. moschata- butternut squash C. pepo- most pumpkins, acorn squash, summer squash References: ITIS 223652002-11-06 Hortus Third Squashes are four species of the genus Cucurbita, also called pumpkins and marrows depending on variety or the nationality of the speaker. ... Apple pie In cooking, an apple pie is a fruit pie (or tart) in which the principal filling ingredient is apples(Cooking Apples). ... A pizza with tomatoes, field mushrooms, and onions as toppings. ... Runza (also called Bierock): A yeast dough bread pocket with a filling consisting of: beef, cabbage or sauerkraut, onions, and seasonings. ... New England clam chowder. ... A hamburger (or simply burger) is a sandwich that consists of a cooked patty of ground meat that is fried, steamed, grilled, or broiled, and is generally served with various condiments and toppings inside a sliced bun baked specially for this purpose. ... A large burrito. ... barbacoa tacos. ...

Even when trying to pinpoint a particular style or dish as "American", there is much regional variation in the United States. Notable regional styles include Hawaiian cuisine, Cajun cuisine, and California cuisine. While all three types are part of the larger category of American cuisine and may influence other areas of the country, they do not necessarily typify what comes to mind when one hears the word American. Hawaiian cuisine is cuisine native to the Hawaiian Islands. ... Cajun cuisine originates from the French-speaking Acadian or Cajun immigrants deported by the English from Acadia in Canada to the Acadiana region of Louisiana, USA. It is what could be called a rustic cuisine â€” locally available ingredients predominate, and preparation is simple. ... California cuisine is a cuisine marked by an interest in fusion— integrating disparate cooking styles and ingredients— and which, out of respect for the states health-conscious tradition, tends to produce food which is fresh and/or lean, rather than manufactured and/or fried. ...

Another factor that makes defining American cuisine difficult is that most of it developed as home cooking rather than haute cuisine. Some aspects of American food culture that might not be immediately described as cuisine include baked beans, barbecue, and clam chowder, as well as many of the American-style candy bars and fast-food items popular around the world. Haute cuisine (literally high cooking in French) or grande cuisine refers to the cooking of the grand restaurants and hotels of the western world. ... A barbecue in a public park in Australia A barbecue on a trailer at a block party in Kansas City Pans on the top shelf hold hamburgers and hot dogs that were grilled earlier when the coals were hot. ...

The origins of American cuisine

One important characteristic of American cooking is the fusion of multiple ethnic or regional approaches into completely new cooking styles. The cuisine of the South, for example, has been heavily influenced by immigrants from Africa, France, and Mexico, among others. Asian cooking has played a particularly large role in American fusion cuisine. Fusion cuisine combines elements of various culinary traditions whilst not fitting specifically into any. ... This article is 88 kilobytes or more in size. ...

Similarly, while some dishes considered typically American may 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 may even be considered archetypically 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 are so altered that they can be reasonably considered American dishes.

Given the United States' large size it is not surprising that its cuisine is typified by distinct regional variations. The cuisine of the East Coast and Pacific Northwest, for example, makes use of fish and seafood to much greater degree than that of the Midwest, where corn and beef were long more readily available. To some degree, easy transportation of perishable foodstuffs has diminished these regional differences in recent years, but many Americans still associate certain foods with specific places, such as steak with Omaha; lobster with Maine; salmon with the Pacific Northwest; and crab and crabcake with Maryland. Regional definitions vary from source to source. ... The Pacific Northwest from space This page is about the region that includes parts of Canada and the United States. ... The Midwest is a common name for a region of the United States of America. ... A steak (from Old Norse steik, roast) is a slice from a larger piece of meat, typically beef. ... Nickname: Motto: (Latin) Courageously in every enterprise Location in Nebraska Coordinates: , Country United States State Nebraska County Douglas Founded 1854 Incorporated 1857 Government - Mayor Michael Fahey (D) - City Clerk Buster Brown - City Council District 1: Jim Suttle District 2: Frank Brown District 3: Jim Vokal District 4: Garry Gernandt (Council... Binomial name Homarus americanus H. Milne-Edwards, 1837 The American lobster, Homarus americanus, is a species of lobster found on the Atlantic coast of North America. ... Official language(s) None (English and French de facto) Capital Augusta Largest city Portland Area Ranked 39th - Total 33,414 sq mi (86,542 kmÂ²) - Width 210 miles (338 km) - Length 320 miles (515 km) - % water 13. ... Illustration of a male Coho Salmon The Chinook or King Salmon is the largest salmon in North America and can grow to 1. ... The Pacific Northwest from space This page is about the region that includes parts of Canada and the United States. ... Binomial name Callinectes sapidus Rathbun, 1896 The blue crab (Callinectes sapidus) is a crustacean found in the waters off the Atlantic Ocean and Gulf of Mexico. ...

American cooking has been widely exported beyond its borders. Tex-Mex, Creole, and barbecue restaurants can be found in cities all around the world, while fast-food burger bars and pizzerias are even more popular. Tex-Mex is a term for a type of American food which is used primarily in Texas to describe a regional cuisine which blends food products available in the United States and the culinary creations of Mexican-Americans that are influenced by the cuisines of Mexico. ...

Perceptions of American cuisine

Though American cuisine has much regional variation, it is sometimes said ^{[attribution needed]} to be rather bland in taste. The Great Depression forced a standardization of the food industry to consolidate revenue. Through the war years, the combination of the GI ration and the advice of cookbooks in the ways to prepare the "standard cuisine." This cuisine came out of the new heart of the American diet, the Midwest.^[1]

The homogeneity and predictability ^{[citation needed]} of American cuisine began to change during World War II with the adaptation of Italian-American and Chinese foods. Spaghetti and "chop suey" were served to American GIs during the war. While the American versions of Chinese-inspired foods were at first far from authentic—recipes included ingredients such as ketchup, Worcestershire sauce, and cream of mushroom soup—they represented a new acceptance of less traditionally "American" foods. Much of the ethnic variety in modern American cuisine has its roots in developments that took place over the last half century.^[2] To meet Wikipedias quality standards, this article or section may require cleanup. ...

The modern fast food industry developed largely out of American innovations, particularly through the early efforts of the McDonald's corporation ^{[citation needed]}. This has led to some controversy with the global spread of such chains, as perceived Americanization of cuisine in other countries is sometimes described with derogatory terms like McDonaldization. Fast food is food prepared and served quickly at a fast-food restaurant or shop at low cost. ... McDonalds Corporation (NYSE: MCD) is the worlds largest chain of fast-food restaurants, primarily selling hamburgers, chicken, french fries, milkshakes and soft drinks. ... McDonaldization is a term used by sociologist George Ritzer in his book The McDonaldization of Society. ...

American regional and fusion cuisines

American Chinese cuisine refers to the style of food served by Chinese restaurants in the United States. ... A barbecue in a public park in Australia A barbecue on a trailer at a block party in Kansas City Pans on the top shelf hold hamburgers and hot dogs that were grilled earlier when the coals were hot. ... See California Cuisine for the style of cuisine identified with some famous Californian chefs. ... Fusion cuisine combines elements of various culinary traditions whilst not fitting specifically into any. ... Fusion cuisine combines elements of various culinary traditions whilst not fitting specifically into any. ... Fast food is food prepared and served quickly at a fast-food restaurant or shop at low cost. ... Floribbean cuisine is found in varying forms in both high-end Florida restaurants and in the homes of many Floridians. ... Throughout most of the states history before the discovery of coal deposits, Kentucky relied upon the subsistence farming of corn, beans and pigs. ... SPAM musubi is a Hawaiian staple that illustrates her diverse heritage Modern Hawaiian cuisine is a fusion of many cuisines brought by multi-ethnic immigrants to the islands, particularly of American, Chinese, Filipino, Japanese, Korean, Polynesian and Portuguese origins, and including food sources from plants and animals imported for Hawaiian... Italian American cuisine is what is commonly called Italian food in the United States. ... Midwestern cuisine in the United States features simple dishes such as pot roast, sausage, scrapple, pancakes and other comfort foods. ... The culture of Chicago, Illinois, is known for various forms of performing arts, such as improvisational comedy, and music, such as Chicago blues and soul. ... Native American Cuisine includes all food practices of the native peoples of the Americas. ... New England cuisine is a type of American cuisine found in New England, the northeastern region of the United States. ... New York City Cusine is made up of the cuisines of the various ethnic groups that have entered the United States through this port of entry. ... Pennsylvania Dutch cuisine is the typical and traditional fare of the Pennsylvania Dutch, and it has had a considerable influence on the areas in which they originally settled, Central and Southeastern Pennsylvania, as well as the neighboring areas that they have migrated to over time. ... The cuisine of Philadelphia was shaped largely by Philadelphia, Pennsylvanias mixture of ethnicities, available foodstuffs and history. ... Puerto Rican cuisine refers to the delicious cuisine of the island of Puerto Rico. ... The Southern United States has a distinct cuisine that draws heavily on influences of the various groups that have inhabited the area. ... Cajun cuisine originates from the French-speaking Acadian or Cajun immigrants deported by the English from Acadia in Canada to the Acadiana region of Louisiana, USA. It is what could be called a rustic cuisine â€” locally available ingredients predominate, and preparation is simple. ... Dishes typical of Creole food Louisiana Creole cuisine is a style of cooking originating in Louisiana (centered on the Greater New Orleans area) that blends French, Spanish, French Caribbean, African, and American influences. ... This article does not cite any references or sources. ... Southwestern cuisine is food styled after the rustic cooking of West Texas, New Mexico, Arizona, Nevada, Utah, and Colorado. ... New Mexican food is a type of regional cuisine that originated in the US state of New Mexico. ... Tex-Mex is a term for a type of American food which is used primarily in Texas to describe a regional cuisine which blends food products available in the United States and the culinary creations of Mexican-Americans that are influenced by the cuisines of Mexico. ...

Particular American foods

Image File history File links Download high resolution version (1631x1321, 687 KB) Summary Dishes typical of w:Louisiana Creole cuisine. ... Image File history File links Download high resolution version (1631x1321, 687 KB) Summary Dishes typical of w:Louisiana Creole cuisine. ... Dishes typical of Creole food Louisiana Creole cuisine is a style of cooking originating in Louisiana (centered on the Greater New Orleans area) that blends French, Spanish, French Caribbean, African, and American influences. ... An American parfait is a dessert normally made by layering cream or ice cream or flavored gelatin dessert with other ingredients such as granola, nuts, yogurts, syrups, fresh fruit, or whipped topping. ... Amish Friendship Bread (along with Amish Cinnamon Bread) is the chain letter of the baking world. ... Animal crackers are sweet crackers in the shapes of animals. ... Baked beans are proper shit, no-one ever eats them. ... A plate of frosted chocolate brownies In American cooking, a chocolate brownie, also known as a brownie or a Boston brownie, is a small, rich, chocolate, baked cake-slice, named after its rich brown color. ... Binomial name (Linnaeus, 1758) Subspecies B. b. ... A beignet (pronounced ben-YAY, at least in New Orleans) is a pastry made from fried dough and sprinkled with confectioners sugar. ... This article is about the food Buffalo wings. ... A cheeseburger. ... Cheesesteak with Cheez Whiz The cheesesteak, known outside the Philadelphia, Pennsylvania area as the Philadelphia cheesesteak, Philly cheesesteak, or steak and cheese is a sandwich principally of thinly sliced pieces of steak and melted cheese on a long roll. ... A Chicago-style hot dog meal at the Bunny Hutch in Lincolnwood, IL Superdawg Chicago, IL A Chicago-style hot dogâ€“ as served in the U.S. city of Chicago, Illinois and its surrounding suburbsâ€“ is a steamed or boiled all-beef, natural-casing hot dog on a poppy seed... This article or section does not cite any references or sources. ... A pot pie served with salad. ... A bowl of chili con carne with beans and tortilla chips. ... A plate of chocolate chip cookies A chocolate chip cookie The chocolate chip cookie, also known as the Toll House Cookie, was accidentally developed by Ruth Graves Wakefield, owner of the Toll House Inn near Whitman, Massachusetts, in 1930. ... To meet Wikipedias quality standards, this article or section may require cleanup. ... A 4-way (onion variant), with oyster crackers, from Skyline Chili Cincinnati chili (or Cincinnati-style chili) is a regional style of chili characteristically served over spaghetti or as a coney sauce. ... Wikibooks Cookbook has a recipe for Cioppino Cioppino is a fish stew derived from the various regional fish soups and stews of Italian cuisine. ... New England clam chowder. ... Cornbread or Johnny cake is a generic name for any number of quick breads (a bread leavened chemically, rather than by yeast) containing cornmeal. ... Outside of a corn dog Corn dog (cross section) The Corn dog is a hot dog coated in cornbread batter and deep fried in hot oil, although some are baked. ... A bowl of corn chowder Corn chowder is a type of white chowder similar to New England clam chowder, with corn and bacon substituted for clams in the recipe. ... Cotton candy (American English), candy floss (British English), or fairy floss (Australian English) is a form of spun sugar. ... A crab cake (or crabcake) is a patty made from crab meat and bread crumbs, held together with eggs and/or mayonnaise, similar to meatloaf. ... â€œCornâ€ redirects here. ... Country of origin United States Region, town Chester, New York Source of milk Cow Pasteurised Texture Soft Aging time none Certification Cream cheese is a soft, mild-tasting, white cheese that contains at least 33% milkfat (as marketed) with a moisture content of not more than 55%, and a pH... Doughnuts being glazed at a Krispy Kreme store in Sydney, Australia. ... Dirty rice is a dish made from rice cooked together with a small amount of chopped bellpepper, celery and onion (aka the trinity of Cajun cuisine) and some finely chopped or ground meat, usually beef. ... Eskimo Pie is a brand name for a chocolate-covered vanilla ice cream bar wrapped in foil, the first such dessert sold in the United States. ... This article is about the cookie associated with Chinese American restaurants. ... KFCs Fried chicken with french fries. ... A thick, creamy slice of Russian fudge Fudge is a type of sweet, usually extremely rich and flavored with cocoa. ... Categories: Stub ... General Tsos chicken General Tsos chicken (Chinese: å·¦å…¬é¸¡; Hanyu Pinyin: ZuÇ’ gÅng jÄ«; or å·¦å®—å ‚é¸¡; pinyin: ZuÇ’ ZÅngtÃ¡ng jÄ«) is a sweet and spicy deep-fried Hunan Chinese dish that is popularly served in American and Canadian Chinese restaurants. ... Goetta is a regional food found in Cincinnati, Ohio, and the greater Cincinnati metro area including Northern Kentucky. ... Grits and a waffle, both topped with butter. ... Grilled pizza was invented at the Al Forno restaurant in Providence, Rhode Island by owners Johanne Killeen and George Germon. ... A bowl of shrimp gumbo Gumbo is a spicy, hearty stew or soup, found typically in the states on the Gulf of Mexico in the United States, and very common in the southern part of Louisiana and the Lowcountry around Charleston, South Carolina. ... A hamburger (or simply burger) is a sandwich that consists of a cooked patty of ground meat that is fried, steamed, grilled, or broiled, and is generally served with various condiments and toppings inside a sliced bun baked specially for this purpose. ... The hoagie is the term for a lunch sandwich in a region including Pennsylvania, southern New Jersey, Delaware, and parts of New York. ... Hot dish (also hotdish) is a casserole-like food native to the Midwest, associated particularly with Minnesota. ... This article contains a trivia section. ... Two American-style pancakes A pancake is a batter cake fried in a pan or on a griddle with oil or butter. ... This article does not cite any references or sources. ... A stack of sugar ice cream cones An ice cream cone or cornet is a cone-shaped pastry, usually made of a wafer similar in texture to a waffle, in which ice cream is served, allowing it to be eaten without a bowl or spoon. ... Improvised looking bowl of jambalaya This article is about the food. ... A Luther Burger as served at Googles cafeteria in New York A Luther Burger, also referred to as The Luther or simply a doughnut burger, is a hamburger, specifically a bacon cheeseburger, which employs a glazed donut (such as a Krispy Kreme) in place of each bun. ... Macaroni and cheese with a breadcrumb topping. ... A moon pie is a modern-day pastry food, invented during the first half of the 20th century. ... Central Grocery, origin of the muffuletta. ... Onion Loaf Onion rings are a type of fast food commonly found in the United States, Canada, United Kingdom and other places. ... Two pancakes with maple syrup. ... Peanut butter in a jar. ... A peanut butter and jelly sandwich with a glass of milk The peanut butter and jelly sandwich, also known as a peanut butter and jam sandwich (UK/Australian/Canadian usage) (PBJ or PB&J or P&J), is a common sandwich in the United States, Canada, and Australia. ... A slice of pecan pie Pecan Pie is also a 2002 short movie starring Jim Carrey and written/directed by Michel Gondry. ... Shrimp po boy from Crabby Jacks Restaurant, New Orleans, Louisiana. ... Popcorn Popcorn or Popping Corn is a type of corn which explodes from the kernel and puffs up when heated. ... Popsicle logo Popsicle is the most popular brand name in the U.S. and Canada for a brand of ice pop. ... Saratoga chips Potato chips (British English or Hiberno-English: crisps) are slim slices of potatoes deep fried or baked until crisp. ... Pumpkin pie Wikibooks Cookbook has an article on Pumpkin pie Pumpkin pie is a traditional North American dessert usually made in the late fall and early winter, especially for Halloween, Thanksgiving, and Christmas. ... Sourdough starter made with flour and water refreshed for 3 or more days Sourdough is a symbiotic culture of lactobacilli and yeasts used to leaven bread. ... Scrapple sandwich at the Delaware state fair Scrapple is a savory mush in which cornmeal and flour, often buckwheat flour, are simmered with pork scraps and trimmings, then formed into a loaf. ... Shrimp creole is a dish of Louisiana Creole origin, consisting of cooked shrimp in a mixture of whole or diced tomatoes, onion, celery and bell pepper, spiced with Tabasco sauce or another hot pepper sauce, and served over steamed or boiled white rice. ... Shoofly pie is a traditional Pennsylvania Dutch molasses pie that is considered a delicacy in both that cuisine and in Southern cooking. ... A Sloppy joe served with a side of potato chips In the United States a Sloppy Joe is a hot sandwich typically composed of minced beef cooked in a skillet with seasoned tomato sauce or tomato paste and spread between two sides of a bun. ... This article is about the canned meat product. ... The spiedie (IPA: ) is a dish local to Broome County in the Southern Tier of New York State. ... A slice of sweet potato pie. ... The centerpiece of contemporary Thanksgiving in the United States is a large meal, starring a large roasted turkey. ... Cranberry sauce is a sauce or relish made out of cranberries. ... Twinkies A Twinkie is a Golden Sponge Cake with Creamy Filling created by Hostess, and baked by Continental Baking Co. ... A whoopie pie, sometimes alternatively called a gob, is a baked good traditional to the Pennsylvania Dutch culture as well as New England, made of two small, chocolate, disk-shaped cakes with a sweet, creamy frosting sandwiched between them. ...

Notable American chefs

Whatever the definition of American cuisine, American chefs have been influential both in the food industry and in popular culture. American cooking has been exported around the world, both through the global expansion of restaurant chains such as T.G.I. Friday's and McDonalds and the efforts of individual restaurateurs such as Bob Payton, credited with bringing American-style pizza to the UK.^[3] T.G.I. Fridays (often referred to as just Fridays) is a popular American restaurant chain focusing on casual dining, with over 500 restaurants across the United States, Canada, Mexico, Australia and the UK, as well as many other countries around the world. ... McDonalds Corporation (NYSE: MCD) is the worlds largest chain of fast-food restaurants [1]. Although McDonalds did not invent the hamburger or fast food, its name has become nearly synonymous with both. ...

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 80s 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. Contemporary television cooks like Rachael Ray and chefs like Anthony Bourdain now cover a variety of cuisines and styles, both home-grown and foreign, reflecting the increasingly adventurous palate of the modern American. In the catering industry, notable American restaurant chefs include Thomas Keller, Charlie Trotter, and Alfred Portale. Robert Carrier (born November 10, 1923) is a chef, restauranteur and cookery writer. ... Julia Child (August 15, 1912â€“August 13, 2004) was a famous American cook, author, and television personality who introduced French cuisine and cooking techniques to the American mainstream through her many cookbooks and television programs. ... James Beard (May 5, 1903â€“January 21, 1985) was an American chef and food writer. ... Jeff Smiths book, Foods From Greece Jeff Smith (January 22, 1939 â€“ July 7, 2004) was the author of a dozen best-selling cookbooks and the host of The Frugal Gourmet, a popular American cooking show that began in Tacoma, Washington and aired on PBS from 1988 to 1997. ... Rachael Domenica Ray (born August 25, 1968 in Glens Falls, New York[1][2]) is an Emmy-award winning television personality and author, who currently hosts the syndicated talk/lifestyle program Rachael Ray and two Food Network series, 30 Minute Meals and Rachael Rays Tasty Travels. ... Anthony Michael Tony Bourdain (born June 25, 1956) is an American author and the Chef-at-Large of Brasserie Les Halles, based in New York City with locations in Miami, Florida, and Washington, D.C..[1] Bourdain is also host of the Travel Channels culinary and cultural adventure program... This article is about the chef. ... Plating a course in Charlie Trotters kitchen Charlie Trotter is a Chicago chef and restaurant owner. ... Alfred Portale is the chef and owner of Gotham Bar and Grill in Manhattan. ...

References

Contents

Problems with defining American cuisine

The origins of American cuisine

Perceptions of American cuisine

American regional and fusion cuisines

Particular American foods

Notable American chefs

References

Further reading

See also

External links