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CUISINE OF THE UNITED STATES
Because this country 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. The cuisine of the Native Americans was of course the first American cuisine, and it lent a great deal not only to subsequent American cooking but also to cuisines around the world. Turkey, corn (maize), and various forms of squash are among the 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 in fact have their roots in other lands. 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.
However, many items now enjoyed worldwide either originated in the United States or else were substantially altered by American chefs. Additionally, since much of what is considered American Cuisine is rustic rather than elaborate, some aspects of American food culture are not immediately recognised as "cuisine". Salt water taffy, clam chowder, baked beans, barbecue, candy bars, and most fast-food items are some of the better known examples.
Given the United States' large size it is not surprising that distinct regional variations have evolved here. The cuisine of the East Coast, 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 difference in recent years, but many Americans still associate certain foods with specific places, such as steak with Omaha and lobster with Maine.
Some describe American cuisine as the result of each immigrant community simply making use of whatever they could grow in their new home, or incorporating America's native plants and game animals in traditional recipes. One interesting result, however, is an important characteristic of American cooking, 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.
Many of the dishes that were imported from elsewhere have been elaborated extensively once adopted by Americans. Pizza, hamburgers, and ice cream are dishes imported from Europe but have achieved a diversity within the United States far exceeding anything found in their home countries. Furthermore, 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.
Apple pie shown alongside other cultural icons.
American regional and fusion cuisines
Particular American foods
See also
External links
Key Ingredients: America by Food [1] - An educational companion web site to the Smithsonian Institution’s Museums on Main Street traveling exhibit on American food ways. The site tells the history of food and dining across the country and includes the "American Cookbook Project" an initiative to collect recipes and stories related to them.
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