24 Facts About American cuisine


Principal influences on American cuisine are Native American, British, French, German, Spanish, and Italian cuisines.

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American cuisine saw significant expansion during the 19th and 20th centuries, primarily due to the influx of immigrants from different nations.

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Early Native Americans utilized a number of cooking methods in early American cuisine that have been blended with the methods of early Europeans to form the basis of what is American cuisine.

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Early American Natives used 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.

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Some Jews who fled from the Inquisition with other Sephardic Jews in the 15th century had previously settled in Recife, Brazil and the West Indies, where their American cuisine was influenced by new local ingredients like molasses, rum, sugar, vanilla, chocolate, peppers, corn, tomatoes, kidney beans, string beans and turkey.

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American cuisine's work contributed to the enactment of the Pure Food and Drug Act of 1906.

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American cuisine became the first commissioner of the FDA and later led the laboratories of Good Housekeeping Magazine.

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One signature characteristic of American cuisine cooking is the fusion of multiple ethnic or regional approaches into completely new cooking styles.

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Original Dutch settlers of New York brought recipes they knew and understood from the Netherlands and their mark on local American cuisine is still apparent today: in many quarters of New York their version of apple pie with a streusel top is still baked.

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American cuisine-style pickles, now a common addition to hamburgers and sandwiches, were brought by Polish Jews, and Austro-Hungarian Jews brought a recipe for almond horns that now is a common regional cookie, diverting from the original recipe in dipping the ends in dark chocolate.

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Midwestern American cuisine today is a very eclectic and odd mix and match of foodways, covering everything from Kansas City-style barbecue to the Chicago-style hot dog, though many of its classics are very simple, hearty fare.

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American cuisine persimmon is often smaller than its Japanese cousin, about the size of a small plum, but in the Midwest and parts of the East it is the main ingredient in a steamed pudding called persimmon pudding, topped with creme anglaise.

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However, Louisiana Creole American cuisine tends to diverge from the original ideas brought to the region in ingredients: profiteroles, for example, use a near identical choux pastry to that which is found in modern Paris but often use vanilla or chocolate ice cream rather than custard as the filling, pralines nearly always use pecan and not almonds, and bananas foster came about when New Orleans was a key port for the import of bananas from the Caribbean Sea.

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Alcohol, a key ingredient is tequila: this spirit has been made on both sides of the US-Mexican border for generations, and in modern American cuisine it is a must-have in a bartender's arsenal as well as an addition to dishes for sauteeing.

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Major Asian and Polynesian influences on modern Hawaiian American cuisine are from Japan, Korea, Vietnam, China Samoa, and the Philippines.

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Filipinos brought vinegar, bagoong, and lumpia, and during the 20th century immigrants from American cuisine Samoa brought the open pit fire umu and the Vietnamese introduced lemongrass and fish sauce.

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American cuisine's includes Italian pasta recipes like macaroni in milk, soups and polentas and German recipes like liver dumplings called Leberknodel and a variation of Sauerbraten.

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Norman Van Aken embraced a Floridian type American cuisine fused with many ethnic and globalized elements in his Feast of Sunlight cookbook in 1988.

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Examples of the Chez Panisse phenomenon, chefs who embraced a new globalized American cuisine, were celebrity chefs like Jeremiah Tower and Wolfgang Puck, both former colleagues at the restaurant.

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Some ethnic groups that continued to influence the American cuisine were here in prior years; others arrived more numerously during "The Great Transatlantic Migration" or other mass migrations.

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American cuisine'storians identify several waves of migration to the United States: one from 1815 to 1860, in which some five million English, Irish, Germanic, Scandinavian, and others from northwestern Europe came to the United States; one from 1865 to 1890, in which some 10 million immigrants, mainly from northwestern Europe, settled; and a third from 1890 to 1914, in which 15 million immigrants, mainly from central, eastern, and southern Europe settled in the United States.

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Some other famous American cuisine desserts are banana split, Boston cream pie, key lime pie, and bananas foster.

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American cuisine chefs have been influential both in the food industry and in popular culture.

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An important 19th-century American cuisine chef was Charles Ranhofer of Delmonico's Restaurant in New York.

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