Food the United States FOOD THE UNITED

STATES

• 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. 

HISTORY

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.

• The American colonial diet varied depending on the settled region in which someone lived. Local cuisine patterns had established by the mid 18th century. The New England colonies were extremely similar in their dietary habits to those that many of them had brought from England. A striking difference for the colonists in New England compared to other regions was seasonality

COMMON INGREDIENTSCOMMON INGREDIENTS The mid 18th century. The New England colonies were extremely similar in their dietary habits to those that many of them had brought from England. A striking difference forThe American colonial diet varied depending on the settled region in which someone lived. Local cuisine patterns had established by the colonists in New England compared to other regions was seasonality

LIVESTOCK AND GAME

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, and pasties.

SOUTHERN VARIATIONSIn 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.

EARLY ETHNIC INFLUENCES

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.

NOTABLE AMERICAN CHEFS 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.

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