Because almost any type of food can be found in the United States, it can be difficult to precisely define modern American cuisine. Historically, traditional cooking was generally simple, limited by what the colonists and pioneers had available to them. Common foods included wheat-based yeast and quick breads, sweet or savory cornmeal mush, salted meats, dried beans, and seasonal or preserved vegetables, all prepared with very mild seasonings, if any.
Immigrant Traditions
As large numbers of immigrants began arriving in the late 1800s and into the 19th century, they generally brought their traditional foods with them, or improvised substitutes based on readily available ingredients. Dishes of Italian origin are particularly common in New York, Chicago, and San Francisco, for example, while Scandinavian and German specialties are common in the Midwest, including Minnesota. Caribbean food is regular fare in Florida. The country is diverse enough that food taboos are personal rather than regional.
Fish and seafood are commonly eaten all along the country's coasts. Beef and chicken are the most commonly consumed meats, although pork also is popular. Lamb is eaten less often, while game meats such as deer and rabbit are enjoyed among hunters. Although wheat, rice, and corn are all widely available, ethnic communities generally retain their own preferences. Rice is a bit more common in the Deep South and in eastern Texas, while corn is more often used in the Southwest.
Regional and Seasonal
Potatoes are the standard starch for most Americans. Vegetables are also regional to a degree, with seasonal produce enjoyed according to the growing conditions of the country's many regions. Okra, sweet potatoes, and collards, for example, are far more common in the South than in the North. Chile peppers both mild and spicy are commonly used in the Southwest, where Mexican influence is strong, though food is not typically highly seasoned in the rest of the country.
Fruit, both regional and imported, is common as an ingredient in sweets, savory dishes, and juices. Desserts and between-meal sweets are popular. Pies in particular are a specialty, but there are regional cakes and desserts as well as countrywide favorites, such as apple pie and chocolate chip cookies.
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