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American cuisine consists of the cooking style and traditional dishes prepared in the United States. It has been significantly influenced by Europeans, Indigenous Americans, Africans, Latin Americans, Asians, Pacific Islanders, and many other cultures and traditions. Principal influences on American cuisine are European, Native American, soul food, regional heritages including Cajun, Louisiana Creole, Pennsylvania Dutch, Mormon foodways, Texan, Tex-Mex, New Mexican, and Tlingit, and the cuisines of immigrant groups such as Chinese American, Italian American, Jewish American, Greek American and Mexican American. The large size of America and its long history of immigration have created an especially diverse cuisine that varies by region.
Soul food is the ethnic cuisine of African Americans. It originated in the American South from the cuisines of enslaved Africans trafficked to the North American colonies through the Atlantic slave trade during the Antebellum period and is closely associated the cuisine of the American South. The expression "soul food" originated in the mid-1960s when "soul" was a common word used to describe African-American culture. Soul food uses cooking techniques and ingredients from West African, Central African, Western European, and Indigenous cuisine of the Americas.
The cuisine of the Southern United States encompasses diverse food traditions of several subregions, including cuisine of Southeastern Native American tribes, Tidewater, Appalachian, Ozarks, Lowcountry, Cajun, Creole, African American cuisine and Floribbean cuisine. In recent history, elements of Southern cuisine have spread to other parts of the United States, influencing other types of American cuisine.
Taiwanese cuisine is a popular style of food with several variations, including Chinese and that of Taiwanese indigenous peoples, with the earliest cuisines known of being the indigenous ones. With over a hundred years of historical development, mainstream Taiwanese cuisine has been influenced by Hakka cuisine, the cuisines of the waishengren, Japanese cuisine, and American cuisine, with southern Fujian cuisine having had the most profound impact.
The cuisine of California reflects the diverse culture of California and is influenced largely by European American, Hispanic American, East Asian and Oceanian influences, and Western European influences, as well as the food trends and traditions of larger American cuisine.
Martin Yan is a Hong Kong-American chef and food writer. He has hosted his award-winning PBS-TV cooking show Yan Can Cook since 1982.
California cuisine is a food movement that originated in Northern California. The cuisine focuses on dishes that are driven by local and sustainable ingredients with an attention to seasonality and an emphasis on the bounty of the region.
The cuisine of the Southwestern United States is food styled after the rustic cooking of the Southwestern United States. It comprises a fusion of recipes for things that might have been eaten by Spanish colonial settlers, cowboys, Mountain men, Native Americans, and Mexicans throughout the post-Columbian era; there is, however, a great diversity in this kind of cuisine throughout the Southwestern states.
Rick Bayless is an American chef and restaurateur who specializes in traditional Mexican cuisine with modern interpretations. He is widely known for his PBS series Mexico: One Plate at a Time. Among his various accolades are a Michelin star, the title of Top Chef Masters, and seven James Beard Awards.
Lidia Giuliana Matticchio Bastianich is an Italian-American celebrity chef, television host, author, and restaurateur. Specializing in Italian and Italian-American cuisine, Bastianich has been a regular contributor to public television cooking shows since 1998.
Texan cuisine is the food associated with the Southern U.S. state of Texas, including its native Southwestern cuisine–influenced Tex-Mex foods. Texas is a large state, and its cuisine has been influenced by a wide range of cultures, including Tejano/Mexican, Native American, Creole/Cajun, African-American, German, Czech, Southern and other European American groups. The cuisine of neighboring states also influences Texan cuisine, such as New Mexican cuisine and Louisiana Creole cuisine. This can be seen in the widespread usage of New Mexico chiles, Cayenne peppers, and Tabasco sauce in Texan cooking.
Tanya Holland is an American celebrity chef, restaurateur, podcast host, writer, and cookbook author. She is known as an expert of soul food. Holland is an alumna of Bravo TV's Top Chef, where she competed on the 15th season. She was the owner of Brown Sugar Kitchen in Oakland, California, which received national recognition and multiple Michelin Bib Gourmand awards.
Culinary diplomacy, gastrodiplomacy or food diplomacy is a type of cultural diplomacy, which itself is a subset of public diplomacy. Its basic premise is that "the easiest way to win hearts and minds is through the stomach". Official government-sponsored culinary diplomacy programs have been established in Taiwan, South Korea, Singapore, Thailand, Malaysia, Indonesia, Lebanon, Peru, Israel, the United States, Cambodia, Japan, and Nordic countries.
The cuisines of Oceania include those found on Australia, New Zealand, and New Guinea, and also cuisines from many other islands or island groups throughout Oceania.
The Sioux Chef's Indigenous Kitchen is a recipe book written by Sean Sherman with Beth Dooley, published by the University of Minnesota Press in Minneapolis, Minnesota. Sean Sherman is an Oglala Lakota chef who was born in Pine Ridge, South Dakota, and is currently based in South Minneapolis. Sherman opened an Indigenous cuisine restaurant within the Water Works park development project overlooking Saint Anthony Falls and the Stone Arch Bridge in Minneapolis in 2021.
Original Local: Indigenous Foods, Stories and Recipes from the Upper Midwest is a recipe/collage book written by Heid E. Erdrich, published by the MN Historical Society Press in Minneapolis, Minnesota. Heid E. Sherman is a member of the North Dakota Turtle Mountain Band of the Ojibwe people who is currently based in South Minneapolis. Her cookbook explores native american cuisine and indigenous ingredients, within a globally-aware framework that includes stories, recollections and anecdotes.
Indigenous cuisine is a type of cuisine that is based on the preparation of cooking recipes with products obtained from native species of a specific area.
Lois Ellen Frank is an American food historian, cookbook author, culinary anthropologist, and educator. She won a 2003 James Beard Foundation Award for her cookbook Foods of the Southwest Indian Nations, the first cookbook of Native American cuisine so honored.
The First Americans Museum (FAM) is a museum in Oklahoma City, Oklahoma, U.S. It was previously known as the American Indian Cultural Center and Museum. It officially opened on September 18, 2021.
Owamni by the Sioux Chef, or simply Owamni, is a Native American restaurant in downtown Minneapolis, Minnesota, that overlooks the Mississippi River. Owamni's majority Native American staff serves a menu made from indigenous ingredients such as game meats, corn, and wild plants. The restaurant does not serve ingredients that were introduced to the region by Europeans, including butter, dairy, sugar, black pepper, wheat, chicken, beef, and pork.
References
- 1 2 "Cheyenne River Will Learn to Eat Like the Ancestors With Chef Loretta Barrett Oden". Indian Country Today. 13 September 2018. Retrieved 25 November 2021.
- ↑ "Fry Bread, Casinos and Mexican Cuisine: Native American Food in California". LA Weekly. November 21, 2016.
- ↑ "Native American chef shares indigenous culinary traditions". www.jsonline.com.
- 1 2 King, Lesley (21 June 1995). "At the Nation's Table: Santa Fe, N.M.; Serving Indian Dishes with Ritual and Flair". The New York Times.
- 1 2 3 4 "Loretta Oden: Native Tastes". 27 March 2019.
- ↑ Dowell, Sharon (15 November 2006). "Tradition rules Thanksgiving meal Chef to use regional, seasonal ingredients". The Oklahoman. Retrieved 25 November 2021.
- ↑ "'So it's kind of my way of teaching a history lesson,' How one Oklahoma woman uses Native American cuisine to educate others on the diversity of tribes". November 25, 2021.
- 1 2 "Cultural Cooking: Acclaimed Potawatomi Chef Loretta Barrett Oden Finds Inspiration in Her Roots". Citizen Potawatomi Nation. 20 November 2017. Retrieved 25 November 2021.
- ↑ "Loretta Barrett Oden's spirited journey on PBS". Oklahoman.com. 2007-08-08. Retrieved 2021-11-25.
- ↑ "Business: Van's Pig Stand celebrates 91 years of barbecue".
