Chapter 26 Regional Cuisine of the United States
The food customs of the United States are as diverse as its inhabitants. People who live in the United States have roots that stretch around the globe.
SUMMARY
The Native Americans and the first explorers laid the foundations of cuisine in the United States. As immigrants came from many parts of the globe, they added foods and cooking techniques from their homeland. This blend of cultures and traditions has evolved into the cuisine found in the United States today.
Because immigrants from certain countries tended to settle together, the cuisine of the United States has come regional characteristics. For instance, hearty one-dish meals are popular in New England, as are foods made with locally produced maple syrup. German foods of the Pennsylvania Dutch can be found in the mid-Atlantic region. The South is known for fired chicken and buttermilk biscuits. Soul food and Creole cuisine also originated in the South. In the Midwest, where much of the nation's grain is grown, meat and potatoes are standard fare. Native Americans, Mexicans, and Spaniards influenced the foods of the West and Southwest, where chili and barbecued meats are favorites. Sourdough bread introduced by the prospectors, Alaskan seafood, and fresh fruits and vegetables are typical of the Pacific coast. Tropical fruits and vegetables, often prepared with an Asian influence, are common in Hawaii.
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