American cuisine/Related Articles

Parent topics

Cooking [r]: The act of using heat to prepare food for eating. Cooking may also be said to occur by certain cold-preparation methods. ^[e]
Cuisine [r]: Add brief definition or description
United States of America [r]: a large nation in middle North America with a republic of fifty semi-independent states, a nation since 1776. ^[e]

Barbecue [r]: Cooking technique that involves slow cooking with charcoal or wood fires, sometimes outdoors, but generally in special ovens. ^[e]
Cajun cuisine [r]: Add brief definition or description
Chinese-American cuisine [r]: As first seen in the U.S., primarily variants of Canton/Guangzhou style home cooking prepared not by skilled chefs, but railroad workers and other laborers; some dishes, such as chop suey, first appeared in the U.S. ^[e]
Fast food [r]: Food prepared and served quickly for on-the-go consumption. ^[e]
German-American cuisine [r]: Add brief definition or description
Hawaiian cuisine [r]: Add brief definition or description
Italian-American cuisine [r]: Adaptations, and new creations inspired by Italian models, of primarily Southern Italian dishes; pizza is Sicilian-derived but there are far more American than Italian versions ^[e]
Jewish-American cuisine [r]: Add brief definition or description
New England cuisine [r]: Principally developed by English settlers with influences from Native Americans of the area (e.g.,corn), the style includes many things from the abundant local seafood (e.g., New England clambake), long-cooked dishes such as Boston baked beans, and dishes either based on staples of ships (e.g., molasses), or of immigrants in maritime communities (e.g., Portuguese) ^[e]
Soul food [r]: Form of African-American cuisine developed in the southern states of the U.S; comfort food. ^[e]
Tex-Mex [r]: Add brief definition or description