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The cuisine of California reflects the diverse culture of California and is influenced largely by European American, Hispanic American (Mexican, Latin American, Spanish), East Asian and Oceanian influences (Japanese, Chinese, Korean, Filipino, Vietnamese, Thai, Hawaiian), and Western European influences (Italian, French, Portuguese), as well as the food trends and traditions of larger American ...
The food is historically chef-driven; Alice Waters's restaurant Chez Panisse is an iconic example. Dishes and meals low in saturated fats and high in fresh vegetables and fruits with lean meats and seafood from the California coast often define the style. The term "California cuisine" arose as a result of culinary movements in the last decades ...
Hangtown fry is a type of omelette made famous during the California Gold Rush in the 1850s. The most common version includes bacon and oysters combined with eggs, and fried together. [170] Lobster Newberg: Northeast New York City, New York An American seafood dish made from lobster, butter, cream, cognac, sherry, eggs, and cayenne pepper. [171]
The hand-held signature food was invented in Tampa’s Ybor City community, where some of the best deviled crab can still be found. Candice Estep/istockphoto Atlantic City, New Jersey: Salt Water ...
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2. New York. New York got on the list with the second-highest number of Michelin-starred restaurants, third in the rankings for highest restaurant spending as a percentage of total food spending ...
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The dish is unknown in China, except for a distant resemblance to a much spicier dish from Hong Kong said to have influenced the American version. The fortune cookie was likewise invented in California in the early 1900s and is known in Asia only as an American style food. [85]