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There is a rich diversity in food preparation throughout the United States. This list is not exhaustive, nor does it cover every item consumed in the U.S., but it does include foods and dishes that are common in the U.S. (highly available and regularly consumed), or which originated there. The list is representative only.
When complete, the list below will include all food plants native to the Americas (genera marked with a dagger † are endemic), regardless of when or where they were first used as a food source. For a list of food plants and other crops which were only introduced to Old World cultures as a result of the Columbian Exchange touched off by the ...
In 1943, the US War Foods Administration issued the War Food Order No. 1, which made enriched bread the temporary law of the land. [ 66 ] In 1945, George Stigler published an article on "The cost of subsistence" which described the so-called Stigler diet , his solution to the problem of providing a diet that met the RDA at a minimum cost.
Indigenous cuisine of the Americas includes all cuisines and food practices of the Indigenous peoples of the Americas.Contemporary Native peoples retain a varied culture of traditional foods, along with the addition of some post-contact foods that have become customary and even iconic of present-day Indigenous American social gatherings (for example, frybread).
Southern United States Cornbread made by mixing cornmeal and water and cooking the resulting batter in a skillet with cooking oil. [87] Johnnycakes: Northeast East Coast, Southern United States, and Appalachia: Also known as hoecakes. Cornmeal flatbread, a dish of Native American origin. [88] [89] Parker House roll: Northeast Boston, Massachusetts
This is a list of cuisines of the Americas.A cuisine is a characteristic style of cooking practices and traditions, [1] often associated with a specific culture.The cuisines found across North and South America are based on the cuisines of the countries from which the immigrant peoples came, primarily Europe.
The French introduced the tomato (a food native to the Americas) to West Africans, and they incorporated the food into their one-pot rice cooking meals and enhanced jollof rice and created jambalaya. Author Ibraham Seck, director of research at the Whitney Plantation Slave Museum in St. John the Baptist Parish, suggests jambalaya originated on ...
Helmeted guinea fowl in tall grass. Many foods were originally domesticated in West Africa, including grains like African rice, Pearl Millet, Sorghum, and Fonio; tree crops like Kola nut, used in Coca-Cola, and Oil Palm; and other globally important plant foods such as Watermelon, Tamarind, Okra, Black-eye peas, and Yams. [2]