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Highlights of American cuisine include milkshakes, barbecue, and a wide range of fried foods. Many quintessential American dishes are unique takes on food originally from other culinary traditions, including pizza, hot dogs, and Tex-Mex. Regional highlights include a range of fish dishes in the coastal states, gumbo, and cheesesteak.
American-grown maize, or "corn," became a staple for whiskey production. As Parliament imposed a series of acts upon the colonists, changes in the American colonists' purchases and trades eventually altered the American diet. Starting with the Molasses Act of 1733, followed by the Sugar Act of 1760, a shift in alcohol consumption occurred.
In 1996, culinary historian Karen Hess encouraged the publishing of the facsimile edition of the American Cookery's second edition (Albany, 1796) by Applewood Books, and wrote the introduction and historical notes for it. This was the Bicentennial edition of American Cookery, published in 1996. [9]
The USA’s culinary history is that of reinvention. Waves of food influences – Native, African, British , continental European, Asian and Latin – have landed on our shores (and still do).
French influence on American cuisine grew more exaggerated in the Gilded Age that followed the Civil War. American national cuisine in the Antebellum era reflected the tastes of "Republican virtue" as a culinary ethos in contrast with European and post-war extravagance, which was more ostentatious and decadent than the foodways of the ...
Ina Garten, seventy-six, is one of the most beloved and successful figures in American culinary history. It all began in 1978, when she left her role writing nuclear-energy budgets at the White ...
Antoine's. New Orleans Opened: 1840 Calling itself the nation's oldest family-run restaurant, Antoine's put New Orleans on the culinary map. As well as being the birthplace of famous dishes such ...
Food history is an interdisciplinary field that examines the history and the cultural, economic, environmental, and sociological impacts of food and human nutrition. It is considered distinct from the more traditional field of culinary history , which focuses on the origin and recreation of specific recipes.