Search results
Results from the WOW.Com Content Network
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.
Soul food-refers to the cuisines of enslaved Africans trafficked to the North American colonies through the Atlantic slave trade during the Antebellum period. The expression "soul food" originated in the mid-1960s, when "soul" was a common word used to describe African-American culture.
This is a list of American foods and dishes where few actually originated from America but have become a national favorite. There are a few foods that predate colonization, and the European colonization of the Americas brought about the introduction of many new ingredients and cooking styles. This variety continued expanding well into the 19th ...
The History Channel's 'The Food That Built America' is returning to television screens for its ... weighing in on the most buzzed-about food topics. ... two of the most famous snack chip brands of ...
An American dish of elbow macaroni, ground beef, tomato sauce, seasonings, and sometimes grated cheese. [1] American goulash: Multiple Midwestern United States and Southern United States: A dish that is similar to American chop suey, consisting of pasta (such as macaroni or egg noodles), ground beef, tomatoes or tomato sauce, and seasonings.
2. Pimento Cheese. Pimento cheese is the ultimate party snack and simple sandwich spread. It's made by mixing shredded cheese with mayonnaise and chopped, jarred pimentos, a type of red pepper.
Across the country, local favorites like food trucks and roadside stands, family-run bakeries, and bustling food markets serve up dishes packed with flavor and easy on the wallet.
The New Encyclopedia of Southern Culture Volume 7: Foodways. University of North Carolina Press. ISBN 978-0-8078-5840-0. JSTOR 10.5149/9781469616520_edge. Ferris, Marcie Cohen (2014). The Edible South: The Power of Food and the Making of an American Region. Chapel Hill, NC: University of North Carolina Press.