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This is a list of American foods and dishes where few actually originated from America but has become a national favourite. 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 World Book Encyclopedia is an American encyclopedia. [1] World Book was first published in 1917. Since 1925, a new edition of the encyclopedia has been published annually. [1] Although published online in digital form for a number of years, World Book is currently the only American encyclopedia which also still provides a print edition. [2]
The Settlement Cook Book is a complete cookbook and guide to running a household, compiled by Lizzie Black Kander, first published in 1901.The compendium of recipes, cooking techniques, nutrition information, serving procedures and other useful information was intended to support young women raising their families.
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.
Harvard's Schlesinger Library on the History of Women in America has a collection of 20,000 cookbooks and other books on food, including the earliest American cookbook, and the personal collections and papers of Julia Child, M.F.K. Fisher, and the authors of The Joy of Cooking. [41] [42]
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North American cuisines display influence from many international cuisines, including Native American cuisine, Jewish cuisine, African cuisine, Asian cuisine, Middle Eastern cuisine, and especially European cuisine. [1] Grilled Shrimp. As a broad, geo-culinary term, North American cuisine also includes Central American and Caribbean cuisines ...
The series combined recipes with food-themed travelogues in an attempt to show the cultural context from which each recipe sprang. Each volume came in two parts—the main book was a large-format, photograph-heavy hardcover book, while extra recipes were presented in a spiralbound booklet with cover artwork to complement the main book.
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