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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 ...
General Region Associated regions Description Cioppino: West San Francisco, California Cioppino (/ tʃ oʊ ˈ p iː n oʊ / choh-PEE-noh) is an Italian-American fish stew with tomatoes and a variety of fish and shellfish. [161] Clambake: Northeast New England Seafood and vegetables steamed between layers of seaweed over hot rocks on a beach ...
California cuisine is a food movement that originated in Northern California. The cuisine focuses on dishes that are driven by local and sustainable ingredients with an attention to seasonality and an emphasis on the bounty of the region. [1] [2] The food is historically chef-driven; Alice Waters's restaurant Chez Panisse is an iconic example.
Here are 10 famous cuisines found in unexpected places. Curious to learn more about unexpected cuisines in places around the world? Check out the slideshow above.
A simple meal to prepare was necessary for the Ilocano, who often labored in labor-intensive agriculture industries. Another characteristic of Ilocano cuisine is that dishes are either salty or bitter which means dishes that went well with rice. Dinengdeng, like its more festal sibling pinakbet, is a dish best enjoyed with rice.
The Isnags are native in Apayao province, which was formerly a sub-province of Mountain Province, but are also found in portions of Cagayan and Ilocos Norte.Apayao has an area of 397,720 hectares and is typographically divided into two parts: the Upper Apayao that is mountainous, and the Lower Apayao that is generally flat with rolling mountains and plateaus. [3]
Tupig, also known as intemtem or kangkanen, is a Filipino rice cake originating from northwestern Luzon, particularly the regions of Pangasinan, Tarlac, and Ilocos. It is made from ground slightly-fermented soaked glutinous rice ( galapong ) mixed with coconut milk , muscovado sugar, and young coconut ( buko ) strips.
Biko, also spelled bico, is a sweet rice cake from the Philippines.It is made of coconut milk, brown sugar, and sticky rice.It is usually topped with latik (either or both the coconut curds or the syrupy caramel-like variant).