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Appalachian cuisine- is a style of cuisine located in the central and southern sections of the Appalachian Mountains.It is an amalgam of the diverse foodways, specifically among the British, German and Italian immigrant population, the Cherokee people, and African-Americans, as well as their descendants in the Appalachia region.
A cuisine is a specific set of cooking traditions and practices, often associated with a specific culture or region. Each cuisine involves food preparation in a particular style, of food and drink of particular types, to produce individually consumed items or distinct meals. A cuisine is frequently named after the region or place where it ...
A dish of rice and meat in Louisiana Creole cuisine (often a combination of andouille sausage, chicken, and shrimp) cooked with vegetables and Louisiana Creole spices. [ 236 ] Red beans and rice
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.
A meal is an eating occasion that takes place at a certain time and includes specific, prepared food, or the food eaten on that occasion. [ 2 ] [ 3 ] The names used for specific meals in English vary greatly, depending on the speaker's culture, the time of day, or the size of the meal.
This is a list of soul foods and dishes.Soul food is the ethnic cuisine of African Americans that originated in the Southern United States during the era of slavery. [1] It uses a variety of ingredients and cooking styles, some of which came from West African and Central African cuisine brought over by enslaved Africans while others originated in Europe.
European cuisine includes non-indigenous cuisines of North America, Australasia, Oceania and Latin America as well. The term is used by East Asians to contrast with East Asian styles of cooking. [18] When used in English, the term may refer more specifically to cuisine in (Continental) Europe; in this context, a synonym is Continental cuisine.
In Latin American countries, the plato nacional [353] is usually part of the cuisine of rural and peasant communities, and not necessarily part of the everyday cuisine of city dwellers. In expatriate communities, the dish is strongly reclaimed in order to retain the sense of national identity and ties to one's homeland, and is proudly served in ...