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American cuisine consists of the cooking style and traditional dishes prepared in the United States. It has been significantly influenced by Europeans, Indigenous Americans, Africans, Latin Americans, Asians, Pacific Islanders, and many other cultures and traditions. Principal influences on American cuisine are European, Native American, soul ...
The cooking process produces sausage juices which, together with any split sausages, are used as a soup known as Metzelsuppe. As a result, in many places, e.g. in parts of the Palatinate, the entire festival and the meal in particular, is known as metzelsupp. Seco; Seswaa – a traditional meat dish of Botswana made of beef and goat meat; Shaokao
t. e. North American colonies 1763–76. The cuisine of the Thirteen Colonies includes the foods, bread, eating habits, and cooking methods of the Colonial United States. In the period leading up to 1776, a number of events led to a drastic change in the diet of the American colonists.
t. e. The cuisine of the antebellum United States characterizes American eating and cooking habits from about 1776 to 1861. During this period different regions of the United States adapted to their surroundings and cultural backgrounds to create specific regional cuisines, modernization of technology led to changes in food consumption, and ...
The cuisine of the Southern United States encompasses diverse food traditions of several subregions, including cuisine of Southeastern Native American tribes, Tidewater, Appalachian, Ozarks, Lowcountry, Cajun, Creole, African American cuisine and Floribbean, Spanish, French, British, and German cuisine. In recent history, elements of Southern ...
A selection of uncooked red meat, pork and poultry, including beef, chicken, bacon and pork chops. Meat is animal tissue, often muscle, that is eaten as food. Humans have hunted and farmed other animals for meat since prehistory. The Neolithic Revolution allowed the domestication of animals, including chickens, sheep, goats, pigs, horses, and ...
Roasting is a cooking method that uses dry heat where hot air covers the food, cooking it evenly on all sides with temperatures of at least 150 °C (300 °F) from an open flame, oven, or other heat source. Roasting can enhance the flavor through caramelization and Maillard browning on the surface of the food. Roasting uses indirect, diffused ...
Seen highlighted in red, the region known as the Midwestern United States, as currently defined by the U.S. Census Bureau. Ohio was one of the first Midwestern regions settled, mostly by farmers from the Thirteen Colonies, in 1788. Maize was the staple food, eaten at every meal. Ohio was abundant in fish, game, and wild fruits.