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Each non-obvious etymology is supported by a reference on the linked Wikipedia page. Food names are listed by country of the origin of the word, not necessarily where the food originated or was thought to have originated. Some foods are certified to originate in that region with a protected designation of origin (PDO). [2]
There is a rich diversity in food preparation throughout the United States. This list is not exhaustive, nor does it cover every item consumed in the U.S., but it does include foods and dishes that are common in the U.S. (highly available and regularly consumed), or which originated there. The list is representative only.
Helmeted guinea fowl in tall grass. Many foods were originally domesticated in West Africa, including grains like African rice, Pearl Millet, Sorghum, and Fonio; tree crops like Kola nut, used in Coca-Cola, and Oil Palm; and other globally important plant foods such as Watermelon, Tamarind, Okra, Black-eye peas, and Yams. [2]
Ghiveci - Romania's national dish; a vegetable stew similar to the Bulgarian gjuvec and the Hungarian lecsó [19] [20] Ghiveci călugăresc - vegetable stew prepared by the nuns in the monasteries; Fasole batută - bean paste made from Romanian refried beans, uses white or cannellini beans, with the addition of olive or sunflower oil and minced ...
There are a variety of stews in Romani cuisine, like one Romani chicken paprikash called puyo. Whole meats, like spit-roasted pigs or lambs, are commonly prepared for Romani rituals. Large hams and lamb steaks bought wholesale and barbequed with a customary hot sauce called chile mole are also eaten at Romani feasts.
Driven by consumer demand, the ethnic food market reached record sales in 2002, and has emerged as the fastest growing category in the food and beverage product sector, according to USBX Advisory Services. Minorities in the U.S. spend a combined $142 billion on food and by 2010, America's ethnic population is expected to grow by 40 percent.
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.
Among these were Roma, who moved out of Romania and Moldova in the nineteenth century. They travelled through Austria-Hungary, Italy and the Balkans, to arrive in New York in 1881. [34] The Romanichal, the first Romani group to arrive in North America in large numbers, moved to America from Britain around 1850. The Rom were the second subgroup ...