potrawy-regionalne: American cuisine

Evidence: 100 • authority: 72

American cuisine encompasses the cooking style and range of dishes prepared in the United States. It primarily derives from a mixing of European cuisine, Native American and Alaskan cuisine, and African American cuisine known as soul food. The Northeast, Midwest, Mid-Atlantic, South, West, Southwest, and insular areas all have distinctive elements, reflecting native food resources, local demographics, and culinary innovation. These developments have also given some states and cities distinctive elements. Hawaiian cuisine reflects substantial influence from its native Polynesian cuisine and from East Asian cuisine, while Louisiana Creole integrates elements from French, West African, and Nat…

Evidence: 69 • authority: 72

Evidence: 60 • authority: 72

Soul food is the cuisine of Black Americans. Originating in the American South from the cuisines of enslaved Africans transported from Africa through the Atlantic slave trade, soul food is closely associated with the cuisine of the Southern United States. The expression "soul food" originated in the mid-1960s when "soul" was a common word used to describe Black American culture. Soul food uses cooking techniques and ingredients from West African, Central African, Western European, and Indigenous cuisine of the Americas. According to soul food historian Adrian Miller, soul food exhibits some influences from West African cuisine such as the use of greens mixed together with meat and the fryin…

Evidence: 60 • authority: 72

Indigenous cuisine of the Americas includes all cuisines and food practices of the Indigenous peoples of the Americas. Contemporary native peoples retain a varied culture of traditional foods, along with the addition of some post-contact foods that have become customary and even iconic of present-day Indigenous American social gatherings (e.g. frybread). Foods like cornbread, turkey, cranberry, blueberry, hominy, and mush have been adopted into the cuisine of the broader United States population from Native American cultures. In other cases, documents from the early periods of Indigenous American contact with European, African, and Asian peoples have allowed the recovery and revitalization…

Evidence: 60 • authority: 72

Evidence: 60 • authority: 72

Evidence: 52 • authority: 72

Evidence: 43 • authority: 72

Regional cuisine is cuisine based upon national, state or local regions. Regional cuisines may vary based upon food availability and trade, varying climates, cooking traditions and practices, and cultural differences. One noteworthy definition is based upon traditional cuisine: "A traditional cuisine is a coherent tradition of food preparation that rises from the daily lives and kitchens of a people over an extended period in a specific region of a country, or a specific country, and which, when localized, has notable distinctions from the cuisine of the country as a whole." Regional food preparation traditions, customs and ingredients often combine to create dishes unique to a particular r…

Evidence: 43 • authority: 72

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 originated. A cuisine is primarily influenced by the ingredients that are available locally or through trade. Religious food laws can also exercise a strong influence on such culinary practices.

Evidence: 43 • authority: 92

Evidence: 43 • authority: 72

Evidence: 43 • authority: 72