title: Flagstaff, Arizona

text: The major daily newspaper in Flagstaff is the "Arizona Daily Sun". Northern Arizona University's weekly newspaper "The Lumberjack" also covers Flagstaff news, while the other publications that serve the city include weeklies "Flagstaff Live" and the "Navajo Hopi Observer", and monthlies "Mountain Living Magazine" and "The Noise". NAU runs several radio stations including KNAU and KPUB and their translator stations, which provide NPR and PRI news coverage, as well as classical music.


title: Flagstaff, Arizona

text: Flagstaff is included in the Phoenix Designated market area (DMA), the 13th largest in the U.S. Over-the-air television service is provided mostly by low-powered repeaters of the Phoenix stations. There are two local broadcast television stations serving the city, KNAZ-2 (NBC), and KFPH-13 (UniMás). In reality television, "" built a home just outside Flagstaff for slain soldier Lori Piestewa's two children and parents in 2005. In December 2007, talk show hostess Ellen DeGeneres selected Flagstaff as the winner of her show's "Wish You Were Here" contest.


title: Flagstaff, Arizona

text: In the early 20th century, the city was considered as a site for the film "The Squaw Man" by Jesse Lasky and Cecil B. DeMille, but was abandoned in favor of Hollywood. During the 1940s and 1950s, over 100 Westerns were filmed in Sedona and Oak Creek Canyon. The Hotel Monte Vista in Flagstaff hosted many film stars during this era, including Jane Russell, Gary Cooper, Spencer Tracy, John Wayne, and Bing Crosby. A scene from the movie "Casablanca" was filmed in one of the rooms of the hotel.


title: Flagstaff, Arizona

text: Several films then used Flagstaff's Route 66 in scenes: the 1969 film "Easy Rider" were filmed on Milton Road and Route 66 as well as near Sunset Crater; a moment in the film" National Lampoon's Vacation" was filmed at a truck stop gas station near Little America Hotel in 1983; a small scene in "Midnight Run" was filmed in Flagstaff at the train depot, and the city was referenced in the film; several of the running scenes in "Forrest Gump" were filmed in and around the area, including a memorable scene in which Forrest is seen jogging in downtown Flagstaff and gives inspiration to a bumper sticker designer; parts of 2007 Academy Award winner "Little Miss Sunshine" were filmed at the junction of I-40 and I-17 in Flagstaff; and "Terminal Velocity" was partially filmed in the city. Grizzly Peak Films also filmed "Sasquatch Mountain", a feature-length film for the Science Fiction Channel about a Yeti, in Flagstaff and Williams.


title: Flagstaff, Arizona

text: The city is connected to Phoenix by Interstate 17 (I-17), and to Los Angeles, Las Vegas (via Route 93), and Albuquerque by Interstate 40 (I-40). Page can be reached via Route 89 from the city, as can Salt Lake City and, ultimately, Canada. The main road through Flagstaff is Route 66/Santa Fe Avenue, which runs parallel to the Burlington Northern Santa Fe (BNSF) Railway line east–west through the city. Downtown Flagstaff and the surrounding neighborhoods are separated from East Flagstaff by Buffalo Park, with the city connected by Route 66 and I-40. Route 66 is connected to the interstates in downtown by Milton Road, running roughly south alongside the NAU campus; Milton Road then merges into I-17. Flagstaff is connected to Sedona and Prescott by State Route 89A, which Beulah Boulevard merges into, and to the Grand Canyon by Route 180, which Fort Valley Road merges into just northwest of the city. It is the northern terminus of I-17 and Route 89A, and the southern terminus of Route 89.


title: Flagstaff, Arizona

text: Several towns are close to Flagstaff along I-40 and I-17. Approximately south are the small urban areas of Kachina Village (west of I-17) and Mountainaire (east of I-17; ). About to the west is Williams, to the south is Munds Park, and to the south on Route 89A is Sedona. to the east of Flagstaff is the town of Winona.


title: Flagstaff, Arizona

text: From the city, Amtrak provides connecting Thruway Motorcoach service via Open Road Tours, which has an office inside the rail depot. Local bus service is provided throughout the city by the Mountain Line. Interstate bus service is provided by Greyhound Lines and Flixbus. Groome Transportation provides in-state shuttle service. Bus service to the Hopi Reservation is provided by Hopi Senom Transit, and to Tuba City and the Navajo Nation by Navajo Transit. Flagstaff is served by Navajo Transit Route 11 from Birdsprings to Tuba City.


title: Flagstaff, Arizona

text: The major rail corridor running through Flagstaff is the Southern Transcon, originally built by the Santa Fe Railroad and now owned and operated by the BNSF Railway. Passenger rail service is provided by Amtrak at the downtown Flagstaff station, connecting on east–west routes to Los Angeles and Albuquerque via the Southwest Chief line.


title: Flagstaff, Arizona

text: Air travel is available through Flagstaff Pulliam Airport , just south of the city. The airport is primarily a small, general aviation airport with a single runway. The airport finished a major expansion project to add to the north end of the runway and lengthen the taxiway in 2007. The primary purpose of the project was to increase its viability for commercial and regional jets. As of January 2020, the airport offers year-round direct flights to Phoenix Sky Harbor International Airport, Dallas-Fort Worth International Airport, and Denver International Airport, on American Airlines and United Airlines.


title: Flagstaff, Arizona

text: Flagstaff is fairly bike-friendly; there are bike lanes on many major streets, and the Flagstaff Urban Trails System (FUTS) includes more than 50 miles of off-street trails that wind throughout the community. In 2006 Flagstaff was designated a Bicycle-Friendly Community by the League of American Bicyclists. About nine percent of trips in Flagstaff are made by bicycle.


title: Flagstaff, Arizona

text: Electricity generation in Flagstaff is provided by Arizona Public Service, an electric utility subsidiary operated by parent company Pinnacle West. The primary generating station near Flagstaff is the coal-fired, 995-MW Cholla Power Plant, near Holbrook, which uses coal from the McKinley Mine in New Mexico. Near Page is the coal-fired, 750-MW Navajo Power Plant, supplied by an electric railroad that delivers coal from a mine on the Navajo and Hopi reservations in northern Arizona. Flagstaff is also home to Arizona's first commercial solar power generating station, which was built in 1997 and provides 87 kW of electricity. Combined with 16 other solar power locations in Arizona, the system provides over 5 MW of electricity statewide.


title: Flagstaff, Arizona

text: Drinking water in Flagstaff is produced from conventional surface water treatment at the Lake Mary Water Treatment Plant, on Upper Lake Mary, as well as from springs at the inner basin of the San Francisco Peaks. Groundwater from several water wells throughout the city and surrounding area provide additional sources of drinking water. Water and wastewater services are provided by the City of Flagstaff.


title: Flagstaff, Arizona

text: Natural gas is provided by UniSource Energy Services. CenturyLink QC is the incumbent local exchange carrier. Cable television service is offered by Suddenlink Communications.


title: Flagstaff, Arizona

text: The first hospital in the city was opened in 1936, by Charles Sechrist. The city's primary hospital is the 267-bed Flagstaff Medical Center, on the north side of downtown Flagstaff. The hospital was founded in 1936, and serves as the major regional trauma center for northern Arizona.


title: Sean Dyche

text: Sean Mark Dyche (; born 28 June 1971) is an English professional football manager and former player who was most recently the manager of Burnley.


title: Sean Dyche

text: During his playing career, Dyche played as a centre-back, making his professional debut in 1990 and representing Chesterfield – whom he captained and scored for in an FA Cup semi-final. Other teams he has played for include Bristol City, Luton Town, Millwall, Watford and Northampton Town. He was promoted with three of his six clubs. After retiring as a player in 2007, he coached at Watford, including a stint as manager between June 2011 and July 2012.


title: Sean Dyche

text: After leaving Watford, Dyche signed for Burnley in October 2012. During his time there Dyche guided the club to two promotions to the Premier League in three seasons, the latter following relegation back to the Championship at the end of 2014–15. Following the relegation of AFC Bournemouth and their manager Eddie Howe at the end of the 2019–20 season, Dyche became the longest-serving manager in the Premier League. He was sacked by Burnley in April 2022 after they had performed poorly throughout the season.


title: Sean Dyche

text: Dyche was a youth-team player at Nottingham Forest in the late 1980s, while Brian Clough was manager. When he joined Forest he was and weighed 10 stone but grew to and 12 stone after a year. He broke his leg early in his career, which Dyche claims held him back. It also left him with a permanent bend in his leg.


title: Sean Dyche

text: He left Forest in early 1990 without making a first-team appearance and signed for Chesterfield, where he later became captain. Dyche was part of the team that reached the FA Cup semi-finals in 1997. In the FA Cup semi-final against Middlesbrough he scored a penalty to put his side 2–0 up in an eventual 3–3 draw. Chesterfield lost the replay 3–0.


title: Sean Dyche

text: Dyche left Chesterfield for Bristol City in 1997, helping them win promotion to Division One in his first season. City were relegated the following season, during which Dyche spent time on loan at Luton Town. He moved to Millwall at the end of the campaign, where he won promotion to Division One in 2001 and came close to a Premier League place the following year, losing to eventual promotion winners Birmingham City in the play-offs. In 2002, he began a three-year spell at Watford where he was captain in his final season with the club.


title: Sean Dyche

text: He signed for Northampton Town in 2005, and was involved in their 2005–06 promotion from League Two. He fell out of favour after the appointment of Stuart Gray as manager and was released at the end of the 2006–07 season.


title: Sean Dyche

text: Having retired, following his release from Northampton, Dyche re-joined Watford as under-18s coach in 2007, and was promoted to assistant manager in July 2009 when Malky Mackay was appointed Watford manager. Mackay left to join Cardiff City in June 2011, and Dyche was promoted to manager. Watford finished the 2011–12 season in 11th place in the Football League Championship, the club's best finish for four years, but a change in club ownership led to his dismissal at the end of the season.


title: Sean Dyche

text: Dyche joined the England national under-21 football team as a temporary member of the backroom staff in September 2012, but the following month became manager of Burnley, succeeding Eddie Howe, who had left the club to re-join AFC Bournemouth. Dyche was named Championship manager of the month for September 2013, and led Burnley to their best start to a season since they were founded in 1882. The team broke a number of long-standing club records, and won promotion to the Premier League, after a four-year absence. Their spell in the top flight lasted only a single season, as they were relegated with two games to spare. On 5 February 2016, he signed a contract extension. He guided Burnley to the Premier League for a second time in the 2015–16 season, with promotion sealed following a 1–0 win over Queens Park Rangers at Turf Moor on 2 May.


title: Sean Dyche

text: On 23 January 2018, Dyche signed a new contract with Burnley to remain as manager until the summer of 2022. He had guided Burnley to seventh place in the Premier League at the time of signing his contract, an impressive start to their second successive top-flight season after finishing 16th the season prior. The season ended with Europa League qualification for the first time for over half a century and secured their best finish to a top flight season since a sixth-placed finish back in 1974. Following qualification for Europe, 'The Princess Royal' pub was renamed 'The Royal Dyche' in honour of the Burnley manager.


title: Sean Dyche

text: On 15 April 2022, Dyche was sacked by Burnley after being with the club for nine and a half years. At the time of his dismissal, the club was in the relegation zone, four points behind Everton, with eight games remaining. The decision to sack Dyche by the club's owners was widely criticised, with BBC writer Phil McNulty describing it as "blind panic" in their attempt to retain their Premier League status by appointing a new manager. Mike Jackson succeeded Dyche as caretaker manager for the rest of the season, with Burnley going on to be relegated after finishing in 18th on the final day of the season. On 15 June 2022, it was announced Vincent Kompany would replace Dyche as permanent manager of Burnley.


title: Sean Dyche

text: Dyche was born in Kettering, Northamptonshire. His father was a management consultant at British Steel Corporation, working in Egypt, India, and Corby. He has two brothers. Dyche and his wife Jane have two children, one of whom, Max, plays professional football for Northampton Town. Growing up, Dyche was a Liverpool supporter.


title: 2017 NHL Entry Draft

text: The 2017 NHL Entry Draft was the 55th NHL Entry Draft. The draft was held on June 23–24, 2017, at the United Center in Chicago, Illinois. The first three selections were Nico Hischier going to the New Jersey Devils, Nolan Patrick going to the Philadelphia Flyers, and Miro Heiskanen going to the Dallas Stars.


title: 2017 NHL Entry Draft

text: Ice hockey players born between January 1, 1997, and September 15, 1999, were eligible for selection in the 2017 NHL Entry Draft. Additionally, undrafted, non-North American players born in 1996 were eligible for the draft; and those players who were drafted in the 2015 NHL Entry Draft, but not signed by an NHL team and who were born after June 30, 1997, were also eligible to re-enter the draft.


title: 2017 NHL Entry Draft

text: Since the 2012–13 NHL season all teams not qualifying for the Stanley Cup playoffs have a "weighted" chance at winning the first overall selection. Beginning with the 2014–15 NHL season the NHL changed the weighting system that was used in previous years. Under the new system the odds of winning the draft lottery for the four lowest finishing teams in the league decreased, while the odds for the other non-playoff teams increased. The first three picks overall in this draft were awarded by lottery. The odds of winning the second and third draws increased on a proportional basis depending on which team won the previous draw. In the 2017 draft lottery, the expansion Vegas Golden Knights had the same odds of winning the lottery as the team that finished with the third fewest points in the 2016–17 NHL season (this ended up being the Arizona Coyotes). Vegas earned the lowest possible pick that they could receive, and selected sixth overall in the first-round and third in each subsequent round of this draft. The New Jersey Devils, Philadelphia Flyers and Dallas Stars won the draft lotteries that took place on April 29, 2017, giving them the first, second and third picks overall. New Jersey moved up four spots to earn the first selection, while Philadelphia and Dallas moved up from the thirteenth and eighth spots, respectively. In the process, the Colorado Avalanche, Vancouver Canucks, Vegas Golden Knights and Arizona Coyotes were each knocked down three places from first, second, third and fourth overall, respectively, while the Buffalo Sabres and Detroit Red Wings dropped two spots and the Florida Panthers, Los Angeles Kings, Carolina Hurricanes and Winnipeg Jets each dropped one place.


title: American cuisine

text: American cuisine consists of the cooking style and traditional dishes prepared in the United States. It has been significantly influenced by Europeans, indigenous Native Americans, Africans, Asians, Pacific Islanders, and many other cultures and traditions. Principal influences on American cuisine are Native American, British, German, Spanish, West African, Greek and Italian cuisines.


title: American cuisine

text: While some of American cuisine is fusion cuisine, many regions in the United States have a specific regional cuisine. Several are deeply rooted in ethnic heritages, such as American Chinese, Cajun, New Mexican, Louisiana Creole, Pennsylvania Dutch, Soul food, Tex-Mex, and Tlingit.


title: American cuisine

text: American cuisine saw significant expansion during the 19th and 20th centuries, primarily due to the influx of immigrants from different nations. This has allowed for the current rich diversity in food dishes throughout the country. This was driven in part by the many chefs and television personalities who contributed to the rise of the culinary arts in America.


title: American cuisine

text: Early Native Americans utilized a number of cooking methods in early American cuisine that have been blended with the methods of early Europeans to form the basis of what is now American cuisine.


title: American cuisine

text: Nearly all regions and subregions of the present day cuisine have roots in the foodways of Native Americans, who lived in tribes numbering in the thousands. Prior to 1600, native peoples lived off the land in very diverse bioregions and had done so for thousands of years, often living a nomadic life where their diet changed with the season.


title: American cuisine

text: Many practiced a form of agriculture revolving around the Three Sisters, the rotation of beans, maize, and squash as staples of their diet; in the East, this was documented as early as the 1620s in "Of Plimoth Plantation," evidenced by the pages William Bradford wrote regarding Squanto: he showed them the traditional regional method of burying a fish or eel in a mound with seeds for maize to improve the soil; this itself is also part of the widely practiced phenomenon of companion planting.


title: American cuisine

text: Other tribes across the land were practicing an iteration of using the same three staples, evidenced by 100 years of archaeological investigations in every region.


title: American cuisine

text: Wild game was equally a staple of nearly every tribe: generally speaking, deer, elk, and bison were staples as were rabbits and hare of every kind. The Cherokee of the Southern Appalachians used blowguns made of an indigenous type of bamboo to hunt squirrels.


title: American cuisine

text: Northern tribes like the Ojibwe of what is now the state of Michigan and the peoples of the Wabanaki of what is now the state of Maine would stalk and hunt moose, whereas their Southern counterparts, like the Choctaw or Catawba, hunted snapping turtles and other testudines, possums, and young alligators in the subtropical swamps of Louisiana and South Carolina.


title: American cuisine

text: Many tribes would preserve their meat in the form of pemmican, needed greatly on long journeys or to survive harsh winters.


title: American cuisine

text: As with hunted game, the biome in which one lived often dictated what was available to catch. For example, the Apache and Navajo peoples of the Southwest, whose territories each would have included swathes of New Mexico and Arizona, generally do not eat fish because in both cultures it's taboo, as well as often inconvenient.


title: American cuisine

text: The Navajo believe that fish have a part in the story of creation, the Apache were in general afraid of water since they associated it with thunder, and the arid desert climate made fish a rarity.


title: American cuisine

text: However, in the culture of the Lenape, the tribe that originally lived in New Jersey, on the Delaware River, and the area that now comprises New York City, fish and shellfish were a staple in their diet and it was such a revered part of the culture that there is a documented and still practiced harvest dance called the Fish Dance.


title: American cuisine

text: Originally it would have been done to celebrate the bringing in of fish from places like the Delaware or Raritan River or even the estuary around Manhattan Island and the completion of smoking them as a source of food for the long winter ahead.


title: American cuisine

text: Eastern tribes would have eaten cod, particularly groups that spoke the Algonquian languages of New England as far south as present day Connecticut, winter flounder and other flatfish, species of herring like the alewife, shad, Atlantic herring, and Atlantic menhaden, They also would have consumed the Atlantic sturgeon and drum.


title: American cuisine

text: In the West, Pacific several species of sturgeon, like the white sturgeon and green sturgeon, olachen and several autochthonal fish of the "Oncorhynchus" family including the rainbow trout, cutthroat trout, coho salmon, kokanee salmon, and chinook salmon. The last makes an appearance in the accounts of Lewis and Clark as being fished for in the Columbia River Basin, and this specific species is named for a family of tribes of the Pacific Northwest, indicating very strongly its important role in that specific food culture.


title: American cuisine

text: Pacific gray whales and humpbacks were hunted by American Indians off the Northwest coast, especially by the Makah, and used for their meat and oil. Catfish was also popular among native people throughout the land, over many types of terrain.


title: American cuisine

text: Crustaceans included shrimp, lobster, crayfish, and dungeness crabs in the Northwest and shrimp, lobster and blue crabs in the East. Other shellfish include abalone and geoduck on the West Coast, while on the East Coast the surf clam, quahog, and the soft-shell clam. Oysters were eaten on both shores, as were mussels and periwinkles.


title: American cuisine

text: Early American Natives used a number of cooking methods in early American Cuisine that have been blended with early European cooking methods to form the basis of American Cuisine. Grilling meats was common. Spit roasting over a pit fire was common as well. Vegetables, especially root vegetables, were often cooked directly in the ashes of the fire.


title: American cuisine

text: As early Native Americans lacked pottery that could be used directly over a fire, they developed a technique many anthropologists call "stone boiling". They heated rocks in a fire, then added the rocks to a pot filled with water until it came to a boil to cook the meat or vegetables.


title: American cuisine

text: In what is now the Southwestern United States, they also created adobe ovens, dubbed "hornos" by the Spanish, to bake products such as cornmeal bread. Other parts of America dug pit ovens, which were also used to steam foods by adding heated rocks or embers.


title: American cuisine

text: One example performed extensively by New England tribes was adding seaweed or corn husks on top of the layers of stones to steam fish and shellfish as well as vegetables.


title: American cuisine

text: A later addition was potatoes, a garden plant that came to New England by the 18th century, added while still in skin with corn while in-husk, later to be referred to as a clambake by colonists.


title: American cuisine

text: The European settlement of the Americas introduced a number of ingredients, spices, herbs, and cooking styles to the continent.


title: American cuisine

text: When European colonists came to Virginia, Pennsylvania, Massachusetts, and any of the other English colonies on the eastern seaboard of North America, their initial attempts at survival included planting crops familiar to them from back home in England. In the same way, they farmed animals for clothing and meat.


title: American cuisine

text: Through hardships and eventual establishment of trade with England, the West Indies and other regions, the colonists were able to derive a cuisine similar to what they had previously consumed in Britain and Ireland, while also introducing local animals and plants to their diet.


title: American cuisine

text: American colonists followed along the line of British cookery up until the Revolution, when a desire to distinguish themselves from Britain led Americans to create "American" styles of cookery.


title: American cuisine

text: In 1796, the first American cookbook was published, and others followed. There was a general disdain for French cuisine/French cookery, even with French Huguenot settlers in South Carolina and French-Canadian emigrants in America. One of the cookbooks that proliferated in the colonies was "The Art of Cookery Made Plain and Easy" (1747) by Hannah Glasse, who referred to "the blind folly of this age that would rather be imposed on by a French booby, than give encouragement to a good English cook!" Of the French recipes given in the text, she speaks out flagrantly against the dishes as she "... think[s] it an odd jumble of trash."


title: American cuisine

text: With the introduction of slavery, Africans were brought into the colonies. With them, came foods and ingredients such as bananas, peanuts, Sweet potato/yams, and coffee. During this era, cooking and the preparation of food was primarily done by enslaved peoples and because of this, cooking styles reminiscent of West African cuisines are still found in many dishes, especially in Southern cuisine.


title: American cuisine

text: The expulsion of the Acadians from Acadia led many of them to Louisiana, where they left a French influence in the diet of those settled in Louisiana, and among the Acadian Francophones who settled eastern Maine and parts of what is now northern Vermont at the same time they colonized New Brunswick.


title: American cuisine

text: Some of the Jews who fled from the Inquisition with other Sephardic Jews in the 15th century had previously settled in Recife, Brazil and the West Indies, where their cuisine was influenced by new local ingredients like molasses, rum, sugar, vanilla, chocolate, peppers, corn, tomatoes, kidney beans, string beans and turkey.


title: American cuisine

text: In 1654, twenty three Sephardic Jews arrived in New Amsterdam bringing this cuisine with them to the early colonial United States. Early American Jewish cuisine was heavily influenced by this branch of Sephardic cuisine. Many of the recipes were bound up in observance of traditional holidays and remained true to their origins. These included dishes such as stew and fish fried in olive oil, beef and bean stews, almond puddings, and egg custards.


title: American cuisine

text: The first kosher cookbook in America was the "Jewish Cookery Book" by Esther Levy, published in 1871 in Philadelphia and includes many of the traditional recipes.


title: American cuisine

text: The American colonial diet varied depending on the settled region in which someone lived. Local cuisine patterns had established by the mid-18th century. The New England colonies were extremely similar in their dietary habits to those that many of them had brought from England.


title: American cuisine

text: A striking difference for the colonists in New England compared to other regions was seasonality. While in the southern colonies, they could farm almost year-round, in the northern colonies, the growing seasons were very restricted. In addition, northern colonists' close proximity to the ocean gave them a bounty of fresh fish to add to their diet.


title: American cuisine

text: Wheat, the grain used to bake bread back in England, was almost impossible to grow, and imports of wheat were far from cost productive. Substitutes in cases such as this included cornmeal. The Johnnycake was a poor substitute to some for wheaten bread, but acceptance by both the northern and southern colonies seems evident.


title: American cuisine

text: As many of the New Englanders were originally from England, game hunting was useful when they immigrated to the New World. Many of the northern colonists depended upon their ability to hunt, or upon others from whom they could purchase game. Hunting was the preferred method of protein acquisition, as opposed to animal husbandry, which required much more work to defend the kept animals against raids.


title: American cuisine

text: Commonly hunted game included deer, bear, buffalo, and wild turkey. The larger muscles of the animals were roasted and served with currant sauce, while the other smaller portions went into soups, stews, sausages, pies, and pastries. In addition to game, colonists' protein intake was supplemented by mutton.


title: American cuisine

text: The Spanish in Florida originally introduced sheep to the New World, but this development never quite reached the North, and there they were introduced by the Dutch and English. The keeping of sheep was a result of the English non-practice of animal husbandry. The animals provided wool when young and mutton upon maturity after wool production was no longer desirable. The forage-based diet for sheep that prevailed in the Colonies produced a characteristically strong, gamy flavor and a tougher consistency, which required aging and slow cooking to tenderize.


title: American cuisine

text: Fats and oils made from animals served to cook many colonial foods. Many homes had a sack made of deerskin filled with bear oil for cooking, while solidified bear fat resembled shortening.


title: American cuisine

text: Rendered pork fat made the most popular cooking medium, especially from the cooking of bacon. Pork fat was used more often in the southern colonies than the northern colonies as the Spanish introduced pigs earlier to the South. The colonists enjoyed butter in cooking as well, but it was rare prior to the American Revolution, as cattle were not yet plentiful.


title: American cuisine

text: Prior to the Revolution, New Englanders consumed large quantities of rum and beer, as maritime trade provided them relatively easy access to the goods needed to produce these items. Rum was the distilled spirit of choice, as the main ingredient, molasses, was readily available from trade with the West Indies.


title: American cuisine

text: Further into the interior, however, one would often find colonists consuming whiskey, as they did not have similar access to sugar cane. They did have ready access to corn and rye, which they used to produce their whiskey.


title: American cuisine

text: Until the Revolution, many considered whiskey to be a coarse alcohol unfit for human consumption, as many believed that it caused the poor to become raucous and unkempt drunkards. In addition to these alcohol-based products produced in America, imports were seen on merchant shelves, including wine and brandy.


title: American cuisine

text: In comparison to the northern colonies, the southern colonies were quite diverse in their agricultural diet. The uplands of the Piedmont and the coastal lowlands made up the two main parts of the southern colonies.


title: American cuisine

text: The diet of the uplands often included wild game, cabbage, string beans, corn, squashes and white potatoes. People had biscuits as part of their breakfast, along with healthy portions of pork. The lowlands of Louisiana included a varied diet heavily influenced by the French, Spanish, Acadians, Germans, Native Americans, Africans and Caribbeans. Rice played a large part of the diet in Louisiana. In addition, unlike the uplands, the lowlands subsistence of protein came mostly from coastal seafood. Much of the diet involved the use of peppers, as it still does to this day.


title: American cuisine

text: During the 18th and 19th centuries, Americans developed many new foods. Some, such as Rocky Mountain oysters, stayed regional; some spread throughout the nation but with little international appeal, such as peanut butter (a core ingredient of the peanut butter and jelly sandwich); and some spread throughout the world, such as popcorn, cola, fried chicken, cornbread, unleavened muffins such as the poppyseed muffin, and brownies.


title: American cuisine

text: During the 1800s, American farms were mostly self-sufficient, but certain staples like salt, coffee, sugar, and baking soda would be purchased at the town general store. If the family didn't grow wheat, then flour would also be purchased.


title: American cuisine

text: Another luxury was canned salmon, which was sometimes eaten for Sunday dinner. Items purchased at the general store would be paid for with eggs, butter or some other food from the farm.


title: American cuisine

text: Women were responsible for much of the processing of food like straining fresh milk, churning butter, making molasses from sorghum, grinding corn into cornmeal or cleaning whole chickens.


title: American cuisine

text: Fresh picked apples were pressed into cider, which could be fermented to make apple cider vinegar. Fruits and vegetables were preserved by various means like canning, drying or pickling.


title: American cuisine

text: One contemporary writer from Michigan described October as cider season, when apple butter would be made. Her writings mention johnnycakes, and, as winter fare, buckwheat cakes.


title: American cuisine

text: Typical farmhouse fare included fried chicken, simmered green beans, boiled corn, chicken and dumplings, fried ham, boiled beans and beets, stewed tomatoes, potatoes, and coleslaw made of shredded cabbage. "Pon haus", similar to the scrapple of the Pennsylvania Dutch, was a typical breakfast dish among the Germans who had settled Indiana in the 19th century.


title: American cuisine

text: Pork scraps and corn meal were cooked into a thick porridge and molded in loaf pans. Once solidified, the mixture would be cut and fried. During the fall months, pork might be replaced with fried apples or potatoes. It was served with buttered biscuits, jam, jelly, milk gravy or sorghum syrup. Fruit butter might be made from apples, plums or peaches to accompany the meal.


title: American cuisine

text: Pork was a staple of the rural diet through the Southern and Midwestern United States. Lard was used for baking, frying and even as a seasoning.


title: American cuisine

text: The cookware of the period was made of cast iron and these were thoroughly seasoned with pork fat. Fried salt pork with gravy was an indulgent fat-laden dish often served with a side of boiled potatoes. In the Appalachian region a dish called "killed lettuce" was made with pokeweed, dandelion and assorted wild greens that were drizzled with hot bacon grease until wilted or "killed".


title: American cuisine

text: Pie could be served up to three times a day and many varieties were prepared depending on the season. During the spring months, pies would be made of rhubarb and strawberry; in summer peach, cherry, blackberry, blueberry, elderberry and grape; and in fall apple.


title: American cuisine

text: The staples of the urban diet were bread, dairy and canned goods. Dinner might be tomato bisque from a can topped with cream or a salad made of canned string beans and mayonnaise. Many preferred to purchase food at delicatessens, rather than attempt to prepare meals in the cramped kitchenettes.


title: American cuisine

text: German delicatessens in cities like New York and Milwaukee sold imported cold cuts, potato salads, "schmierkase", "wienerwurst", North Sea herring, assorted pickles (pickled cucumber) and other prepared foods.


title: American cuisine

text: Jewish immigrants from Germany soon followed suit, replacing pork dishes with corned beef (salt-cured beef) and pastrami. Ice cream soda was served at soda fountains, along with various other early "soda water" recipes like the Garden Sass Sundae (rhubarb) or the Oh-Oh-Cindy Sundae (strawberry ice cream topped with chocolate syrup, chopped nuts, whipped cream and candied cherries).


title: American cuisine

text: During that same time frame, grain-feeding of cattle during low pasture months made milk increasingly available year-round. The invention of milking machines lowered production costs. Pasteurization, homogenization, evaporation, condensation, and refrigeration along with glass milk bottles, wax-paper cartons, and then plastic bottles made milk increasingly available and safe for urban consumers.


title: American cuisine

text: Milk became a staple food item and an increasingly important ingredient in American cuisine. Examples include the root beer float and the milkshake.


title: American cuisine

text: Major railroads featured upscale cuisine in their dining cars. Restaurant chains emerged with standardized decor and menus, including the Fred Harvey restaurants along the route of the Santa Fe Railroad in the Southwest.


title: American cuisine

text: Fast-food restaurants with standardized product and franchised service models began to appear and spread with the development of the highway system. White Castle (1916) was one of the first examples. Franchising was introduced in 1921 by A&W Root Beer. The McDonald brothers created their "Speedee Service System" in 1948. Other examples include Burger King, KFC, Wendy's, Pizza Hut, Little Caesars, Domino's Pizza and Papa John's Pizza.


title: American cuisine

text: At the universities, nutritionists and home economists taught a new scientific approach to food. In the early 1900s muckraking journalists raised public concern about the wholesomeness of industrialized food products that contained various preservatives and adulterants of unknown safety.


title: American cuisine

text: From 1902 to 1912 Harvey Washington Wiley, a chemist at the U.S. Department of Agriculture, supervised "hygienic table trials" to test the safety of food additives and preservatives. His work contributed to the enactment of the Pure Food and Drug Act of 1906. He became the first commissioner of the FDA and later led the laboratories of "Good Housekeeping" Magazine.


title: American cuisine

text: During World War I the Progressives' moral advice about food conservation was emphasized in large-scale state and federal programs designed to educate housewives. Large-scale foreign aid during and after the war brought American standards to Europe.


title: American cuisine

text: From 1912 to the end of the 1930s researchers discovered and popularized the role of various vitamins and minerals in human health. Starting with iodized salt in 1924, commercially distributed food began to be fortified with vitamins and minerals. In 1932, milk began to be fortified with viosterol, a purified vitamin D2 product. Synthetic thiamin (vitamin B1) first became available after 1936 and bakers began voluntarily enriching bread with high-vitamin yeast or synthetic vitamins in the late 1930s.


title: American cuisine

text: The Food and Nutrition Board of the National Academy of Science established the first set of "Recommended Dietary Allowances" in 1941. In 1943, the US War Foods Administration issued the War Food Order No. 1, which made enriched bread the temporary law of the land.


title: American cuisine

text: In 1945 George Stigler published an article on "The cost of subsistence" which described the so-called Stigler diet, his solution to the problem of providing a diet that met the RDA at a minimum cost.


title: American cuisine

text: The logistical requirements of the US military during WW2 and the Korean War spurred the development and growth of the processed foods industry in the US. These wars encouraged production of shelf-stable ingredients processed on a vast industrial scale. Examples include powdered milk, powdered eggs, potato flakes, and frozen concentrated orange juice.


title: American cuisine

text: After the war, low-cost, highly processed foods became one of the foundational elements of an era of mass prosperity. Many companies in the American food industry developed new products requiring minimal preparation, such as frozen entrees. One such example is the TV dinner in which a multi-course meal was assembled in aluminum packaging in a food factory and flash frozen, then reheated at home in a thermal oven to be served while watching TV. Convenience foods of the era were designed to simplify home preparation.


title: American cuisine

text: One example is macaroni & cheese created using a powdered artificial cheese product that is reconstituted at home with fresh milk. Newspapers and magazines ran recipe columns, aided by research from corporate kitchens, which were major food manufacturers like General Mills, Campbell's, and Kraft Foods. For example, the General Mills "Betty Crocker's Cookbook", first published in 1950, was a popular book in American homes.


title: American cuisine

text: Highly processed foods of the mid-20th century included novelty elements like multi-colored Jell-O using various chemical food colorings, prepared breakfast cereals marketed to children with large amounts of sugar and artificial colors (e.g. Froot Loops). Fruit-flavored punches made with artificial fruit flavorings (e.g. Tang, Hi-C). Mid-20th-century foods also added novelty packaging elements like spray cheese in an aerosol can, pimento-stuffed olives, and drink pouches.


title: American cuisine

text: The development of the microwave oven resulted in the creation of industrial food products and packaging intended to take advantage of the opportunities and overcome the unique challenges of that technology. Microwave popcorn is an example of such a product.


title: American cuisine

text: Throughout the second half of the 20th century the US commercial food system has become increasingly dependent on subsidized maize (corn) production to provide feed for livestock and ingredients for human foods such as high-fructose corn syrup. It is estimated that the typical American gets 70 percent of their carbon intake from maize (corn) sources.


title: American cuisine

text: The last half of the 20th century saw the development of controversial technological innovations intended to lower the cost of, improve the quality of, or increase the safety of commercial food including: food irradiation, genetically modified organisms, livestock treated with antibiotics/hormones, and concentrated animal feeding operations. Activists have raised concerns about the wholesomeness, safety, or humaneness of these innovations and recommend alternatives such as organic produce, veganism/vegetarianism, and locavore diets.


title: American cuisine

text: One signature characteristic of American cooking is the fusion of multiple ethnic or regional approaches into completely new cooking styles. For example, spaghetti is Italian, while hot dogs are German; a popular meal, especially among young children, is spaghetti containing slices of hot dogs. Since the 1960s, Asian cooking has played a particularly large role in American fusion cuisine.


title: American cuisine

text: Some dishes that are typically considered American have their origins in other countries. American cooks and chefs have substantially altered these dishes over the years, to the degree that the dishes now enjoyed around the world are considered to be American. Hot dogs and hamburgers are both based on traditional German dishes, but in their modern popular form they can be reasonably considered American dishes.


title: American cuisine

text: Pizza is based on the traditional Italian dish, brought by Italian immigrants to the United States, but varies highly in style based on the region of development since its arrival. For example, Chicago style has focus on a thicker, taller crust, whereas a "New York Slice" is known to have a much thinner crust which can be folded. These different types of pizza can be advertised throughout the country and are generally recognizable and well-known, with some restaurants going so far as to import New York tap water from a thousand or more miles away to recreate the signature style in other regions.


title: American cuisine

text: Some dishes that Americans think of as being of "foreign" in origin and/or associated with a particular immigrant group were in fact invented in America and customized to American tastes. For example General Tso's chicken was invented by Chinese or Taiwanese chefs working in New York in the early 1970s. The dish is unknown in China, except for a distant resemblance to a much spicier dish from Hong Kong said to have influenced the American version. The fortune cookie was likewise invented in California in the early 1900s and is known in Asia only as an American style food.


title: American cuisine

text: A wave of celebrity chefs began with Julia Child and Graham Kerr in the 1970s, with many more following after the rise of cable channels like Food Network. By the beginning of the 21st century, regional variations in consumption of meat began to reduce, as more meat was consumed overall. Saying they eat too much protein, the "2015–2020 Dietary Guidelines for Americans" asked men and teenage boys to increase their consumption of underconsumed foods such as vegetables.


title: American cuisine

text: During the 1980s, upscale restaurants introduced a mixing of cuisines that contain Americanized styles of cooking with foreign elements commonly referred as New American cuisine, a type of fusion cuisine combining flavors from the melting pot of traditional American cooking techniques with those from other cultures, sometimes adding molecular gastronomy components.


title: American cuisine

text: In the 21st century, more people in America were eating vegan and vegetarian meals and more restaurants were serving them.


title: American cuisine

text: In the present day, the modern cuisine of the United States is very regional in nature. Excluding Alaska and Hawaii, the terrain spans from east to west and more than from north to south.


title: American cuisine

text: New England cuisine traces its roots to English cuisine and the Native American cuisine of the Abenaki, Narragansett, Niantic, Wabanaki, Wampanoag, and other native peoples. It also includes influences from French, Italian, and Portuguese cuisine, among others. It is characterized by extensive use of potatoes, beans, dairy products and seafood. Corn, historically the main crop grown by Native American tribes in New England, continues to be grown in all New England states. It is traditionally used in hasty pudding, cornbread and corn chowder. Three prominent foodstuffs native to New England are maple syrup, cranberries and blueberries. Maine is the only state with a commercial wild blueberry industry, with 105 million pounds harvested in 2021.


title: American cuisine

text: Initial European colonists came from East Anglia in England. East Anglian cookery included dishes like suet puddings, soda breads, and a few shellfish delicacies, and would have been quite simple in contrast to the dishes prepared in contemporary London. Most of this cuisine was one-pot cookery, which developed into such dishes as succotash, chowder, baked beans, and others.


title: American cuisine

text: The most popular starches in New England cuisine include potatoes and cornmeal, and a few native breads like Anadama bread, johnnycakes, bulkie rolls, Parker House rolls, popovers, ployes, and New England brown bread. Because of the influence of New Englander health reformers, the most well known of whom is Sylvester Graham, this region is fairly conservative with its spices, but typical spices include nutmeg, ginger, cinnamon, cloves, and allspice, especially in desserts, and for savory foods, thyme, black pepper, sea salt, and sage. Typical condiments include maple syrup, grown from the native sugar maple, molasses, and cranberry sauce.


title: American cuisine

text: The fruits of the region include the "Vitis labrusca" grapes used in grape juice made by companies such as Welch's, along with jelly, Kosher wine by companies like Mogen David and Manischewitz along with other wineries that make higher quality wines. Though not anywhere near as productive a region as the top three apple-producing regions, apples have been a staple of New England foodways since at least the 1640s, and it is here that a very high amount of heirloom varieties are found, many of them gaining renewed interest as part of locavore movements and the re-emergence of cider as a beverage of choice. Apples from New England would include varieties imported from their earliest in Europe and a few natives, like Baldwin, Lady, Mother, Pomme Grise, Porter, Roxbury Russet, Rhode Island Greening, Sops of Wine, Hightop Sweet, Peck's Pleasant, Titus Pippin, Westfield-Seek-No-Further, and Duchess of Oldenburg. Beach plums a small native species with fruits the size of a pinball, are sought after in summer to make into a jam. Cranberries are another fruit indigenous to the region, often collected in autumn in huge flooded bogs. Thereafter they are juiced so they can be drunk fresh for breakfast, or dried and incorporated into salads and quickbreads.


title: American cuisine

text: Winter squashes like pumpkin and butternut squashes have been a staple for generations owing to their ability to keep for long periods over icy New England winters and being an excellent source of beta carotene; in summer, they are replaced with pattypan and zucchini, the latter brought to the region by immigrants from Southern Italy a century ago. Blueberries are a very common summertime treat owing to them being an important crop, and find their way into muffins, pies and pancakes.


title: American cuisine

text: Historically New England and the other original 13 colonies were major producers of hard cider and the only reason why this changed were that immigrants from Western and Central Europe preferred beer, especially lagers, to apple based alcohol. In more recent years cider has made a roaring comeback nationwide, with New England being the first to break out of the box and with many pomologists scouring the woods for abandoned apple trees and heirloom varieties to add to the cider press. Angry Orchard is a local commercial brand that began in New Hampshire but has since skyrocketed in sales, with other large marques following suit around the land.


title: American cuisine

text: Typical favorite desserts are quite diverse, and encompass hasty pudding, blueberry pie, whoopie pies, Boston cream pie, pumpkin pie, Joe Frogger cookies, hand-crafted ice cream, Hermit cookies, and the chocolate chip cookie, invented in Massachusetts in the 1930s.


title: American cuisine

text: New England is noted for having a heavy emphasis on seafood, a legacy inherited from coastal tribes like the Wampanoag and Narragansett, who equally used the rich fishing banks offshore for sustenance. Favorite fish include cod, salmon, winter flounder, haddock, striped bass, pollock, hake, bluefish, and, in southern New England, tautog. All of these are prepared numerous ways, such as frying cod for fish fingers, grilling bluefish over hot coals for summertime, smoking salmon or serving a whole poached one chilled for feasts with a dill sauce, or, on cold winter nights, serving haddock baked in casserole dish with a creamy sauce and crumbled breadcrumbs as a top so it forms a crust. Clam cakes, a savory fritter based on chopped clams, are a specialty of Rhode Island. Also, a hard shell clam is unique to Rhode Island called the Quahoag which is used in clear chowders. Farther inland, brook trout, largemouth bass, and herring are sought after, especially in the rivers and icy finger lakes in upper New England where New Englanders will fly fish for them in summertime.


title: American cuisine

text: Meat is present though not as prominent, and typically is either stewed in dishes like Yankee pot roast and New England boiled dinner or braised, as in a picnic ham; these dishes suit the weather better as summers are humid and hot but winters are raw and cold, getting below 0 °C for most of the winter and only just above it by March. The roasting of whole turkeys began here as a centerpiece for large American banquets, and like all other East Coast tribes, the Native American tribes of New England prized wild turkeys as a source of sustenance and later Anglophone settlers were enamored of cooking them using methods they knew from Europe: often that meant trussing the bird and spinning it on a string or spit roasting. Today turkey meat is a key ingredient in soups, and also a favorite in several sandwiches like the Pilgrim. For lunch, hot roast beef is sometimes chopped finely into small pieces and put on a roll with salami and American or provolone cheese to make a steak bomb. Bacon is often maple cured, and often bacon or salt pork drippings are an ingredient in corn chowder, a cousin of the clam chowder. Veal consumption was prevalent in the North Atlantic States prior to World War II.


title: American cuisine

text: A variety of "linguiça" is favored as a breakfast food, introduced by Portuguese fishermen and Brazilian immigrants. Dairy farming and its resultant products figure strongly on the ingredient list, and homemade ice cream is a summertime staple of the region: it was a small seasonal roadside stand in Vermont that eventually became the internationally famous Ben and Jerry's ice cream. Vermont is known for producing farmhouse style cheeses, especially a type of cheddar. The recipe goes all the way back to colonial times when English settlers brought the recipe with them from England and found the rocky landscape eminently suitable to making the cheese. Today Vermont has more artisanal cheese makers per capita than any other state, and diversity is such that interest in goat's milk cheeses has become prominent.


title: American cuisine

text: Crustaceans and mollusks are also an essential ingredient in the regional cookery. Maine and Massachusetts, in more recent years, have taken to harvesting peekytoe crab and Jonah crab and making crab bisques, based on cream with 35% milkfat, and crabcakes out of them: often these were overlooked as bycatch of lobster pots by fishermen of the region, but in the past 30 years their popularity has firmly established them as a staple. They even appear on the menu as far south as to be out of region in New York, where they are sold to four star restaurants in the form of cocktail claws. Whelks are eaten in salad, and lobster, which is indigenous to the coastal waters of the region and are a feature of many dishes, baked, boiled, roasted, and steamed, or simply eaten as a sandwich, chilled with mayonnaise and chopped celery in Maine and Massachusetts, or slathered with melted butter on Long Island and in Connecticut. Shellfish of all sorts are part of the diet, and shellfish of the coastal regions include little neck clams, sea scallops, blue mussels, oysters, soft shell clams, and razor shell clams. Much of this shellfish contributes to New England tradition, the clambake. The clambake as known today is a colonial interpretation of an American Indian tradition.


title: American cuisine

text: In summer, oysters and clams are dipped in batter and fried, often served in a basket with french fries, or commonly on a wheaten bun as a clam roll. Oysters are otherwise eaten chilled on a bed of crushed ice on the half shell with mignonette sauce, and are often branded on where they were harvested. Large quahogs are stuffed with breadcrumbs and seasoning and baked in their shells, and smaller ones often find their way into clam chowder. Other preparations include clams casino, clams on the half shell served stuffed with herbs like oregano and streaky bacon.


title: American cuisine

text: Southern New England, particularly along the coast, shares many specialties with the Mid-Atlantic, including especially dishes from Jewish and Italian-American cuisine. Coastal Connecticut is known for distinctive kinds of pizza, locally called apizza (pronounced locally as "abeetz"), differing in texture (thin and slightly blackened) and toppings (such as clams) from pizza further south in the so-called pizza belt, which stretches from New Haven, Connecticut southward through New York, New Jersey, and into Maryland.


title: American cuisine

text: The mid-Atlantic states comprise the states of New York, New Jersey, Delaware, Pennsylvania, and Northern Maryland. The oldest major settlement in this area of the country is found in the most populous city in the nation, New York, founded in 1625 by the Dutch. Today, it is a major cultural capital of the United States.


title: American cuisine

text: The influences on cuisine in this region are extremely eclectic owing to the fact that it has been and continues to be a gateway for international culture as well as a gateway for new immigrants. Going back to colonial times, each new group has left their mark on homegrown cuisine and in turn the cities in this region disperse trends to the wider United States. In addition, cities like New York and Philadelphia have had the past influence of Dutch, Italian, German, Irish, British, and Jewish cuisines, and that continues to this day. Baltimore has become the crossroads between North and South, a distinction it has held since the end of the Civil War.


title: American cuisine

text: A global power city, New York is well known for its diverse and cosmopolitan dining scene. Its restaurants compete fiercely for good reviews in the Food and Dining section of "The New York Times", online guides, and Zagat's, the last of which is widely considered the premier American dining guide, published yearly and headquartered in New York.


title: American cuisine

text: Many of the more complicated dishes with rich ingredients like Lobster Newberg, waldorf salad, vichyssoise, eggs benedict, and the New York strip steak were born out of a need to entertain and impress the well-to-do in expensive bygone restaurants like Delmonico's and still standing establishments like the Waldorf-Astoria Hotel. Modern commercial American cream cheese was developed in 1872.


title: American cuisine

text: Since the first reference to an alcoholic mixed drink called a cocktail comes from New York State in 1803, it is not a surprise that there have been many cocktails invented in New York and the surrounding environs. Even today New York bars are noted for being highly influential in making national trends. Cosmopolitans, Long Island iced teas, Manhattans, Rob Roys, Tom Collins, Aviations, and Greyhounds were all invented in New York bars, and the gin martini was popularized in New York in speakeasies during the 1920s, as evidenced by its appearance in the works of New Yorker and American writer F. Scott Fitzgerald. Like its neighbor Philadelphia, many rare and unusual liquors and liqueurs often find their way into a mixologist's cupboard or restaurant wine list.


title: American cuisine

text: New York State is the third most productive area in the country for wine grapes, just behind California and Washington. It has AVA's near the Finger Lakes, the Catskills, and Long Island, and in the Hudson Valley has the second-most productive area in the country for growing apples, making it a center for hard cider production, just like New England. Pennsylvania has been growing rye since Germans began to emigrate to the area at the end of the 17th century and required a grain they knew from Germany. Therefore, overall it is not unusual to find New York grown Gewürtztraminer and Riesling, Pennsylvania rye whiskey, or marques of locally produced ciders like Original Sin on the same menu.


title: American cuisine

text: Since their formative years, New York, Philadelphia, and Baltimore have welcomed immigrants of every kind to their shores, and all three have been an important gateway through which new citizens to the general United States arrive. Traditionally natives have eaten cheek to jowl with newcomers for centuries as the newcomers would open new restaurants and small businesses and all the different groups would interact.


title: American cuisine

text: Even in colonial days this region was a very diverse mosaic of peoples, as settlers from Switzerland, Wales, England, Ulster, Wallonia, Holland, Gelderland, the British Channel Islands, and Sweden sought their fortune in this region. This is very evident in many signature dishes and local foods, all of which have evolved to become American dishes in their own right.


title: American cuisine

text: The original Dutch settlers of New York brought recipes they knew and understood from the Netherlands and their mark on local cuisine is still apparent today: in many quarters of New York their version of apple pie with a streusel top is still baked. In the colony of New Amsterdam, their predilection for waffles in time evolved into the American national recipe and forms part of a New York brunch. They also made coleslaw, originally a Dutch salad, but today accented with the later 18th-century introduction of mayonnaise.


title: American cuisine

text: The doughnut began its life originally as a New York pastry that arrived in the 18th century as the Dutch "olykoek", with later additions from other nations of Europe like the Italian "zeppole", the Jewish/Polish "pączki", and the German "Berliner" arriving in the 19th century to complete the variety found in modern doughnuts today.


title: American cuisine

text: Crab cakes were once a kind of English "croquette", but over time as spices have been added they and the Maryland crab feast became two of Baltimore's signature dishes. Fishing for blue crab is a favorite summer pastime in the waters off Maryland, New Jersey, and Delaware where they may grace the table at summer picnics.


title: American cuisine

text: Other mainstays of the region have been present since the early years of American history, like oysters from Cape May, the Chesapeake Bay, and Long Island, and lobster and tuna from the coastal waters found in New York and New Jersey. Philadelphia Pepper Pot, a tripe stew, was originally a British dish but today is a classic of home cooking in Pennsylvania alongside bookbinder soup, a type of turtle soup.


title: American cuisine

text: In the winter, New York pushcarts sell roasted chestnuts, a delicacy dating back to English Christmas traditions, and it was in New York and Pennsylvania that the earliest Christmas cookies were introduced: Germans introduced crunchy molasses-based gingerbread and sugar cookies in Pennsylvania, and the Dutch introduced cinnamon-based cookies, all of which have become part of the traditional Christmas meal.


title: American cuisine

text: Scrapple was originally a type of savory pudding that early Pennsylvania Germans made to preserve the offal of a pig slaughter. The Philadelphia soft pretzel was originally brought to Eastern Pennsylvania in the early 18th century, and later, 19th-century immigrants sold them to the masses from pushcarts to make them the city's best-known bread product, having evolved into its own unique recipe.


title: American cuisine

text: After the 1820s, new groups began to arrive and the character of the region began to change. There had been some Irish from Ulster prior to 1820, however largely they had been Protestants with somewhat different culture and (often) a different language than the explosion of emigrants that came to Castle Garden and Locust Point in Baltimore in their masses starting in the 1840s.


title: American cuisine

text: The Irish arrived in America in a rather woeful state, as Ireland at the time was often plagued by some of the worst poverty in Europe and often heavy disenfranchisement among the masses. Many of them arrived barely alive having ridden coffin ships to the New World, very sick with typhus and gaunt from prolonged starvation.


title: American cuisine

text: In addition, they were the first to face challenges other groups did not have: they were the first large wave of Catholics. They faced prejudice for their faith and the cities of Philadelphia, New York, and Baltimore were not always set up for their needs.


title: American cuisine

text: For example, Catholic bishops in the U.S. mandated until the 1960s that all Catholics were forbidden from eating red meat on Fridays and during Lent, and attending Mass sometimes conflicted with work as produce and meat markets would be open on high holy days; this was difficult for Irishmen supporting families since many worked as laborers.


title: American cuisine

text: Unsurprisingly, many Irishmen also found their fortunes working as longshoremen, which would have given their families access to fish and shellfish whenever a fisherman made berth, which was frequent on the busy docks of Baltimore and New York.


title: American cuisine

text: Though there had been some activity in Baltimore in founding a see earlier by the Carrolls, the Irish were the first major wave of Catholic worship in this region, and that meant bishops and cardinals sending away to Europe for wine. Wine, with water, is consecrated as part of the Catholic Mass.


title: American cuisine

text: Taverns had existed prior to their emigration to America in the region, though the Irish brought their particular brand of pub culture and founded some of the first saloons and bars that served Dublin style stout and red ale; they brought with them the knowledge of single-malt style whiskey and sold it.


title: American cuisine

text: The Irish were the first immigrant group to arrive in this region in massive millions, and these immigrants also founded some of the earliest saloons and bars in this region, of which McSorley's is a still operating example.


title: American cuisine

text: It was also in this region that the Irish introduced something that today is a very important festival in American culture that involves a large amount of food, drink, and merry making: Halloween. In England and Wales, where prior immigrants had come from, the feast of All Hallows Eve had died out in the Reformation, dismissed as superstition and excess having nothing to do with the Bible and often replaced with the festival of Guy Fawkes Night. Other immigrant groups like the Germans preferred to celebrate October 31 as Reformation Day, and after the American Revolution all of the above were less and less eager to celebrate the legacy of an English festival given they had fought against Great Britain for their independence.


title: American cuisine

text: The Catholicism of the Irish demanded attendance at church on November 1 and charity and deeds, not just faith, as a cornerstone of dogma, and many of their older traditions survived the Reformation and traveled with them. Naturally, they went door-to-door to collect victuals for masked parties as well as gave them out, like nuts to roast on the fire, whiskey, beer, or cider, and barmbracks; they also bobbed for apples and made dumb cakes. Later in the century they were joined by Scots going guising, children going door-to-door to ask for sweets and treats in costume.


title: American cuisine

text: From the Mid-Atlantic this trend spread to be nationwide and evolved into American children trick-or-treating on October 31 wearing costumes and their older counterparts having wild costume parties with various foods and drinks such as caramel apples, candy apples, dirt cakes, punch, cocktails, cider (both alcoholic and non,) pumpkin pie, candy corn, chocolate turtles, peanut brittle, taffy, tipsy cake, and copious buckets full of candy; children carving jack-o-lanterns and eating squash derived foods derive from Halloween's heritage as a harvest festival and from Irish and Scottish traditions of carving turnips and eating root vegetables at this time of year.


title: American cuisine

text: Bobbing for apples has survived to the present day as a Halloween party classic game, as has a variation on the parlor game of trying to grab an apple hanging from the ceiling blindfolded: it has evolved into trying to catch a donut in one's teeth.


title: American cuisine

text: Immigrants from Southern Europe, namely Sicily, Campania, Lazio, and Calabria, appeared between 1880 and 1960 in New York, New Jersey, Pennsylvania, and Eastern Maryland hoping to escape the extreme poverty and corruption endemic to Italy.


title: American cuisine

text: Typically none of them spoke English, but rather dialects of Italian and had a culture that was more closely tied to the village they were born in than the high culture only accessible to those who could afford it at this time; many could not read or write in any language.


title: American cuisine

text: They were employed in manual labor or factory work but it is because of them that dishes like spaghetti with meatballs, New York-style pizza, calzones, and baked ziti exist, and Americans of today are very familiar with semolina based pasta noodles.


title: American cuisine

text: Their native cuisine had less of an emphasis on meat, as evidenced by dishes they introduced like pasta e fagioli and minestrone, but the dishes they created in America often piled it on as a sign of wealth and newfound prosperity since for the first time even cheap cuts of it were affordable. The American recipe for lasagna is proof of this, as mostly it is derived from the Neapolitan version of the dish with large amounts of meat and cheese.


title: American cuisine

text: New York-style hot dogs came about with German-speaking emigrants from Austria and Germany, particularly with the frankfurter sausage and the smaller wiener sausage; Jews would also contribute here by introducing the kosher version of these sausages, made of beef rather than pork. Today, the New York-style hot dog with sauerkraut, mustard, and the optional cucumber pickle relish is such a part of the local fabric, that it is one of the favorite comestibles of New York and both the pork and the beef versions are beloved. Hot dogs are a typical street food sold year round in all but the most inclement weather from thousands of pushcarts.


title: American cuisine

text: As with all other stadiums in Major League Baseball they are an essential for New York Yankees and the New York Mets games though it is the local style of preparation that predominates without exception.


title: American cuisine

text: Hot dogs are also the focus of a televised eating contest on the Fourth of July in Coney Island, at Nathan's Famous, one of the earliest hot dog stands opened in the United States in 1916 by Nathan Handwerker. Handwerker was a Jewish man who emigrated from what is now Ukraine in 1912 and whose influence is felt today around the world.


title: American cuisine

text: Coney Island is most famous for being a traditional boardwalk amusement park and the site of the world's first rollercoaster, a precursor of modern theme parks. Hot dogs are a staple of amusement parks 100 years later.


title: American cuisine

text: A summertime treat, Italian ice, began its life as a sweeter adaptation of the Sicilian granita that was strictly lemon-flavored and brought to New York and Philadelphia. Its Hispanic counterpart, "piragua", is a common shaved-ice treat brought to New York by Puerto Ricans in the 1930s. Unlike the original dish which included flavors like tamarind, mango, coconut, "piragua" is evolving to include flavors like grape and cherry, fruits which are impossible to grow in the tropical Puerto Rican climate and get exported back to the island from New York.


title: American cuisine

text: Taylor Ham, a meat delicacy of New Jersey, first appeared around the time of the Civil War and today is often served for breakfast with eggs and cheese on a kaiser roll, a variant of a roll brought to the area by Austrians in the second half of the 19th century, now commonly used for sandwiches at lunchtime, often topped with poppyseeds. This breakfast meat is generally known as pork roll in southern New Jersey and Philadelphia, and Taylor Ham in northern New Jersey.


title: American cuisine

text: Other dishes came about during the early 20th century and have much to do with delicatessen fare, set up largely by Jewish immigrants from Eastern Europe who came to America incredibly poor, often illiterate in any other language but Yiddish, and often banished from mainstream society in their place of origin for centuries. Most often they were completely unable to partake in the outdoor food markets that the general population utilized as most of the food for sale was not kosher.


title: American cuisine

text: The influence of European Jewry before their destruction in the Holocaust on modern mid-Atlantic cooking remains strong and reinforced by their many descendants in the region. These currently form the largest concentration of Jews outside Tel Aviv and very integrated into the local mainstream of New York in particular.


title: American cuisine

text: American-style pickles, now a common addition to hamburgers and sandwiches, were brought by Polish Jews, and Austro-Hungarian Jews brought a recipe for almond horns that now is a common regional cookie, diverting from the original recipe in dipping the ends in dark chocolate.


title: American cuisine

text: New York-style cheesecake has copious amounts of cream and eggs because animal rennet is not kosher and so could not be sold to a large number of the deli's clientele.


title: American cuisine

text: New York inherited its bagels and bialys from Jews, as well as Challah bread. Pastrami first entered the country via Romanian Jews, and is a feature of many sandwiches, often eaten on marble rye, a bread that was born in the mid-Atlantic.


title: American cuisine

text: Whitefish salad, lox, and matzoh ball soup are now standard fare made to order at local diners and delicatessens, but started their life as foods that made up a strict dietary code. Rugelach cookies and hamentashen are sweet staples still sold to the general public, but came to New York over a century ago with Ashkenazi Jews along with Jewish rye.


title: American cuisine

text: Many of their dishes passed into the mainstream enough that they became standard fare in diners by the end of the 20th century, a type of restaurant that is now the most common in the region, and the subject matter of the artist Edward Hopper.


title: American cuisine

text: In the past this sort of establishment was the haven of the short-order cook grilling or frying simple foods for the working man. Today typical service includes staples from this large region like beef on weck, Manhattan clam chowder, the club sandwich, Buffalo wings, Philadelphia cheesesteak, the black and white cookie, shoofly pie, snapper soup, Smith Island cake, blackout cake, grape pie, milkshakes, and the egg cream, a vanilla or chocolate fountain drink with a frothy top and fizzy taste.


title: American cuisine

text: Midwestern cuisine today is a very eclectic and odd mix and match of foodways, covering everything from Kansas City-style barbecue to the Chicago-style hot dog, though many of its classics are very simple, hearty fare.


title: American cuisine

text: This region was mostly untouched by European and American settlers until after the American Civil War, and excepting Missouri and the heavily forested states near the Great Lakes, was mainly populated by nomadic tribes like the Sioux, Osage, Arapaho, and Cheyenne.


title: American cuisine

text: As with most other American Indians tribes, these tribes consumed the Three Sisters of beans, maize, and squash, but also for thousands of years followed the herds of bison, hunting them on foot and later on horseback, typically using bow and arrow.


title: American cuisine

text: There are buffalo jumps dating back nearly 10,000 years and several photographs and written accounts of trappers and homesteaders attesting to their dependence on the buffalo and to a lesser degree elk.


title: American cuisine

text: After nearly wiping out elk and bison, this region has taken to raising bison alongside cattle for their meat and at an enormous profit, making them into burgers and steaks.


title: American cuisine

text: This region today comprises the states near the Great Lakes and also the Great Plains; much of it is prairie with a very flat terrain where the blue sky meets a neverending horizon. Winters are bitterly cold, windy, and wet.


title: American cuisine

text: Often that means harsh blizzards especially near the Great Lakes where Arctic winds blow off of Canada, where ice on rivers and lakes freezes thick enough for ice hockey, and for ice fishing for pike, walleye and panfish to be ubiquitous. In Minnesota, Wisconsin, and Michigan, they often become part of the local fish fry.


title: American cuisine

text: Population density is extremely low away from the Great Lakes and small towns dominated by enormous farms are the rule, larger cities being the exception. Detroit, Cleveland, St. Louis, Cincinnati, Indianapolis, Milwaukee, Minneapolis, and St. Paul dominate the landscape in wealth and size, owing to their ties with manufacturing, finance, transportation, and meatpacking.


title: American cuisine

text: Smaller places like Omaha, Tulsa, and Kansas City are the local capitals, but the king is Chicago, third-largest city in the country, on the shores of Lake Michigan.


title: American cuisine

text: Non-American Indian settlement began in Illinois, Minnesota, Wisconsin, Ohio, Indiana, and Michigan earlier than anywhere else in the region, and thus the food available here ranges from the sublime to the bizarre.


title: American cuisine

text: As with all of the Midwest, the primary meats here are beef and poultry, since the Midwest has been raising turkeys, chickens, and geese for over 150 years. Chickens have been common for so long that the Midwest has several native breeds that are prized for both backyard farming and for farmer's markets, such as the Buckeye and Wyandotte. One, Billina, appears as a character in the second book of the Oz series by L. Frank Baum.


title: American cuisine

text: Favorite fruits of the region include some native plants inherited from Native American tribes like the pawpaw, and American persimmons are also highly favored.


title: American cuisine

text: As in the American South, pawpaws are the region's largest native fruit, about the size of a mango, often found growing wild come September; they are made into preserves and cakes and command quite a price at farmer's markets in Chicago.


title: American cuisine

text: The American persimmon is often smaller than its Japanese cousin, about the size of a small plum, but in the Midwest and parts of the East it is the main ingredient in the steamed persimmon pudding, topped with "crème anglaise".


title: American cuisine

text: Other crops inherited from the Native Americans include wild rice, which grows on the banks of lakes and is a local favorite for fancy meals and today often used in stuffing for Thanksgiving.


title: American cuisine

text: Typical fruits of the region are cold-weather crops. Once it was thought that its winters were too harsh for apples, but a breeder in Minnesota produced the Wealthy apple and it became the third-most productive region for apple growing in the land, with local varieties comprising Wolf River, Enterprise, Melrose, Paula Red, Rome Beauty, Honeycrisp, and the Red Delicious.


title: American cuisine

text: Cherries are important to Michigan and Wisconsin grows many cranberries, a legacy of early-19th-century emigration of New England farmers. Crabapple jelly is a favorite condiment of the region.


title: American cuisine

text: The influence of German, Scandinavian, and Slavic peoples on the northern portion of the region is very strong; many emigrated to Wisconsin, Minnesota, Michigan, Ohio, and Illinois in the 19th century to take advantage of jobs in the meatpacking business as well as being homesteaders and tradesmen.


title: American cuisine

text: Bratwurst is a very common sausage eaten at tailgate parties for the Green Bay Packers, Chicago Bears, or Detroit Lions, often served boiled in lager beer with sauerkraut, different than many of the recipes currently found in Germany.


title: American cuisine

text: Polish sausage, in particular a locally invented type of kielbasa, is essential for sporting events in Chicago: Chicago today has approximately 200,000 Polish speakers and has had a similar population for over 100 years.


title: American cuisine

text: When Poles came to Chicago and surrounding cities from Europe, they brought with them long ropes of kielbasa, cabbage rolls, and pierogis. Poles that left Poland after the fall of the Berlin Wall and descendants of earlier immigrants still make them, and they remain common in local diners and delis.


title: American cuisine

text: Today alongside the pierogi, the sausage is served on a long roll with mustard like a hot dog or as a Maxwell Street Polish, a sandwich with caramelized onions. In Cleveland, the same sausage is served in the form of the Polish boy, a sandwich made of french fries, spicy barbecue sauce, and coleslaw.


title: American cuisine

text: Unlike cities in the East where the hot dog alone is traditional, fans of the Cleveland Indians, Detroit Tigers, Chicago Cubs, and Milwaukee Brewers favor two or three different kinds of sausage sold in the pushcarts outside the stadium.


title: American cuisine

text: The hot dogs themselves tend to follow the Chicago style, loaded with mustard, and pickled vegetables.


title: American cuisine

text: In Cincinnati, where the Cincinnati Reds play, there is a competitor in Cincinnati chili. Invented by Macedonian immigrants, it includes spaghetti as its base, chili with a Mediterranean-inspired spice mix, and cheddar cheese; the chili itself is often a topping for local hot dogs at games.


title: American cuisine

text: In the Midwest and especially Minnesota, the tradition of the church potluck is a gathering where local foods reign, and has been since the era of the frontier; pioneers often needed to pool resources to have a celebration in the 19th century and that simply never changed.


title: American cuisine

text: Nowhere is this more clear than with the hotdish, a type of casserole believed to have derived from a Norwegian recipe, it is usually topped with potatoes or tater tots. Next to the hotdish at potlucks usually glorified rice is found, a kind of rice pudding mixed with crushed pineapple and maraschino cherries. Next to that is the booyah, a thick soup made of meat, vegetables, and seasonings that is meant to simmer on the stove for up to two days.


title: American cuisine

text: Lefse, traditionally a Scandinavian flatbread, has been handed down to descendants for over a hundred years and is common on the table. Behind that is venison, a popular meat around the Great Lakes and often eaten as steaks, sandwiches, and crown roasts for special events. Within Wisconsin, Minnesota and the Dakotas, tiger meat, a dish similar to steak tartare, is common.


title: American cuisine

text: Last on the table are the dessert bars and brownies, created originally in 1898 in Chicago, now a global food and international favorite.


title: American cuisine

text: Further South, barbecue has its own style in places in Kansas and St. Louis different from the South and American West. Kansas City and St. Louis were and are important hubs for the railroad that connected the plains with the Great Lakes and cities farther east, like Philadelphia.


title: American cuisine

text: At the turn of the 19th century, the St. Louis area, Omaha, and Kansas City had huge stockyards, waystations for cattle and pigs on their way East to the cities of the coast and North to the Great Lakes. They all had large growing immigrant and migrant populations from Europe and the South respectively, so the region has developed unique styles of barbecue.


title: American cuisine

text: St. Louis-style barbecue favors a heavy emphasis on a sticky sweet barbecue sauce. Its standbys include the pork steak, a cut taken from the shoulder of the pig, grilled then slowly stewed in a pan over charcoal; crispy snoots, a cut from the cheek and nose of the pig that is fried up like cracklins and eaten dipped in sauce; pork spare ribs; and a mix of either beer-boiled bratwurst or grilled Italian sausage, flavored with fennel.


title: American cuisine

text: Kansas City-style barbecue uses several different kinds of meat, more than most styles of American barbecue—turkey, mutton, pork, and beef to name a few—but is distinct from St. Louis in that the barbecue sauce adds molasses in with the tomato-based recipe and typically has a more tart taste.


title: American cuisine

text: Traditionally, Kansas City uses a low-and-slow method of smoking the meat in addition to just stewing it in the sauce. It also favors using hickory wood for smoking and continual watering or layering of the sauce while cooking to form a glaze; with burnt ends this step is necessary to create the "bark" or charred outer layer of the brisket.


title: American cuisine

text: When referring to the American South as a region, typically it should indicate Southern Maryland and the states that were once part of the Old Confederacy, with the dividing line between the East and West jackknifing about 100 miles west of Dallas, Texas, and mostly south of the old Mason–Dixon line. Cities found in this area include New Orleans, Atlanta, Washington, D.C., Memphis, Charleston, and Charlotte with Houston, Texas being the largest. The Florida Panhandle is usually considered part of the South, but the Florida peninsula (especially its lower half) is not.


title: American cuisine

text: These states are much more closely tied to each other and have been part of U.S. territory for much longer than states much farther west than East Texas, and in the case of food, the influences and cooking styles are strictly separated as the terrain begins to change to prairie and desert from bayou and hardwood forest.


title: American cuisine

text: This section of the country has some of the oldest known U.S. foodways, with some recipes almost 400 years old.


title: American cuisine

text: Native American influences are still quite visible in the use of cornmeal as an essential staple and found in the Southern predilection for hunting wild game, in particular wild turkey, deer, woodcock, and various kinds of waterfowl; for example, coastal North Carolina is a place where hunters will seek tundra swan as a part of Christmas dinner; the original English and Scottish settlers would have rejoiced at this revelation owing to the fact that such was banned among the commoner class in what is now the United Kingdom, and naturally, their descendants have not forgotten.


title: American cuisine

text: Native Americans also consumed turtles and catfish, specifically the snapping turtle, the alligator snapping turtle, and blue catfish. Catfish are often caught with one's bare hands, gutted, breaded, and fried to make a Southern variation on English fish and chips and turtles are turned into stews and soups.


title: American cuisine

text: Native American tribes of the region such as the Cherokee or Choctaw often cultivated or gathered local plants like pawpaw, maypop and several sorts of squashes and corn as food. They also used spicebush and sassafras as spices, and the aforementioned fruits are still cultivated as food in the South.


title: American cuisine

text: Maize is to this day found in dishes for breakfast, lunch and dinner in the form of grits, hoecakes, baked cornbread, and spoonbread, and nuts like the hickory, black walnut and pecan are commonly included in desserts and pastries as varied as mince pies, pecan pie, pecan rolls and honey buns (both are types of sticky bun), and quick breads, which were themselves invented in the South during the American Civil War.


title: American cuisine

text: Peaches have been grown in this region since the 17th century and are a staple crop as well as a favorite fruit, with peach cobbler being a signature dessert.


title: American cuisine

text: European influence began soon after the settlement of Jamestown in 1607 and the earliest recipes emerged by the end of the 17th century. Specific influences from Europe were quite varied, and they remain traditional and essential to the modern cookery overall.


title: American cuisine

text: German speakers often settled in the Piedmont on small farms from the coast, and invented an American delicacy that is now nationally beloved, apple butter, based on their recipe for "apfelkraut", and later they introduced red cabbage and rye.


title: American cuisine

text: From the British Isles, an enormous amount of influence was bestowed upon the South, specifically foodways from 17th- and 18th-century Ulster, the borderlands between England and Scotland, the Scottish Highlands, portions of Wales, the West Midlands, the West Country, Black Country and Southern England. Settlers bound for America fled the tumult of the Civil War, Ulster and the Highland Clearances.


title: American cuisine

text: Often ships' manifests show their belongings nearly always included cookpots or bakestones and seed stock for plants like peaches, plums, and apples to grow orchards which they planted in their hundreds. Each group brought foods and ideas from their respective regions.


title: American cuisine

text: Settlers from Ireland and Scotland were well known for creating "peatreak" and "poitín", strong hard liquor based on fermenting potatoes or barley. In time they came up with a method for distilling a corn mash with added sugar and aging in charred barrels made of select hardwoods, which created a whiskey with a high proof. This gave birth to American whiskey and Kentucky bourbon, and its cousins moonshine and Everclear.


title: American cuisine

text: Closer to the coast, 18th-century recipes for English trifle turned into tipsy cakes, replacing the sherry with whiskey and their recipe for pound cake, brought to the South around the same time, still works with American baking units: 1 pound sugar, one pound eggs, one pound butter, one pound flour.


title: American cuisine

text: Pork is the popular choice in 80% of Southern style barbecue and features in other preparations like sausages and sandwiches. For most Southerners in the antebellum period, corn and pork were staples of the diet. Country sausage is an ingredient in the Southern breakfast dish of biscuits and gravy. Country ham is often served for breakfast and cured with salt or sugar and hickory-smoked.


title: American cuisine

text: Accompanying many meals is the southern style fluffy biscuit, where the leavening agent is baking soda and often includes buttermilk, and for breakfast they often accompany country ham, grits, and scrambled eggs.


title: American cuisine

text: Desserts in the South tend to be quite rich and very much a legacy of entertaining to impress guests, since a Southern housewife was (and to a degree still is) expected to show her hospitality by laying out as impressive a banquet as she is able to manage.


title: American cuisine

text: Desserts are vast and encompass Lane cake, sweet potato pie, peach cobbler, pecan pie, hummingbird cake, Jefferson Davis pie, peanut brittle, coconut cake, apple fritters, peanut cookies, Moravian spice cookies, chess pie, doberge cake, Lady Baltimore cake, bourbon balls, and caramel cake.


title: American cuisine

text: American-style sponge cakes tend to be the rule rather than the exception as is American buttercream, a place where Southern baking intersects with the rest of the United States. Nuts like pecan and hickory tend to be revered as garnishes for these desserts, and they make their way into local bakeries as fillings for chocolates.


title: American cuisine

text: In Louisiana, cooking methods have more in common with rustic French cuisines of the 17th and 18th century than anything ever found at the French court in Versailles or the bistros of 19th- and 20th-century Paris; this is especially true of Cajun cuisine.


title: American cuisine

text: Cajun French is more closely related to dialects spoken in Northern Maine, New Brunswick, and to a lesser degree Haiti than anything spoken in modern France, and likewise their terminology, methodology, and culture concerning food is much more closely related to the styles of these former French colonies even today.


title: American cuisine

text: Unlike other areas of the South, Cajuns were and still are largely Catholics and thus much of what they eat is seasonal; for example pork is an important component of the Cajun "boucherie" (a large community event where the hog is butchered, prepared with a fiery spice mix, and eaten snout to tail) but it is never consumed in the five weeks of Lent, when such would be forbidden.


title: American cuisine

text: Cajun cuisine tends to focus on what is locally available, historically because Cajuns were often poor, illiterate, independent farmers and not plantation owners but today it is because such is deeply imbedded in local culture.


title: American cuisine

text: "Boudin" is a type of sausage found only in this area of the country, and it is often by far more spicy than anything found in France or Belgium. "Chaudin" is unique to the area, and the method of cooking is comparable to the Scottish dish haggis: the stuffing includes onions, rice, bell peppers, spices, and pork sewn up in the stomach of a pig, and served in slices piping hot.


title: American cuisine

text: Crawfish are a staple of the Cajun grandmother's cookpot, as they are abundant in the bayous of Southern Louisiana and a main source of livelihood, as are blue crabs, shrimp, corn on the cob, and red potatoes, since these are the basic ingredients of the Louisiana crawfish boil.


title: American cuisine

text: New Orleans has been the capital of Creole culture since before Louisiana was a state. This culture is that of the colonial French and Spanish that evolved in the city of New Orleans, which was and still is quite distinct from the rural culture of Cajuns and dovetails with what would have been eaten in antebellum Louisiana plantation culture long ago.


title: American cuisine

text: Cooking to impress and show one's wealth was a staple of Creole culture, which often mixed French, Spanish, Italian, German, African, Caribbean and Native American cooking methods, producing rich dishes like oysters bienville, pompano en papillote, and even the muffaletta sandwich.


title: American cuisine

text: However, Louisiana Creole cuisine tends to diverge from the original ideas brought to the region in ingredients: profiteroles, for example, use a near identical choux pastry to that which is found in modern Paris but often use vanilla or chocolate ice cream rather than custard as the filling, pralines nearly always use pecan and not almonds, and bananas foster came about when New Orleans was a key port for the import of bananas from the Caribbean Sea.


title: American cuisine

text: Gumbos tend to be thickened with okra, or the leaves of the sassafrass tree. "Andouille" is often used, but not the "andouille" currently known in France, since French "andouille" uses tripe whereas Louisiana "andouille" is made from a Boston butt, usually inflected with pepper flakes, and smoked for hours over pecan wood.


title: American cuisine

text: Other ingredients that are native to Louisiana and not found in the cuisine of modern France would include rice, which has been a staple of both Creole and Cajun cooking for generations, and sugarcane, which has been grown in Louisiana since the early 1800s.


title: American cuisine

text: Ground cayenne pepper is a key spice of the region, as is the meat of the American alligator, something settlers learned from the Choctaws and Houma. The maypop plant has been a favorite of Southerners for 350 years; it gives its name to the Ocoee River in Tennessee, a legacy of the Cherokees, and in Southern Louisiana it is known as "liane de grenade", indicating its consumption by Cajuns. It is a close relative of the commercial passionfruit, similar in size, and is a common plant growing in gardens all over the South as a source of fresh summertime fruit.


title: American cuisine

text: West African influences came with enslaved peoples from Ghana, Benin, Mali, Congo, Angola, Sierra Leone, Nigeria, and other portions of the Gold Coast, and the mark Africans and their descendants, the African Americans, have made on Southern food is strong today and an essential addition to the Southern table.


title: American cuisine

text: Crops like okra, sorghum, sesame seeds, eggplant, and many different kinds of melons were brought with them from West Africa along with the incredibly important introduction of rice to the Carolinas and later to Texas and Louisiana, whence it became a staple grain of that region and still remains a staple in those areas today, found in dishes like Hoppin John, purloo, and Charleston red rice.


title: American cuisine

text: Like the poorer indentured servants that came to the South, slaves often got the leftovers of what was slaughtered for the consumption of the master of the plantation and so many recipes had to be adapted for offal, like pig's ears and fatback though other methods encouraged low and slow methods of cooking to tenderize the tougher cuts of meat, like braising, smoking, and pit roasting, the last of which was a method known to West Africans in the preparation of roasting goat.


title: American cuisine

text: Peanut soup is one of the oldest known recipes brought to Virginia by Africans and over time, through their descendants, it has become creamier and milder tasting than the original.


title: American cuisine

text: Certain portions of the South often have their own distinct subtypes of cuisine owing to local history and landscape. Floridian cuisine, for example, has a distinct way of cooking that includes different ingredients, especially south of Tampa and Orlando.


title: American cuisine

text: Spain had control of the state until the early 19th century and used the southern tip as an outpost to guard the Spanish Main beginning in the 1500s, but Florida kept and still maintains ties with the Caribbean Sea, including the Bahamas, Haiti, Cuba, Puerto Rico, the Dominican Republic, and Jamaica.


title: American cuisine

text: South of Tampa, there are and have been for a long time many speakers of Caribbean Spanish, Haitian French, Jamaican Patois, and Haitian Creole and each Caribbean culture has a strong hold on cooking methods and spices in Florida. In turn, each mixes and matches with the foodways of the Seminole tribe and Anglophone settlers. Thus, for almost 200 years, Floridian cooking has had a more tropical flavor than any other Southern state.


title: American cuisine

text: Allspice, a spice originally from Jamaica, is an ingredient found in spice mixes in summer barbecues along with ginger, garlic, scotch bonnet peppers, sea salt, and nutmeg; in Floridian cooking this is often a variant of Jamaican jerk spice. Coconuts are grown in the areas surrounding Miami and are shipped in daily through its port for consumption of the milk, meat, and water of the coconut.