The American Food Revolutions: Cuisines in America

The shaping of American cooking has been dependent on various factors - cooking technologies and available ingredients, and the variety of ethnicity of its people. The Industrial Revolution brought about a series of revolutions in food production, distribution and supply. In the American melting pot - numerous immigrant cuisines have influenced, and then been changed by America's diversity.

At the same time, The America's added many new ingredients to the world's cuisines - corn (or maize), beans, tomatoes, peppers, potatoes, sweet potatoes and yams, even the turkey. It was in the America's that they learned to barbecue. The early American diet enjoyed homily, succotash, cornpone, game birds and venison. Fish and seafood has always been a significant food source and America abounded in it. They brought to the America's grains like wheat and rye, pork, beef and chicken.

Trends and Trendsetters in Cuisines

The "Ethnic Cuisines": Here are recommended books on Ethnic Cuisines, and a few on how Restaurants have "Americanized" or "New Cuisined" them. Pasta Primavera is an example of an Americanized Italian dish - combining traditional techniques with new ingredients to make a dish not actually traditional Italian, though most people think it is.