American Cuisine

The cuisine of the United States refers to food preparation originating from the United States of America. European colonization of the Americas yielded the introduction of a number of ingredients and cooking styles to the latter. The various styles continued expanding well into the 19th and 20th centuries, proportional to the influx of immigrants from many foreign nations, it developed a rich diversity in food preparation throughout the country. Each region of the country has been affected by several cultures as well as evolved on its own..
The American cuisine is could be called a fusion cuisine, due to its many influences. Before the Europeans settled Native Americans nourished themselves on what the land permitted them to grow as well as Turkey, Deer, fish and other native wildlife. After the European discovery of North America the natives gave the settlers an idea about the three main elements of their cuisine: corn, beans and Squash. In exchange, the newcomers gave Eastern tribes European diseases that they were not ready to contend with. However, the three vegetables later defined American cuisine. Another major turning point for American cuisine was the days of the "melting pot" in the early 20th century
A strong influence in American cuisine comes from the African slaves. The Americans inherited from them many foods, one of the most popular being the barbecue and its diverse deviations. Also, fritters and the increased use of vegetables show how the African culture affected the American cuisine. Among the most important techniques brought by them, some that are worth to be mentioned are: smoking meats, frying grains and legumes into fritters, boiling green vegetables with leaves and preparing hot, spicy sauces. At first, the Southern states knew the most powerful African influence, as there were the majority of the plantations on which