This is a list of cuisines of the Americas. A cuisine is a characteristic style of cooking practices and traditions, often associated with a specific culture. The cuisines found across North and South America are based on the cuisines of the countries from which the immigrant peoples came, primarily Europe. However, traditional European cuisine has been adapted with the addition of local ingredients, and many techniques have been added to the tradition as well.
North American cuisine
North American cuisine
American cuisine (USA) – is cuisine from the United States. The cuisine's history dates back from before the colonial period with the Native Americans, who used diverse cooking styles and ingredients. During the European colonization period, the cooking techniques used changed and new ingredients were introduced from Europe. The cuisine continued to expand and diversify into the 19th and 20th centuries with the influx of immigrants from various nations across the world. This influx has created unique regional cuisines throughout the country. In addition to cookery, cheese and wine play an important role in the cuisine. The wine industry is regulated by American Viticultural Areas (AVA) (regulated appellation), similar to those laws found in countries such as France and Italy. Midwestern American cuisines is a regional cuisine of the American Midwest. It draws its culinary roots most significantly from the cuisines of Central, Northern and Eastern Europe, and is influenced by regionally and locally grown foodstuffs and cultural diversity. Cuisine of Chicago Cuisine of North Dakota Cuisine of Omaha St. Louis cuisine Northeastern American cuisines Cuisine of New England comprises Northeastern U.S. cuisine, including the six states of Connecticut, Maine, Massachusetts, New Hampshire, Rhode Island, and Vermont. The American Indians cuisine became part of the cookery style that the early colonists brought with them. Cuisine of Philadelphia Cuisine of New Jersey Cuisine of New York City comprises many cuisines belonging to various ethnic groups that have entered the United States through the city. Almost all ethnic cuisines are available in New York City, both in and out of their various ethnic neighborhoods. Cuisine of the Mid-Atlantic United States Cuisine of Pittsburgh Southern American cuisines are defined as the historical regional culinary form of states generally south of the Mason–Dixon line dividing Pennsylvania from Maryland and Delaware as well as along the Ohio River, and extending west to Texas. See also: Soul food and Cuisine of Kentucky. Cajun cuisine Floribbean cuisine Louisiana Creole cuisine is a style of cooking originating in Louisiana that blends French, Spanish, Portuguese, Italian, Greek, Asian Indian, Native American, African, and general Southern cuisine. Lowcountry cuisine Cuisine of Kentucky Cuisine of New Orleans Southwestern American cuisine is food styled after the rustic cooking of the Southwestern United States. It comprises a fusion of recipes for things that might have been eaten by Spanish colonial settlers, cowboys, Native Americans, and Mexicans throughout the post-Columbian era. there is, however, a great diversity in this type of cuisine throughout the Southwestern states. New Mexican cuisine Texan cuisine Tex-Mex cuisine Western American cuisine can be distinct in various ways compared to the rest of the U.S. Those states west of Texas, Kansas, Missouri, and Nebraska would be considered part of this area, as would, in some cases, western parts of adjoining states. The concept of obtaining foods locally is increasingly influential, as is the concept of sustainability. The influence of the Native American cultures of each area, but especially in the Northwest and in Navajo country, is important in the cuisine picture of the Western United States. California cuisine is a style of cuisine marked by an interest in fusion (integrating disparate cooking styles and ingredients) and in the use of freshly prepared local ingredients. See also: Cuisine of California. Cuisine of California Hawaiian cuisine in modern times is a fusion of many cuisines brought by multiethnic immigrants to the Hawaiian Islands, particularly of American, Chinese, Filipino, Japanese, Korean, Polynesian and Portuguese origins, including plant and animal food sources imported from around the world for agricultural use in Hawaii.