- published: 12 Aug 2015
- views: 90989
The cuisine of the United States reflects its history. The 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; such influx developed a rich diversity in food preparation throughout the country.
Early Native Americans utilized 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. When the colonists came to the colonies, they farmed animals for clothing and meat in a similar fashion to what they had done in Europe. They had cuisine similar to their previous British cuisine. The American colonial diet varied depending on the settled region in which someone lived. Commonly hunted game included deer, bear, buffalo, and wild turkey. A number of fats and oils made from animals served to cook much of the colonial foods. 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. In comparison to the northern colonies, the southern colonies were quite diverse in their agricultural diet and did not have a central region of culture.
Serbian cuisine (Serbian: српска кухиња / srpska kuhinja) is a heterogeneous cuisine, sharing characteristics of the Southeast Europe, Balkans (especially former Yugoslavia), the Mediterranean (especially Greek), Turkish, and Central European (especially Austrian and Hungarian) cuisines.
The national dishes include pljeskavica (a ground beef/pork patty), ćevapi (grilled minced meat), and sarma. The national drink is the plum brandy šljivovica.
Serbian food is characterized not only of elements from Serbia, but of elements from the former-Yugoslavia as a whole. Peasantry has greatly influenced the cooking process. During the centuries under Ottoman rule, the Balkans were influenced by the rich oriental cuisine and some of the most traditional Serbian dishes have common roots with those of Greece and Turkey. Centuries of Austrian and Austro-Hungarian rule richly influenced Serbian cuisine, especially Serbian desserts.
In recent times, the Serbian diaspora has spread the cuisine across the world.