American Cuisine

Native American Cuisine: Chef Nephi Craig

Published: 09 Mar 2012

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The Frugal Gourmet -P1- Early American Cuisine - Jeff Smith Cooking HD

Published: 20 Apr 2013

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Pioneers of American Cuisine Part 3

Published: 30 Mar 2012

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Kitchen Nightmares US S06E04 - Ms. Jean's Southern Cuisine

Published: 06 Jul 2014

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Jacques Pepin on the beauty of American Cuisine

Published: 02 Aug 2011

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June 7 Central American Cuisine

Published: 07 Jun 2013

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Americans Try Hawaii Food For The First Time

Published: 16 Aug 2014

American cuisine is a style of 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 in to 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.

Saltwater fish eaten by the American Indians were cod, lemon sole, flounder, herring, halibut, sturgeon, smelt, drum on the East Coast, and olachen and salmon on the West Coast. Whale was hunted by American Indians off the Northwest coast, especially by the Makah, and used for their meat and oil. Seal and walrus were also utilized. Eel from New York's Finger Lakes region were eaten. Catfish seemed to be favored by tribes, including the Modocs. Crustacean included shrimp, lobster, crayfish, and dungeness crabs in the Northwest and blue crabs in the East. Other shellfish include abalone and geoduck on the California 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.