Cuisine of the United States

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The cuisine of the United States is a style of food preparation originated from the United States of America. European colonization resulted in numerous ingredients and cooking styles being introduced from Europe. The style of cookery continued to expand into the 19th and 20th centuries with the influx of immigrants from various nations across the world. This influx has created a rich diversity and a unique regional character throughout the country.

Contents

History

Fruits included strawberries which Europeans named the Virginia strawberry due to being larger than the European dwarf mountain strawberry, as well as huckleberries, blueberries, cherries, currants, gooseberries, plums, raspberries, sumac berries, juniper berries, hackberries, elderberries, hawthorne fruit, pitaya, white evening primrose fruit, Nuts proliferated. Animals included rabbit, raccoon, Virginia Opossum, squirrel, wood rat, chipmunk, ground hog, peccary, prairie dog, skunk, badger, beaver, and porcupine. Game birds included turkey, partridge, quail, pigeon, plover, lark and osprey. Water fowl was quite abundant and varied, particularly on the coasts such as ducks, geese, swans, crane and sea crane. Other aqueous proteins included alligators and frogs, from which the legs were enjoyed, especially bullfrogs. Snail meat was also enjoyed, along with various turtles such as the painted turtle, wood turtle, and snapping turtle along with their eggs. In addition the sea turtle and green turtle, endangered today were considered an important spiritual protein by the American Indians.[1]

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