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Food of United States

Smoke and time: Texas brisket, Carolina whole hog, Kansas City ribs. Creole gumbo and Cajun boudin, New England chowder, soul food's greens and cornbread, Québécois poutine and tourtière, salmon on cedar.

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From Wikipedia

American cuisine encompasses the cooking style and range of dishes prepared in the United States. It principally derives from a mixing of European cuisine, Native American and Alaskan cuisine, and African American cuisine, known as soul food. The Northeast, Midwest, Mid-Atlantic, South, West, Southwest, and insular areas all have distinctive elements, reflecting local food resources, local demographics, and local innovation. These developments have also given some states and cities distinctive elements. Hawaiian cuisine reflects substantial influence from its native Polynesian cuisine and from East Asian cuisine, while Louisiana Creole integrates elements from French, West African, and Native American cuisines. Proximity and territorial expansion have also led to substantial influence from Latin American cuisine, including new forms such as Tex-Mex and New Mexican cuisine. Native American cuisines such as Tlingit cuisine have persisted.

American cuisine on Wikipedia Text under CC BY-SA 4.0

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