American Cuisine Without Burgers and Donuts
by Editorial Staff
We’ve learned all about the taste preferences of today’s American citizens. The most interesting stories and mouth-watering recipes are ready to share with you.
Hot dogs in the park, donuts on the go, burgers sold on every corner – these are food habits that are strongly associated with the people of North America. However, the national cuisine of the United States is distinguished by a huge variety, since immigrants brought with them recipes for many dishes from European and Asian countries, and neighboring Mexico also contributed.
The menus of modern restaurants are actively trying to revitalize the cuisine of the indigenous people of North America – the Indians. Many chefs call it new Native American cuisine. The difficulty is that recipes for most national dishes were passed down to descendants by word of mouth, so nowadays chefs often have to try on the role of detectives in order to find the exact recipe.
Contents
Apple pie
Apple Pie is perhaps the most iconic dish in the United States. It appeared on the tables of Americans thanks to immigrants from Great Britain, Sweden, and Holland. It was cheap to make such a pie, so for a long time, it was the main food of the colonists. Over time, Americans became richer, but apple pie caught on and became an indispensable attribute of American culture.
Mouthwatering
This delicious Mediterranean dish was introduced to America by Thomas Jefferson, the President of the United States and one of the authors of the Declaration of Independence. He returned from a trip to Italy with a chef who specialized in Parmesan pasta. The chef served the dish at the government dinner and many people liked it.
Ruben sandwich
It is not completely clear who invented this sandwich, but there are two versions: the owner of a grocery store is a Lithuanian Ruben Kulakovski from Nebraska or the owners of the New York gourmet cafe Reuben’s Delicatessen. Classic sandwich ingredients: boiled pickled corned beef, Swiss cheese, and sauerkraut.
Chicken Wings
Legend has it that this recipe for making chicken wings was invented by the owner of the bar, Teresa Belissimo. Once she was mistakenly delivered wings instead of necks. So that the product does not go to waste, she came up with a recipe for this beer snack, which many people liked. Whether this is true or not, no one knows, but Buffalo chicken wings were first served in 1964 at The Anchor Bar in Buffalo, New York.
Biscuit with gravy
A biscuit with gravy was a cheap option for a filling breakfast during the Revolutionary War.
Clam chowder
Clam chowder is a variation of a French seafood stew. By the middle of the 18th century, recipes for this soup began to appear in newspapers, and it was loved in many parts of America – from Manhattan to Seattle.
Sourdough bread
Yeast bread (sourdough bread) is as much a part of the California culinary tradition as Napa Valley wine. During the hard times of the gold rush (days of the gold rush), gold diggers (miners) and settlers (settlers) ate this bread, the leaven for which was stored in our sacks. For this, the settlers were nicknamed sourdough, and later this word was fixed in English in two meanings: yeast leaven; gold digger, the prospector.
Cornbread
Cornbread is a pillar of South American cuisine. Many other dishes are also made from cornmeal: fried corn dumplings (hushpuppies), corn pones (corn pones), and cornmeal pancakes (johnnycakes).
Bannock (Indian fry bread)
Who would have thought that deep-fried leavened bread could be so delicious! Bannock (Indian fry bread) is said to have been invented by the Navajo Indians 150 years ago. They used flour, sugar, salt, and lard. The incredibly high-calorie bread can be paired with both honey and ground beef, cheese, and lettuce.
Grits (corn porridge)
Grits are a kind of hominy, that is, corn porridge. This is a traditional hot breakfast in the southern United States.
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