American cuisine/Related Articles: Difference between revisions
Jump to navigation
Jump to search
imported>Howard C. Berkowitz |
imported>Howard C. Berkowitz |
||
| Line 16: | Line 16: | ||
{{r|Jewish-American cuisine}} | {{r|Jewish-American cuisine}} | ||
{{r|New England cuisine}} | {{r|New England cuisine}} | ||
{{r| | {{r|Soul food}} | ||
{{r|SPAM (meat product)}} | |||
{{r|Tex-Mex}} | {{r|Tex-Mex}} | ||
==Other related topics== | ==Other related topics== | ||
Latest revision as of 00:22, 4 July 2009
- See also changes related to American cuisine, or pages that link to American cuisine or to this page or whose text contains "American cuisine".
Parent topics
- Cooking [r]: The act of using heat to prepare food for eating. Cooking may also be said to occur by certain cold-preparation methods. [e]
- Cuisine [r]: A specific set of cooking traditions and practices, often associated with a specific culture. [e]
- United States of America [r]: a large nation in middle North America with a republic of fifty semi-independent states, a nation since 1776. [e]
Subtopics
- Barbecue [r]: Cooking technique that involves slow cooking with charcoal or wood fires, sometimes outdoors, but generally in special ovens. [e]
- Cajun cuisine [r]: Add brief definition or description
- Chinese-American cuisine [r]: As first seen in the U.S., primarily variants of Canton/Guangzhou style home cooking prepared not by skilled chefs, but railroad workers and other laborers; some dishes, such as chop suey, first appeared in the U.S. [e]
- Fast food [r]: Food prepared and served quickly for on-the-go consumption. [e]
- German-American cuisine [r]: Add brief definition or description
- Hawaiian cuisine [r]: Add brief definition or description
- Italian-American cuisine [r]: Adaptations, and new creations inspired by Italian models, of primarily Southern Italian dishes; pizza is Sicilian-derived but there are far more American than Italian versions [e]
- Jewish-American cuisine [r]: While there are some religious influences, the style is more of adaptations of Eastern European cooking to American palates and materials [e]
- New England cuisine [r]: Principally developed by English settlers with influences from Native Americans of the area (e.g.,corn), the style includes many things from the abundant local seafood (e.g., New England clambake), long-cooked dishes such as Boston baked beans, and dishes either based on staples of ships (e.g., molasses), or of immigrants in maritime communities (e.g., Portuguese) [e]
- Soul food [r]: Form of African-American cuisine developed in the southern states of the U.S; comfort food. [e]
- SPAM (meat product) [r]: Add brief definition or description
- Tex-Mex [r]: Add brief definition or description