The American cuisine of the US reflects its history. The European colonization of the Americas yielded the
introduction of a number of ingredients and cooking styles to the latter.
The assorted designs continuing increasing well into the nineteenth and twentieth centuries, proportional to the
inflow of immigrants from many alternative nations; such inflow developed an upscale diversity in food preparation
throughout the country.
Early Native Yankees utilized a variety of preparation ways in early American culinary art that is blended with early
European preparation ways to make the idea of Yankee culinary art.
The Yankee colonial diet varied counting on the settled region during which somebody lived. unremarkable afraid
game enclosed cervid, bear, buffalo, and wild turkey. variety of fats and oils made up of animals served to cook
abundant of the colonial foods.
As maritime trade provided them comparatively easy accessibility to the products required to supply these items:
rum was the distilled spirit of selection, because of the main ingredient, molasses, was without delay obtainable from
trade with the West Indies. Before the Revolution, New Engenders consumed massive quantities of rum and brew.
As compared to the northern colonies, the southern colonies were quite numerous in their agricultural diet and
failed to have a central region of culture.
During the eighteenth and nineteenth centuries, Americans developed several new foods. throughout the Progressive
Era (1890s–1920s) food production and presentation became a lot of industrial.
One characteristic of Yankee preparation is that the fusion of multiple ethnic or regional approaches into utterly new