Best diet united states
The cuisine of the United States reflects its history. See also: List of foods of the Southern United States. The American colonial diet varied depending on the settled region in which someone lived. Florida is home of the Key lime pie and swamp cabbage. Early Native Americans utilized a number of cooking methods in early American Cuisine that have been blended with early European cooking methods to form the basis of American Cuisine. Commonly hunted game included deer, bear, buffalo, and wild turkey. Orange juice is the well-known beverage of the state. Tennessee is known for its country ham and Memphis, TN is known for several famous barbecue restaurants and a major barbecue cooking competition held in May. The Appalachian areas have ramps (onions and their relatives) and berries aplenty. Unsourced material may be challenged and removed. The European colonization of the Americas yielded the introduction of a number of ingredients and cooking styles to the latter. They had cuisine similar to their previous British cuisine. One characteristic of American cooking is the fusion of multiple ethnic or regional approaches into completely new cooking styles. Family-style restaurants serving Southern cuisine are common throughout the South, and range from the humble and down-home to the decidedly upscale. Please help improve this article by adding citations to reliable sources. Please help improve this section by adding citations to reliable sources. (July 2016) ( Learn how and when to remove this template message ). Arkansas is the top rice-producing state in the nation, and is also noted for catfish, pork barbecue at restaurants, and chicken.
Many elements of Southern cooking— squash, tomatoes, corn (and its derivatives, including grits ), and deep-pit barbecuing —are borrowings from southeast American Indian tribes such as the Caddo, Choctaw, and Seminole. (September 2011) ( Learn how and when to remove this template message ). Maryland is known for its blue and soft-shell crabs, and Smith Island Cake. Unsourced material may be challenged and removed. A number of fats and oils made from animals served to cook much of the colonial foods. (July 2016) ( Learn how and when to remove this template message ). The most notable influences come from African, English, Scottish, Irish, French, and Native American cuisines. In recent history, elements of Southern cuisine have spread north, having an effect on the development of other types of American cuisine. Tidewater, Appalachian, Creole, Lowcountry, and Floribbean are examples of types of Southern cuisine. This article or section possibly contains previously unpublished synthesis of published material that conveys ideas not attributable to the original sources. A sirloin steak dinner, served with sauteed onion, fries, broccoli, carrots, and snow peas, garnished with chives. See also: List of foods of the Southern United States. Apple pie is one of a number of American cultural icons. Prior to the Revolution, New Englanders consumed large quantities of rum and beer, as maritime trade provided them relatively easy access to the goods needed to produce these items: rum was the distilled spirit of choice, as the main ingredient, molasses, was readily available from trade with the West Indies. Parts of the South have other cuisines, though. When the colonists came to the colonies, they farmed animals for clothing and meat in a similar fashion to what they had done in Europe. In comparison to the northern colonies, the southern colonies were quite diverse in their agricultural diet and did not have a central region of culture. Relevant discussion may be found on the talk page. During the 18th and 19th centuries, Americans developed many new foods.
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