New modern style of cuisine
New American cuisine features innovative use of seasoning and sauces.
300gHas to be cold and non processed
American cuisine reflects the history of the United States, blending the culinary contributions of various groups of people from around the world, including indigenous American Indians, African Americans, Asians, Europeans, Pacific Islanders, and South Americans. 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. The European settlement of the Americas yielded the introduction of a number of various ingredients, spices, herbs, and cooking styles to the latter. The various styles continued expanding well into the 19th and 20th centuries, proportional to the influx of immigrants from many different nations; this influx nurtured a rich diversity in food preparation throughout the country.
In the 20th century highly industrialized processed foods became a dominant feature of American diets. Also appropriation and fusion of the food traditions of various immigrant groups to the US created distinctly Ethnic-American food styles.
During the Progressive Era (1890s–1920s) food production and presentation became more industrialized. Major railroads featured upscale cuisine in their dining cars. Restaurant chains emerged with standardized decor and menus, including the Fred Harvey restaurants along the route of the Sante Fe Railroad in the Southwest.At the universities, nutritionists and home economists taught a new scientific approach to food. During World War I the Progressives’ moral advice about food conservation was emphasized in large-scale state and federal programs designed to educate housewives. Large-scale foreign aid during and after the war brought American standards to Europe.The logistical requirements of the US military during WW2 spurred the development and growth of the processed foods industry in the US.The war encouraged production of shelf-stable ingredients processed on a vast industrial scale. Examples include powdered milk, powdered eggs, potato flakes, and frozen concentrated orange juice.
After the war, low cost, highly processed foods became one of the foundational elements of an era of mass prosperity. One such example is the TV dinner in which a multi-course meal was assembled in aluminum packaging in a food factory and flash frozen, then reheated at home in a thermal oven to be served while watching TV. Convenience foods of the era were designed to simplify home preparation. One example is macaroni & cheese created using a powdered artificial cheese product that is reconstituted at home with fresh milk. Newspapers and magazines ran recipe columns, aided by research from corporate kitchens, which were major food manufacturers like General Mills, Campbell’s, and Kraft Foods.Highly processed foods of the mid-twentieth century included novelty elements like multi-colored Jell-O using various chemical food colorings, prepared breakfast cereals marketed to children with large amounts of sugar and artificial colors (e.g. Froot Loops).Fruit flavored punches made with artificial fruit flavorings (e.g. Tang, Hi-C).
Some dishes that are typically considered American have their origins in other countries. American cooks and chefs have substantially altered these dishes over the years, to the degree that the dishes now enjoyed around the world are considered to be American. Hot dogs and hamburgers are both based on traditional German dishes, but in their modern popular form they can be reasonably considered American dishes.Pizza is based on the traditional Italian dish, brought by Italian immigrants to the United States, but varies highly in style based on the region of development since its arrival.