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Italian food is very popular ethnic food in United States of America. Trend toward Italian food was started in the late 19th century because immigrants from Italy began to build their homes in America. Immigrants from Italy passed through Ellis Island and traveling further towards west, yet keeping their cultural distinction through their cooking style.

Original Italian foods areassessable at special food stores in the America, especially in Italian food stores in cities with large inhabitants of Italian Americans.One of the most popular Italian dishes is Chicken Tetrazzini. It was developed in the early 1900s in respect of Luisa Tetrazzini, the operatic soprano known as The Florentine Nightingale. The popular muffuletta sandwich of New Orleans was prepared in 1906 for Sicilian workers.


American people are in love with fusion restaurants. Fusion cuisine means a blend of two different types of ethnic foods. For instance, a Chinese/Mexican fusion restaurant would prepare dishes that have flavor from both cultures, thus being a ‘fusion’ of the two ethnic foods. Any kind of food can be created into a fusion with another type, whether it is French,Italian, German, Vietnamese, and Japaneseetc.


The first stylish restaurant was Delmonico’s in America. In 1830, it was established in New York with a French chef, Charles Ranhofer, and the food prepared by him considered as perfect model of French taste and standards.

For example pastry and baked goods which include crusty baguettes, that can be eaten separately or used for making of small sandwiches. Petits fours, or tiny cakes coated with fondant, are another type of French treat popular in America.


Asian fusion cuisine combines to form a variety of culinary traditions, and not grouped according to any one specific region and style. It has performed a main role in Asian cuisine provided in America since the start of 20th century. The Tiki masks were put away when Polynesian period starting fade in 1970s. In this situation a lot of immigrants from Asia move to US who introduce great range of regional foods.

For instance, Chinese started migration in 1848 to the United States and it wasorigination to spread Chinese food in the country. The first Chinese restaurant was launched in San Francisco in 1849, and it served Cantonese cuisine. In 1972, noodles, tea and dim sum, dishes were widely served, and restaurant decor promoted pleasant oriental motifs.


The United States was widely settled by immigrants, it is a melting pot of traditions and cultures and this is clear in different regional cuisines served in America. Tasty southern cuisine becomes popular during the time of largeplantation of homes and feasts of barbeque, cornbread, and gumbo. Gumbo is a typical Cajun dish originated from the southern marshlands known as Louisiana. It is prepared from rice mixed with okra, crawfish,shrimp, sausage, fish, crab, or with a chicken or beef stock to create the base of the dish, and is served with fresh cornbread.


Indian food has steadily but surely makes its way into the hearts and stomachs of people around the America.The most popular Indian food in the America mostly comes from North India particularly often Punjabi. A large inhabitant of the subcontinent is vegetarian, so vegetable dishes are very common. For example, Curry which most general Indian dish, curry, is served in the U.S. with vegetables, lamb, shrimp, chicken or paneer.


In 1930, Mexican settlers were present at small scale as a minority and Mexican cuisine was considered as a minority’s food. In 1943,chili powder was imported from Mexico in Texas and San Antonio. Mexican food was ordinary among the lower classes, but later became popular as working-class dishes around 1980.


Almost 6 million Jewish Americans are inhabitant of every state of the nation, the largest numbers of people are found in New York, Florida and California. Food plays important role in Jewish American lives since the first time when Jews arrived in New Amsterdam in 1654, most of thembelongs to Dutch colonies in Brazil. Throughout the Colonial period (1620–1776), Jews modified their cooking according to the foods produce regionally in their new homeland. They learned how to use beans, cornand fish, such as herring, salmon and cod. The second batch of Jewish immigrants (1830–1880) mostly belongs to Germany. Most of them settled in the Midwest, bringing with them their food traditions. They were popular for their baked goods.In 20thcentury, Jewish American cooking has been modified by the development of ready-made food products, such as frozen foods and mixes.


Barbecue, a favorite of Robert St Thomas is a type of cultural strength and is extremely political, with a culture of regulations like not any other American culinary tradition: like with sauce or without sauce, type of sauce, chopped or not chopped, ribs, shoulder or whole animal.

Barbecue means slowly cook meat at a low temperature for a long time over wood or charcoal. In America, BBQ emerged in the late 1800’s during Western cattle drives. However, barbecue was not invented in U.S. The term ‘Barbecue’ might originate from the Taino Indian word ‘barbacoa’ which means meat-smoking apparatus. ‘Barbecue’ may have also invented from the French word “Barbe a queue” meaning “whiskers-to-tail”.


Cajun cuisine popular for its spicy flavor and heartiness, it is a style of cooking in the Southern side of America developed after immigration of Acadian in the 18th century. Cajun dishes are deliberately embedded to seafood, preserving the life style of Acadians.

Spices are used to develop flavor, a roux and Holy Trinity (onion, green bell pepper and celery) always used in every dish. Famous Cajun dishes include gumbo, jambalaya, boudin, gravy and rice.

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