1. American Cuisine

2. Cuisine of the United States
The cuisine of the United States refers to food preparation originating from the
__________________________________.
European colonization of the Americas yielded the introduction of a number of ________________________________________________________________________

3. History Cooking methods Pre-Colonial Period
_____________in the United States originated with the Native Americans, who often ate cod, lemon sole, flounder, herring ,halibut, sturgeon, smelt, drum on the East Coast, and olachen and salmon on the West Coast. 
_____________– is the Native Americans off the Northwest coast and who hunted the whale, and used for their meat and oil.
Cooking methods
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.
______________________- is used directly over the fire, developed by the anthropologist.

4. Kitchen Utensils _______________________
Is used directly over the fire, developed by the anthropologist.
________________________
Was created by Southwestern United States called Hornos to bake items such as cornmeal breads, and in other parts of America, made ovens of dug pits. 

5. The Art of Cookery Made Plain and Easy
Colonial period
When the colonists came to Virginia, Massachusetts ,or any of the other English colonies on the eastern seaboard of North America, their initial attempts at survival included __________________________________________________________________________
The Art of Cookery Made Plain and Easy  
One of the ___________________ that proliferated in the colonies, written by Hannah Glasse .

6. Common ingredients
The American colonial diet varied depending on the settled region in which someone lived. Local cuisine patterns had established by the _______________________
Livestock and game
Commonly hunted game ________________________________________________________ ____________
The larger muscles of the animals were roasted and served with _____________________, while the other smaller portions went into ____________________________________________________

7. Common ingredients Fats and Oil Alcoholic drinks
A number of fats and oils made from __________________ served to cook much of the colonial foods.
Alcoholic drinks
Prior to the Revolution ________________________consumed large quantities of __________________________, as maritime trade provided them relatively easy access to the goods needed to produce these items.

8. cuisine
During the 18th and 19th centuries, Americans developed many new foods. 
cuisine
During the _______________________ (1890s–1920s) food production and presentation became more industrialized.

9. New England is a Northeastern region of the
Regional cuisines
Given the United States' large size, numerous regions each have their own _____________________, all quite diverse.
New England
New England is a Northeastern region of the
United States, including the six states of 1. 2. 3. 4. 5. 6.

10. Regional cuisines ______________________cuisine
________________________regional cuisine covers everything from wok-charred ahi tuna, opakapaka (snapper) with passion fruit, to Hawaiian island-raised lamb, beef and aquaculture products such as Molokai shrimp. 
_________________________
____________________cuisine covers everything from barbecue to the Chicago-style hot dog.

11. Regional cuisines
The cuisine of the __________________________has been influenced by the many diverse inhabitants of the region, including Americans of European descent, 
Cooking in the ___________________________gets its influence from Native American and Mexican cultures, and other European settlers into the part of the country. 

12. Ethnic and immigrant influence
The demand for ethnic foods in the United States reflects the nation's changing _______________ as well as its development over time. 
Early ethnic influences
While the earliest cuisine of the United States was influenced by indigenous ___________________________________, the cuisine of the thirteen colonies or the culture of the antebellum American South; the overall culture of the nation, its gastronomy and the growing culinary arts became ever more influenced by its changing ethnic mix and immigrant patterns from the 18th and 19th centuries unto the present.

13. influence Later ethnic and immigrant influence
Mass migrations of immigrants to the United States came in several waves. Historians identify several waves of migration to the United States: one from _______________________in which some five million English, Irish, Germanic, Scandinavian, and others from northwestern Europe came to the United States;

14. Notable American chefs
American chefs have been influential both in the food industry and in popular culture. An important 19th Century American chef was Charles Ranhofer of Delmonico's Restaurant in New York City. 
The first generation of television chefs such as Robert Carrier and Julia Child tended to concentrate on cooking based primarily on_______________________________________________________________________________