American cuisine: Difference between revisions
imported>Chris Day No edit summary |
imported>Chris Day (→Perceptions of American cuisine: remove templates) |
||
| Line 19: | Line 19: | ||
==Perceptions of American cuisine== | ==Perceptions of American cuisine== | ||
Though American cuisine has much regional variation, it is sometimes said | Though American cuisine has much regional variation, it is sometimes said to be rather bland in taste. The Great Depression forced a standardization of the food industry to consolidate revenue. Through the war years, the combination of the GI ration and the advice of cookbooks in the ways to prepare the "standard cuisine." This cuisine came out of the new heart of the American diet, the Midwest.<ref>Levenstein, ''Paradox of Plenty'', pp 24-39</ref> | ||
The homogeneity and predictability | The homogeneity and predictability of American cuisine began to change during World War II with the adaptation of Italian-American and Chinese foods. Spaghetti was served to American GIs during the war. While the American versions of Chinese-inspired foods were at first far from authentic—recipes included ingredients such as ketchup, Worcestershire sauce, and cream of mushroom soup—they represented a new acceptance of less traditionally "American" foods. Much of the ethnic variety in modern American cuisine has its roots in developments that took place over the last half century.<ref>Levenstein, ''Paradox of Plenty'', pp 122-123</ref> | ||
The modern [[fast food]] industry developed largely out of American innovations, particularly through the early efforts of the [[McDonald's]] corporation. This has led to some controversy with the global spread of such chains, as perceived [[Americanization]] of cuisine in other countries is sometimes described with derogatory terms like [[McDonaldization]]. | The modern [[fast food]] industry developed largely out of American innovations, particularly through the early efforts of the [[McDonald's]] corporation. This has led to some controversy with the global spread of such chains, as perceived [[Americanization]] of cuisine in other countries is sometimes described with derogatory terms like [[McDonaldization]]. | ||
Revision as of 08:52, 20 September 2007
It is no surprise that the American cuisine is extremely diverse because the United States has long attracted immigrants from a wide variety of nations and cultures. While the American cuisine incorporates styles of cooking that takes something from each immigrant community, American cooks have exported a great variety of dishes around the world, and in many ways American cuisine is just as recognisable and as popular as French, Chinese, or Indian.
Problems with defining American cuisine
The cuisine of the Native Americans was of course the first American cooking style, and it lent a great deal not only to subsequent American cooking but also to culinary styles around the world. Turkey, corn (maize), beans, sunflowers, potatoes, peppers, and various forms of squash (including pumpkins) are among the Native American foods now widely consumed elsewhere. Superimposed on this original native diet is the massive contribution of the various immigrant groups; many dishes considered quintessentially American are in fact based upon the cooking traditions of other countries. For example, apple pies, pizza, runzas, chowder, and hamburgers are all either identical to, or derived from, European dishes. Burritos and tacos similarly have their origins in Mexico.
Even when trying to pinpoint a particular style or dish as "American", there is much regional variation in the United States. Notable regional styles include Hawaiian cuisine, Cajun cuisine, and California cuisine. While all three types are part of the larger category of American cuisine and may influence other areas of the country, they do not necessarily typify what comes to mind when one hears the word American.
Another factor that makes defining American cuisine difficult is that most of it developed as home cooking rather than haute cuisine. Some aspects of American food culture that might not be immediately described as cuisine include baked beans, barbecue, and clam chowder, as well as many of the American-style candy bars and fast-food items popular around the world.
The origins of American cuisine
One important characteristic of American cooking is the fusion of multiple ethnic or regional approaches into completely new cooking styles. The cuisine of the South, for example, has been heavily influenced by immigrants from Africa, France, and Mexico, among others. Asian cooking has played a particularly large role in American fusion cuisine.
Similarly, while some dishes considered typically American may have their origins in other countries, American cooks and chefs have substantially altered them over the years, to the degree that the dish as now enjoyed the world over may even be considered archetypically American. Hot dogs and hamburgers are both based on traditional German dishes, brought over to America by German immigrants to the United States, but in their modern, popular form they are so altered that they can be reasonably considered American dishes.
Given the United States' large size it is not surprising that its cuisine is typified by distinct regional variations. The cuisine of the East Coast and Pacific Northwest, for example, makes use of fish and seafood to much greater degree than that of the Midwest, where corn and beef were long more readily available. To some degree, easy transportation of perishable foodstuffs has diminished these regional differences in recent years, but many Americans still associate certain foods with specific places, such as steak with Omaha; lobster with Maine; salmon with the Pacific Northwest; and crab and crab cakes with Maryland.
American cooking has been widely exported beyond its borders. Tex-Mex, Creole, and barbecue restaurants can be found in cities all around the world, while fast-food burger bars and pizzerias are even more popular.
Perceptions of American cuisine
Though American cuisine has much regional variation, it is sometimes said to be rather bland in taste. The Great Depression forced a standardization of the food industry to consolidate revenue. Through the war years, the combination of the GI ration and the advice of cookbooks in the ways to prepare the "standard cuisine." This cuisine came out of the new heart of the American diet, the Midwest.[1]
The homogeneity and predictability of American cuisine began to change during World War II with the adaptation of Italian-American and Chinese foods. Spaghetti was served to American GIs during the war. While the American versions of Chinese-inspired foods were at first far from authentic—recipes included ingredients such as ketchup, Worcestershire sauce, and cream of mushroom soup—they represented a new acceptance of less traditionally "American" foods. Much of the ethnic variety in modern American cuisine has its roots in developments that took place over the last half century.[2]
The modern fast food industry developed largely out of American innovations, particularly through the early efforts of the McDonald's corporation. This has led to some controversy with the global spread of such chains, as perceived Americanization of cuisine in other countries is sometimes described with derogatory terms like McDonaldization.
Notable American chefs
Whatever the definition of American cuisine, American chefs have been influential both in the food industry and in popular culture. American cooking has been exported around the world, both through the global expansion of restaurant chains such as T.G.I. Friday's and McDonalds and the efforts of individual restaurateurs such as Bob Payton, credited with bringing American-style pizza to the UK.[3]
The first generation of television chefs such as Robert Carrier and Julia Child tended to concentrate on cooking based primarily on European, especially French and Italian, cuisines. Only during the 1970s and 80s did television chefs such as James Beard and Jeff Smith shift the focus towards home-grown cooking styles, particularly those of the different ethnic groups within the nation. Contemporary television cooks like Rachael Ray and chefs like Anthony Bourdain now cover a variety of cuisines and styles, both home-grown and foreign, reflecting the increasingly adventurous palate of the modern American. In the catering industry, notable American restaurant chefs include Thomas Keller, Charlie Trotter, and Alfred Portale.