The cuisine of the United States refers to food preparation originating from the United States of America. European colonization of the Americas yielded the introduction of a number of ingredients 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 foreign nations; such influx developed a rich diversity in food preparation throughout the country.
Read more about Cuisine Of The United States: Regional Cuisines, Ethnic and Immigrant Influence, Notable American Chefs
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“Thank God for the passing of the discomforts and vile cuisine of the age of chivalry!”
—Mason Cooley (b. 1927)
“In one notable instance, where the United States Army and a hundred years of persuasion failed, a highway has succeeded. The Seminole Indians surrendered to the Tamiami Trail. From the Everglades the remnants of this race emerged, soon after the trail was built, to set up their palm-thatched villages along the road and to hoist tribal flags as a lure to passing motorists.”
—For the State of Florida, U.S. public relief program (1935-1943)
“Thank God for the passing of the discomforts and vile cuisine of the age of chivalry!”
—Mason Cooley (b. 1927)
“Thank God for the passing of the discomforts and vile cuisine of the age of chivalry!”
—Mason Cooley (b. 1927)
“You are, I am sure, aware that genuine popular support in the United States is required to carry out any Government policy, foreign or domestic. The American people make up their own minds and no governmental action can change it.”
—Franklin D. Roosevelt (1882–1945)
“The end of law is not to abolish or restrain, but to preserve and enlarge freedom. For in all the states of created beings capable of laws, where there is no law, there is no freedom.”
—John Locke (1632–1704)