American Culture and Food

In the United States, this has evolved into a complex combination of national identity, regional specialization, and cultural heritage. Mintz observes that some differences arose because of differing environments: fresh cranberries grow well in overbold England climates, part they could never be raised in the southern atomic number 20 desert, for example, and therefore they are important ingredients in Boston recipes and some unknown 3,000 miles away.

The ethnic groups that settled in different regions arouse also helped to dictate regional specialities. Southwest cooking is derived from the flagitious reliance on chilies, corn, and another(prenominal) ingredients inspired by the Spanish roots of settlers in that area, while Pennsylvania Dutch cooking comes out of the emphasis on noodles, cured meats, and other tumid features of German cooking.

Regional cooking in America is as diverse as the backgrounds of the people who immigrated here, enhanced by the regional availability of key ingredients, from Maine lobsters to Louisiana crawfish. Improved shipping methods and

the greater ability to ship ingredients apace over large distances has enabled widely separated regions to share their specialities and fatten up the national taste for different types of food. Yet some staple ingredients are not transported so easily.

For example, many native New Yorkers insist that a true New York bagel cannot be made anywhere else, despite the exact duplication of other ingredients and preparation methods, because the water is not the same.

In fact, pizza may be the best example of what makes American food distinctive. The staple recipe is simple: a doughy crust on which is spread a tomato-based sauce topped with cheese. From this, American cooks hold out to try to make pizza bigger, better, and newer. Regional cooks may castrate the crust, using English muffins (another distinctly American food item), tortillas, matzos, or whatever other bread-like base they think may modify the recipe. The sauce is likewise consistently "improved," and cheese becomes either all in all optional or the principal ingredient. As a result, individually individual diner and each particular chef has a personalized opinion ab
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