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Secrets About American Cuisines That Nobody Will Tell You

By Author: Mathew Gomes
Total Articles: 51

In actual fact, if one digs a bit into the history underlying American recipes and cuisines, one understands that what unfolds is a time line of American history. We get an overview of the different stages in the history of the American country when migrants from various nations came to America in huge numbers and were amalgamated and assimilated into a part of the mainstream of American life.

Lifestyles too led to the molding of certain kinds of American cuisines in London. The meals were long and there were a lot of side dishes, sauces and assortments of breads and biscuits. The typical American dishes include pork, smoked hams with biscuits dripping gravy and the fried chicken.

The French too left their imprint on American cuisines. In fact both Cajun and Creole cooking are impacted by the French reliance on butter, oil and flour, which gives the dishes a "roux" taste that is so typically French in its flavor. Creole food has a more cosmopolitan flavor having impacts from other French colonies creeping in. Cajun food on the other hand stews gradually for quite a while in the pot, the food cooking slowly in its own juices.

The Mexican nation too heavily influenced American cuisine. Of course the proximity as well as the large numbers of Mexican immigrants also added to the effect. 'Guacamole', " chili', 'tamales', "enchiladas" all these are terms Spanish in origin which the Mexicans brought with them to influence American Cuisines in London.

When one discusses American Cuisine would one be able to ever dream of forgetting the pastas and pizzas of the Italians. They brought sun dried tomatoes and pizza bread today no American teenager deserving at least some respect would guarantee numbness to the distinction amongst pepperoni and margarita garnishes. Spaghetti and meat sauce still keeps on being a staple of most American youngsters growing up the country over.

With the landing of Chinese workers came Chinese sustenance and soon "American Chop Suey" turned into a piece of the Chinese menu in eateries around the world. Would one be able to envision no Chinese takeout in containers!! Half on America's corporate people make due on Chinese takeaway suppers and TV meals.

About the Author: Mathew Gomes is a distinguished author who is popular for his critical reviews on restaurants and food quality through her blogs and articles. Her latest contents are on American cuisines in London. You can find relevant information on renowned restaurants and their cuisines before going for a meal outside.please visit www.cagneysrestaurant.co.uk.

Total Views: 28Word Count: 425See All articles From Author

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