Lemmy Shitpost
Welcome to Lemmy Shitpost. Here you can shitpost to your hearts content.
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Also check out:
Partnered Communities:
1.Memes
10.LinuxMemes (Linux themed memes)
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All communities included on the sidebar are to be made in compliance with the instance rules. Striker
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Every culture takes/mixes foods from other cultures and makes it their own. I think the difference with the US is that there isn’t an ancient history to form a basis.
Most of what constitutes “traditional” American cuisine is broadly based on European traditions, with British, French, Italian, and German influences being the most dominant. Though many of the recipes have changed and evolved over time, you can still see the influences pretty clearly.
Take the classic Thanksgiving dinner, for instance: although many of the ingredients (such as sweet potatoes and turkey) were unknown in Europe, the way they are prepared is still very similar to how Europeans prepare traditional holiday roasts.
Also, a “proper” meal generally consists of a chunk of meat, veggies, and carbs, usually all prepared separately, or sometimes as a casserole or a stew. Stir-frying is not that common, for instance, but frying, roasting and baking is. If you look into the history of any particular American dish, its roots can often be traced back to the exact wave of immigration that went on to popularize it.
Depending on the region, however, you may also find Native American influences, such as Creole, Cajun, Tex-Mex, etc.
I'm glad someone brought up Native American influence. It's more widespread in American food than people realize.
I mean, technically, even the use of tomatoes or potatoes is Native American influence. Except those have become so ubiquitous in European cuisine that no one would even consider for a moment that they were completely unknown there just 500 years ago. Imagine Italian food without tomatoes, or German food without potatoes…
Corn as well, though that didn’t catch on quite as much on the continent, where it’s still mostly a boring vegetable, while Americans use it to bake as well (not to mention putting it into literally everything ever since they figured out HFCS).
Im particularly fond of hominy and other alkaline treated corn products.