Editing American cuisine (section)

==Ethnicity-specific and immigrant influence==
{{Original research|section|date=February 2008}}
[[File:Fried Fish and French Fries.jpg|thumb|[[Fried fish]] and [[french fries]] in [[San Diego]], California]]

The influence of ethnicity-specific cuisines like [[Italian cuisine]] and [[Mexican cuisine]] was present in the United States by [[World War I]]. There are recipes for Chilean meat pies, chicken [[chop suey]], [[chow mein]], Mexican pork pastries and Italian meatballs going back to at least the 1930s, but many of the recipes were Anglicized and they appeared relatively infrequently compared to Northern European recipes.<ref>Sherrie A. Inness, Dinner roles: American women and culinary culture. p. 89</ref>

19th-century cookbooks bear evidence of diverse influences with some including recipes like Indian pickle, Italian pork and various curries. 19th-century literature shows knowledge of [[Jewish cuisine|Jewish]], [[Russian cuisine|Russian]], [[Italian cuisine|Italian]], [[Chinese cuisine|Chinese]] and [[Greek-American cuisine]]s, and foreign cookbooks continued to grow more detailed through World War I including recipes like Peruvian chicken, Mexican [[enchilada]]s, Chilean [[corn pudding]] and Hindustan chicken curry.<ref>Sherrie A. Inness, Dinner roles: American women and culinary culture. p. 92</ref>

Louise Rice, author of ''Dainty Dishes from Foreign Lands'' describes the recipes in her book as "not wholly vegetarian"  though noting at the time of publication in 1911 that most of the recipes would likely be new to average American cooks and likely contain higher proportions of vegetables to meat. She includes Italian pasta recipes like macaroni in milk, soups and [[polenta]]s and German recipes like liver [[dumpling]]s called ''[[Leberknödel]]'' and a variation of [[Sauerbraten]].<ref>Louise Rice, ''[https://archive.org/details/daintydishesfrom00rice/page/n6 Dainty Dishes From Foreign Lands]'', p.7-34</ref>

The demand for ethnic foods in the United States reflects the nation's changing diversity as well as its development over time. According to the [[National Restaurant Association]],<ref>{{Harvcolnb|Oralia|2005}} (par. 6).</ref> <blockquote>
Restaurant industry sales are expected to reach a record high of $476 billion in 2005, an increase of 4.9 percent over 2004... Driven by consumer demand, the ethnic food market reached record sales in 2002, and has emerged as the fastest growing category in the food and beverage product sector, according to USBX Advisory Services. Minorities in the U.S. spend a combined $142 billion on food and by 2010, America's ethnic population is expected to grow by 40 percent.
</blockquote>

[[Image:Koreantacos1.jpg|left|thumb|250px|[[Korean tacos]] from the "Seoul on Wheels" truck in San Francisco]]
A movement began during the 1980s among popular leading chefs to reclaim America's ethnic foods within its regional traditions, where these trends originated. One of the earliest was [[Paul Prudhomme]], who in 1984 began the introduction of his influential cookbook, ''Paul Prodhomme's Louisiana Kitchen'', by describing the over 200-year history of [[Louisiana Creole cuisine|Creole]] and Cajun cooking; he aims to "preserve and expand the Louisiana tradition."<ref>{{Harvcolnb|Prodhomme|1984}} n.p.</ref> Prodhomme's success quickly inspired other chefs. Norman Van Aken embraced a Floridian type cuisine fused with many ethnic and globalized elements in his ''Feast of Sunlight'' cookbook in 1988. California became swept up in the movement, then seemingly started to lead the trend itself, in, for example, the popular restaurant [[Chez Panisse]] in Berkeley.

Examples of the Chez Panisse phenomenon, chefs who embraced a new globalized cuisine, were celebrity chefs like Jeremiah Tower and [[Wolfgang Puck]], both former colleagues at the restaurant. Puck went on to describe his belief in contemporary, new style American cuisine in the introduction to ''The Wolfgang Puck Cookbook'':
<blockquote>
Another major breakthrough, whose originators were once thought to be crazy, is the mixing of ethnic cuisines. It is not at all uncommon to find raw fish listed next to tortillas on the same menu. Ethnic crossovers also occur when distinct elements meet in a single recipe. This country is, after all, a huge melting pot. Why should its cooking not illustrate the American transformation of diversity into unity?<ref>{{Harvcolnb|Puck|1986}} n.p.</ref>
</blockquote>

Puck's former colleague, Jeremiah Tower became synonymous with [[California Cuisine]] and the overall American [[culinary revolution]]. Meanwhile, the restaurant that inspired both Puck and Tower became a distinguished establishment, popularizing its so called "mantra" in its book by [[Paul Bertolli]] and owner [[Alice Waters]], ''Chez Panisse Cooking'', in 1988. Published well after the restaurants' founding in 1971, this new cookbook from the restaurant seemed to perfect the idea and philosophy that had developed over the years. The book embraced America's natural bounty, specifically that of California, while containing recipes that reflected Bertoli and Waters' appreciation of both northern Italian and French style foods.

===Early ethnic influences===
[[File:CornmealProducts.jpg|thumb|Adaptation of [[Mexican food]] tailored for the mainstream American market usually is different from [[Mexican food]] typically served in Mexico.]]
While the earliest cuisine of the United States was influenced by [[Native American cuisine|Native Americans]], the [[Cuisine of the Thirteen Colonies|thirteen colonies]], or the [[Cuisine of Antebellum America|antebellum South]], the overall culture of the nation, its [[gastronomy]] and the growing [[culinary arts]] became ever more influenced by its changing [[ethnic]] mix and [[immigrant]] patterns from the 18th and 19th centuries unto the present. Some of the ethnic groups that continued to influence the cuisine were here in prior years; others arrived more numerously during "The Great [[Transatlantic Migration]]" (of 1870–1914) or other [[mass migration]]s.

Some of the ethnic influences could be found across the nation after the [[American Civil War]] and into the [[History of United States continental expansion|continental expansion]] for most of the 19th century. Ethnic influences already in the nation at that time would include the following groups and their respective cuisines:
* Select nationalities of Europe and the respective developments from [[early modern European cuisine]] of the colonial age:
** [[British-Americans]] and on-going developments in [[New England cuisine]], the national traditions founded in the cuisine of the original thirteen colonies, The Cuisine of the Southern United States, and many aspects of other regional cuisine.
** [[Spanish American]]s and early modern [[Spanish cuisine]], as well as [[Basque-American]]s and [[Basque cuisine]].
** Early [[German-American]] or [[Pennsylvania Dutch]] and [[Pennsylvania Dutch cuisine]]
** [[French American]]s and their [[New World]] regional identities such as:
*** [[Acadian]]
*** [[Cajun]] and [[Cajun cuisine]]
** [[Louisiana Creole people|Louisiana Creole]] and [[Louisiana Creole cuisine]]. Louisiana Creole (also called French Créole) refers to native-born people of the New Orleans area who are descended from the Colonial French and Spanish settlers of Colonial French Louisiana, before it became part of the United States in 1803 with the [[Louisiana Purchase]].
* The various ethnicities originating from the early [[gastronomy]] and [[cuisine]]s of the [[New World]], [[Latin American cuisine]], and North American cuisine:
** [[Native Americans in the United States]] and [[Native American cuisine]]
** [[African Americans]] and [[Soul food]].
** [[Puerto Rican cuisine]]
** [[Mexican Americans]] and [[Mexican-American cuisine]]; as well as related regional cuisines:
*** [[Tex-Mex]] (regional Texas and Mexican fusion)
*** Some aspects of "[[Southwestern cuisine]]".
** [[New Mexican cuisine]] from [[New Mexico]] and the historical region of [[Santa Fe de Nuevo México]], and now ethnically tied to the [[Pueblos]] and [[Hispanos of New Mexico]].

===Later ethnic and immigrant influence===
{{Main|Immigration to the United States}}
[[File:Fortune cookie.jpg|thumb|Fortune cookies were invented in the United States and are of Japanese origin but are popular in American Chinese cuisine.]]
[[File:Oyster pail takeout box (2558467231).jpg|thumb|Chinese takeout]]
Mass migrations of immigrants to the United States came over time. Historians identify several waves of migration to the United States: one from 1815 to 1860, in which some five million [[English people|English]], [[Irish people|Irish]], [[Germans|German]], [[Scandinavia]]n, and others from [[northwestern Europe]] came to the United States; one from 1865 to 1890, in which some 10 million immigrants, also mainly from northwestern Europe, settled; and a third from 1890 to 1914, in which 15 million immigrants, mainly from [[Central Europe|central]], [[Eastern Europe|eastern]], and [[southern Europe]] (many [[Austrian people|Austrian]], [[Hungarian people|Hungarian]], [[Turkish people|Turkish]], [[Lithuanian people|Lithuanian]], [[Russian people|Russian]], [[Jewish]], [[Greek people|Greek]], [[Italian people|Italian]], and [[Romanian people|Romanian]]) settled in the United States.<ref>{{cite web|url=http://us.history.wisc.edu/hist102/lectures/lecture08.html|archive-url=https://web.archive.org/web/20120313201141/http://us.history.wisc.edu/hist102/lectures/lecture08.html|archive-date=March 13, 2012|title=H102 Lecture 08: Foreign Immigrants in Industrial America|date=March 13, 2012|access-date=August 8, 2019}}</ref>

Together with earlier arrivals to the United States (including the indigenous Native Americans, [[Hispanic and Latino Americans]], particularly in the [[Western United States|West]], [[Southwestern United States|Southwest]], and [[Texas]]; [[African American]]s who came to the United States in the [[Atlantic slave trade]]; and early colonial migrants from Europe), these new waves of immigrants had a profound impact on national or regional cuisine. Some of these more prominent groups include the following:

{{Div col}}
* [[Albanian Americans]]—[[Albanian cuisine]]
* [[Arab American]]s, particularly [[Lebanese American]]s (the largest ethnic Arab group in the United States)—[[Arab cuisine]], [[Lebanese cuisine]]
* [[Argentine Americans]]—[[Argentine cuisine]]
* [[Armenian Americans]]—[[Armenian cuisine]]
* [[Brazilian Americans]]—[[Brazilian cuisine]]
* [[Cambodian Americans]]—[[Cambodian cuisine]]
* [[Chinese American]]s—[[American Chinese cuisine]], [[Chinese cuisine]]
* [[Colombian Americans]]—[[Colombian cuisine]]
* [[Cuban American]]s—[[Cuban cuisine]]
* [[Dominican American]]s—[[Dominican Republic cuisine]]
* [[Dutch Americans]]—[[Dutch cuisine]]
* [[Ethiopian Americans]]—[[Eritrean Americans]]: [[Ethiopian cuisine]], [[Eritrean cuisine]] in Los Angeles, Washington, D.C., Denver, New York
* [[Filipino Americans]]—[[Filipino cuisine]], [[Filipino-American cuisine]]
* [[French Americans]]—[[French cuisine]]
* [[German Americans]]—[[German cuisine]] (the [[Pennsylvania Dutch]], although descended from Germans, arrived earlier than the bulk of German migrants and have distinct culinary traditions)
* [[Greek American]]s—[[Greek-American cuisine]], [[Greek cuisine]], [[Mediterranean cuisine]]
* [[Guatemalan Americans]]—[[Guatemalan cuisine]]
* [[Haitian American]]s—[[Haitian cuisine]]
* [[Honduran Americans]]—[[Honduran cuisine]]
* [[Hungarian American]]s—[[Hungarian cuisine]]
* [[Indian American]]s—[[Indian cuisine]]
* [[Irish American]]s—[[Irish cuisine]]
* [[Italian American]]s—[[Italian-American cuisine]], [[Italian cuisine]]
* [[Japanese American]]s—[[Japanese cuisine]], with influences on the [[Hawaiian cuisine]]
* [[Jewish Americans]]—[[Jewish cuisine]], with particular influence on [[Cuisine of New York City#NYC Eastern European Jewish Cuisine|New York City cuisine]]
* [[Korean American]]s—[[Korean cuisine]]
* [[Lithuanian American]]s—[[Lithuanian cuisine]], [[Cuisine of the Midwestern United States|Midwest]]
* [[Nicaraguan American]]—[[Nicaraguan cuisine]]
* [[Nigerian Americans]]—[[Nigerian cuisine]]
* [[Pakistani American]]s—[[Pakistani cuisine]]
* [[Peruvian Americans]]—[[Peruvian cuisine]]
* [[Polish American]]s—[[Polish cuisine]], with particular impact on [[Cuisine of the Midwestern United States|Midwest]]
* [[Polynesian American]]s—[[Hawaiian cuisine]]
* [[Portuguese American]]s—[[Portuguese cuisine]]
* [[Romanian American]]s—[[Romanian cuisine]]
* [[Russian American]]s—[[Russian cuisine]], with particular impact on [[Cuisine of the Midwestern United States|Midwest]]
* [[Salvadoran American]]s—[[Salvadoran cuisine]]
* [[Scottish American]]s—[[Scottish cuisine]]
* [[Spanish Americans]]—[[Spanish cuisine]]
* [[Thai American]]s—[[Thai cuisine]]
* [[Turkish American]]s—[[Turkish cuisine]], [[Balkan cuisine]]
* [[Venezuelan Americans]]—[[Venezuelan cuisine]]
* [[Vietnamese American]]s—[[Vietnamese cuisine]]
* [[West Indian American]]s—[[Caribbean cuisine]], [[Jamaican cuisine]], [[Trinidad and Tobago cuisine]], [[Barbadian cuisine]], [[Bahamian cuisine]]{{Div col end}}

<blockquote>Italian, Mexican and Chinese (Cantonese) cuisines have indeed joined the mainstream. These three cuisines have become so ingrained in the American culture that they are no longer foreign to the American palate. According to the study, more than nine out of 10 consumers are familiar with and have tried these foods, and about half report eating them frequently. The research also indicates that Italian, Mexican and Chinese (Cantonese) have become so adapted to such an extent that "authenticity" is no longer a concern to customers.<ref>Hensley, Sue, ''National Restaurant Association.''Article/ News Release, "International Cuisine Reaches America's Main Street," 10 August 2000.</ref>
</blockquote>

Contributions from these ethnic foods have become as common as traditional "American" fares such as hot dogs, hamburgers, beef [[steak]], which are derived from [[German cuisine]], ([[chicken-fried steak]], for example, is a variation on German [[schnitzel]]), cherry pie, [[Coca-Cola]], [[milkshake]]s, fried chicken (Fried chicken is of [[English cuisine|English]], [[Scottish cuisine|Scottish]], and [[African cuisine|African]] influence), [[Pepsi]], [[Dr Pepper]] and so on. Nowadays, Americans also have a ubiquitous consumption of foods like [[pizza]] and [[pasta]], [[taco]]s and [[burrito]]s to "[[General Tso's chicken]]" and [[fortune cookie]]s. Fascination with these and other ethnic foods may also vary with region.