North American cuisine

From Wikipedia, the free encyclopedia

North American cuisine is a term used for foods native to or popular in countries of North America, as with Canadian cuisine, Cuisine of the United States, and Cuisine of Mexico. It has influences from many international cuisines, including Native American cuisine and European cuisine.

The cuisines of nearby Central America and the Caribbean region — sometimes grouped with the North American continent — may be considered part of North American cuisine in the technical sense that they are not assigned to their own continents. ketchup

[edit] See also

• California Cuisine
• Caribbean cuisine
• Cuisine of the Northeastern United States
• Cuisine of the Southern United States
• Cuisine of the Midwestern United States
• Cuisine of the United States
• Cuban cuisine (part of the Caribbean and Latin American regions)
• Cuisine of El Salvador (part of the Central American and Latin American regions)
• Cuisine of Puerto Rico (part of the Caribbean and Latin American regions and of the United States)
• Category:American cuisine

v • d • e Cuisine Regional cuisines Asia · Europe · Caribbean · South Asia · Latin America · Middle East · North America · Africa · more Styles Haute · Immigrant · Fusion · Molecular gastronomy · Fast food Food Bread · Pasta · Cheese · Rice · Sauce · Soup · Dessert · Herbs / Spices · other ingredients Techniques, utensils and measures Techniques · Utensils · Weights and measures See also Kitchen · Meal · Wikibooks:Cookbook