American cooking dates back to the traditions of the Native Americans, whose diet included a mix of farmed and hunted food, and varied widely across the continent. The Colonial period created a mix of new world and Old World cookery, and brought with it new crops and livestock.
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What became known as New American cuisine rejected the blandness of standardized food in favor of the actual taste and pleasure that seasonal, locally grown ...
Native Americans ate the foods which were indigenous to their regions. Generally, the "Three Sisters," (corn, beans and squash) was known in some form in most ...