American food is the food that is developed in America using American standards. Much of the food in America was not Native American food (Bauman College, 2011). The adoption of the different styles of cooking and foods and the fusion of these foods has made them American. Therefore, American food is the food that the American people have developed and accepted into their culture.
History of the American Food
The Native Americans used to get most of their food from the sea. The seafood comprised of the cod, lemon sole, sturgeon, and drum, and among others. The West Coast produced the Salmon and Olachen for them. They also hunted the Whale and used its meat and oil for their meals. The Crustaceans included the crayfish, lobsters, and shrimps. Their diet included other seafood like the shellfish, and among others.
The Change of the American Food through Different Centuries
Various cooking methods have, since colonial time, involved some European methods to form American cuisine (Bauman College, 2011). The most common ways of preparing meat were grilling and spit roasting. They improvised the ways of cooking the root vegetables. Due to the lack of pottery techniques, they could heat stones and place them on the pot containing water. As the water was boiling, their food inside the water would cook. They used the adobe ovens to bake their cornmeal bread. In some areas, the made dug pits oven.
The Europeans arrived with the introduction of European meals. They planted crops that were familiar to them back at home. Although they introduced their cuisine using cookbooks from their country of origin, they also incorporated the American local foods in their diet. English food became part of the American diet. Some of the main writers included Hannah Glasse, who wrote the book called ‘The Art of Cookery Made Plain and Easy’. They could also hunt for the game meat. Some of the animals they hunted included the buffalo, wild turkey, and the bear. They could roast the meat and serve with the currant sauce while the smaller pieces went into soups, stews, and pastries (Long, 2015). They made their fats and oils from the animals they slaughtered. They also took wine, brandy, whiskey, rum, and beer.
The American Food Distribution around the World
After the colonial period, many more foods came into being. The rocky mountain oysters and the peanut butter were some of the new developments. Although they remained regional and national, some of the new foods spread all over the world. They exported the popcorns and the skills of making the fried chicken, cornbread, and unleavened muffins. The Coca-Cola Company opened distribution points in other countries worldwide. Some of the American restaurants also opened other selling points in Europe, and this made them spread American Cuisine worldwide. They could serve the hamburgers with the French fries, coleslaw, some ketchup, and chili sauce (Long, 2015).
The industrialization era affected the food industry, and there was a need for modernized ways of processing food. Restaurants were opening along the railroads. Some were opening in the dining cars of the rail transport system. The learning institutions and the nutritionists started teaching new ways of food production using scientific means. The large-scale foreign aid during World War 1 enabled American food and standards to reach the European people (Olver, 2015). There were both the upcoming and established researchers developing new knowledge about the food industry. It led to the writing of journals, newspapers, and magazines that taught people different types of food. The media was instrumental in exporting American food culture throughout the world.
The corporate kitchens such as the Green Mills and Kraft Foods were instrumental in the research about food. The American style adopts the many cultural and ethnic ways of cooking and channels them into brand new styles. Some of the foreign foods that have become American due to this process are the Italian spaghetti and the German hotdogs (Schlosser, 2001). The Italian traditional pizza now varies with style according to its American modern and popular form.
Many companies are now developing new products to simplify food preparation methods. It now becomes easier to prepare them. For instance, General Mills has been publishing a book called Betty Crocker’s Cookbook since the 1950s that act as a guide for preparing meals (NPR.org, 2014). The rise of the cable channels brought about celebrity chefs like Julia Child and Graham Kerr to showcase their cooking abilities to the Americans and all over the world. Much of today’s modern American cuisine has become regional. Many people have come to accept American food all over the world because of its simple preparation style cleanliness.
Occasional Food
The soft drinks from Coca-Cola and its competition are mainly important for picnics and parties. Desserts are mainly for entertaining and impressing guests. They may include Lane Lake, peach cobbler, or bourbon balls. The classic deviled eggs are good for picnics.
Conclusion
The history of American food is rich with very many lessons. Since the pre-colonial period to date, there have been developments in the food. Most of the foreign foods have now become part of the American diet as a result of research and fusion. It is also acceptable all over the world.
References
Bauman College. (2011). Holiday food traditions – History, meaning, and nutrition. Web.
Long, L. (2015). Ethnic American food today: A cultural encyclopedia (2nd ed., p. 760).
Lanham, Maryland: Rowman & Littlefield Publishing Group, Inc. NPR.org. (2014). A journey through the history of American food in 100 bites. Web.
Olver, L. (2015). The food timeline–USA food history sources.Foodtimeline.org. Web.
Schlosser, E. (2001). Fast food nation (p. 356). Boston: Houghton Mifflin.