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The North American Cuisines are the synthesis of all the ethnic groups that welcome this part of the continent, native and migrated. The Amerindian population, before colonization, had their own crops, hunted animals and were developing their own cooking methods. With the arrival of the first settlers were introduced products and culinary habits of the European continent. With successive waves of colonization by Europeans, Asians and Africans were brought as slaves, and their cultures also merged with those already present.
The Historical Contaminations
During the period of the World Wars, many people of Jewish origin settled in America to escape persecution, thereby introducing Jewish cuisine. While at the end of the Last World War, many Italians settled in North America in search of fortune, leading to the birth of Italian-American cuisine.
Today, North American cuisines are the pioneers of fusion food. In the southern part of North America we find kitchens influenced by Mexico (which in turn was influenced by other kitchens) giving rise to tex-mex in Texas. From the Caribbean cuisine, which geographically would be part of the North American ones, but they are really different cuisines, and for them there is a separate section in our blog. Caribbean influences are mainly found in California and Florida. While in Louisiana we find French, Spanish, and African influences that contributed to the creation of Creole and Cajun cuisine.
In the northern part, we find the Amerindian, African influences that settled in the northern territories, but also Irish, English and Italian. Canadian cuisine has been particularly influenced by French cuisine.
As you can see, North American Cuisines is the perfect fusion of a multitude of cuisines that have created delicious and harmonious dishes despite the sad vicissitudes that have characterized the territory.