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. During the early 19th century, cooking was based mostly on what the agrarian population could grow, hunt, or raise on their land. With an increasing influx of immigrants, and a move to city life, American food further diversified in the later part of the 19th century. The 20th century saw a revolution in cooking as new technologies, the World Wars, a scientific understanding of food, and continued immigration combined to create a wide range of new foods. This has allowed for the current rich diversity in food dishes throughout the country. This was driven in part by the many chefs and television personalities who contributed to the rise of the culinary arts in the US.
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 During the early 19th century cooking was based mostly on what the agrarian population could grow hunt or raise on their land With an increasing influx of immigrants and a move to city life American food further diversified in the later part of the 19th century The 20th century saw a revolution in cooking as new technologies the World Wars a scientific understanding of food and continued immigration combined to create a wide range of new foods This has allowed for the current rich diversity in food dishes throughout the country This was driven in part by the many chefs and television personalities who contributed to the rise of the culinary arts in the US