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This is a list of cuisines of the Americas. A cuisine is a characteristic style of cooking practices and traditions,〔("Cuisine." ) (Thefreedictionary.com ). Accessed June 2011.〕 often associated with a specific culture. The cuisines found across North and South America are based on the cuisines of the countries from which the immigrant peoples came, primarily Europe. However, the traditional European cuisine has been adapted by the addition of many local ingredients, and many techniques have been added to the tradition as well. == North American cuisine == * North American cuisine : * Canadian cuisine varies widely from depending on the regions of the nation. The former Canadian prime minister Joe Clark has been paraphrased to have noted: "Canada has a cuisine of cuisines. Not a stew pot, but a smorgasbord."〔 Also published as "(Canadian cuisine a smorgasbord of regional flavours )"〕 The three earliest cuisines of Canada have First Nations, English, and French roots, with the traditional cuisine of English Canada closely related to British and American cuisine, while the traditional cuisine of French Canada has evolved from French cuisine and the winter provisions of fur traders. With subsequent waves of immigration in the 18th and 19th century from Central, Southern, and Eastern Europe, and also from China, the regional cuisines were subsequently augmented. Common contenders as the Canadian national food include Poutine and Butter tarts. Canada is the world's largest producer of maple syrup,〔("Maple Syrup." ) (Ontario Ministry of Agriculture, Food and Rural Affairs ). Accessed July 2011.〕 and the sugar maple's leaf has come to symbolize Canada and is depicted on the country's flag.〔(【引用サイトリンク】url=http://www.pch.gc.ca/pgm/ceem-cced/symbl/df6-eng.cfm )〕 File:Flickr bokchoi-snowpea 4266923676--Roast peameal bacon.jpg|Canadian bacon, or peameal bacon, prepared from center-cut boneless pork loin File:BeaverTail pastry Ottawa.jpg|BeaverTail, a fried dough pastry resembling the tail of a beaver, a Canadian symbol File:FishAndBrewisWithScrunchions.jpg|Fish and brewis with scrunchions, a traditional Newfoundland meal consisting of codfish and ''hard bread'' or ''hard tack'' Maple syrup.jpg|A bottle of maple syrup from Quebec, Canada :: * Canadian wine :: * Canadian Chinese cuisine :: * Cuisine of Quebec - Quebec is most famous for its tourtières (meat pies), pea soup, baked beans, cretons, ham dishes, maple desserts such as Pouding chômeur and "tire Ste-Catherine" (St. Catherine's taffy). :: * Cuisine of the Maritime Provinces - the Maritimes region of Canada has some unique foods; the region has foodstuffs that are indigenous the area and cultural phenomena has brought non-native foods to the area. The region is in Eastern Canada, and comprises three provinces: New Brunswick, Nova Scotia, and Prince Edward Island. On the Atlantic coast, the Maritimes are a subregion of Atlantic Canada. Much of what is local food or regional cuisine there could be found in the foods of the Native Peoples or indigenous people, sometimes called Indians, whose cultures preceded those to be found in the Maritimes today. :: * Cuisine of Toronto - Toronto's is a large city with significant multicultural diversity.〔(【引用サイトリンク】 title=Toronto's racial diversity )〕 Different ethnic neighborhoods throughout the city focus on specific cuisines. :: *Canadian regional foods ::: * Fish and brewis ::: * Flipper pie ::: * Jiggs dinner ::: * Montreal-style bagel ::: * Montreal hot dog ::: * Montreal-style smoked meat ::: * Nanaimo bar ::: * Oka cheese ::: * Oreilles de crisse ::: * Poutine ::: * Sushi pizza ::: * Toutin ::: * Yellow pea soup : * American cuisine (USA) – is a style of food preparation derived from the United States. The cuisine has a history dating back before the colonial period when the Native Americans had a rich and diverse cooking style for an equally diverse amount of ingredients. With European colonization, the style of cookery changed vastly, with numerous ingredients introduced from Europe, as well as cooking styles and modern cookbooks. The style of cookery continued to expand into the 19th and 20th centuries with the influx of immigrants from various nations across the world. This influx has created a rich diversity and a unique regional character throughout the country. In addition to cookery, cheese and wine play an important role in the cuisine. The wine industry is regulated by American Viticultural Areas (AVA) (regulated appellation), similar to those laws found in countries such as France and Italy. :: * Midwestern American cuisines is a regional cuisine of the American Midwest. It draws its culinary roots most significantly from the cuisines of Central, Northern and Eastern Europe, and is influenced by regionally and locally grown foodstuffs〔Crook, Nathan C. ("Foods That Matter: Constructing Place and Community at Food Festivals in Northwest Ohio." ) (abstract). (The Ohio Library and Information Network ). Accessed July 2011.〕 and cultural diversity.〔("Michigan/Great Lakes Region." ) (Community Based Food and Farming. ) (Sustainable Agriculture and Food Systems at Michigan State University ). Accessed July 2011.〕 ::: * Cuisine of Omaha :: * Northeastern American cuisines ::: * Cuisine of New England comprises Northeastern U.S. cuisine, including the six states of Connecticut, Maine, Massachusetts, New Hampshire, Rhode Island, and Vermont. The American Indians cuisine became part of the cookery style that the early colonists brought with them. ::: * Cuisine of Philadelphia ::: * Cuisine of New York City comprises many cuisines belonging to various ethnic groups that have entered the United States through the city. Almost all ethnic cuisines are available in New York City, both in and out of their various ethnic neighborhoods. :: * Southern American cuisines are defined as the historical regional culinary form of states generally south of the Mason–Dixon line dividing Pennsylvania from Maryland and Delaware as well as along the Ohio River, and extending west to Texas. See also: Soul food and Cuisine of Kentucky. ::: * Cajun cuisine ::: * Floribbean cuisine ::: * Louisiana Creole cuisine is a style of cooking originating in Louisiana that blends French,〔Beggs, Cindy, Gipson, Bridget, Shaw, Sherrie. ("Cajun and Creole Cuisine." ) (University of West Florida ). Accessed July 2011.〕 Spanish,〔 Portuguese, Italian, Greek, Asian Indian, Native American,〔 African,〔 and general Southern cuisine. ::: * Lowcountry cuisine ::: * Cuisine of Kentucky :: * Southwestern American cuisine is food styled after the rustic cooking of the Southwestern United States. It comprises a fusion of recipes for things that might have been eaten by Spanish colonial settlers, cowboys, Native Americans,〔("Native Americans." ) (cached version). (Ed101.bu.edu ). Accessed July 2011.〕 and Mexicans throughout the post-Columbian era. there is, however, a great diversity in this type of cuisine throughout the Southwestern states. ::: * New Mexican cuisine ::: * Tex-Mex cuisine :: * Western American cuisine can be distinct in various ways compared to the rest of the U.S.〔("Western USA." ) (Allrecipes.com ). Accessed July 2011.〕 Those states west of Texas, Kansas, Missouri, and Nebraska would be considered part of this area, as would, in some cases, western parts of adjoining states.〔("Cuisine of the West Coast." ) (Allrecipes.com ). Accessed July 2011.〕 The concept of obtaining foods locally is increasingly influential, as is the concept of sustainability.〔("Pacific Northwest Cuisine." ) (Lifeintheusa.com ). Accessed July 2011.〕 The influence of the Native American cultures of each area, but especially in the Northwest and in Navajo country,〔("Navajo Food." ) (Navajo-arts.com ). Accessed July 2011.〕 is important in the cuisine picture of the Western United States.〔("Native American cuisine goes gourmet." ) (The CBS Interactive Business Network ). Accessed July 2011.〕 ::: * California cuisine is a style of cuisine marked by an interest in fusion (integrating disparate cooking styles and ingredients) and in the use of freshly prepared local ingredients.〔"The birth of California cuisine is generally traced back to Alice Waters in the 1970s and her restaurant Chez Panisse. Waters introduced the idea of using natural, locally grown fresh ingredients to produce her dishes. California cuisine is... local, based like most traditional regional cooking on available ingredients including abundant seafood. Fresh vegetables, lightly cooked, and fresh fruits, berries, and herbs characterize the cuisine generally, but California cooking is also in fact a fusion of cooking from around the world." Benjamin F. Shearer (Culture and Customs of the United States ) Greenwood Publishing Group, 2007 ISBN 0-313-33877-9, 440, page 212〕 See also: Cuisine of California. ::: * Cuisine of California ::: * Hawaiian cuisine in modern times is a fusion of many cuisines brought by multiethnic immigrants to the Hawaiian Islands, particularly of American, Chinese, Filipino, Japanese, Korean, Polynesian and Portuguese origins, including plant and animal food sources imported from around the world for agricultural use in Hawaii. Many local restaurants serve the ubiquitous plate lunch featuring the Asian staple, two scoops of rice, a simplified version of American macaroni salad (consisting of macaroni and mayonnaise), and a variety of different toppings ranging from the hamburger patty, a fried egg, and gravy of a Loco Moco, Japanese style tonkatsu or the traditional lu'au favorite, kalua pig. ::: * Pacific Northwest cuisine is a North American cuisine of the states of Oregon, Washington and Alaska, and the provinces of British Columbia and the southern Yukon. The cuisine reflects the ethnic makeup of the region, with noticeable influence from Asian and Native American traditions.〔(A taste of Seattle: A Pacific Northwest culinary pilgrimage ''Janis Cooke Newman, San Francisco Chronicle, 10-21-01'' )〕 :: * Fusion cuisine ::: * Chinese American cuisine ::: * Italian-American cuisine ::: * Euro-Asian cuisine ::: * New American cuisine :: * Other ::: * Fast food ::: * Barbecue ::: * Soul food :: *Regional foods and cuisines ::: * California-style pizza ::: * Carne asada fries ::: * Chicago-style hot dog ::: * Chicago-style pizza ::: * Cincinnati chili ::: * Coney Island hot dog ::: * Fish fry ::: * Hot dog variations (U.S.) ::: * Italian beef ::: * Kansas City-style barbecue ::: * Lobster roll ::: * Lowcountry cuisine, traditionally associated with the South Carolina Lowcountry and the Georgia coast ::: * Pig roast, Pig pickin' ::: * Mission burrito ::: * Maine lobster ::: * Manhattan clam chowder ::: * New England boiled dinner ::: * New England clam bake ::: * New England clam chowder ::: * New York-style pizza ::: * Philadelphia cheesesteak ::: * Santa Maria Style BBQ, Santa Barbara County, California ::: * St. Louis-style barbecue ::: * St. Louis-style pizza ::: * White hot Image:Salmon Fish.JPG|Salmon is widely available in the Pacific Northwest. File:BBQ Food.jpg|Chicken, pork and corn cooking in a barbecue smoker Image:Quail 07 bg 041506.jpg|New England clam chowder Image:Pizzeria Uno Chicago-style deep-dish pizza.jpg|Chicago-style deep-dish pizza from the original Pizzeria Uno location :: : * Mexican cuisine - Mexican food varies by region because of Mexico's large size〔("Guide to Traditional Mexican Cooking." ) (Flavoursofmexico.net ). Accessed July 2011.〕 and diversity,〔("Eating in Mexico." ) (Gomexico.about.com ). Accessed July 2011.〕 different climates and geography, ethnic differences among the indigenous inhabitants and because different populations were influenced by the Spaniards in varying degrees. The north of Mexico is known for its beef, goat and ostrich production and meat dishes, in particular the well-known arrachera cut. The food staples of Mexican cuisine are typically corn and beans. Corn is used to make masa, a dough for tamales, tortillas, gorditas, and many other corn-based foods. Corn is also eaten fresh, as corn on the cob and as a component of a number of dishes. Squash and chili peppers also prominent in Mexican cuisine. Honey is an important ingredient in many Mexican dishes, such as the ''rosca de miel'', a bundt-like cake, and in beverages such as ''balché''. Mexican cuisine was added by UNESCO to its lists of the world's "Intangible Cultural Heritage of Humanity".〔("Mexican Cuisine Recognized by UNESCO." ) (). Accessed July 2011.〕 :: * By region ::::Mexico's six regions differ greatly in their cuisines. In the Yucatán, achiote seasoning is commonly used, which is a sweet red sauce with a slight peppery flavor, made from seeds of the tropical annatto plant and sour orange.〔("Yucatecan Cuisine." ) (Gomexico.about.com ). Accessed July 2011.〕 In contrast, the Oaxacan region is known for its savory tamales, moles,〔("Oaxacan Food." ) (Gomexico.about.com ). Accessed July 2011.〕 and simple tlayudas, while the mountainous regions of the West (Jalisco, etc.) are known for goat birria (goat in a spicy tomato-based sauce). ::::Central Mexico's cuisine is influenced by the rest of the country, and also has unique dishes such as barbacoa, pozole, menudo and carnitas. ::::Southeastern Mexico is known for its spicy vegetable and chicken-based dishes. The cuisine of Southeastern Mexico has a considerable Caribbean influence due to its location. Seafood is commonly prepared in states that border the Pacific Ocean or the Gulf of Mexico, the latter having a famous reputation for its fish dishes, ''à la veracruzana''. ::::In pueblos or villages, there are also more exotic dishes, cooked in the Aztec or Mayan style (known as ''comida prehispánica'') with ingredients ranging from iguana to rattlesnake, deer, spider monkey, chapulines, ant eggs, and other kinds of insects. ::::More recently, Baja Med cuisine has developed in Tijuana and elsewhere in Baja California, combining Mexican with Mediterranean flavors. ::::Recently other cuisines of the world have acquired popularity in Mexico, thus adopting a Mexican fusion. For example, sushi in Mexico is often made with a variety of sauces based on mango or tamarind, and very often served with serrano-chili-blended soy sauce, or complimented with habanero and chipotle peppers. :: *Regional foods ::: * Carne asada, thin or thick pieces of meat, usually beef, that is often marinated and served whole or chopped ::: * Chipotle, a smoke-dried jalapeño chili pepper ::: * Chocolate: The word ''chocolate'' originated in Mexico's Aztec cuisine, derived from the Nahuatl word xocolatl. Chocolate was first drunk rather than eaten. In the past, the Maya civilization grew cacao trees〔(【引用サイトリンク】title=Chocolate: A Mesoamerican Luxury 250–900 C.E. (A.D.) – Obtaining Cacao )〕 and used the cacao seeds it produced to make a frothy, bitter drink.〔(【引用サイトリンク】title=Chocolate: A Mesoamerican Luxury 250–900 C.E. (A.D.) – Making Chocolate )〕 The drink, called ''xocoatl'', was often flavored with vanilla, chili pepper, and achiote (also known as annatto).〔(【引用サイトリンク】title=Achiote (Annatto) Cooking )〕 Chocolate was also historically used as a form of currency. Today chocolate is used in a wide array of Mexican foods, from savory dishes such as mole to traditional Mexican style hot chocolate and champurrados, both of which are prepared with a molinillo.〔("Chmpurrado." ) (Mexicanfood.about.com ). Accessed July 2011.〕 File:Caldo de res mexican food (cropped).jpg|Caldo de res is a Mexican dish made with corn, green beans, potatoes, carrots, cabbage and cilantro. File:Chapulines de Oaxaca.jpg|Chapulines, (roasted grasshoppers), for sale in Oaxaca, Mexico : * Mexican wine 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「List of cuisines of the Americas」の詳細全文を読む スポンサード リンク
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