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St. Louis cuisine
St. Louis cuisine, the food culture of the Greater St. Louis area, has a long history and broad range of influences. The cuisine's influences primarily stem from Italian, German, Irish, and French cuisines, but it includes many American contributions. The cuisine includes unique forms of pizza, barbecue, ravioli, pork, and pastries.
==History and composition==
St. Louis has a history going back to an early French settlement in 1764,〔Niderost, Eric. "St. Louis Gateway To The Great Beyond." Wild West 14.1 (2001): 42. MasterFILE Premier. Web. 12 March 2015.〕 but its cultural styles are seen as centering most significantly around immigrants from Italy, Germany, and Ireland. People from those countries immigrated heavily during the city's significant growth in the nineteenth century. Oktoberfest, sauerkraut, and bratwurst are still popular, as are Irish pubs, and Italian restaurants on The Hill dominate the local culinary topography.
The city was the home of Irma Rombauer, the author of the highly published cookbook ''The Joy of Cooking''.〔Chefs.edu
(Provel Cheese, Pork Steaks, and TUMS: St. Louis Food Traditions )〕
抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』
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