Indigenous cuisine of the Americas
Indigenous cuisine of the Americas includes all cuisines and food practices of the Indigenous peoples of the Americas. Contemporary Native peoples retain a varied culture of traditional foods, along with the addition of some post-contact foods that have become customary and even iconic of present-day Indigenous American social gatherings. Foods like cornbread, turkey, cranberry, blueberry, hominy, and mush have been adopted into the cuisine of the broader United States population from Native American cultures.
Wild rice is a native traditional food of Minnesota, Wisconsin, Michigan, and some areas of North Dakota.
Corn was a vital source of food for Indigenous communities across the Northern Hemisphere. Sophisticated farming techniques were used to cultivate the crop throughout the American continent.
Cornbread
Succotash
A cuisine is a style of cooking characterized by distinctive ingredients, techniques and dishes, and usually associated with a specific culture or geographic region. Regional food preparation techniques, customs, and ingredients combine to enable dishes unique to a region.
An example of Central European cuisine, the wiener schnitzel. It is prepared with regional ingredients and according to the local cooking style.
An example of nouvelle cuisine presentation. This dish consists of marinated crayfish on gazpacho asparagus and watercress.
Typical Ethiopian and Eritrean cuisine: Injera (thin pancake-like bread) and several kinds of wat (stew)
A Ramadan dinner in Tanzania
