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Posted: March 8th, 2020

History of Food in the US

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Evolution of the food

Cooking is a process which one can never discovered. Cooking and food are the things which were always being evolving with time. For the survival the most important requirement of a creature is food. If we move to prehistoric time cavemen created weapons for hunting to survive and as the fire was discovered the whole way of eating food changed. When colonization began and civilization have been set, hierarchy of classes of people started evolving on the basis of work done by them. Three categories were made like food for royal people, warrior people and Poverty-Stricken people to describe food.

As the technology started evolving time by time in the area of agriculture people started developing new type of vegetables and fruits by the help of pesticides, hybrid technology and insecticides as compared to what they we use to eat in early times the food which use to grow naturally. But as people learn about the bad effect of pesticides and insecticides they started moving to organic food. Many decades back when women stay at home to take care of the family members, whereas the men use to work for earning money to fulfill the basic requirement of the family. Now a days when women are working with men in every field, so that’s why they get less time to cook food at home by which ready to eat food came in market. This is how centuries have passed and food has been evolved.

American cuisine

History of the United States can be reflected by its cuisine. European colonization introduced the number of ingredient and cooking style. In 19th and 20th century many style stated expanding in proportion to the immigrants flowing in from many other countries, this flow of immigrants diversified the food all over the country.

Early American used number of cooking technique, in the early cuisine which were combined with the early European cooking ways structure the basis of American cuisine. When colonist came to eastern seaboard, they use to cultivate animal for their clothing and food, same as what they use to do in Europe. The diet of American colonist started rely on the region they use to live. Large amount of animal oils and fat were made to cook the colonial food whereas new Englanders use to have rum and beer, because marine trade gave them easy approach to the ingredient for producing rum, in which the main ingredient was molasses, which was easily available at trade in West Indies.

In 19th and 18th centuries, American started developing new food during 1890’s – 1920’s production of food and presentation came in business. One Attribute of American cuisine is the fusion cuisine which was influenced by regional and ethnic which formed a modern cooking style.

California cuisine

California cuisine is known for its fusion cuisine and fresh goods, which came from fertile Salinas’s valley which is also known as salad bowl of America, to the wine countries all over the state. Health-conscious lifestyle of the people have combined with the local produce and have made a creative and modern type of cuisine.

California has been a center for many immigrants and carried a range of distinct culture together, and time by time the cultures have synchronized and formed a fusion cuisine. Many ethnic food of the countries were modified according to local tastes, and keep on developing throughout the year.

Sourdough Bread

In 1849, during the California gold rush, a vital part of the San Francisco cuisine is sourdough bread. However the bread was developed way back in history, and yet it has become reputed in the world because of its deep sour flavor and its heavy texture. Also it is very hard to produce at any other place in the world. The microorganism used in the making of the bread can only survive in the circumstances prevailing in San Francisco bay area. The miners during the gold rush ate sourdough bread as one of their favorite starter and carried it around while they traveled state to state thereby spreading the delicious bread around in each place they went. Due to the popularity of the bread in San Francisco and its spreading method sour dough came to be a name for miners and the mascot of the today’s football team San Francisco 49ers is known as sourdough bread.

In 1849 the Boudin bakery began baking sourdough bread and it has been in production ever since it has crisp and chew crust and goes along perfectly with a lot of the perfect soup of San Francisco, like clam chowder and cioppino and is often found to be carved and shaped into a bowl by hollowing it out and it is used to serve soup in it.

Crab Louie

It is a salad which is made from crab meat, in San Francisco from the 1900’s. Many story are being told about the origin of the dish, but it has been believed that it is a San Francisco dish. Seafood meat, tomatoes, lettuce could be romaine or iceberg, asparagus and hard boiled eggs are mixed and tossed with Louie dressing, which is made by adding mayonnaise and chili sauce seasoned with peppers. Now a day’s Thousand Island dressing can also be used.


Cioppino is a fish medley stew soup, San Francisco creation. The soup was created by the Italian immigrants in the mid nineteenth century. When fishermen from coastal region of Italy came to San Francisco and started living over there as a fishermen. When the day ends, they use to gather all the leftover and chop them, put them in a pot and create a stew. The word cioppino came from the word “to chop”, though some claims that it derived from cries of “chip in” which was heard when they use to return to the dock, asking everyone to add the seafood in the pot.

Whereas cioppino in San Francisco is usually made with a mixture of scallops, Dungeness Crab, shrimps, clams, squids, numerous white fish, and mussels which were stewed in a broth of red wine. Shellfish were kept in their shells while they were stewed, which in terms added flavor, to broth. Afterwards Sicilians immigrants developed the shrimps by putting tomatoes in the broth, the way it is served today. Stew is used to be served with the meat in the shell.

Famous Chefs and Restaurant of California

Wolfgang Johannes Puck is a celebrity chef who owns a renowned restaurant named Spago. He spread the California cuisine by cooking food for high profile guest and their parties like Oscar after parties.

Alice water is a restaurateur, chef and author. She owns Chez Panisse restaurant in Berkeley, California. Her restaurant is known for preparing food from organic and locally grown ingredient.

Mette Williams is a celebrity chef who became famous by winning in a popular food network show because of her fresh and new thinking on Italian cuisine. Currently she is the executive chef of culina restaurant in Beverley hills.

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