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Soul food-refers to the cuisines of enslaved Africans trafficked to the North American colonies through the Atlantic slave trade during the Antebellum period. The expression "soul food" originated in the mid-1960s, when "soul" was a common word used to describe African-American culture.
Example of a fusion dish: combination of smoked salmon wrapped in rice paper, with avocado, cucumber and crab sticks. Fusion cuisine is a cuisine that combines elements of different culinary traditions that originate from different countries, regions, or cultures. Cuisines of this type are not categorized according to any one particular cuisine ...
Southern fusion is a fusion cuisine that blends or combines cuisine elements from the American southern states or other cultures with traditional Southern cooking. The origin of Southern fusion took place before there was a defining phrase for this pattern of cooking. Traditional southern food has originated from African, European and Hispanic ...
Tex-Mex food is a fusion of Texas cuisine with Northern Mexican. Tacos in Texas have barbecued meats from pork, chicken, brisket, vegetables, and Mexican salsa. [102] Indigenous people of Texas hunted pronghorn, deer, rabbits, turkeys, and quail. They made flour from ground acorns and mesquite pods.
Originally founded in Chicago's Chinatown, Lao Sze Chuan serves up quality Sichuan comfort food in 15 locations nationwide. Though primarily concentrated in and around the Windy City, the chain ...
A pot of chili con carne with beans and tomatoes. The cuisine of the Southwestern United States 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, Mountain men, Native Americans, [1] and Mexicans throughout the post-Columbian era; there is, however, a great ...
The cuisine draws from local ingredients (including seafood, beef and tropical foods), and is a fusion of ethnic culinary influences. [ 40 ] The cuisine style was developed in 1991 [ 3 ] by a group of twelve chefs: Sam Choy , Philippe Padovani, Roger Dikon, Gary Strehl, Roy Yamaguchi , Amy Ferguson Ota, Jean-Marie Josselin , George ...
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