Amerikan Mutfak Kültürünün Gelişim Süreci

Küçük Resim Yok

Tarih

2015

Dergi Başlığı

Dergi ISSN

Cilt Başlığı

Yayıncı

Journal of Tourism and Gastronomy Studies

Erişim Hakkı

info:eu-repo/semantics/openAccess

Özet

American Cuisine is a description of cuisine that indigenous to people who live in the United States of America. The purpose of this study is to examine the development of foodways in the United States and to determine how cuisine in the United States interacted with other cultures. For this purpose, review of American history, culinary cultures and international migration to the US literature were conducted. It can be said that blending of cooking and nourishment methods of Native Americans and Europeans has formed a basis for American Cuisine culture. Over time, with new migrations to the region and with the expansion of the United States border, culinary culture in the new land has interacted with the culinary culture of the new settlers. With the migration to the region, varied cuisine culture has merged, thus American cuisine has developed and diversified. Consequently, due to American cuisine culture hard to define, the need for two concepts are emerging. These concepts are regionalism and diversity. Therefore, American cuisine culture can be defined by regionalism and diversity. These regional cuisines are New England, Middle Region and South Region in the Colonial Period, and Louisiana, Tex-Mex, California, and Hawaii in Post-Colonial Period.

Açıklama

Anahtar Kelimeler

USA, American cuisine, Cuisine culture

Kaynak

WoS Q Değeri

Scopus Q Değeri

Cilt

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