History: United States Of America, 1900-1930

Mainstream American cuisine is similar to that in other Western countries. Wheat is the primary cereal grain. Traditional American cuisine uses ingredients such as turkey, venison, potatoes, sweet potatoes, corn, squash, and maple syrup, indigenous foods employed by Native Americans and early European settlers. Slow-cooked pork and beef barbecue, crab cakes, potato chips, and chocolate chip cookies are distinctively American styles. Soul food, developed by African slaves, is popular around the South and among many African Americans elsewhere. Syncretic cuisines such as Louisiana creole, Cajun, and Tex-Mex are regionally important.
Characteristic dishes such as apple pie, fried chicken, pizza, hamburgers, and hot dogs derive from the recipes of various immigrants. French fries, Mexican dishes such as burritos and tacos, and pasta dishes freely adapted from Italian sources are widely consumed. Americans generally prefer coffee to tea. Marketing by U.S. industries is largely responsible for making orange juice and milk ubiquitous breakfast beverages. During the 1980s and 1990s, Americans' caloric intake rose 24%; frequent dining at fast food outlets is associated with what health officials call the American "obesity epidemic." Highly sweetened soft drinks are widely popular; sugared beverages account for 9% of the average American's caloric intake.