American cuisine is a style of food preparation originating from the United States of America. European colonization of the Americas yielded the introduction of a number of ingredients and cooking styles to the latter. The various styles continued expanding well in to the 19th and 20th centuries, proportional to the influx of immigrants from many foreign nations; such influx developed a rich diversity in food preparation throughout the country.

Latin American cuisine incorporates influences from all over the world. Most came due to colonization and the resulting mixtures among the Native Americans, European immigrants, and African slaves. Different waves of immigration (Some resulting from wars, such as World War II) have also had a hand in this mixture, mainly in the form of immigrants from central and eastern Europe and from east Asia (mainly China and Japan).

Caribbean cuisine is a fusion of West African, Amerindian, British, Spanish, French, Dutch and Indian cuisines. These traditions were brought from the many homelands of this region’s population. In addition, the population has created from this vast wealth of tradition many styles that are unique to the region. Seafood is one of the most common cuisine types in the islands, though this is certainly due in part to their location. Each island will likely have its own specialty. Some prepare lobster or conch, while others prefer certain types of fish or sharks.

Major Geographical Cuisines

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