United States

=== Cuisine ===
{{Main|American cuisine}}
{{further|List of American regional and fusion cuisines}}
[[File:2019-11-28 14 46 15 A single serving of Thanksgiving Dinner in the Parkway Village section of Ewing Township, Mercer County, New Jersey.jpg|thumb|A [[Thanksgiving dinner]] with [[roast turkey]], [[mashed potatoes]], [[pickled cucumber|pickles]], [[corn]], [[candied yams]], [[cranberry jelly]], [[Shrimp and prawn as food|shrimps]], [[stuffing]], [[green peas]], [[deviled eggs]], [[green salad]] and [[apple sauce]]]]

Early settlers were introduced by Native Americans to foods such as [[Turkey as food|turkey]], [[sweet potato]]es, [[maize|corn]], [[Cucurbita|squash]], and [[maple syrup]]. Of the most enduring and pervasive examples are variations of the native dish called [[succotash]]. Early settlers and later immigrants combined these with foods they were familiar with, such as [[wheat flour]],<ref name="Wheat">{{cite web|title=Wheat Info|url=https://www.wheatworld.org/wheat-info/fast-facts/|archive-url=https://web.archive.org/web/20091011012758/https://www.wheatworld.org/wheat-info/fast-facts/|archive-date=October 11, 2009|website=Wheatworld.org|access-date=January 15, 2015 }}</ref> beef, and milk to create a distinctive American cuisine.<ref>{{cite web|title=Traditional Indigenous Recipes|url=https://aihd.ku.edu/recipes/index.html|publisher=American Indian Health and Diet Project|access-date=September 15, 2014}}</ref><ref>{{cite book|last=Akenuwa|first=Ambrose|title=Is the United States Still the Land of the Free and Home to the Brave?|url=https://books.apple.com/us/book/is-the-united-states-still-the-land-of-the/id1017814038|date=July 1, 2015|pages=92–94|publisher=Lulu Press|isbn=978-1-329-26112-9|access-date=November 20, 2020}}</ref> [[New World crops]], especially [[pumpkin]], corn, [[potatoes]], and turkey as the main course are part of a shared national menu on [[Thanksgiving (United States)|Thanksgiving]], when many Americans prepare or purchase traditional dishes to celebrate the occasion.<ref name="Mintz1996">{{cite book|author=Sidney Wilfred Mintz|title=Tasting Food, Tasting Freedom: Excursions Into Eating, Culture, and the Past|url=https://archive.org/details/tastingfoodtasti00mint_0|url-access=registration|year=1996|publisher=Beacon Press|isbn=978-0-8070-4629-6|pages=[https://archive.org/details/tastingfoodtasti00mint_0/page/134 134]–|access-date=October 25, 2015}}</ref>

Characteristic American dishes such as [[apple pie]], [[fried chicken]], [[doughnuts]], [[french fries]], [[macaroni and cheese]], [[ice cream]], [[Pizza in the United States|pizza]], [[hamburgers]], and [[hot dogs]] derive from the recipes of various immigrant groups.<ref>{{cite book|first=Hasia|last=Diner|title=Hungering for America: Italian, Irish, and Jewish Foodways in the Age of Migration|publisher= Harvard University Press|place=Cmabridge|date=2001|page=1}}</ref><ref>{{cite journal|first=Tracy N.|last=Poe|title=The Origins of Soul Food in Black Urban Identity: Chicago, 1915-1947|journal=American Studies International|volume=37|issue=1|date=February 1999|page=5}}</ref><ref>{{cite web|url=https://www.bizjournals.com/louisville/news/2020/12/31/consumer-spending-data-kfc-is-the-most-popular.html|title=KFC is America's favorite fried chicken, data suggests|last=Cawthon|first=Haley|date=December 31, 2020|website=The Business Journals|access-date=May 8, 2021}}</ref><ref>{{cite web|url=https://www.pastemagazine.com/food/america/the-history-of-the-pizza/|title=How Pizza Became America's Favorite Food|last=Russell|first=Joan|date=May 23, 2016|website=Paste|access-date=May 8, 2021}}</ref> [[Mexican-American cuisine|Mexican dishes]] such as [[burritos]] and [[tacos]] preexisted the United States in areas later annexed from Mexico, and [[American Chinese cuisine|adaptations of Chinese cuisine]] as well as [[Italian-American cuisine|pasta dishes freely adapted from Italian sources]] are all widely consumed.<ref name="IFT">{{cite web|url=https://www.newswise.com/articles/what-when-and-where-americans-eat-in-2003|author=Klapthor, James N.|title=What, When, and Where Americans Eat in 2003|publisher=Newswise/Institute of Food Technologists|date=August 23, 2003|access-date=June 19, 2007}}</ref> American [[chef]]s have had a significant impact on society both domestically and internationally. In 1946, the [[Culinary Institute of America]] was founded by [[Katharine Cramer Angell|Katharine Angell]] and [[Frances Roth]]. This would become the United States' most prestigious culinary school, where many of the most talented American chefs would study prior to successful careers.<ref>{{Cite web |title=Our Story: CIA History {{!}} Culinary Institute of America |url=https://www.ciachef.edu/our-story/ |access-date=October 11, 2022 |website=www.ciachef.edu |language=en}}</ref><ref name="FTfbs">{{cite news|last=Averbuch|first=Bonnie|title=Attention Food Entrepreneurs: School's Back in Business|publisher=[[Food Tank]]|url=https://foodtank.com/news/2015/09/attention-food-entrepreneurs-its-time-to-head-back-to-school/|date=September 2015|access-date=June 19, 2017}}</ref>

The [[United States restaurant industry]] was projected at $899 billion in sales for 2020,<ref name=":p">{{Cite web|url=https://www.bizjournals.com/cincinnati/news/2020/03/20/cincinnati-restaurants-ask-feds-for-coronavirus.html|title=Cincinnati restaurants ask feds for coronavirus bailout|last=Brownfield|first=Andy|date=20 March 2020|website=login.research.cincinnatilibrary.org|archive-url=|archive-date=|access-date=2020-03-22}}</ref><ref name=":17">{{Cite web|url=https://www.forbes.com/sites/elvaramirez/2020/03/19/the-restaurant-industry-needs-a-coronavirus-bailout-will-they-get-it/|title=The Restaurant Industry Needs A Coronavirus Bailout. Will They Get It?|last=Ramirez|first=Elva|website=[[Forbes]]|language=en|access-date=2020-03-22}}</ref> and employed more than 15 million people, representing 10% of the nation's workforce directly.<ref name=":p" /> It is the country's second-largest private employer and the third-largest employer overall.<ref name=":10">{{Cite web|url=https://www.npr.org/2020/03/22/819189939/closed-all-at-once-restaurant-industry-faces-collapse|title=Closed All At Once: Restaurant Industry Faces Collapse|last=Noguchi|first=Yuki|date=22 March 2020|publisher=[[NPR]]|language=en|archive-url=|archive-date=|access-date=2020-03-22}}</ref><ref>{{Cite web|url=https://www.msnbc.com/stephanie-ruhle/watch/restaurant-industry-reeling-from-coronavirus-80967237571|title=Restaurant industry reeling from coronavirus|publisher=[[MSNBC]]|language=en|access-date=2020-03-22}}</ref> The United States is home to over 220 [[Michelin Star]] rated restaurants, 70 of which are in New York City alone.<ref>{{Cite web|title=Restaurants|url=https://guide.michelin.com/en/us/new-york-state/new-york/restaurants/1-star-michelin/2-stars-michelin/3-stars-michelin|access-date=2023-08-30|website=Michelin Guide|language=en}}</ref> [[American wine|Wine]] has been produced in what is now the United States since the 1500s, with the [[New Mexico wine|first widespread production beginning in what is now New Mexico]] in 1628.<ref>United States Department of Agriculture "[http://www.fas.usda.gov/agx/ISMG/Global%20Wine%20Report%20Final%20Aug2006.pdf Global Wine Report August 2006] {{webarchive |url=https://web.archive.org/web/20080408235146/http://www.fas.usda.gov/agx/ISMG/Global%20Wine%20Report%20Final%20Aug2006.pdf |date=April 8, 2008 }}", pp. 7-9.</ref><ref name="Birchell Steel 2013 p.">{{cite book |last1=Birchell |first1=D.B. |last2=Steel |first2=G. |title=New Mexico Wine: An Enchanting History |publisher=American Palate |series=American Palate Series |year=2013 |isbn=978-1-60949-643-2 |url=https://books.google.com/books?id=5f0kvgAACAAJ | language=it |access-date=November 15, 2019}}</ref><ref name="New Mexico. Office of Cultural Affairs 1995 p.">{{cite book | author=New Mexico. Office of Cultural Affairs | title=Enchanted Lifeways: The History, Museums, Arts & Festivals of New Mexico | publisher=New Mexico Magazine | year=1995 | isbn=978-0-937206-39-3 | url=https://books.google.com/books?id=nvoRAQAAIAAJ | access-date=November 15, 2019}}</ref> Today, wine production is undertaken in all fifty states, with [[California wine|California producing 84 percent of all US wine]]. With more than {{convert|1100000|acre|km2}} under vine, the United States is the fourth-largest [[List of wine-producing countries|wine producing country]] in the world, after [[Italian wine|Italy]], [[Spanish wine|Spain]], and [[French wine|France]].<ref name="Sotheby, p. 462">T. Stevenson, ''The Sotheby's Wine Encyclopedia'' Fourth Edition, p. 462, Dorling Kindersly, 2005 {{ISBN|0-7566-1324-8}}.</ref><ref name="Oxford, p. 719">J. Robinson, ed. ''The Oxford Companion to Wine'', Third Edition, p. 719; Oxford University Press, 2006, {{ISBN|0-19-860990-6}}.</ref>

The American [[fast-food]] industry, the world's first and largest, pioneered the [[drive-through]] format in the 1940s<ref name="drivethru">{{cite web|title=When Was the First Drive-Thru Restaurant Created?|url=https://www.wisegeek.org/when-was-the-first-drive-thru-restaurant-created.htm|website=Wisegeek.org|access-date=January 15, 2015}}</ref> and is often viewed as being a symbol of U.S. marketing dominance. American companies such as [[McDonald's]],<ref name="DeBres2005">Karen DeBres, "A Cultural Geography of McDonald's UK," Journal of Cultural Geography, 2005</ref> [[Burger King]], [[Pizza Hut]], [[Kentucky Fried Chicken]], and [[Domino's Pizza]], [[List of fast food restaurant chains#United_States|among many others]], have numerous outlets around the world.<ref>{{cite news|title=Why McDonald's in France Doesn't Feel Like Fast Food|url=https://www.npr.org/blogs/thesalt/2012/01/24/145698222/why-mcdonalds-in-france-doesnt-feel-like-fast-food|last1=Breadsley|first1=Eleanor|publisher=NPR|date=January 24, 2012|access-date=October 29, 2023}}</ref>