"There Was No American Regional Cuisine Until One ..." Topic

…‘Virginia Housewife' Thought to Compile a Diverse Collection of Recipes

"There was no instruction manual for Mary Randolph to refer to during the 13 years she spent running a Richmond, Virginia, boardinghouse. A wife, mother and entrepreneur in the early 1800s, she had to figure out the most efficient ways to complete her many tasks in the kitchen. Once she discovered what worked, Randolph compiled her refined cooking techniques and recipes into 1824's The Virginia House-Wife, widely recognized as the seminal Southern cookbook…"

link

Armand

I'm sure Max at Tasting History has that.
CLACK CLACK

Wrong.

American cuisine was not recognised until Nero Wolfe. a guest of honour of Les Quinze Maîtres, was invited to give a speech on American cuisine.

See "Too Many Cooks" for confirmation.

There was diverse regional Amerian cuisine long before Mary Randolph or Nero Wolf.

Region Dominant staple
Arctic Marine mammals, fish
Subarctic Caribou, fish, gathered foods
Northwest Coast Salmon, roots, trade foods
Great Basin Seeds, small game
Plains Bison
Eastern Woodlands Corn + beans + squash + deer
Southeast Corn + beans + squash + river resources
Southwest Corn + beans + squash + chile traditions
Mesoamerica Maize civilization with intensive culinary development
Andes Potato, quinoa, camelids

The three sisters were a key part of what I ate growing up.

link

Surprisingly, or not, cuisine traditions are more driven by ecology rather than tribe/nation/etc. Cooking methods are driven by economy. Peasant cooking, globally, is pretty much "Cook what we have in abundance in a pot all day. I hope we have some meat to throw in that."