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A drive down the Atlantic sea coast from Maine to Florida will take you
along a delicious path of seafood delicacies spiced with the culture of
those who settled the region. In Maine, the seafood is
stick-to-your-ribs no-nonsense. There's nothing simpler - or more
satisfying - than a pot full of Maine steamers. Littlenecks,
cherrystones or mussels, steamed in beer and dipped in pure creamery
butter is a treat fit for gods who understand that serving a food au
natural allows the flavor to stand on its own. New England is famous
for its 'plain cooking' - clam chowder, baked beans, New England boiled
dinner and Yankee Pot Roast are all dishes that simply aren't the same
anywhere else in the country.

There's more to it than just seafood, though. Everyone knows that the
only place to get a cheese steak is Philly, a bagel and lox is NYC and
Chicago does the best ribs in the world. You can't leave New England
without trying the salt water taffy or Vermont without a keg of maple
syrup. No trip to Georgia would be complete without a slice of pecan
pie, and if you think you're going to find real chili anywhere outside
of Texas, well - Texans will tell you different.

For some, the regional cuisine is a matter of culture. In New Mexico,
the blending of Native American and Spanish foods gives us blue corn
tortillas with salsa, the mingling of piquant flavors sparked with
native herbs and spices. Many Pennsylvania favorites have grown from
Pennsylvania Dutch roots - shoofly pie and apple pandowdy graced many a
hausfrau's table in the old days. In Louisiana the influence of the
Caribbean and African shines through in dishes like gumbo and blackened
swordfish, both mouth-searingly delicious.

Even within regions there are smaller pockets that are bastions of
regional cooking. On opposite sides of the country, both San Francisco
and New York City are famous for Chinese food thanks in large part to
their large immigrant populations. Boston's North End is a feast for
any lover of Italian food, but is renowned throughout the United States
for its Italian pastries.

Like its people, the cuisine of the United States is a melange drawn
from other nations and other cultures. From coast to coast, and border
to border, each region has its specialties and delicacies. There is no
one 'U.S. cuisine'. Instead, each region, each state, each city, each
neighborhood has its own unique style and flavor, drawn from the people
who settled there and made it home.



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