Al Diar Dana Hotel , Abu Dhabi, UAE

02-6458000

0 stars - based on 0 reviews

American Restaurants, Bar Food Restaurants, Steakhouses Restaurants, Tex-Mex Restaurants


, Mushrif Mall , Abu Dhabi, UAE

02-4917799

0 stars - based on 0 reviews

American Restaurants, Italian Restaurants, Fast Food, Steakhouses Restaurants


Mazyad Mall , Mohammed Bin Zayed City , Abu Dhabi, UAE

02-5591051

0 stars - based on 0 reviews

American Restaurants, Italian Restaurants, Fast Food


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Non-Veg

Sheikh Issa Towers , Sh Zayed Road , Dubai, UAE

04-3437755

0 stars - based on 0 reviews

American Restaurants, Italian Restaurants, Fast Food


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Near Financial Centre Metro Station , Sh Zayed Road , Dubai, UAE

04-3437755

0 stars - based on 0 reviews

American Restaurants


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Opp Airport Hotel , Garhoud , Dubai, UAE

04-2820000

0 stars - based on 0 reviews

American Restaurants, Japanese Restaurants


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8th Floor, Rydges Plaza Hotel, Satwa Round About , Satwa , Dubai, UAE

04-3982272

0 stars - based on 0 reviews

American Restaurants


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, Jumeirah Beach Residence , Dubai, UAE

04-4393710

0 stars - based on 0 reviews

American Restaurants, Burgers Restaurants


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Near Aviation Club , Garhoud , Dubai, UAE

04-2828484

0 stars - based on 0 reviews

American Restaurants


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Ground Floor,Al Mariah Mall,Baniyas Najda St , Al Markaziya , Abu Dhabi, UAE

02-6716300

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American Restaurants


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Page 1 of 7

American Restaurants

The United States of America has been occupied by the Native Indians, and then colonized by the British, and later after its establishment as an independent country, American became a beacon for immigrants from a staggering number of nations. The American cuisine is a style of food preparation originating from the United States of America. The cuisine is a fusion of many different cuisines from many parts of the world fused into one medium called the American cuisine. The European colonization of the Americas generated the introduction of a number of ingredients and cooking styles to the Americas. The numerous styles unrelentingly expanded well in to the 19th and 20th centuries, relative to the steadily increasing influx of immigrants from many foreign nations.Such an influx established a rich variety in food preparation all over the country. Cod, lemon sole, flounder, herring, halibut, sturgeon, smelt, drum on the East Coast, and olachen and salmon on the West Coast were the saltwater fish that the American Indians ate. American Indians hunted whale off the Northwest coast, especially by the Makah, and used them for their meat and oil. Seal and walrus along witheel from New York''s Finger Lakes region were also consumed by the Native Americans. Catfish appeared to be preferred by tribes, including the Modocs. Crustaceans in the Native American cuisine included shrimp, lobster, crayfish, and dungeness crabs in the Northwest and blue crabs in the East. The other shellfish in the cuisine included abalone and geoduck on the California coast, while on the East Coast the surf clam, quahog, and the soft-shell clam were the popular shellfish. Oysters, mussels and periwinkles were eaten on both shores.Early Native Americans used a number of cooking techniques that formed the early American Cuisine.This has since been blended with early European cooking methods to form the basis of American Cuisine. Grilling meats was common as wasspit roasting over a pit fire. Vegetables, particularly root vegetables were often cooked straight in the ashes of the fire. Early Native Americans would heat rocks directly in a fire and then add the bricks to a pot filled with water until it came to a boil to cook the meat or vegetables in the boiling water. They also fashioned ovens made of adobe called hornos in which to bake items such as breads made from cornmeal. They also made ovens out of dug pits andthese dug pits were used to steam foods by adding heated rocks or embers and then seaweed or corn husks or other coverings placed on top of them to steam fish and shellfish as well as vegetables. They would addjacket-potatoes and corn still in husk and cook it this way.This method of cooking was later referred to as a clambake by the colonists.When the colonists came to America, their early attempts at survival involved planting crops familiar to them from back home in England. In the same way, they farmed animals for clothing and meat in a similar fashion. Through hardships and subsequent establishment of trade with Britain, the West Indies and other areas, the colonists were able to institute themselves in the American colonies with a cuisine comparable to their earlier British cuisine. There were some omissions to the diet, such as local vegetation and animals, but the colonists endeavored to use these items in the same fashion as they had their equivalents or snub them if they could. The method of cooking for the American colonists trailed along the line of British cookery up until the Revolution. The British sentiment followed in the cookbooks was brought to the New World as well. There was a general disdain for French cookery, even with the French Huguenots in South Carolina and French-Canadians. Emphasizing the anti-French sentiment was the French and Indian War whichgenerated a large unease against the French, which prejudiced the English to either deport many of the French, or as in the case of the Acadians, they migrated to Louisiana. The Acadian French created a large French influence in the diet of those settled in Louisiana, but had little or no effect outside of Louisiana.The American colonial diet varied contingentto the settled region. Local cuisine patterns had established by the mid-18th century. The New England colonies were tremendouslyakin in their dietary habits to those that many of them had brought from England. A remarkabledissimilarity for the colonists in New England compared to other regions was seasonality.While they could farm almost year round in the southern colonies, in the northern colonies, the growing seasons were very limited. Also, colonists'' close vicinity to the ocean gave them anabundance of fresh fish to add to their diet, particularly in the northern colonies. Wheat, however, was almost impossible to grow, and imports of wheat were far from cost productive. Substitutes included cornmeal. As the majority of the New Englanders were initially from England, game hunting was habitually a pastime from back home that paid off when they immigrated to the New World. Most of the northern colonists depended upon the capabilityofeither hunting for themselves, or for others from which they could purchase game. This was the chosen method for protein consumption over animal husbandry.This was because animal husbandry required much more work to defend the kept animals against American Indians or the French. With America''s quick globalization, the steady influx of immigrants and boom in population resulted in fusion of cuisines and mass production of the recipes. Some corporate kitchens like General Mills, Campbell''s, and Kraft Foods developed consumer recipes. One distinguishing feature of American cooking is the fusion of multiple ethnic or regional methodologies into entirely new cooking styles. Asian cooking has played a predominantly large role in American fusion cuisine andsimilarly, while some dishes that are characteristicallythought to be American have their origins in other countries. American cooks and chefs have noticeablytransformed these dishes over the years. They have changed them to the degree that the dishes now relished the world over are considered to be American. Hot dogs and hamburgers are both founded on traditional German dishes brought over to America by German immigrants.But in their modern common form they can be realistically considered as American dishes. Lots of companies in the American food industry cultivate new products necessitatingnegligible preparation like frozen entrees.A lot of of these recipes have become very prevalent all over the world. Pre-packaged American meals incline towards being high in carbohydrates, fat, sodium, and numerous preservatives. Nevertheless, they also have a habit ofbeing vitamin fortified. Examples of pre-packed American meals include various casserole type dishes such as Hamburger Helper, bakeable and microwaveable foods such as Hot Pockets, frozen pizzas, frozen burritos, and various types of TV dinner meals.Trendy food items in the 2000s and 2010s include cupcakes, macaroons, and meatballs which were brought to the American cuisine from cuisines of other nations.