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The Americanizaton of Cooking

The first American cookbooks date from the turn of the 19th century and were better suited to North American  ingredients and styles of cooking than standard English publications. Native fruits and vegetables such as cranberries, squash, and corn began appearing in recipes, as well as American-style baked goods leavened with pearl ash. Americans from diverse cultures contributed their food traditions as well, with Asian, Native American, African, and continental European influences all featuring heavily. Post-World War II affluence made specialized ingredients widely available, providing opportunities for convenience, creativity, and culinary exploration.