12 Interesting Facts About Classic American Dishes
From apple pie to hamburgers, check out these surprising facts about America’s iconic dishes.
American cuisine is a fascinating melting pot, much like our country. Many of the dishes that have come to define our culinary heritage were brought to these shores by immigrants who adaptedtraditional recipesto local ingredients. One example is apple pie.
“Apple pie is a dessert so woven into American culture that county fairs still host contests to crown the best baker, and every Fourth of July table seems to have one cooling on the counter,” says Michael Hackman, Owner and Chef of aioli Sour Dough Bakery & Café.
The Bib Gourmand-recognized bakery in West Palm Beach makes its own delicious version of apple pie, but Chef Hackman says the dessert has origins across the pond.
“Some of the earliest apple pie recipes appeared in 14th-century England,” he says. Over time, the dish found a new home here, where it evolved into something distinctly American, with recipes passed down through generations and each family adding its own touch to the crust, spices, and the way it’s served.”
From hot dogs to deep-dish pizza, many of the foods that we consider “All American” tell a story of innovation, cultural exchange and sometimes just a bit of luck. Below are 12 Interesting facts about classic American dishes.
Chocolate chip cookies
The chocolate chip cookies we know today are widely credited to Ruth Wakefield, who, with her husband, owned and operated Toll House Inn, one of New England’s most famous inns. In the 1930s, Wakefield popularized the dessert by baking butterscotch cookies dotted with chunks of semi-sweet chocolate. She also published the recipe in her first cookbook, under the name “Toll House Chocolate Crunch Cookies.”
Buffalo wings
Buffalo wings were born from scraps. In 1964, the Anchor Bar in Buffalo, NY, began deep-frying chicken wings in hot sauce as a late-night snack for the owner's son. Today, buffalo wings are served all over the country and are a staple at bars and game day watch parties.
Gumbo
Gumbo is believed to have West African roots. The name of the dish is derived from the West African Bantu word for okra, ki ngombo, which was brought to the Americas by enslaved Africans. Okra served as the original thickening agent for the stew, which is also made with onions, peppers, spices, sausage and seafood.
The Hamburger
The hamburger actually owes its name to the German city of Hamburg. It evolved from the 'Hamburg steak' (minced beef patties), which were a popular staple before German immigrants brought them to the U.S.
RELATED:Cheddar-Stuffed Cheeseburgers
S’mores
This popular campfire treat was popularized by the Girl Scouts. The first official recipe for "Some Mores" was published in a 1927 Girl Scout guidebook, though the treat may have existed in camping circles earlier.
Hot dogs
Hot dogs were originally called "dachshund sausages." Starting in the 1860s in New York, German immigrants sold these sausages in buns at baseball games and street corners. Today, grabbing a hot dog in New York is still a sidewalk tradition.
Jambalaya
Jambalaya is a beloved Southern dish that has a mix of African, Spanish, and French influences. This hearty, one-pot staple typically features a flavorful medley of rice, chicken, andouille sausage, seafood and vegetables.
Lobster
Lobster was once considered "poor man’s food.” In colonial America, lobster was so overabundant, it was fed to prisoners and servants; it wasn’t until the mid-19th century that it became a luxury item.
Chicago deep -dish pizza
The famous Chicago deep-dish pizza was invented to be a "full meal". Pizzeria Uno owners created the thick, hearty crust in 1943, specifically to differentiate pizza from a light snack and turn it into a filling dinner.
Philly Cheesesteaks
The Philly Cheesesteak started at a hot dog cart in 1930. The hot dog vendor grilled some beef for his own lunch; a taxi driver smelled it, asked for a sandwich, and the cheesesteak was born.
Grits
Centuries ago, Native Americans introduced settlers to a ground-corn porridge. The settlers called it grist, which later turned into grits. Today, the dish is a Southern staple.
Clam Chowder
Clam Chowder is now a New England staple, but the delicious briny stew is thought to have made its way into American food lore by way of French, Nova Scotian, or British settlers. It became a common dish in the area by the 1700s.
Mariette Williams is a freelance writer living in South Florida. She covers topics such as travel, culture, books, and wellness, and when she's not traveling, she's lost in a good book.
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