AMERICA
North American cuisine varies tremendously from region to region, drawing on ethnic influences as well as local produce and climate. In Alaska and the Pacific Northwest, salmon is a staple; the Deep South has its roots in French and Creole cuisine; New England is renowned for its seafood: a personal favorite of mine is steamers and melted butter best eaten on the rocks with good company at sunset; Californian cuisine is light and healthy and is known for its fresh fruit and salads; and New York for its pastrami sandwiches as well as cuisine from all over the world.
AMERICA 165
