Every day, without realizing it, Americans plan their days around food-what to make for dinner, where to meet for brunch, what to bring to a party. As a nation of immigrants, the U.S. has food and foodways that few countries in the world have. This title examines all aspects of food culture in the United States, from the early Colonial period and Native American influences on the new immigrants' food to the modern era. It provides a chronology of United States history and significant food events, dives deep into the history of food in the U.S., and includes a chapter on influential ingredients in American cooking. Chapters break down American cuisine into appetizers and side dishes, main dishes, and desserts, looking at typical meals and flavors that characterize it, and discuss food for holidays and special occasions, street food and snacks, and restaurants. A final chapter looks at issues and dietary concerns. Recipes round out each chapter.