During the Progressive Era (1890s–1920s) food production and presentation became more industrialized.One characteristic of American cooking is the fusion of multiple ethnic or regional approaches into completely new cooking styles.There was a general disdain for French cookery, even with the French Huguenots in South Carolina and French-Canadians.
Through hardships and eventual establishment of trade with Britain, the West Indies and other regions, the colonists were able to establish themselves in the American colonies with a cuisine similar to their previous British cuisine.
There were some exceptions to the diet, such as local vegetation and animals, but the colonists attempted to use these items in the same fashion as they had their equivalents or ignore them entirely if they could.
The American colonial diet varied depending on the settled region in which someone lived.
Commonly hunted game included deer, bear, buffalo, and wild turkey.
When the colonists came to Virginia, Pennsylvania, Massachusetts, or any of the other English colonies on the eastern seaboard of North America, their initial attempts at survival included 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.
In comparison to the northern colonies, the southern colonies were quite diverse in their agricultural diet and did not have a central region of culture.
During the 18th and 19th centuries, Americans developed many new foods.
The various styles continued expanding well into the 19th and 20th centuries, proportional to the influx of immigrants from many different nations; such influx developed a rich diversity in food preparation throughout the country.
Early Native Americans utilized a number of cooking methods in early American Cuisine that have been blended with early European cooking methods to form the basis of American Cuisine.
The manner of cooking for the American colonists followed along the line of British cookery up until the Revolution.