Indigenous cuisine of the Americas

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Indigenous cuisine of the Americas includes all cuisines and food practices of the Indigenous peoples of the Americas. Contemporary native peoples retain a varied culture of traditional foods, along with the addition of some post-contact foods that have become customary and even iconic of present-day Indigenous American social gatherings (e.g. frybread). Foods like cornbread, turkey, cranberry, blueberry, hominy, and mush have been adopted into the cuisine of the broader United States population from Native American cultures. In other cases, documents from the early periods of Indigenous American contact with European, African, and Asian peoples have allowed the recovery and revitalization of Indigenous food practices that had formerly passed out of popularity. The most important Indigenous American crops have generally included Indian corn (or maize, from the Taíno name for the plant), beans, squash, pumpkins, sunflowers, wild rice, sweet potatoes, tomatoes, peppers, peanuts, avocados...

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