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North American Cuisine includes foods native to or popular in countries ofNorth America, such asCanadian cuisine,American cuisine,African American cuisine,Mexican cuisine,Caribbean cuisine andCentral American cuisine. North American cuisines display influence from many international cuisines, includingNative American cuisine,Jewish cuisine,African cuisine,Asian cuisine,Middle Eastern cuisine, and especiallyEuropean cuisine.[1]
As a broad, geo-culinary term, North American cuisine also includesCaribbean andCentral American cuisines. These regions are part of North America, so these regional cuisines also fall within the penumbra of North American cookery.
The term "regional" is somewhat ambiguous, however, since the cuisine of Puerto Rico can differ markedly from Cuban cuisine; Mexican cuisine spills across the border into the Tex-Mex and Mexi-Cali "sub-cuisines"; and the cuisines of Michigan and Ontario have more in common with each other than either has with the cuisines of Manitoba or Iowa.
North American cuisine can also include dishes and cuisines that originated in North America such as the Canadianpoutine and regional cuisines likeCalifornia cuisine.[citation needed]
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