section_path: Culture and society/Cuisine
section_name: Cuisine
paragraph_text: Cuisine
  
  Early settlers were introduced by Native Americans to foods such as turkey, sweet potatoes, corn, squash, and maple syrup. Of the most enduring and pervasive examples are variations of the native dish called succotash. Early settlers and later immigrants combined these with foods they were familiar with, such as wheat flour, beef, and milk, to create a distinctive American cuisine. New World crops, especially pumpkin, corn, potatoes, and turkey as the main course are part of a shared national menu on Thanksgiving, when many Americans prepare or purchase traditional dishes to celebrate the occasion.
  
  Characteristic American dishes such as apple pie, fried chicken, doughnuts, french fries, macaroni and cheese, ice cream, pizza, hamburgers, and hot dogs derive from the recipes of various immigrant groups. Mexican dishes such as burritos and tacos preexisted the United States in areas later annexed from Mexico, and adaptations of Chinese cuisine as well as pasta dishes freely adapted from Italian sources are all widely consumed. American chefs have had a significant impact on society both domestically and internationally. In 1946, the Culinary Institute of America was founded by Katharine Angell and Frances Roth. This would become the United States' most prestigious culinary school, where many of the most talented American chefs would study prior to successful careers.
  
  The United States restaurant industry was projected at $899 billion in sales for 2020, and employed more than 15 million people, representing 10% of the nation's workforce directly. It is the country's second-largest private employer and the third-largest employer overall. The United States is home to over 220 Michelin Star -rated restaurants, 70 of which are in New York City alone. Wine has been produced in what is now the United States since the 1500s, with the first widespread production beginning in what is now New Mexico in 1628. In the modern U.S., wine production is undertaken in all fifty states, with California producing 84 percent of all U.S. wine. With more than 1,100,000 acres (4,500 km) under vine, the United States is the fourth-largest wine producing country in the world, after Italy, Spain, and France.
  
  The American fast-food industry developed alongside the nation's car culture. American restaurants developed the drive-in format in the 1920s, which they began to replace with the drive-through format by the 1940s. American fast-food restaurant chains, such as McDonald's, Kentucky Fried Chicken, and many others, have numerous outlets around the world.