Lowcountry cuisine - is traditionally associated with the
South Carolina Lowcountry and the Georgia coast. While it shares features with
Southern cooking, its geography, economics, demographics, and culture pushed its culinary identity in a different direction from regions above the
Fall Line.
This region encompasses the
cuisines of the states of
New York,
New Jersey,
Pennsylvania,
Delaware, and
Maryland, as well as
Washington, D.C. The influences on cuisine in this region of the United States are extremely eclectic owing to the fact that it has been and continues to be a gateway for international culture as well as a gateway for new immigrants.
Cuisine of Hawaii - This region draws from the fusion of the cuisines of
Polynesian voyagers,
Native Hawaiians,
Europeans, and
Americans. As pineapple and sugarcane plantations grew, so did the demand for labor, bringing many immigrant groups to the Islands between 1850 and 1930. Immigrant workers brought cuisines from
China,
Korea,
Japan, the
Philippines,
Puerto Rico and
Portugal after arriving in Hawaii, introducing their new foods and influencing the region.