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American cuisine encompasses the cooking style and range of dishes prepared in the United States. It principally derives from a mixing of European cuisine, Native American and Alaskan cuisine, and African American cuisine, known as soul food. The Northeast, Midwest, Mid-Atlantic, South, West, Southwest, and insular areas all have distinctive elements, reflecting local food resources, local demographics, and local innovation. These developments have also given some states and cities distinctive elements. Hawaiian cuisine reflects substantial influence from its native Polynesian cuisine and from East Asian cuisine, while Louisiana Creole integrates elements from French, West African, and Native American cuisines. Proximity and territorial expansion have also led to substantial influence from Latin American cuisine, including new forms such as Tex-Mex and New Mexican cuisine. Native American cuisines such as Tlingit cuisine have persisted. Modern mass media and global immigration have brought influences from many other cultures, and some elements of American food culture have become global exports. Some traditions are regional heritages associated with a particular ethnic group, including Cajun and Pennsylvania Dutch. Several states have unique cuisines, such as Minnesotan cuisine and California cuisine. Some immigrant groups have had their cuisines evolve, resulting in a distinct tradition, such as Chinese American, German American, Italian American, Greek American, Jewish American and Mexican American. American cooking dates back to the traditions of the Native Americans, whose diet included a mix of farmed and hunted food, and varied widely across the continent. The Colonial period created a mix of New World and Old World cookery and brought new crops and livestock. During the early 19th century, cooking was based mostly on what the agrarian population could grow, hunt, or raise on their land. With an increasing influx of immigrants and a move to city life, American food further diversified in the latter part of the 19th century. The 20th century saw a revolution in cooking as new technologies, the World Wars, a scientific understanding of food, and continued immigration combined to create a wide range of new foods. This has allowed for the rich diversity of dishes throughout the country. The popularity of the automobile in the 20th century also influenced American eating habits in the form of drive-in and drive-through restaurants. American cuisine includes milkshakes, barbecue, and a wide range of fried foods. Many quintessential American dishes are unique takes on foods originally from other culinary traditions, including burgers, pizza, hot dogs, and Tex-Mex. Regional cooking includes a range of fish dishes in the coastal states, gumbo, and various sandwiches i.e. Peanut Butter Jelly, cheesesteak. American cuisine has specific foods that are eaten on holidays, such as a turkey at Thanksgiving dinner or Christmas dinner. Modern American cuisin