American cuisine reflects the culinary contributions of various groups of people from around the world, including indigenous American Indians, African Americans, Asians, Europeans, Pacific Islanders, and Latin Americans. Much of American cuisine is fusion cuisine reflecting global cuisine, but many regional cuisines have deeply rooted ethnic heritages, including Cajun, Creole, Native American, New Mexican, Pennsylvania Dutch and Soul food. Native Americans utilized a number of cooking methods in early American cuisine that have been blended with early European cooking methods to form the basis of what is now American cuisine. Europeans introduced a number of ingredients, spices, herbs, and cooking styles to the continent. The various styles of cuisine continued expanding well into the 19th and 20th centuries, proportional to the influx of immigrants from many different nations; this nurtured a rich diversity in food preparation throughout the country.